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Rolled Turkey Breast with Fennel and Apple Stuffing

Who said that roasting a whole turkey for Thanksgiving is mandatory? Maybe you don’t want any leftovers and are satisfied with a few bites. In that case, this rolled turkey breast with fennel and apple stuffing is just the special recipe for you. It gives the meat a great celebratory context.
Who said that roasting a whole turkey for Thanksgiving is mandatory? Maybe you don’t want any leftovers and are satisfied with a few bites. In that case, this rolled turkey breast with fennel and apple stuffing is just the special recipe for you. It gives the meat a great celebratory context.

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Ingredients

1 pound turkey breast
salt
pepper
1 fennel stalk, diced
1 fennel bulb, diced
½ apple, diced
1 teaspoon fresh tarragon, chopped
4 tablespoons of vegetable oil

Ingredients

Steps

1
Done

Tenderize the meat:

2
Done

Wrap the turkey breast in plastic wrap and tenderize it using a kitchen mallet. Do this on both sides.

3
Done

Remove the plastic wrap and sprinkle salt and pepper on both sides of the meat.

4
Done

For the fennel mix:

5
Done

Heat 1 tablespoon of vegetable oil in a skillet and add the diced fennel stalk and bulb. Cook them until tender.

6
Done

Add the diced apple, the tarragon, some salt and pepper, stir to mix all and remove from heat.

7
Done

Spread the fennel-apple mix on the tenderized meat.

8
Done

Make a roll and tie it up with twine.

9
Done

Preheat the vegetable oil to 400 degrees F / 200 degrees C.

10
Done

Heat about 2 tablespoons of vegetable oil in a clean skillet, then fry the turkey roll on all sides until golden brown.

11
Done

Place the roll in a baking dish and drizzle some more vegetable oil on it.

12
Done

Roast for 45 minutes. When ready, let it rest for a few minutes.

13
Done

Cut and remove the twine. Slice the roll and serve.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

467 kcal
Calories
16 g
Protein
35 g
Fat
29 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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