Ingredient: fresh bread crumbs

Herb-Crusted Turkey Breast w/ Mushroom Leek Stuffing

SEASON’S GREETINGS TO EVERYONE!

If this year has taught us anything, its that you can’t plan ahead at this moment. The coronavirus pandemic that has shuttered much of the world economy has also stole festivals, celebrations, reunions and all the related joys of a normal course of life.

Like everything else this year, Christmas 2020 looks very different to what we are used to. But, all this doesn’t mean that Christmas is cancelled. It just means you have to be a bit more creative about making it another joyful and meaningful memory for you and your loved ones.

This brings me to the special event in our family on Christmas day. December 25th just happens to be my sister Rita’s birth date. She will forever be the ‘special gift’ our family was so priviledged to receive at Christmas.

Rita, you are loved and treasured very much. Brion & I are very grateful for the fact you are able to share some of your time with our sister Loretta, especially in light of the covid crises.

With regard to our Christmas dinner being featured in this blog, the herbs added heaps of savory flavor to the stuffing and turkey rub. Rosemary, thyme and sage are quintessential winter herbs that really give that special holiday flavor …. no pears, apples, nuts are necessary. Having been cultivated for thousands of years around the world, herbs have helped shape culinary traditions that have lasted into modern times.

HAPPY BIRTHDAY RITA … WE CELEBRATE YOU WITH LOVE

ENJOY YOUR DAY!!

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 Herb-Crusted Turkey Breast w/ Mushroom Leek Stuffing
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword herb-crusted turkey breast
Servings
Ingredients
Herb Butter
Course Main Dish
Cuisine American
Keyword herb-crusted turkey breast
Servings
Ingredients
Herb Butter
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Stuffing
  1. In a large skillet over medium heat, melt 2 Tbsp butter. Add garlic & sauté, stirring constantly, for 10 minutes. Add leeks & cook until softened, about 5 minutes. Add mushrooms & cook until softened & liquid has evaporated, about 10 minutes.
  2. Remove from heat & stir in breadcrumbs, cheese, herbs & 1/4 tsp each salt & pepper; set aside.
Herb Butter
  1. In a small dish, combine all herb butter ingredients & set aside.
  2. Preheat oven to 350 F.
Assembly
  1. Arrange turkey breast skin side down on a work surface so that it lies open & flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten & make an even thickness all over.
  2. Discard plastic wrap & season turkey all over with remaining salt & pepper.
  3. Spread stuffing over turkey, leaving a 3/4-inch border around the edge. Close up snugly, tucking in the stuffing as you go, then tie with kitchen twine at 1-inch intervals around the entire turkey breast.
  4. Rub turkey all over with herb butter & arrange it on a rack in a roasting pan.
  5. Roast uncovered, basting occasionally, until turkey reaches an internal temperature of 180 F. about 2 hours. (Cover with foil if top browns too quickly).
  6. Remove & discard twine, slice turkey & serve.

Seafood Salmon Roulade

Today, July 25th, is my sister Loretta’s birthday. As I think of her with fondness on her day, I wanted to feature a special meal that I’m sure she would enjoy. I would much rather be making it for her but distance makes that impossible.

The entree I am preparing is WILD SALMON ROULADE stuffed with SHRIMP & SCALLOPS and served with DILL SAUCE.

Roulades have been around since the 18th century. The things that have made them so popular are that they are simple — once prepared they need little attention while cooking. They are versatile — any meat or fish that can be thinly sliced lengthwise will work. There are many options when it comes to the filling — anything that cooks faster than the outside is suitable. Elegant for entertaining — on the outside a delicate fillet of fish or meat; on the inside a hidden second flavor.

In this recipe, the salmon roulade is stuffed with shrimp and scallops and served with a delicate sauce.

Loretta is a few years older than I am so she has always been in my life. I have lots of wonderful memories from our ‘adventures’ while growing up on the farm together. Thank you, Loretta, for those beautiful moments in life that can never be brought back but I will treasure them in memories forever.

             OUR FAMILY CELEBRATES YOU WITH LOVE ON YOUR SPECIAL DAY!


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Seafood Salmon Roulade

Votes: 2
Rating: 4
You:
Rate this recipe!

Course Main Dish
Cuisine American

Servings


Ingredients
Salmon

Seafood Stuffing

Dill Sauce

Course Main Dish
Cuisine American

Servings


Ingredients
Salmon

Seafood Stuffing

Dill Sauce

Votes: 2
Rating: 4
You:
Rate this recipe!


Instructions
Seafood Stuffing
  1. In a bowl, whisk egg white until frothy; set aside. Finely chop shrimp; cut scallops into 1/2-inch cubes. Add seafood to egg white. Add bread crumbs, chives, parsley, lemon rind, tarragon, salt & pepper; toss to combine. Refrigerate.

Salmon
  1. Butterfly (skinned) salmon fillet; sprinkle with salt & pepper. Spread stuffing over salmon leaving a border at edges. Starting at long side , roll salmon, tying with kitchen string at 1-inch intervals. Place on a parchment-lined, rimmed baking sheet. Sprinkle with salt & pepper.

  2. Preheat oven to 375 F. Roast about 50 minutes or when thermometer inserted into the thickest part reaches 160 F. Transfer to cutting board; tent with foil & let rest for 10 minutes.

Dill Sauce
  1. In a small bowl, mix dill sauce ingredients together. Adjust consistency with milk & tartness with lemon juice. Set aside for 10-20 minutes You could use Greek yogurt instead of sour cream. It is slightly more tangy & low fat tends to be less creamy but does reduce the calories.


Recipe Notes
  • You can prepare the salmon roulade up to 2 hours ahead, just cover & refrigerate.