Roast Turkey Breast w/ Fig & Sausage Stuffing

HAPPY THANKSGIVING DAY!

The second Monday of October has been the day Canada has celebrated Thanksgiving since 1957. You might say it is synonymous with autumn & the harvest season. For us, its a time to be thankful for having the privilege of being Canadian and able to live in such a wonderful country.

Autumn is not to be taken lightly, its a magical season that is often overlooked. The green around us gets replaced by flaming oranges, bright reds and golden yellows. Much like the leaves swirling in the crisp autumn breeze, we are reminded that Mother Nature has an incredible influence on our lives.

This year has been like no other in most of our lives. Without a doubt the world is experiencing a health crises of a huge magnitude. I doubt whether many aspects of the life we once new, will ever be the same again. Some time ago I read an article that was posted on Facebook. When things are verbalized it seems to make them unmistakably clear. I’ve always believed there is a reason for everything even if we don’t know what it is at the time. I want to re-post this article as I thought it is certainly worth reading and giving some thought to.

We fell asleep in one world and woke up in another * Suddenly Disney is out of magic * Paris is no longer romantic * New York doesn’t stand up anymore * The Chinese wall is no longer a fortress and Mecca is empty * Hugs & kisses suddenly become weapons, and not visiting parents and friends becomes an act of love * Suddenly you realize that power, beauty and money are worthless, and can’t get you the oxygen you’re fighting for * The world continues its life and it is beautiful. It only puts humans in cages. I think its sending us a message * ‘You are not necessary. The air, earth, water and sky without you are fine. When you come back, remember that you are my guests. Not my masters’.

For our Thanksgiving meal today, I am making a turkey breast roast. The turkey breast is deboned, butterflied and pounded to an even thickness, then filled with stuffing. Usually it is tied with kitchen twine and roasted in a low and slow oven.

This particular stuffing contains figs, apples and some Italian sausage. I think it should make for a good Thanksgiving meal.

Print Recipe
Roast Turkey Breast w/ Fig & Sausage Stuffing
Instructions
  1. In a small saucepan, simmer figs in orange juice about 4 minutes or until most of the liquid is absorbed. Set aside.
  2. In a large skillet, melt butter & add apple, celery, onions, herbs & sausage, breaking up the sausage into small pieces. Sauté for about 10 minutes until fruit/vegetables are soft & sausage is browned.
  3. Add the nuts & figs with any liquid remaining & cook for another 2 minutes.
  4. In a large bowl, add the sausage mixture to the bread cubes & grated parmesan. Toss until quite moist & well combined; season to taste with salt & pepper
  5. Lay plastic wrap on your work surface. Butterfly turkey breasts & carefully pound until you acquire an even thickness. Even though you are using a boneless turkey breast there is that piece of hard grizzle still holding the breast halves together. I like to remove it but still keep the skin in one piece. When you fold the breast to cover the stuffing everything stays together nicely. It makes it real easy when its cooked & you are ready to slice.
  6. Preheat oven to 325 F.
  7. Spoon stuffing on one side & press down slightly. Using the plastic wrap, flip the other half of the turkey breast over stuffing. Tuck in any stuffing that falls out. Tie roast with KITCHEN TWINE or leave as is. Place the turkey breast, on a foil lined baking pan (not glass).
  8. Brush with HERB BUTTER. Roast 2-2 1/2 hours. Each oven roasts different so test in a few places with a meat thermometer to be sure.
  9. Cover breasts loosely with foil for 20 minutes before slicing. remove twine & carve 1-inch slices & serve with extra stuffing if you wish.
Recipe Notes
  • This recipe will be enough for Thanksgiving dinner as well as leftovers for a few more meals depending on the amount of dinner guests you have.
  • I'm a stuffing lover, so you will notice there is ample stuffing in this recipe.

Mexican Lasagna

Having just returned from Merida, Mexico and holiday memories are still fresh in our minds, we wanted to share a few of the city’s highlights.

Merida is the cultural heart and soul of the Yucatan with multiple museums, art galleries, restaurants, theaters and stores. Brion and I have made a point of staying in hotels which are a close walk to Paseo de Montejo. This main avenue of the city was named after the founder of Merida, Francisco de Montejo. Built at the end of the 19th century and inspired by the boulevards of France, Paseo de Montejo used to be the site of mega mansions belonging to the well-to-do families in the city. While many of them now are the headquarters of national and international banks and companies, they still retain the heritage of the city.

Music and dancing play an important role in the day to day life of Merida’s residents. Outdoor, live performances can be seen frequently around the city. Cultural activities are plentiful on Saturday and Sunday evenings. The main road is closed off to traffic on Sundays for ‘Family Bike Day’, a day when families are encouraged to get out and ride their bikes along Montejo avenue. This historic city offers a wonderful insight into its rich culture, incredible cuisine and friendly people.

If you care to read about some of the tours we took last year while we were in Merida, check out my blog articles on this site from February 2019.

Today’s blog recipe is called Mexican ‘lasagna’ due to the layering of tortillas in place of lasagna pasta noodles.

Print Recipe
Mexican Lasagna
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Course Main Dish
Servings
Votes: 1
Rating: 5
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Instructions
  1. In a large saucepan, scramble-fry ground beef with celery, onion & green pepper. Add tomatoes, enchilada sauce, olives salt & pepper; simmer covered for about 15-20 minutes.
  2. Heat oil in skillet. Cut 2 tortillas into quarters; cook remaining 6 tortillas & the quarters in oil till crisp & golden. Drain on paper towels. Set aside quartered tortillas & break up remaining six. In a bowl, combine cheddar, cottage cheese & slightly beaten egg.
  3. Preheat oven to 350 F. In a 9 X 9-inch baking dish, spread 1/3 of meat mixture. Top with 1/2 of the cheese mixture then 1/2 of the BROKEN tortillas. Repeat layers, ending with meat mixture. Top with quartered tortillas.
  4. Bake for 30 minutes then allow to stand 5 minutes before serving.