Ingredient: whole turkey breast, boneless/skinless

Candied Kumquats over Pistachio Crusted Turkey Breast

Today, December 25th our family celebrates my sister Rita’s birthday. She will forever be the special Christmas gift our family was so privileged to receive on that Christmas day. This time of the year makes us reflect on many different things. This moment, this day, this season will never come again. Treasure it and treasure those you love who make it memorable. I like to keep in mind that the best reflection of Christmas takes place in the mirror of our own hearts.

For many of us, Christmas wouldn’t be Christmas without the aroma of turkey roasting in the oven. But that doesn’t mean you have to roast the whole bird to get the desired effect. Even though Brion and I probably like the dark meat almost better than the white, we have enjoyed quite a few little turkey ‘breast’ dinners.

This year kumquats are high on my list. They not only add a festive touch but paired with pistachios they seem to really enrich the flavor of the meat. Kumquat season is short and usually begins in November and lasts through the Chinese New Year in January. The name kumquat means ‘golden orange’ in its native Canton.

Although this recipe has about three parts, it comes together real easy. The pistachios form a nice crispy crust while the turkey breast stays tender and moist. It is so nice complimented by all the usual ‘side’ dishes of a turkey feast.

HAPPY BIRTHDAY RITA … WE LOVE YOU … ENJOY YOUR DAY!

SEASON’S GREETINGS TO EVERYONE

Print Recipe
 Candied Kumquats over Pistachio Crusted Turkey Breast
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American, Asia
Servings
Ingredients
Turkey / Stuffing
Pistachio Breading
Candied Kumquats
Course Main Dish
Cuisine American, Asia
Servings
Ingredients
Turkey / Stuffing
Pistachio Breading
Candied Kumquats
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pistachio Breading
  1. In a shallow dish, combine pistachios & bread crumbs. In a separate bowl, whisk together mustard, olive oil & honey.
Turkey / Stuffing
  1. In a small saucepan, bring 3/4 cup water to a boil then stir in contents of stuffing mix. Cover & allow to sit for 5 minutes then fluff with a fork & cool.
  2. Preheat oven to 325 F. Butter a large piece of heavy foil, making a circle about the same size as the turkey breast. Keeping the whole turkey breast intact, flatten slightly to create a uniform thicken.
  3. Dip the turkey breast in Dijon mixture, being sure to coat both inside & outside well. Next coat both inside & outside with pistachio/bread crumb mixture. Lay breast on buttered foil; top half of the breast with the turkey stuffing. Fold other half on top to enclose the filling. If necessary, use some toothpicks to secure stuffed breast during roasting time. Cup sides of foil fairly close to meat.
  4. Roast, covered for 1 hour, remove top piece of foil & continue to bake another 1/2 hour or until 185 F. is reached on a meat thermometer. Remove from oven & allow to rest a few minutes before slicing.
Candied Kumquats
  1. While the turkey is roasting prepare your kumquats. Heat water & sugar in a large saucepan over medium heat. Stir to dissolve sugar. Once sugar water begins to boil, add (seeded) sliced kumquats, stirring to coat well. Reduce heat to low & let simmer until liquid is reduced to a syrup consistency. Remove from heat & serve with turkey breasts.

Smoked Gouda & Asparagus Stuffed Turkey Breast

I think it would be safe to say that turkey still rules the day as the most traditional centerpiece for the Canadian Christmas dinner. Canada is a country with a very diverse background, so we enjoy a mix of cuisines and traditions from all over the world. Although that festive foul remains the center focus, other dishes on the table are undoubtedly reflecting how Canadian tastes are changing.

The fact that people are travelling more, our knowledge of food has expanded dramatically. Its all about flavor now, which has led us to more exotic spices and ingredients. We have become much more sophisticated in our approach to preparing food.

Other changes at the holiday table are a result of the large numbers of people who have opted to become vegetarian or people by choice or health reasons need gluten-free dishes. If you are preparing your holiday meal around these different ways of eating or requirements, it will mean being more thoughtful about what you prepare.

Another noticeable shift has come with the desserts served after the big meal. The days are gone, for most part, for the traditional, heavier desserts. These choices used to consist of mincemeat pies, steamed puddings or fruitcake to name a few. The trend now is leaning more to lighter, fruity and creamy flavors such as lemon.

The big thing is, no matter what your meal entails, enjoy it to the fullest as this time, day and year will never come again. Once again, we opted to have stuffed turkey breast instead of roasting the whole bird. The ‘seeded’ crust added a new dimension that we really enjoyed.


Print Recipe


Smoked Gouda & Asparagus Stuffed Turkey Breast

Votes: 3
Rating: 3
You:
Rate this recipe!

Course Main Dish
Cuisine American

Servings


Ingredients

Course Main Dish
Cuisine American

Servings


Ingredients

Votes: 3
Rating: 3
You:
Rate this recipe!


Instructions
  1. Trim asparagus stems & steam, slightly in microwave. Shred Gouda cheese. In a food processor, combine panko crumbs, oatmeal, 4 kinds of seeds, spices & salt; pulse slightly.

  2. Set out 3 large plates. Add flour to the first one, beat egg with 1 Tbsp water in the second one. The third one is for your pulsed mixture. Preheat oven to 325 F. Butter a large piece of heavy foil, making a circle about the same size of turkey breast.

  3. Keeping the whole breast intact, flatten slightly to create uniform thickness. Coat breast on both sides with flour, then egg wash and lastly in the seed mixture. Coat completely, INSIDE & OUT (the seed mixture acts like a thin layer of bread stuffing).

  4. Place breast on foil & layer one side with half of the ham, asparagus & cheese; repeat again with remaining filling. Place other side of breast on top so your filling is enclosed. If necessary, use some toothpicks to secure stuffed breast during roasting time. Cup sides of foil fairly close to meat.

  5. Roast, covered for 2 hours, remove top piece of foil & continue to bake another hour or until 185 F. is reached on a meat thermometer. Remove from oven & allow to rest for a few minutes before slicing.