Candied Kumquats over Pistachio Crusted Turkey Breast
Servings
4
Servings
4
Ingredients
Turkey / Stuffing
Pistachio Breading
Candied Kumquats
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.