Stuffed Turkey Breast
Prepared by Chef Jason Wolf of Salud Cooking School at Whole Foods Market Charlotte
SERVES 4 – 6
1 full turkey breast, skin-on
Kosher salt and freshly ground pepper
2–3 cups prepared Bread Stuffing
2 tbsp. canola oil
4 tbsp. unsalted butter, melted
1. Place the whole, turkey breast skin side down between 2 pieces of plastic wrap. Pound breast to a 1⁄2" thickness. Discard plastic wrap. Season breast all over with salt and pepper to taste. Arrange breast so that long sides are parallel to you.
2. Mound stuffing along center of breast, from short end to short end. Fold one long end of the breast over stuffing; roll forward to make a tight cylinder; tuck in ends. Tie breast with kitchen twine at 1" intervals to secure.