Yucatán Stuffed Turkey Breast with White Sauce


Serves: 8
Total Calories: 2,131

Ingredients

2 cups Yucatán White Sauce or 3 cups White Sauce with Tomatoes (see Salsas, Sauces, and Condiments)
5 pounds turkeys breast on the bone (1 turkey)
2 cloves garlic (large), mashed
1 1/2 teaspoons salt, or to taste
1/2 teaspoon white pepper
1 tablespoon white wine vinegar

STUFFING
1/2 pound fresh ground pork
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 cup chopped pimiento-stuffed green olives
1/2 cup currants
1/4 cup chopped slivered almonds
2 tablespoons drained capers
4 cups day-old baguette bread (1/2-inch cubes)
1 cup turkey or chicken broth
1 tablespoon vegetable oil

Directions:

1. Prepare the preferred sauce for the turkey. Cover and refrigerate if made ahead. Trim excess fat from the turkey. Make a paste of the garlic, 1 teaspoon of the salt, pepper, and vinegar. Rub the mixture over the turkey and under the skin. Set aside.

2. Preheat the oven to 350°. Line a large roasting pan with aluminum foil. Set aside. To prepare the stuffing, in a medium skillet over medium heat, cook the pork and oregano, stirring to break up the lumps, until no longer pink, about 3 minutes.

3. Transfer to a large mixing bowl. Add the olives, currants, almonds, capers, bread, and remaining 1/2 teaspoon of salt. Mix well. Add the broth and gently toss together until moist. Mound the stuffing mixture in the center of the prepared baking pan. Place the turkey on top of the stuffing and brush with oil. Fold the foil around the outer edges of the stuffing to prevent over browning. Cover the pan completely with another sheet of aluminum foil.

4. Place in the oven and roast 1 hour. Remove the foil cover, reduce oven heat to 325° and roast about 45 minutes, or until golden brown and an instant-read thermometer registers 165° to 170° and juices run clear when the meat is pierced with the tip of a knife.

5. Transfer turkey to a cutting board. Reheat the reserved sauce. Put the stuffing on a large platter. Slice the turkey and arrange overlapping on the stuffing. Spoon about 1/2 cup of sauce on top of the sliced turkey. Pass remaining sauce at the table.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 2,131
Calories from Fat: 630

This Yucatán Stuffed Turkey Breast with White Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1,000 Mexican Recipes Cookbook:
* Poultry
Baked Chicken with Mushrooms and Ancho Chile
Baked Chicken with Pecans
Baked Chicken with Serrano Chile Cream Sauce
Basic Cooked Turkey Breast
Braised Chicken with Prunes
Braised Duck for Tacos
Bride’s Mole with Chicken
Chicken Breasts with Pumpkin Seed Crust
Chicken Breasts with Yellow Mole
Chicken Breasts with Yucatán Green Seasoning Paste
Chicken Mazatlán
Chicken Stew with Chiles and Spices
Chicken Stew, Chiapas Style
Chicken Tampico with Mayonnaise and Olives
Chicken Thighs with Onions and Nutmeg
Chicken Tinga
Chicken and Corn with Fiery Cilantro-Mint Sauce
Chicken and Green Chile Stew
Chicken for a King
Chicken in Its Own Juice
Chicken in Mole Sauce from Puebla
Chicken in Oaxacan Green Mole with White Beans
Chicken in Oaxacan Red Mole
Chicken in Roasted Tomato Sauce
Chicken in Tangerine Sauce
Chicken with Black Bean and Avocado Salsa
Chicken with Chipotle Chiles and Tequila
Chicken with Poblano Chiles, Sour Cream, and Cheese
Chicken with Poblano Cream Sauce
Chicken with Portobello Mushrooms
Chicken with Red Chile Steamed in Foil
Chicken with Tamarind
Chicken with White Nut Sauce
Chicken, Aguascalientes Style
Chicken, Mushrooms, and Red Pepper Stew
Chicken, Pibil Style
Chicken, Ticul Style
Cornish Hens Roasted with Chili Rub
Cornish Hens with Fiery Cilantro-Mint Sauce
Drunken Chicken
Duck Breasts with Blackberry Sauce
Duck Breasts with Poblano Chile
Duck in Green Pumpkin Seed Sauce
Fried Chicken, Sonora Style
Grilled Chicken Breasts with Ancho Chile Sauce
Grilled Chicken Skewers
Grilled Chicken in Red Chili Sauce with Zucchini and Corn
Grilled Chicken with Cactus
Grilled Chicken with Red Chile and Orange Sauce
Lime Chicken
Minced Spicy Chicken
Oaxacan Toasted Corn Stew with Chicken and Pork
Papantla-Style Mole Sauce with Chicken
Plaza Chicken from Morelia
Quail with Corn and Cucumber and Jalapeño Salsa
Quail with White Beans
Roasted Whole Turkey with White Sauce
Rolled Chicken Breasts with Poblano Chiles and Goat Cheese
Rolled Chicken Breasts with Spinach
Sautéed Chicken Livers with Green Onions
Sautéed Chicken with Almond Sauce
Sautéed Chicken with Chipotle Chile Sauce
Sautéed Chicken with Pasilla Chile Sauce
Shredded Chicken
Shredded Chicken in Green Sauce
Shredded Spiced Chicken
Stuffed Chicken Breasts with Black Bean Sauce
Turkey Cutlets with Almond Crust
Turkey Meat Loaf
Turkey Stew
Turkey and Hominy Stew
Turkey in Spiced Vinegar Sauce
Turkey with Creamy Green Pumpkin Seed Sauce
Turkey with Mushrooms and Tomatillos
Yucatán Cold Spiced Turkey
Yucatán Spiced Turkey Cutlets
Yucatán Stuffed Turkey Breast with White Sauce




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