WITH FALL HARVEST STUFFING
By Danziger Kosher Catering | Photography by Lari Gelman
- 2 Turkey breasts, all natural, Kosher certified
- 2 Bunches of basil
- 1/4 Cup of toasted pine nuts
- 1/2 Cup of extra virgin olive oil
- 5 Cloves of garlic
- 1 Teaspoon of salt
- 1 Teaspoon of fresh ground black pepper
- 1 Cup of small diced ciabatta bread
- 1/4 Cup of dried cranberries
- 1/4 Cup of turkey schmaltz (or extra virgin olive oil)
- 1 Teaspoon of minced rosemary
- 1 Teaspoon of minced thyme
- 1/4 Cup minced of crimini mushrooms
- 1 Egg
- Make a pesto marinade with the basil, pine nuts, garlic, salt, pepper, and the extra virgin olive oil.
- In a large skillet, heat the turkey schmaltz until it begins to shimmer. Add minced mushrooms and sauté until the moisture has evaporated.
- Reduce the heat and add minced bread and fresh herbs.
- Once the herbs become aromatic and the fantastic smell begins to fill the air, turn the stove off.
- Add 1 egg and dried cranberries. Mix well.
- Put the turkey breasts, 1 each, into large zip-lock bags. Using a mallet, gently pound the breast (paillard) until it is evenly ¼-inch thick.
- Rub the breast with pesto marinade.
- Once the stuffing has cooled to room temperature, put a thin layer on top of the turkey breast. Carefully roll the breast to ensure that it is even throughout.
- Starting at the center of the rolled turkey breast, tie a butcher’s twine around the breast firmly. Tie two more knots around either end of the rolled turkey breast to ensure that it is uniform in width and that it will cook evenly throughout.
- Lightly smoke the turkey breast at 300 degrees F with apple wood chips for 20 minutes, or until it reaches an internal temperature of 165 degrees F.
- Remove from the smoker, and let it rest for 5 minutes.
- Slice 1/3-inch thick, being careful to remove the butcher’s twine.