Brie and Basil Stuffed Turkey Breasts - 1g Carbs, 0g Fiber
From: Cooking with Les Dames D'Escoffier (Sasquatch Book, 2008) VIA
www.relish.com
Tender turkey wrapped around brie, fresh basil and thinly sliced
prosciutto makes for a delicious holiday dinner.
Servings: 8
Kansas City Dames Karen Adler and Judith Fertig have made a career
of celebrating regional food—barbecue, that is. With more than a
dozen barbecue books to their credit, they share the title "BBQ Queens."
This is their pick for Thanksgiving turkey. The turkey breasts can
be stuffed, wrapped and refrigerated at least a day before cooking.
2 boneless, skinless turkey breast halves, each about 1 1/2 lb
1 tsp salt
Freshly ground black pepper
1/2 lb Brie or Camembert cheese, rind on, cut into 8 slices
20 fresh basil leaves
3 oz prosciutto, thinly sliced
Preheat oven to 350F.
Make a large pocket-like slit in each turkey breast half. Unfold like
a book. Sprinkle with salt and pepper. Place cheese and basil evenly
on half of each breast. Fold over filling. Loosely wrap each breast
with half the prosciutto—about 3 slices for each. Place turkey in
roasting pan.
Place in oven and roast 35 to 45 minutes. Turkey is done when a meat thermometer inserted into the thickest part registers 160F. Let stand
10 to 15 minutes; the temperature will increase at least another 5F.
Slice and serve hot or at room temperature. Be sure to capture all
the pan juices to spoon over sliced turkey.
Servings: 8
Nutrition per Serving:
280 Calories, 11g Fat, 100mg Cholesterol, 1g Carbs, 0g Fiber, 47mg Protein
