Jeff Mauro’s Jalapeño and Cranberry Stuffed Turkey Breast | The Kitchen | Food Network
Jeff's stuffed turkey breast has all the fabulous Thanksgiving flavors literally rolled into one showstopping centerpiece of a main dish. Add some gravy and swipe it through some taters, and you just might never make a conventional turkey again. #FoodNetwork #JeffMauro #Turkey #Thanksgiving
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Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Jalapeño and Cranberry Stuffed Turkey Breast
Recipe courtesy of Jeff Mauro
Level: Intermediate
Total: 4 hr 45 min (includes marinating and resting time)
Active: 1 hr
Yield: 12 slices Ingredients Turkey Breast:
One 2- to 3-pound turkey breast, skinless and boneless
Kosher salt and freshly ground black pepper
2 tablespoons Dijon mustard
1 cup fresh pumpernickel Breadcrumbs, recipe follows
1/4 cup (4 tablespoons) unsalted butter, melted
2 sprigs fresh sage, chopped
2 sprigs fresh thyme, chopped Jalapeño Cranberry Sauce:
1 pound fresh or frozen cranberries
1 cup granulated sugar
1 jalapeño, minced (stemmed and deseeded for less heat)
Zest of 1 orange
Kosher salt Fresh Breadcrumbs:
8 slices pumpernickel or country white bread
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper Directions Special equipment: a meat mallet; butcher’s twine For the turkey breast: Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet. Lay the turkey breast smooth-side down on a cutting board (remove any skin on the breast prior to this step). Slice the breast horizontally, parallel to the cutting board, and cut along the length of the breast but not all the way through, then open the breast like a book. Place a piece of plastic wrap over the butterflied breast and, using a meat mallet, pound to an even thickness of about 1/2-inch. Sprinkle both sides of the turkey with salt and pepper, then spread the Dijon on the inside of the breast. Let sit at room temperature for 2 hours or refrigerated up to 4 hours to marinate. Let come to room temperature, 1 hour. Meanwhile, in a small bowl, add the Breadcrumbs, melted butter, sage and thyme. Mix to combine, then season with salt and pepper to taste.
For the jalapeño cranberry sauce: Combine the cranberries, sugar, jalapeño, orange zest, 1 cup water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to a simmer, stirring occasionally. Simmer until the cranberries have burst and the sauce has thickened, 20 to 25 minutes. Allow to cool slightly. Spread about 3/4 cup of the jalapeño cranberry sauce (save the leftovers for topping!) over the prepared breast, leaving a 1-inch border.
Sprinkle the breadcrumbs on top of the cranberry sauce, pressing down to adhere. (You want an even layer on top of the cranberry sauce.)
Roll up the breast along the long side and secure seam side down. Tie the breast with butcher’s twine in 3 spots across the roll to hold everything in place. Sprinkle with salt and pepper, then transfer to the prepared sheet pan. Tent with foil and bake until the breast reaches an internal temperature of 160 degrees F, 45 to 60 minutes. Remove the foil and bake until the internal temperature reaches 165 degrees F, another 15 minutes. Remove from the oven. Tent the turkey breast with the foil once more and rest for 10 to 15 minutes. Slice and serve. Fresh Breadcrumbs: Preheat the oven to 350 degrees F. Tear the bread and add to a food processor. Pulse until the desired size crumb. Add to a bowl and toss with the olive oil, then season with salt and pepper to taste. Spread the crumbs on a sheet pan and bake, stirring the crumbs halfway through, until golden brown, 10 to 15 minutes. Let cool. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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