There is a way to enjoy turkey without the leftovers

Sometimes the whole bird doesn’t suit the smaller more intimate gatherings that many people enjoy during the holiday season. To suit smaller occasions, cooking just the breast or thighs is the perfect solution. And recipes that include stuffing make for a festive dinner all in one!
“Turkey is a holiday staple,” says Heather Nahatchewitz of Turkey Farmers of Ontario, “and this delicious recipe means you can still enjoy the tradition of turkey without the leftovers!”

Maple Stuffed Turkey Breast with Roasted Carrots

Prep time: 1 hour 40 minutes
Serves 4 to 6
1 tbsp butter
15mL
1⁄4 cup onions, finely diced
60mL
1 clove garlic, minced
1 tbsp sage, chopped
15mL
1⁄2 cup fresh or frozen cranberries, chopped
125mL
1 1/2 cups long grain and wild rice mix, cooked
375mL
salt and pepper to taste
3 lb turkey breast, boneless, skin on
1.37kg
3⁄4 cup real maple syrup
175mL
1⁄2 cup butter, softened
125mL
1 tsp dried sage
5mL
4 large carrots, cut into halves lengthwise
4
Pre- heat oven to 325°F (163°C).
In a large pan, on medium-low, heat butter and sauté onions until transparent. Add garlic, sage and cranberries. Sauté for three minutes more or until cranberries are softened. Stir in rice, season with salt and pepper and set aside.
Place turkey breast flat skin side down. Place a piece of wax or parchment paper on top and flatten with the flat side of a meat mallet or a rolling pin until turkey breast is of fairly uniform thickness.
In a small bowl, combine maple syrup and butter well. Remove wax paper and spread 1⁄4 cup of the butter mixture on the inside of the turkey breast. Spoon the stuffing mixture on breast leaving a two inch border around the sides. Starting at one end, fold the turkey breast around the stuffing, fully enclosing the stuffing and secure with string or skewers.
Lay the carrots in the bottom of a lightly oiled roasting pan. Place the turkey breast seam side down on the carrots and rub with another 1⁄4 cup of the butter mixture. Season with salt, pepper and dried sage then cover and bake for 30 minutes. Uncover and continue to bake for 1 hour or until a meat thermometer registers 180°C (82°C).

Let turkey rest five minutes. In the meantime, heat remaining butter and maple syrup on medium heat until mixture begins to boil and starts to reduce. When mixture appears thickened remove from heat. Remove string or skewers from turkey breast and slice in 1 inch thick slices. Serve with roasted carrots and maple sauce.
For more information and delicious turkey recipe ideas and tips, visit www.turkeyrecipes.ca.