Yucatán Stuffed Turkey Breast with White Sauce
Yucatán Stuffed Turkey Breast with White Sauce
Pavo en Relleno BlancoInstead of roasting a whole turkey for this traditional dish of the Yucatán, I prefer to roast a whole turkey breast. (If you wish to roast a whole turkey, see the box that follows.) The wonderful ground pork stuffing is mounded snugly underneath. Serve with Yucatán White Sauce or White Sauce with Tomatoes. The sauce of choice can be made ahead or prepared while the turkey roasts.
Ingrediënten
Makes 8 servings
- 2 cups Yucatán White Sauce or 3 cups White Sauce with Tomatoes
- 1 whole turkey breast on the bone about 5 pounds
- 2 large garlic cloves mashed
- 1½ teaspoons salt or to taste
- ½ teaspoon white pepper
- 1 tablespoon white wine vinegar
- Stuffing
- ½ pound fresh ground pork
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ cup chopped pimiento-stuffed green olives
- ½ cup currants
- ¼ cup chopped slivered almonds
- 2 tablespoons drained capers
- 4 cups day-old baguette bread 1⁄2-inch cubes
- 1 cup chicken or turkey broth
- 1 tablespoon vegetable oil
Instructies
- 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.
- 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.
- Transfer to a large mixing bowl.
- Add the olives, currants, almonds, capers, bread, and remaining ½ 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.
- 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.
- 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 ½ cup of sauce on top of the sliced turkey.
- Pass remaining sauce at the table.
