Stuffed Turkey Breast - Pilar Hernández's Chilean Kitchen
Continuing with ideas for a Chilean Christmas Eve dinner, I suggest this turkey breast stuffed with prunes. It's my mother's recipe. You can adapt the stuffing to the most popular flavors in your family.
Ingredients · Servings 10
- 1 boneless, butterflied turkey breast (I bought one with the bone in that weighed 3kg and asked the butcher to bone it for me)
- 1 package of Philadelphia-type cream cheese at room temperature
- 1 cup of dried plums
- 1 cup of chopped walnuts
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- salt and pepper
- 1 cup of pitted plums
- 1/2 cup of white wine or champagne
- 1 cup of water or the water where the plums were soaked
- 2 tablespoons of butter
- pinch of salt
Method · PT-497396H57M48S
- If the plums are dry and hard, cover them with boiling water and let them soak for 10 minutes. Carefully remove the pits and chop them finely. Reserve the soaking water for the sauce.
- In a bowl, mix the cream cheese, chopped plums, walnuts, cinnamon, nutmeg, cloves, salt, and pepper. Taste and adjust the seasoning.
- Place the chicken breast on the counter, open it up, and if it is thicker in some parts, place plastic wrap on top and flatten it with a rolling pin, leaving it of an even thickness.
- Season well with salt and pepper.
- Place the plum filling, spreading it evenly and leaving the edges free.
- Roll it up starting from one of the shorter sides. Keep rolling tightly.
- Tie it up like a rolled-up item with string at the top and bottom.
- Preheat the oven to 375F or 190C.
- Brush the turkey with olive oil and cover it with aluminum foil, making a seal with the pudding mold.
- Calculate 20-25 minutes per kilo of turkey weight (before stuffing).
- Remove the foil after the first 45 minutes, or when you think there are 15-20 minutes left (depending on the initial weight), and increase the oven temperature to 425°F (210°C) and continue cooking for another 20-25 minutes, until it reaches an internal temperature of 160°F. If you don't have a thermometer, the easiest way is to cut into it and check if it's done.
- Let it rest covered with aluminum foil for 20 minutes, cut and serve.
- In a small saucepan, combine the water, plums, wine, salt, butter, and sugar (if desired). Cook for 15-20 minutes, or until the desired consistency is reached. For a thicker consistency, dissolve 1 teaspoon of cornstarch in 1/4 cup of cold water and heat until thickened.
I made it for Thanksgiving lunch. I didn't want to make a whole turkey because it would have been too much for just eight adults, and I don't like turkey, so I didn't want to be left with leftovers. Making a stuffed turkey breast worked perfectly.
If you have more guests, you can always make another type of meat, like a silverside for example.
We serve it with spicy sweet potato puree (we use chipotles to give it spice, it's excellent) and pastry cream; that recipe is coming soon to use the corn in season.
Description
Delicious recipe for Christmas Eve.
- ¼ teaspoon of ground nutmeg
- ¼ teaspoon of ground cloves
- For the sauce: In a small saucepan, combine the water, prunes, wine, salt, butter, and sugar (if desired). Cook for 15-20 minutes, or until the sauce reaches the desired consistency. For a thicker sauce, dissolve 1 teaspoon of cornstarch in 1/4 cup of cold water and heat until thickened. Adjust the seasoning and serve hot with the stuffed chicken breast.
