GALUGHER'�
Cuisine
&
Cocktails
�&COURTYARD GRILL ""9
509 S. Tyler Street, Covington, La 985-892-9992
Rolled Stuffed Turkey Breast Ingredients:
Gallagher's on Front St. is now open in Slidell Serving St. Tammany Parish with
only the finest USDA Prime and Certified Angus Beef and the largest selection of fresh Gulf Seafood on the Northshore.
2 tablespoons butter 1 large onion, finely diced 2 large stalks celery, finely diced 3 large cloves garlic, finely chopped 8 ounces mild Italian pork sausage, casings removed 1/2 cup white wine 1 tablespoon rosemary, finely chopped 1 tablespoon fresh thyme, finely chopped 1 large egg, beaten
2. Melt butter in a skillet over medium heat. Sauté onions and celery for 3-4 minutes. Add garlic and sausage. Cook for 6 minutes until sausage is lightly browned. 3. Add the wine, rosemary and thyme and cook for 2 minutes. Remove from the heat. 4. Mix the egg, stuffing cubes, chicken broth, parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper and sausage mixture in a mixing bowl. Stir until all the bread is moistened. 5. Place butterflied turkey breast skin-side down and cover with plastic wrap. Pound turkey breast with a mallet to 1/2-inch thickness. Rub with 1 tablespoon of the oil. Season with salt and pepper. 6. Spoon half of the stuffing in an even layer over the breast, leaving a 1-inch border. Bake the remaining stuffing for the last 40 minutes of the turkey's cooking time. 7. Roll the turkey and tie the roll with kitchen string leaving about 1-1/2 inches between each knot.
1-3/4 cup low-sodium chicken broth
8. Line a baking sheet with foil and place an ovenproof rack over top. Spray with nonstick spray. Place the turkey seam-side down on the rack and drizzle with oil, and then salt and pepper.
1 whole (in halves) 5-6 lb. skin-on turkey breast, boned and butterflied
18 Sophisticated Woman | December 2020
1. Preheat the oven to 375°F.
9 cups store-bought seasoned or unseasoned stuffing cubes
3 tablespoons flat leaf parsley, chopped
527 N Causeway Blvd, Mandeville 985-778-2820
Directions:
Kosher salt and pepper
9. Roast for about 1 hour and 15 minutes, or until thermometer inserted into the thickest part reads 155°F. Remove turkey from oven and loosely tent with foil for 15 minutes.
2 tablespoons extra-virgin olive oil
10. Remove the twine and slice into 1/2-inch thick slices. Arrange in a serving dish.
