Stuffed Turkey Breast
Deena Carter's Turkey Breast Stuffed with Creamed Collard Greens
- 2 Boneless Skinless Turkey Breast Halves
- Salt and Freshly Ground Pink Pepper to taste
- 1 tablespoons fresh Thyme or 1 teaspoon dried Thyme (separated)
- 1/2 cup Corn Starch
- 1 large bunch Collards (after removing ribs should yield about 4 1/2 cups chopped)
- 3 tablespoons Butter
- 1 tablespoon minced Garlic
- 1/4 teaspoon Poultry Seasoning
- 1/8 teaspoon Nutmeg
- 1 pinch Red Pepper Flakes
- 2 ounces Goat Cheese
- 3 ounces Cream Cheese
- 2 tablespoons Canola Oil
- Season the turkey breast with salt, pepper and half of the thyme. Season the corn starch with salt, pepper, and the remaining half of the thyme. Coat the breasts with seasoned corn starch.
- Create a pocket by butterflying the breast, being careful not to pierce the other side. Cover and set aside.
- Parboil the collard greens for about 15 minutes. Drain the greens thoroughly and place in a bowl.
- In a large sauté pan over medium heat, heat the butter until it foams and subsides, then add the garlic and sauté until slightly fragrant. Add the chopped collards and cook for 8 to 10 minutes, until very soft. Add poultry seasoning, nutmeg, hot pepper flakes and salt and pepper to taste. Transfer greens to bowl, and allow to cool. Mix in goat cheese and cream cheese. Stuff turkey with greens. You can use toothpicks to close the seam if needed.
- Preheat oven to 400F. In a large sauté pan over medium heat, add the canola oil. Once hot, saute the breasts for 4 to 5 minutes per side, until cornstarch is golden brown on all sides. Transfer pan to oven to finish cooking to 165F when temperature is taken at thickest part of the breast. Slice the breasts to serve.