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Deena Carter's Turkey Breast Stuffed with Creamed Collard Greens

Turkey Breast Creamed Collard Greens Deena Carte
Stuffed Turkey Breast
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
Turkey Breast Stuffed with Creamed Collard Greens Recipe: The combination of goat and cream cheeses gives way to an ultra creamy filling.
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ingredients
  • 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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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
    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.
  • 2
     
    Create a pocket by butterflying the breast, being careful not to pierce the other side. Cover and set aside.
  • 3
    1 large bunch Collards (after removing ribs should yield about 4 1/2 cups chopped)
    Parboil the collard greens for about 15 minutes. Drain the greens thoroughly and place in a bowl. 
  • 4
    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
    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.
  • 5
    2 tablespoons Canola Oil
    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.

    Helpful Tips:
    1. Allow the collard greens to cool before adding the cheese to the mix.
    2. Substitute chicken or pork in this recipe instead of turkey. 
    3. You can use toothpicks to close the seam if needed.
 
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