Roasted Turkey Breast Porchetta-Style
- 1 tsp. coriander seed
- 1 tsp. fennel seed
- 1 Tbsp. finely chopped fresh rosemary
- 1 Tbsp. coarsely chopped fresh sage
- 2 garlic cloves, chopped
- 1 tsp. kosher salt
- 1/8 tsp. freshly ground pepper
- 3 Tbsp. extra virgin olive oil
- 1 (5-7 lb.) whole turkey breast, bone-in
- 4 cups low-sodium chicken broth*
- Combine coriander and fennel seeds in a small, dry skillet and toast over medium-high heat until seeds are golden and fragrant, 3 to 4 minutes, shaking and moving the pan in circular motion occasionally at first, then constantly. Transfer seeds to plate to cool.
- Make the seasoning mixture in a food processor by pulsing toasted coriander and fennel seeds with herbs and garlic until finely chopped. Add salt and pepper and whirl until all ingredients are very finely chopped 30 seconds. With the motor running, drizzle in oil. Set the seasoning mixture aside for 15 minutes.
- While seasoning sits, use your fingers to gently separate skin from turkey breast meat, taking care not to tear the skin. Using your hand, rub one-third of the seasoning mixture under the skin on each side of the breast and coat the inside of the breast with the remaining mixture. Rub your oily hands over the skin, coating it lightly. Seal the breast in plastic wrap and set it on a plate. Marinate breast in the refrigerator for 4 hours.
- Preheat oven to 350 degrees F. Place rack in large roasting pan. While the oven heats, unwrap the turkey and let sit on the counter.
- Pour chicken broth into the roasting pan. Set turkey breast on rack. Roast turkey, turning the pan in the oven every 20 minutes to help it brown evenly. Breast is done when an instant-read thermometer inserted into the thickest point reads 165 degrees F., about 2 hours for a 6-pound breast (allowing 20 minutes per pound). Skin can be dark without meat being dry, but tent foil over the breast if the skin is getting too dark. Because of bringing the effect of seasoning paste, the skin near the bone may look pale pink.
- Let breast rest for 20 minutes before carving. Strain juices to serve on the side.
- May use 4 cup combination of low-sodium chicken broth and water.
Nutritive Information (Per serving)
- 183 calories
- 8 g total fat (1.5 g saturated fat)
- 2 g carbohydrate
- 24 g protein
- <1 g dietary fiber
- 316 mg sodium
Turkey, Spinach & Cheese Bread Pudding
- 1 large whole-wheat baguette or rustic country-style loaf, preferably herbed (about 3/4 lb. or enough to make 9-10 cups of bread cubes)
- 2-3 tsp. canola oil
- 2 medium onions, finely chopped
- 3/4 lb. cooked turkey, preferably breast (or other leftover meat), cut into 1/2- inch cubes
- 2 large eggs
- 2 egg whites
- 3 1/4 cups reduced-fat milk (2%)
- Salt and freshly ground black pepper, to taste
- 1/4 tsp. nutmeg
- Canola oil spray
- 6 cups spinach leaves (about 1 bunch), washed, drained until dry and coarsely chopped (about 1/2 commercially- bagged baby spinach leaves, which may be used)
- 1/2-3/4 lb. Monterey Jack cheese with chili peppers, grated
- Diagonally cut the baguette crosswise into slices 1/1-3/4-inch thick. Cut slices into bread cubes. (There should be 9-10 cups.) Allow bread to thoroughly dry out at room temperature or, spread on baking sheets, in a preheated 250-degree oven. Turn bread cubes mid-way through the process so both sides are exposed to air. If dried in the oven, set bread cubes aside to cool.
- Heat oil in a large non-stick skillet over medium-high heat. Add onions and sauté, stirring occasionally, until soft and golden. (Reduce heat if necessary to prevent browning.) With a slotted spoon, transfer onions to a bowl.
- Add turkey to the pan and sauté, stirring occasionally, until lightly browned. Transfer turkey to a bowl of onions and mix in until well blended.
- Whisk eggs and egg whites in a large bowl until thoroughly blended. Whisk in milk, nutmeg, and salt and pepper to taste.
- Lightly coat a shallow 9×13-inch (3 qt.) baking dish with canola oil spray. Arrange enough bread cubes in the dish to cover the bottom in a single layer. Evenly distribute the turkey/onion mixture on top of the bread. Evenly arrange spinach on top. Cover with remaining bread cubes so that spinach is not visible from the top. (If desired, pudding and liquid mixture can be chilled separately at this point, covered, up to overnight, with liquid added just prior to baking. Bring chilled pudding and liquid to room temperature before continuing to the next step. Pudding can also be chilled up to overnight after the liquid mixture has been added, but with somewhat less satisfactory results.)
- Using a large spoon, add the liquid mixture to the pan gradually, so as to not disturb the contents, ensuring that the bread cubes on top are moistened. Set aside to allow the bread to absorb some of the liquid, for about 10 minutes.
- Preheat oven to 350 degrees. Sprinkle cheese evenly over the top of the pudding. Bake pudding in the middle of the oven. Bake pudding for 45 minutes to 1 hour, or until puffed, the surface is golden/crusty and the pudding seems to be set in the middle. (Pudding will set slightly more after it is removed from the oven.)
- If the top of the pudding begins to dry out during baking, cover lightly with foil and lower the oven temperature by 25-50 degrees. Or, small amounts of water or additional milk can be added to the top to slightly moisten the bread cubes. (Towards the end of the baking period, the oven temperature can be raised 50 degrees if the pudding seems nearly done but the surface has not become golden and crusty in order to hasten this last step.)
- Remove pudding from oven, place on a wire rack, and let cool for about 10 minutes before serving.
Nutritive Information (Per serving)
- 236 Calories
- 10 g. Fat (5 g. saturated fat)
- 23 g. Carbohydrate
- 14 g. Protein
- 2 g. Dietary fiber
- 433 mg. sodium.
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.