Thanksgiving is fast approaching, and with all the preparations ahead, it’s no surprise I’ve had turkey on the brain…though this may also have something to do with the fact that our neighborhood wild turkeys have been out in full force lately. One strolled through the backyard just as I was about to sit down to type this! 🙂

Since this Sleepy Hollow menu is very Thanksgiving-centric, I wanted to be sure to include a turkey recipe. A whole turkey was out of the question (I’ve got an 8-month pregnant belly, an almost-2-year-old, Friendsgiving to host this weekend, and an author event next weekend. Cliche as it sounds, my plate is kinda full.). In short, I needed something simpler and faster than cooking a whole bird. I considered a turkey roulade, but I already made one for my Little Women menu. Then stuffed turkey breasts sprang to mind. They’re a great way to get all the traditional Thanksgiving flavors into a standard-size meal, and the process it quite similar to a roulade, though easier.

Using the roulade recipe as inspiration, I made some key changes to make this recipe unique: wrapping the turkey in bacon, swapping apples for pears and pecans for walnuts, changing bread cubes to Panko crumbs, and adding onion. Plus, I swapped out the seasonings for the thyme and rosemary you’d typically find in stuffing.

By the time all was said and done, it was practically its own recipe—a delicious one at that! The flavors were perfect for the season. They had me wishing Thanksgiving was tomorrow! 🙂

A

Bacon-Wrapped Stuffed Turkey Breasts

“The pedagogue’s mouth watered as he looked upon this sumptuous promise of luxurious winter fare. In his devouring mind’s eye, he pictured to himself every roasting-pig running about with a pudding in his belly, and an apple in his mouth; the pigeons were snugly put to bed in a comfortable pie, and tucked in with a coverlet of crust; the geese were swimming in their own gravy…not a turkey but he beheld daintily trussed up, with its gizzard under its wing…”

— The Legend of Sleepy Hollow

INGREDIENTS:

• 2 frozen boneless turkey breasts, thawed (Depending on the brand of turkey breast you buy, your package may contain 1 large or 2 smaller breasts. If it’s 1 large, cut it in half after butterflying and pounding it flat with a meat mallet.)
• 1 large or 2 small fully ripe Bartlet pears
• 1/2 cup Panko breadcrumbs
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts, toasted (I recommend 325° for 3-5 minutes)
• 1/4 yellow onion, finely chopped
• 1/4 tbsp thyme
• 1/2 tsp rosemary
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/4 cup chicken broth
• 1 lb bacon (I used center cut because it was on sale, but you don’t have to.)

 

Makes 2 stuffed turkey breasts

 

INSTRUCTIONS:

1. Preheat oven to 375°. Place a wire rack over a baking sheet and set aside.
2. Separate the skin from your turkey breast with your fingers and discard. Butterfly the breast if necessary. This how-to video offers good butterflying visuals.
3. Place the first breast between two sheets of plastic wrap. Turn it skin side down and pound it thin with a meat mallet until it’s even and about half its original thickness. Repeat the process with your second turkey breast.

   

4. Combine all your remaining ingredients except the chicken broth and bacon in a large bowl and stir until well combined. You may need to break up the cranberries with your fingers before adding if they’re clumped together. Drizzle on the broth and stir until well coated.
   
5. Remove the top piece of plastic wrap from your turkey breasts and discard. Scoop about 1/2 cup of filling onto half of each turkey breast, leaving about 1/2 inch around the edge uncovered (this will help keep the filling from spilling out). Fold over the other half so each breast is closed.

   

6. Wrap 1 strip of bacon around the open side of each turkey breast, then wrap bacon strips over the top, layering them slightly, and tucking the ends underneath. Most breasts will have a tapered end, so you’ll probably want to use half strips as the breast narrows.
   
7. Carefully transfer the breasts to the wire rack on top of the baking sheet and place in the oven for 45-50 minutes or until a food thermometer inserted in the center reads 160°. For me, it was closer to 50 minutes.

   

8. Allow the breasts to rest on the rack for 10-15 minutes before transferring to a serving plate.
9. Slice and serve to the new schoolmaster at a harvest party! Just be sure he doesn’t get attacked by a headless horseman on the way home. 😉
   

 

 

Check out some of my other poultry recipes!

A March Family Christmas: Roasted Turkey Roulade

Roasted Goose with Potatoes

Misselthwaite Manor’s Young Fowl with Bread Sauce from The Secret Garden