Sorry guys, I’m serving turkey today… again.
I bet by now, most of you are really all turkey-d out and DON’T wish to so much as see another piece of turkey until next year.
I hope you will forgive me then, for I still have a few recipes to log and share with you.
Two more, to be exact. Then that’s it, I promise.
At least for a little while, that is, because I happen to really love turkey and would like to find a way to make it a part of my regular diet. If only it were more readily available, and a tad more affordable outside of the Holiday Season.
I wonder why it is that turkey is only available at this time of year here in Quebec. Is it like that where you are too? Come Thanksgiving and Christmas day, the bird can be found in all and every grocery store for a ridiculous price. Other than that? Be prepared to look for it and open up your wallet really wide if you want some.
So anyway, back to this recipe. At least, let me console you by saying that this is the last one that has a “Christmas Flavor” to it.
But hey, if like me you usually do an intimate Christmas Eve party at home with your kids and life partner and maybe a few select friends, then maybe roasting a whole bird is a bit of an overkill.
Unless you want to eat turkey leftovers for weeks on end…
Such was the case with me, so this year, I decided to do things a little bit differently.
While I still made the whole bird for the big party on the 25, I decided to downsize a bit for our Christmas Eve reunion and make a more humble stuffed Turkey Breast instead.
I pretty much used the same brine as I did for my roasted turkey, which conferred a nice, sweet and spicy but not overwhelming apple and orange taste to the meat.
But what really made this dish was the addition of apple slices, some of that gorgeous cranberry sauce and a little bit of super tasty goat cheese to the very center of the roast.
Talk about an explosion of flavor! And the brine really helped make the meat super juicy and tender.
I might have broken a lot of traditions this year. And all were not so very thrilled about it at first.
But you know what?
When all was said and done, I think I only ended up creating new ones.
This Stuffed Turkey Breast, for example, is definitely is here to stay!
And so is that delicious cranberry sauce!
I am telling you, that cranberry sauce is so good, I eat it by the
I’ve been enjoying it on a nice piece of toasted walnut bread in the morning.
This is one recipe I am going to be making year round. That’s IF I can get my hands on fresh cranberries, that is.
Because cranberries, just like turkey, tend to disappear as soon as the Holidays are over.
‘Cuz you all know how much I love my cranberries, don’t you?
Slice your turkey breast open
Lay the apple slices in a single layer
Spread cranberry sauce and top with goat cheese
Tie your turkey breast with butchers twine and set it to rest for a while
Sear the roast on all sides then place in the oven
Let the roast sit for a few minutes
Slice and serve with extra cranberry sauce on the side