As a fan of white turkey meat—and cornbread and stuffing—it occurred to me while at New England Culinary Institute to create this Cornbread Stuffed Turkey Breast with Cider Sauce.
I’ve taught this recipe many times over the course of my 13 years of Country Club Market cooking classes, and it’s always been very well-received.
I find this recipe particularly useful for those with 2-4 people to serve, and for those who only like the white meat part of the turkey. Another great thing is that boneless turkey breasts are available year-round. Have you ever wondered why we only eat turkey at Thanksgiving? I have—but this recipe will help you enjoy it any time of the year!
Cornbread-Stuffed Oven Roasted Turkey Breast with Cider Sage Sauce
Sauté the following in 2 tbsp butter:
- 1 med onion, diced
- 1 stalk celery, diced
- 3 garlic cloves, diced
- Then, add it to the following:
- 1 pkg Jiffy corn bread—prepared, crumbled, and dried
- 1.5 tsp sage
- 1 tsp thyme
- 1 egg
- 1 tsp salt
- 1.5 tsp pepper
- 1.5 c chicken stock (or enough to create the right consistency)
- Spread stuffing on a 3-lb boned and butterflied turkey breast. Roll up, lay skin over, and tie off.
Sprinkle liberally with salt, pepper, garlic, and paprika.
Roast at 350 degrees for 1.25 hours or until it reaches an internal temperature of 150 degrees.
Let rest 10 min. Slice and serve.
Serve with the following cider sage sauce.
To pan, add:
- 1 c apple cider or juice
- ½ c white wine
- 1 tbsp chicken base
- 2-3 tsp rough chopped fresh sage
- Bring to a boil.
- Add 1 tbsp cornstarch to 1 tbsp apple cider vinegar. Mix and stir into boiling sauce.
- Bring back to a boil, and season to taste.
Country Club Market can cater your family’s holiday meal, so there’s no need to farm out the different courses, shop, cook, or clean up! Inquire with Chef Terrie, as each event is customized to your taste. Also follow Country Club Market on Facebook for more recipes, holiday decor, cocktails and all things foodie—and jokes, too!