Stuffed & Rolled Turkey Breast

Plated Turkey 4

The holidays are a time for planning special menus yet I always find myself short on time to cook. Then I discovered I could serve a moist and tender turkey dinner for 6 to 8 people quickly by using the Aroma Pressure Cooker. This is a great alternative for those who prefer the white meat of the turkey.
The cooking time for this recipe will be the same for any weight of turkey breast you use as it’s the thickness of the meat that determines the cooking time.

4 tbsp olive oil
1/4 cup celery, diced
1/4 cup onion, diced
1 cup mushrooms, diced
1/4 cup dried apricots, quartered
2 cups spinach, chopped
2 tsp Italian seasoning
1/4 tsp salt
1/2 tsp pepper
1 cup seasoned bread crumbs
1/2 cup chicken stock or water
3-4 lb boneless turkey breast
2 cups chicken or vegetable stock

For the stuffing:
Place 2 tbsp oil in the inner cooking pot of the Aroma Pressure Cooker and heat with the brown setting until hot. Add the celery and onion and cook until almost soft and translucent. Add the mushrooms, apricots, seasonings and spinach and continue to cook for a few minutes more until spinach has wilted. Place the mixture in a bowl and stir in the bread crumbs, adding broth or water until moist.

Prepare the turkey breast by slicing it horizontally, starting from the thickest side and work towards the thinner side. Do not cut all the way through; open flat as you would a book. Place a sheet of wax paper or plastic wrap over the turkey breast and with a mallet or rolling pin gently pound to an even thickness. Remove the plastic wrap and spread the stuffing mixture evenly over the top, leaving a one inch border around the edges.
Starting at the shorter end, tightly roll the breast up jelly roll fashion and secure with kitchen string at two inch intervals.
Heat the remaining 2 tbsp of oil in the pot and brown the turkey breast on all sides. Remove from the pot and add the stock. Place turkey breast on the steam rack, close the lid and cook on high pressure for 25 minutes. Allow the pressure to release steam naturally. Remove the turkey breast and let it rest on a carving bored for 10 to 15 minutes. If desired, brush with Kitchen Bouquet or other browning sauce. Remove the twine, cut into ½ inch slices and arrange on a platter.

Over to You
What’s your version of stuffed turkey? Share and inspire us!

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