Eating Out ... In Restaurant Recipes
"Your Source for Restaurant Recipes Online"
Wrigley Mansion Club Bacon-wrapped Turkey Breast With Apple-Sage Stuffing and Apple Gravy
For Bacon-wrapped Turkey Breast
8-lb. turkey breast
15 slices apple wood-smoked bacon
4 C. apple-sage stuffing
1 C. apple juice
3 C. chicken broth
Apple-Sage Stuffing
1 lb. mild Italian sausage, casings removed
1/4 C. shallots
1 T. garlic
1 C. fennel, diced
1 C. yellow onion, diced
2 C. Granny Smith apples, diced
1/4 C. sherry
2 T. flour
1 C. chicken stock
8 C. dry sourdough bread
4 leaves fresh sage
1 t. fresh thyme
2 eggs, whipped
Apple Gravy
2 C. shallots
1 C. apple juice
1/4 C. chardonnay
defatted turkey drippings from pan
1/4 C. turkey fat from pan
1/4 C. flour
chives, diced for garnish
chicken stock as needed
salt and pepper to taste
For Bacon-wrapped Turkey Breast:
Place turkey skin-side down on a cutting board. Make a cut directly down the
center; place stuffing in the cut area. Lay bacon on a large piece of waxed
paper. Place turkey on waxed paper and wrap around turkey. Bake in a 350�F. oven
until the turkey's internal temperature reaches 150�F. Pour apple juice over
turkey; bake 3 minutes more. Remove turkey from pan; reserve drippings for
gravy.
For Apple-Sage Stuffing:
In a heavy saucepan over medium heat, saut� sausage until no pink remains.
Remove one-half of the fat from the pan. Add vegetables; saut� 3 minutes or
until vegetables are clear. Add sherry; cook until almost dry. Add flour; whisk
until glossy. Add chicken stock, sage and thyme; bring to a boil. Add bread
cubes. Allow mixture to cool, then fold in whipped eggs.
For Apple Gravy:
In a medium pan, heat shallots, apple juice and chardonnay until almost dry. Add
drippings from the turkey pan; bring to a boil. In a separate pan, heat turkey
fat and flour until smooth; gradually whisk into the first pan. Cook 15 minutes
over very low heat. Add salt and pepper to taste. Add chicken stock as needed.
Don't forget to visit our other site at
That's My Home