Cooking for Two - Bruce Weinstein [54]
TURKEY AND DRESSING makes stuffed boneless turkey breast, or 2 servings
So what if it’s not a whole turkey? It’s a turkey breast cutlet, pounded thin and rolled around a cornbread stuffing.
2 tablespoons unsalted butter
1 medium shallot, minced
1 medium celery rib, minced
3 medium cremini mushrooms, cleaned and minced (about cup)
1 tablespoon dry vermouth
1 purchased, day-old corn muffin (see Note)
One 14½-ounce can chicken stock (regular, low-fat, or nonfat, but preferably low-sodium)
1 large egg yolk, lightly beaten
1 teaspoon chopped fresh sage, or ½ teaspoon rubbed sage
1 teaspoon fresh thyme, or ½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon freshly ground black pepper
One 14- to 16-ounce turkey breast cutlet
1 tablespoon olive oil
2 teaspoons all-purpose flour
1. To make the stuffing, melt 1 tablespoon of the butter in a medium saucepan set over medium heat. Add the shallot and celery; cook for 2 minutes, or until softened, stirring frequently. Stir in the mushrooms and continue cooking for about 4 minutes, or until they have given off their juices and the pan is again almost dry, stirring frequently. Pour in the vermouth and stir well to scrape up any browned bits on the bottom of the pan. Transfer the mixture to a medium bowl. Crumble in the purchased corn muffin, then stir in 3 tablespoons of the chicken stock, the egg yolk, sage, thyme, salt, and pepper. Mix well and set aside.
2. Lay a large sheet of plastic wrap on a clean, dry work surface, then place the turkey breast cutlet smooth side down on it. Open the breast out as far as possible, making shallow cuts in the meat to help open it further and further, especially at a thick or seemingly “doubled” part of the breast meat. The shallow cuts will allow the breast to open out as far as possible without any holes or tears in the meat. Cover with a second sheet of plastic wrap. Using a heavy saucepan or the smooth side of a meat mallet, pound the breast to about ½ -inch thickness. Do not pound the meat so thin that holes form. Remove the top sheet of plastic wrap. If desired, you can have your butcher do this step for you; ask him or her to butterfly and pound the meat to ½-inch thickness.
3. Place the prepared stuffing in a compact oval in the middle of the pounded cutlet. Fold the two long sides of the breast cutlet over the stuffing to cover it. Use butcher twine to tie the cutlet closed, wrapping the “log” in two or three places. You can also tie off the ends, or wrap one piece of twine lengthwise around the entire cutlet, thereby securing the ends, so that the filling doesn’t leak out while it bakes.
4. Melt the remaining 1 tablespoon of butter with the olive oil over medium-high heat in a pot just large enough to hold the stuffed cutlet. Add the turkey and cook for about 7 minutes, turning occasionally to brown all the outside surface. Add 1 cup of the chicken stock to the pan and bring it to a boil. Cover, reduce the heat to low, and braise the stuffed cutlet for 30 minutes, or until the meat is cooked through.
5. Remove the cutlet to a cutting board and tent with foil to keep warm. Raise the heat to high under the pan and bring the cooking liquid to a boil. Continue boiling for about 3 minutes, or until this mixture is a glaze, stirring occasionally. Meanwhile, whisk the remaining stock and flour in a small bowl. Once the cooking liquid has been reduced to a glaze, whisk this flour mixture into the pot; continue cooking and whisking for about 30 seconds, or until the mixture boils and thickens. Carve the stuffed cutlet into rings and serve with the thickened gravy.
NOTE: One leftover corn muffin is enough for this stuffing. If you’ve bought one fresh, cut it into quarters, set them on a baking sheet, and bake them