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Rachael makes Mediterranean-inspired turkey with a pumpkin-muffin stuffing.
Tags:pressed spiced turkey breast recipe,30 minute meals,food network,holiday recipes,how to make pressed spiced turkey breast,pressed herbs,rachael ray,thanksgiving,thanksgiving recipes,turkey breast
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I’m making a Mediterranean Pressed herb and spice turkey breast and to go along with it pumpkin, zucchini, muffin stuffing. I’m going to start with three tablespoons of grilled seasoning in a bowl here that’s three palmfuls, just eye ball it.
It’s okay if you have a little extra left over don’t worry about it, it’s to delicious blend, you can add it to ground turkey for turkey burgers, so if you make a little extra don’t worry.
One palmful of coriander, now, this is nice and bright and almost lemony tasting a really lovely, palmful of that, palmful of the smoked sweet paprika. It’s got such of wonderful aroma to it, awesome. And then I’ll pair it nicely with the chipotle gravy that we’re making. Chipotles are smoked jalapenos, so they’ll have a nice little smoky action going on. I think that’s it did I get them all? Where’s cumin? Here’s cumin still in the bowl. Nice, smoky cumin, excellent, and then you just toss that together with your fingertips and that’s good to go.
Now, this is going to go on the outside of the skin. A nice crispy delicious skin okay, now underneath the skin between the skin and the meat we’re going to add a whole huge layer of flavor. Into the food processor, we’re going to combine a whole big bunch of parsley. Four small handfuls are too big ones like I’ve got going on here. About half is much of the cilantro because cilantro is very bright and sharp, you don’t need as much of it. Little goes a long way there and a whole bunch of thyme. Let’s get the thyme sprigs out here.
Now, with the thyme you just hold it over the processor bowl and strip all the leaves backwards. Anything that comes off those little idibidi small stems, those are going to be tender enough to grind up and then a couple of big generous handfuls about a cup of the shelled pistachios here. Two, I think that’s about a cup maybe three handfuls.
Now, you just post grind these all together in the food processor into like a paste. As it roast, the flavor of all the different herbs will go down through the meat and be delicious, so you just want to jam it in there all the way to the edges, beautiful. Nice. Let’s get a big handful for this second one here and just smooth it out and pack it in all the way out to the edges.
Now, you want to heavily spice it and just pat it into the skin there then what’s going to happen is that nice medium heat we’re going to put this skin side down in the medium heat will slowly draw out all the fats and will press it so we can get every bit of crispiness out of our turkey, excellent.
So, let’s put it in spiced side down, nice, perfect of a casserole and a wrapped up garden brick and we are good to go. Let’s get the turkey in the oven it’s not that hot. We can just transfer. Oven is at 450 okay. It’s heavy. There we go.
I’m well on my way with my stuffing I have my combination of zucchini and celery and apples and onions, all cooking up nicely here. You just take nice slightly sweet store bought pumpkin muffins that you can totally find all over the place during the Thanksgiving season especially and you just crumble them right into the pan and that’s going to make your stuffing.
And we’ve got so many veggies in there with the zucchini and the apples and the onions while the apple is fruit actually but whatever. We’ve got so many veggies in there. It is sort of like a side dish and a stuffing in one, groovy. You see how easy they crumble up and that slightly sweet background together with the savory flavors going on in there. It is just dillish then we’re going to add a little bit of texture by sprinkling in some sunflower seeds and go our seeds, a couple of handfuls. Then we’re just mixed that up from the bottom. I’m going to add some more chicken stock and you can make it as wet, you know, as moist or as dry as you like.
I like it somewhere in the middle and then I’m just going to transfer the stuffing into the baking dish and pop it in the oven right along side of the turkey. Couple of little nibbly bits there and remember this is a really neat trick throughout the year to make stuffing any night of the week, sauté up some vegetables and crumble in any muffin as you like cranberry orange or you could do lemon puffy stuffing and it’s just a great go to idea.