SON-Cookbook-2020

BACON-WRAPPED TURKEY BREAST
WITH WILD RICE STUFFING
Submitted by: Jennifer Hayes-Klosteridis
Serves: 4 persons
INGREDIENTS
• 1 Tbsp. butter
• 1 rib celery, chopped
• 1 large shallot (or ½ small onion,) chopped
• salt and pepper
• 6 oz. package Uncle Bens wild rice mix
• 1 Tbsp. Bells seasoning
• ¼ c. dried cranberries
• ¼ c. toasted pine nuts
• ½ c. low fat sour cream
• 1½ lb. boneless turkey breast tenderloins
• salt & pepper
• 12 slices bacon
DIRECTIONS
Preheat oven to 375 degrees. Line a baking sheet with foil then set aside.
Melt butter in a saucepan over medium heat. Add celery and shallot then
season with salt, pepper, and Bells seasoning and sauté until tender,
5 minutes. Add wild rice mix, including amount of water called for on
package, then place a lid on top, turn heat down to medium-low, and then
cook according to package directions. Stir in dried cranberries, toasted
pine nuts, and sour cream then set aside to cool.
Using a sharp knife, butterfly turkey breast by slicing horizontally across the
length of the breast, being careful not to cut all the way through. Open like
a book then place a piece of plastic wrap on top and pound until ½” thick.
Season turkey with salt and pepper then scoop wild rice mixture onto the
turkey, and then spread. Roll the turkey breast.
Lay bacon on prepared baking sheet then place stuffed, rolled turkey
breast on top of bacon seam side down. Fold bacon slices over, trimming
any overlapping pieces. Bake for 40 minutes, or until the internal
temperature reaches 160 degrees, finishing with a few minutes under the
broiler if bacon needs to crisp up a little bit. Let turkey rest for 10 minutes
then slice.
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