Stuffed Turkey Breast with Pears, Chestnuts and Rosemary

1. 1

   Preheat oven to 425 degrees.

2. 2

   In a small saucepan, combine the chestnuts with water to cover.

3. 3

   Bring to a boil and boil for 20 minutes.

4. 4

   Drain well.

5. 5

   Have your butcher butterfly the raw turkey breast to a consistent 1/2-inch thickness.

6. 6

   In a mixing bowl, stir together the chestnuts, pear cubes, rosemary leaves, bread crumbs, and eggs and mix well.

7. 7

   Season the surface of the turkey breast with salt and pepper and lay the stuffing mix on top.

8. 8

   Roll the breast and stuffing up like a jelly roll and tie with butcher's twine.

9. 9

   Place in a roasting pan and roast for 60 to 75 minutes, until an instant-read thermometer reads to 155F at the center.

10. 10

    Remove from the oven and allow to rest 10 minutes before carving.

* Per serving · 4 servings · Values may vary.

No additional tips available.