Cooking shows are one of the easiest ways to learn and get familiar with ingredients of any season, and personally, the flavors of Autumn never get old. Nothing compares to the taste and scent of cinnamon, a good pumpkin pie, or a succulent roasted turkey. I also love researching how professional chefs are currently using their local food sources according to the time of year, to see if I can get any ideas or inspiration.
As I was searching for new, family friendly meals, I came across Mario’s stuffed turkey recipe. Fennel, sage, garlic, and apples, are ingredients that all scream Fall, and because it is now officially Autumn, I decided to give the recipe a try. With the elimination of bread crumbs and cheese, this recipe is naturally “Paleo” friendly, thus proving to be incredibly delicious. Though the ingredients call for a 2-3 pound boneless turkey breast, you could easily make a smaller quantity by using turkey cutlets, pounded pork loin, or a skirt steak. However, even with a small crowd do not hesitate on making the full recipe, as it is great for leftovers the next day.
Stuffed Turkey Dinner
- 1, boneless, skin on turkey breast (2-3 lbs)
- 1 cup cashews *pulsed in a blender (I used the Magic Bullet)
- 1 egg (beaten)
- 13-16 fresh sage leaves (chopped)
- 1 tsp salt
- 16 cloves of garlic (chopped)
- 3 apples (preferably a trart variety but any will do)
- 3 fennel bulbs (fonds removed)
- 2 tsp ground fennel
- 2 onions (sliced)
- 1/4 cup olive oil
- salt and pepper
- Cooking twine
- Meat mallet
- Preheat oven to 400 degrees.
- For the filling, combine cashew meal, 4 chopped garlic cloves, 1 diced apple, 1 diced fennel bulb, chopped sage, and the egg in a medium sized mixing bowl.
- Next, chop and smash the remaining 12 cloves of garlic, making them into a paste and spreading in the bottom of a large roasting pan. *I used a garlic press for this step to make it easier.
- To the pan, slice and add the onions, remaining 2 bulbs of fennel, and apple, layering one on top of the other over the garlic paste.
- Place your turkey breast skin side down on a cutting board and make a horizontal cut from the top to 3/4 through the meat. *Not all the way through
- Open the turkey breast like a book and cover with plastic wrap.
- With a meat mallet (or anything else handy enough to bang meat like a hammer), pound the meat till it is an even 1/2 inch thickness.
- Sprinkle the meat with salt, pepper, and ground fennel.
- Leaving a one inch space around the border, spoon the filling down the center of the turkey in a straight line.
- Roll up the turkey like a jelly roll and finish by tying the meat with kitchen twine every 2 inches length wise.
- Season the outside of the bird with salt and pepper and place on top of veggies in the roasting pan.
- Pour the remaining 1/4 cup olive oil over the turkey and veggies and place in the oven to roast for 70-80 minutes. *Internal temperature of 155 degrees *Mine took exactly 70 minutes
- Once done cooking, take out of the oven and allow to rest for 10-15 minutes, allowing the juices to stay inside the meat.
- Once rested, serve in 3/4 inch slices over roasted veggies.