Gunn’s Hill Five Brothers Cheese and Butter-Nutty Pecan Turkey
This recipe features the 2013 Canadian Cheese Grand Prix winner in the Firm cheese category.
- Prep: 30 min
- Cooking: 1 h
Ingredients
- Stuffing
- 1/2 onion finely chopped
- 1 egg
- 1/4 cup (60 mL) Milk
- 2 slices of bread cut into cubes
- 1 1/3 cups (325 mL) grated butternut squash
- 1/3 cup (80 mL) pecan pieces
- 5 oz (150 g) Gunn's Hill Five Brothers cheese cut into small cubes
- Freshly ground pepper to taste
- Turkey
- 2 1/4 lb (1 Kg) boneless skinless turkey breast
- 18 very thin slices pancetta (about 4 oz/125 g)
- 2 tbsp (30 mL) fresh thyme leaves
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Preheat oven to 375 °F (190 °C).
Stuffing
: In a small, non-stick dry skillet over medium heat, saute onion until soft, about 5 minutes. Let cool.
Beat egg with milk in a large bowl. Add bread and wait 2 minutes to allow it to soak up liquid. Stir in onions, squash, pecans and cheese. Add pepper to taste.
Turkey:
Slice turkey breast in half lengthwise, without cutting all the way through, and open like a book. Cover with plastic wrap and flatten with a butcher’s mallet or a rolling pin, until about 1 inch (2.5 cm) thick.
Spread bottom part with stuffing and close up turkey breast to seal stuffing inside. If desired, tie with string like a roast or hold in place using toothpicks. Place in a baking dish and cover top of turkey with pancetta slices and thyme.
Roast for 1 hour or until meat thermometer reads 170 °F (80 °C). Let rest 10 minutes before slicing. Serve with seasonal vegetables.
Tips
Prepare turkey breast, cover and refrigerate until ready to roast.
Nutritional information
Per serving| Energy: | 304 Calories |
| Protein: | 37 g |
| Carbohydrate: | 8 g |
| Fat: | 14 g |
| Fibre: | 1.3 g |
| Sodium: | 622 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 17 % / 191 mg |
| Vitamin B12: | 92 % |
| Selenium: | 70 % |
| Vitamin B6: | 49 % |
| Niacin: | 45 % |
