Gunn’s Hill Five Brothers Cheese and Butter-Nutty Pecan Turkey

Name: Gunn’s Hill Five Brothers Cheese and Butter-Nutty Pecan Turkey
Yield: 8 servings
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

This recipe features the 2013 Canadian Cheese Grand Prix winner in the Firm cheese category.

Prep: 30 min
Cooking: 1 h

Yields 8 servings

gunn s hill five brothers cheese and butter nutty pecan turkey

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

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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.