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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
![gunn s hill five brothers cheese and butter nutty pecan turkey gunn s hill five brothers cheese and butter nutty pecan turkey](/sites/default/files/styles/recipe_image/public/image_file_browser/conso_recipe/gunn-s-hill-five-brothers-cheese-and-butter-nutty-pecan-turkey.jpg.jpeg?itok=hgzgY7a-)
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.
Tips
Prepare turkey breast, cover and refrigerate until ready to roast.
Nutritional information
Per servingEnergy: | 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 |
Niacin: | 45 % |
Selenium: | 70 % |
Vitamin B12: | 92 % |
Vitamin B6: | 49 % |