Turkey Roast Stuffed with Herb Pesto and Miranda Cheese

Name: Turkey Roast Stuffed with Herb Pesto and Miranda Cheese
Yield: 8 - 12 servings
Ingredients: 1 tbsp (15 mL) fresh thyme; 1 tbsp (15 mL) fresh rosemary; 1 tbsp (15 mL) fresh sage; 2 garlic cloves; 1/4 cup (60 mL) olive oil; 3 oz (90 g) Canadian Miranda or Canadian Canadian-Swiss cheese in 1/4-in (6 mm) cubes; 2 turkey breasts 1 to 1.5 kg (2 to 3 lbs); 1 large carrot peeled and chopped; 1 celery stalk chopped; 1 onion chopped; 1 cup (250 mL) Chardonnay white wine; 2 cups (500 mL) chicken broth; 1 cup (250 mL) 35 % cream; Salt and pepper to taste

This is the Turkey Roast Stuffed with Herb Pesto and Miranda Cheese recipe.

Prep: 30 min
Cooking: 1 h

Yields 8 - 12 servings

turkey roast stuffed with herb pesto and miranda cheese

Ingredients

1 tbsp (15 mL) fresh thyme
1 tbsp (15 mL) fresh rosemary
1 tbsp (15 mL) fresh sage
2 garlic cloves
1/4 cup (60 mL) olive oil
3 oz (90 g) Canadian Miranda or Canadian Canadian-Swiss cheese in 1/4-in (6 mm) cubes
2 turkey breasts 1 to 1.5 kg (2 to 3 lbs)
1 large carrot peeled and chopped
1 celery stalk chopped
1 onion chopped
1 cup (250 mL) Chardonnay white wine
2 cups (500 mL) chicken broth
1 cup (250 mL) 35 % cream
Salt and pepper to taste

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Preparation

Using a food processor, chop thyme, rosemary, sage and garlic, gradually adding oil until mixture turns into a smooth paste. Transfer to a bowl and add Canadian Miranda cheese cubes.

Preheat oven to 180 °C (350 °F).

Spread herb and cheese mixture on one half breast, cover with the second half breast and tie together. Place roast in roasting pan, surround with vegetables, pour over wine and 1 cup (250 mL) of chicken broth.

Bake in oven until thermometer inserted in the centre of roast indicates 80 °C (170 °F), or until juices run clear when roast is pierced. Calculate about 40 minutes per kilogram (20 minutes per pound).

Remove turkey from roasting pan and place on a serving plate. Blend cooking juice in a blender, then pour into a saucepan. Reduce or add chicken broth to obtain 2 cups (500 mL) of liquid. On high heat, bring to the boil, blend in cream and season with salt and pepper. Slice roast and pour over sauce. Serve with rice and vegetables.