Spicy Turkey Breast
1 teaspoon dried oregano
1 teaspoon onion powder
2 teaspoons toasted fennel seed, ground
1 1/2 teaspoons kosher salt
1 teaspoon smoked paprika
1 cup crumbled corn bread, store bought
1/2 cup milk, at room temperature
1 pound sweet Italian sausage, casings removed
2 teaspoons Calabrian chili paste
1/2 cup grated pecorino cheese
1 boneless, skin on turkey breast, split in two separate breasts about 2 pounds each, butterflied
6 (1inch) slices of ciabatta bread
6 tablespoons extra virgin olive oil, divided
As seen on: Giada's Holiday Handbook, Season 2, Episode 3. Thanksgiving Feast.
In a small bowl, mix together the oregano, onion powder, fennel seed, salt and paprika. Set aside.
In a medium bowl, mix together the corn bread and milk. Allow the mixture to soak for 10 minutes. To the bread mixture add the sausage, chili paste, pecorino cheese and basil. Use your hands to mix well. Lay the turkey breasts on a cutting board so that they are open like a book, skin side down. Pat the stuffing mixture into the middle of each breast so it covers one half of each open breast. Fold the other half of the meat over the filling so the skin side is up. Tie the turkey breasts with 4 pieces of butchers twine for each breast. Rub the seasoning mix all over the tied turkey.
Lay 6 slices of bread on a rimmed baking sheet and drizzle with 2 tablespoons of olive oil. Place the turkey breasts skin side up on the bread and drizzle the remaining olive oil over the top. Roast for 30 minutes. Reduce the heat to 375degrees F and continue to roast another 40 minutes or until the skin is brown and crisp and an instant read thermometer reads 160 degrees F. Allow the turkey to rest for 10 minutes before slicing. Use the turkey croutons in the simple wilted greens.
Cooks Note: To make a quick sauce, bring 2 cups of low sodium chicken broth to a simmer over medium heat. In a small bowl make a slurry by mixing 5 teaspoons of cornstarch with 5 teaspoons of water. Whisk the slurry into the simmering broth.Season with 1/4 teaspoon smoked paprika, 1/4 teaspoon oregano and 1/4 teaspoon kosher salt.