I have a couple things for you today; a great new recipe for your next Turkey dinner and thanks to my friends at Van Houtte… a Keurig Giveaway!
There are only a few weeks left before everyone comes over for Christmas dinner. Why not spice up a holiday classic with a splash of something unexpected?! COFFEE! A rolled turkey breast with Holiday Spice Latte mixed right into the stuffing. I can’t wait to celebrate the holidays by serving this meal to my family on Christmas Eve.
What you’ll need:
- 3/4 cup crumble bread pieces
- 1 packet Van Houtte Holiday Spice Latte
- 1 1/2 cups infused Van Houtte Holiday Spice Latte coffee, without the packet
- 2 tablespoons vegetable oil
- 3 ½ oz. (100 g) pancetta, diced small
- 1 container of cremini mushrooms, sliced
- 1 shallot, minced
- 3 tablespoons chopped parsley
- 1 tablespoon orange zest
- 1.75 lbs .(800 g) boneless turkey breast, butterflied
- 1 cup chicken broth
- 3 tablespoons cold butter, diced
- Salt and pepper
What you’ll do:
- Place the bread pieces in a large bowl. Add the contents of the Van Houtte Holiday Spice Latte packet, and mix together. Add 1/2 cup of coffee and let the mixture soak.
- In a large non-stick frying pan, sauté the pancetta in 1 tablespoon of oil for 2 minutes.
- Add the sliced mushrooms and the minced shallot and sauté, stirring regularly for 10 minutes until browned.
- Add the parsley and orange zest. Season with salt and pepper.
- Let cool and reserve a quarter of the mixture in a small bowl for the sauce.
- Add the rest of the mushroom mixture to the soaked bread mixture and mix together.
- Preheat the oven to 375°F.
- Place the turkey breast on a work surface and open the two sides. Spread the stuffing in the centre of the breast and roll it up. Attach with string or toothpicks.
- Season with salt and pepper.
- In the same frying pan, sear the turkey breast in the oil, turning it over to brown all sides.
- Cook for 45 minutes on a rack in the centre of the oven, turning it 3 times.
- Add the broth and continue cooking for 15 minutes or until the internal temperature reaches 160°F.
- Remove the turkey breast from the oven, cover with a piece of aluminum foil and let rest for 15 minutes. The internal temperature will continue to rise until it reaches 170°F.
- Meanwhile, add in a saucepan the remaining coffee and the reserved mushroom mixture to the cooking juices and reduce the liquid by letting it cook a few minutes over high heat. Add the pieces of cold butter, mixing with a whisk.
- Slice the turkey roast and serve with the coffee-mushroom sauce.
Stuffed Turkey Breast by Team Van Houtte.
Van Houtte sent me a ready-to-cook gift pack which included Van Houtte holiday merchandise and a Keurig coffee maker and I want you to have the same thing! Before you leave this blog post, make sure you enter the Keurig Giveaway below!
This Keurig Giveaway is open to residents of Canada (ex Quebec) who are over the age of majority. The contest will close December 13th, 2016 at 11:59pm EST. Estimated retail value on the Keurig machine alone, $98 CDN. Items you receive may vary.