Stuffed Turkey Breast with Dijon Brandy Gravy
1 large onion-quartered
1/3 cup garlic cloves
3 large branches thyme
3 large branches rosemary
3 large branches sage
2 tablespoons black peppercorns
¼ cup salt
½ cup sugar
1 cup water
5 cups ice water
3 turkey breast tenderloins-about 2 ½ to 3 pounds, total
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 cup chopped onion
1 cup sliced leeks
1 cup chopped apple
4 ounces mushrooms, chopped (white or crimini)
2 teaspoons finely chopped garlic cloves
2 tablespoons chopped flat leaf parsley
1 ¼ teaspoons chopped fresh thyme leaves
2 tablespoons golden raisins
2 tablespoons toasted, pecan pieces-toast in oven at 350
Salt & pepper
4 ounces mild Italian sausage. If not using ground, remove the casings.
8 ounce block Havarti cheese
Corn Bread Coating
5 ounces cornbread croutons
1 tablespoon ground sage
All purpose flour
2 large eggs
2 tablespoons olive oil
2 large shallots, finely chopped
4 cloves garlic, crushed & finely chopped
1/4 cup B&B brandy liqueur or good quality brandy
2 cups chicken broth
2 tablespoon butter, divided
1 tablespoon all purpose flour
2 teaspoons Dijon mustard
Salt & pepper
Bring 1 cup of water, the salt and sugar to a boil in a sauce pan and stir until dissolved. Add to the the ingredients in the food processor and pulse until smooth. Scrape into a bowl or briner bucket and add the 5 cups of ice water and stir. Add the turkey tenderloins and place in the refrigerator for 8-10 hours.
Heat the olive oil and butter in a saute pan and add onion, leek, apple and ¼ tsp salt. Cook for 4-5 minutes until vegetables begin to soften. Add the mushrooms and garlic, ¼ teaspoon more salt and cook 3-4 more minutes, stirring to prevent garlic from burning. Remove from the heat, stir in the parsley, thyme, raisins, pecans and season with black pepper.
Brown the Italian sausage in 2 teaspoons of olive oil in a non-stick skillet and add to the sautéed vegetables. Divide the stuffing to fill each cutlet.
Turkey Tenderloin Prep
Remove the turkey tenderloins from the brine and rinse off well, under cold water. Place on a plate lined with paper towels and pat dry.
For a ½ pound to ¾ pound tenderloin, cut in half widthwise. Larger tenderloins can be cut into 1/3rds. Place cutlets on a cutting board, cover with plastic wrap and gently pound each, to even out the thickness but do not pound thin. Using a sharp knife, cut a pocket into the center of each cutlet, being careful not to go through on the sides and back end.
Place 1-2 slices of Havarti cheese inside and push it towards the back and then fill with the sautéed vegetables. Repeat until all turkey cutlets are stuffed.
Corn Bread Coating
Pulse the croutons and sage in a food processor until fine crumbs form or crush in a ziplock bag.
Whisk the eggs with 1 tablespoon of water in a bowl and place the flour and bread crumbs on separate plates. Dredge both sides of each cutlet in the flour, patting off any excess, dip into eggs being sure to coat the open side well and then press into the crumbs, focusing on the open side with the stuffing. This will help prevent the cheese from leaking out during baking.
Add the olive oil to a skillet and heat over medium temperature. Once oil is hot, add the turkey and brown each side about 1 to 1 ½ minutes. Place turkey in a baking dish and bake at 375 degree for 20-25 minutes, until turkey is cooked through.
Heat the oil over medium temperature in a saute pan and cook the shallots until they start to caramelize. Add the garlic and cook 1 minute. Add the B&B brandy liqueur and chicken broth and simmer for 5 minutes.
Sieve the liquid into a bowl and wipe out the pan. Place the pan back on burner over medium-low heat. Add 1 tablespoon of butter. Once the butter is bubbly add the flour and whisk for 1 minute. Add the liquid back to the pan, whisk in the Dijon mustard and cook until reduced and sauce starts to thicken (about 1 ¼ cups). Salt & pepper to taste and then swirl in 1 tablespoon of butter. Serve over stuffed turkey.