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Saturday, November 21, 2009

Turkey Breast Stuffed And Rolled In Bacon, Squished Potatoes And Sprouts

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Although not traditional, this is the best way to cook turkey because it stays moist and the meat really picks up the flavor of the stuffing. If you want to do an oyster stuffing you can just line the oysters up on top of this savory stuffing and they won’t get broken up. The slices are also more uniform and everyone gets a bit of everything. Given that the carcass is in the roasting process the flavor of the turkey jus or gravy is much more concentrated and intense. This breast was $3.50 and there was enough for two so it also turns out a little cheaper if you don’t have a big crowd.
For the potatoes: I found these on a food blog last night and thought the idea to be very original. The result is also very tasty.
You boil two regular sized potatoes in their jackets. I used white potatoes here. Let them cool a little bit and then squish the middle down with the back of a spoon. You then add whatever you would like to add drizzle with olive oil and put them back in the oven. Then serve them with some salsa or sour cream in the middle. Great idea.
Here is the recipe for the potatoes taken from a blog called a wee bit of cooking:
Crash Hot Potatoes
(Serves 4)
16 small, round potatoes (skin left on)
Olive oil
Add the potatoes to a large pan of salted water. Bring to the boil. Simmer briskly for 15 minutes or until potatoes are almost cooked.
Remove potatoes from the pan and place on a baking tray. Using a masher or the back of a big spoon, gently squish each potato until they are half intact, half broken up.
Sprinkle with rosemary and seasoning then brush or spray generously with olive oil.
Roast in a very hot (225oC) oven for 15-20 minutes

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