Roasted Turkey with Orange Chestnut Pumpernickel Stuffing - Florida Citrus

Ingredients

• 2 cups Florida Orange Juice
• 1 (1 lb.) turkey breast
• ¾ cup Florida Orange Segments, chopped
• 3 tbsp. unsalted butter
• ¾ cup celery, finely diced
• ¾ cup onion, finely diced
• 1 cup chestnut purée
• ¾ cup dark rum
• 1 cup pumpernickel bread, cut into ¼-inch cubes, toasted
• ¾ cup whole chestnuts, roasted and roughly chopped
• Oregano sprigs, if desired
• Salt and pepper to taste
• Preheat oven to 350° F.
• Line sheet pan with parchment paper and place turkey breast on parchment paper. Sprinkle with salt and pepper.
• Roast until internal temperature reaches 165° F. Let stand for 20 minutes.
• While turkey is standing, melt butter in a sauté pan over medium heat. Add celery and onion and cook for 2 minutes.
• Add Florida Orange Juice and chestnut purée, stirring until mixture is smooth.
• Add dark rum and cook for 5 to 8 minutes or until thickened.
• Remove from heat and fold in pumpernickel bread cubes, orange segments and chestnuts.
• Slice roast turkey and place turkey slices on a serving plate. Spoon stuffing mixture over turkey slices.
• Garnish with an oregano sprig, if desired. Serve immediately.
• Entree
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• Appetizer , Entree , Snack
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