Recipe: Rolled and Stuffed Turkey Breast | Williams Sonoma

Name: Recipe: Rolled and Stuffed Turkey Breast | Williams Sonoma
Total time: 100 min
Ingredients: 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter; 1 large yellow onion, diced; 4 celery stalks, diced; 1 fennel bulb, trimmed and diced; 2 Tbs. minced mixed fresh herbs, such as<br> rosemary, sage and thyme; 1/3 cup (1/2 oz./15 g) minced fresh flat-leaf parsley; Kosher salt and freshly ground pepper; 1 package focaccia stuffing; 3 to 3 1/2 cups (24 to 28 fl. oz./750 to 875 ml) chicken stock, warmed, plus more if needed; 2 boneless turkey breast halves, each about 4 lb. (2 kg), butterflied by your butcher and pounded to 1/2-inch (12-mm) thickness; 2 Tbs. olive oil; 1 jar turkey gravy base, prepared according to<br> package instructions, for serving

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An easy Thanksgiving recipe for a rolled turkey breast stuffed with fennel, celery, onions, herbs, and spices.

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Ingredients

4 Tbs. (1/2 stick)&nbsp;(2 oz./60 g) unsalted butter
1 large yellow onion, diced
4 celery stalks, diced
1 fennel bulb, trimmed and diced
2 Tbs. minced mixed fresh herbs, such as<br>&nbsp;rosemary, sage and thyme
1/3 cup (1/2 oz./15 g) minced fresh flat-leaf parsley
Kosher salt and freshly ground pepper
1 package focaccia stuffing
3 to 3 1/2 cups (24 to 28 fl. oz./750 to 875 ml) chicken stock, warmed, plus more if needed
2 boneless turkey breast halves, each about 4 lb. (2 kg), butterflied by your butcher and pounded to 1/2-inch (12-mm) thickness
2 Tbs. olive oil
1 jar turkey gravy base, prepared according to<br>&nbsp;package instructions, for serving