Mediterranean Stuffed Turkey Breast with Celery, Leeks, and Herbs

Ingredients

• 1.5 lb turkey breast
• 4 large celery ribs
• 1 medium shallot
• 1 small leek
• 2 tbsp unsalted butter
• 1 tbsp canola oil
• 2 cup cooked long grain rice
• 1 cup condensed chicken broth
• 0.5 cup water
• 0.25 cup ricotta cheese
• 2 tbsp Freshly Grated Pecorino Romano Cheese
• 1 tsp salt
• 0.5 tsp garlic powder
• 1 tbsp parsley flakes
• 2 tbsp fresh chives

Instructions

1. 1To prepare the stuffing, sauté the minced shallot, thinly sliced leeks, and finely diced celery in unsalted butter and Canola oil in a pan until softened. In a bowl, combine the sautéed vegetables with cooked long grain rice, Condensed Chicken Broth, water, Ricotta Cheese, Freshly Grated Pecorino Romano Cheese, salt, garlic powder, parsley flakes, and chopped fresh chives. Mix well.
2. 2Butterfly the turkey breast by slicing it horizontally almost all the way through, then open it flat. Season the inside lightly with salt. Spread the prepared stuffing evenly over one side of the butterflied turkey breast. Carefully roll or fold the turkey breast to enclose the stuffing completely. Secure the stuffed turkey breast with kitchen twine at intervals to maintain its shape.
3. 3Preheat your oven to 375°F (190°C). Sear the stuffed turkey breast in a hot, oven-safe pan over medium-high heat until it is golden brown on all sides. Once seared, transfer the pan (or the turkey to a baking dish) to the preheated oven. Bake for approximately 45-60 minutes, or until an internal temperature of 165°F (74°C) is reached in the thickest part of the turkey.
4. 4Once baked, remove the turkey from the oven and let it rest for 10 minutes before removing the kitchen twine. Slice the stuffed turkey breast into thick medallions and serve immediately.