Return to Thanksgiving Dinner Recipes

 

Thai Style Stuffed Turkey Breast

4 star rating
 

Add a Photo

Submitted by: criccitell

 

Add a Thai twist to your Thanksgiving this year by stuffing a boned turkey breast with a vegetable, rice, and peanut sauced stuffing. Great for those who only like the white meat of the turkey.
 

Ingredients

  • 1 -(5-6 lb) Frozen Turkey Breast, thawed
  • 1/2 tsp each of salt, pepper & ground ginger
  • 1/3 cup peanut butter
  • 1/3 cup soy sauce
  • 2 Tablespoons packed brown sugar
  • 2 Tablespoons minced fresh ginger
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons sesame oil
  • 1 Tablespoon minced garlic
  • 1 cup chopped red sweet peppers
  • 1/2 cup chopped green onions
  • 2 cups shredded, chopped carrots
  • 1/2 cup raisins
  • 3 cups cooked Brown rice
  • 1/4 cup fresh chopped cilantro
  • 2 to 3 Tablespoons Sesame oil for brushing

Save Recipe

Interact

 
Method

To bone the breast, place the breast skin side down. Insert a sharp knife at the outer edge of the ribs and work toward the breastbone in the center, cutting meat free and pulling it back in one piece as you cut. Do not cut through the skin. Repeat on other side. Place turkey breast, skin side down. Sprinkle with salt, pepper and ground ginger. Heat oven to 325 degrees. In a glass bowl combine peanut butter, soy sauce, brown sugar, minced ginger and crushed red pepper; microwave on high for 2 minutes, stir once during cooking, until blended. To make stuffing: in a large skillet over medium high heat, add 2 tablespoons sesame oil. Add garlic, chopped red pepper, onions and carrots. Cook & stir until tender, about 5 minutes. Stir in rice, raisins, peanut butter mixture, and chopped cilantro. Loosen skin of turkey breast to open pockets. Spoon stuffing into pockets and down center of breast. Fasten with skewers. Place breast, skin side up, in roasting pan. Brush skin with sesame oil. Bake at 325 degrees for 1 hour 45 minutes or until internal temperature of thermometer inserted in the thickest part of the breast is 170 degrees.

 

Notes: This recipe gives a new twist to Thanksgiving. You can bone the breast a day ahead of time to make and easier Thanksgiving and cleanup will be much easier, no bones or waste. The leftovers, if any, are great cold!!

 

Number of Servings: 8 to 10

 

Submitted by: criccitell ()

 

Advertisement