Poached Turkey Breast! HELP!

[jmarie]

There was a 2 page spread in CL...can't remember which month...on doing this. I thought I saved both pages but when I went to get recipe...1st. page was gone! Can anyone help me? I need this recipe to cook my turkey tonight if anyone can find it...had to be in the last 2 years and possibly in Nov. Thanks!

[Zinnia]

Sorry, this may be too late for you and I only have the name and issue of the recipe.. I hope someone sees this that can post it for you http://www.cookinglight.com/bbs/smile.gif. Hope this is it and can still be of help. http://www.cookinglight.com/bbs/smile.gif Zinnia

Is it called Make-Ahead Turkey Breast with Herb Stuffing and Vanilla Sweet Potatoes? It's in the Nov. 2000 issue of CL, on pages 102-103 and it's by Chef George Bernas from Brandywine Inn, Dayton, Ohio.

[jmarie]

Yes! this was it!!!!!!!Can anyone help me with the first part of the recipe..all I need was the pertinate information on the first page of the article! Thanks Zennia...anyone else?

[Grace]

Is this what you need?

CookWare(tm) from Cooking Light(r)

Make-Ahead Turkey Breast With Herb Stuffing and Vanilla Sweet Potatoes

SOURCE: Cooking Light YEAR: November 2000 PAGE: 102

INGREDIENTS FOR 6 SERVINGS:
Stock:
4 quarts water
1 cup (2-inch-thick) slices carrot
1/2 cup (1-inch-thick) slices celery
1 teaspoon dried thyme
1/4 teaspoon black pepper
3 garlic cloves
3 bay leaves
2 tomatoes, quartered
1 onion, quartered
1/2 lemon
1 (6-pound) whole turkey breast, skinned
Turkey:
1 teaspoon olive oil
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Stuffing:
1/4 cup butter or stick margarine
1 cup diced onion
1 cup diced celery
16 cups (1-inch) cubed stale bread (about 1-1/2 pounds)
2 teaspoons poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried tarragon
1/2 teaspoon dried rubbed sage
1/4 teaspoon black pepper
Gravy:
1/4 cup butter or stick margarine
1/3 cup all-purpose flour
Vanilla Sweet Potatoes

INSTRUCTIONS:
This turkey dinner is the ultimate make-ahead meal. The turkey, gravy, and
stuffing are slow-cooked simultaneously to impart rich, deep flavors and to
eliminate any extensive last-minute work. The turkey breast is double-cooked:
poached the day before, then seasoned and reheated slowly in a low-heat oven
the day it's served. The gravy and stuffing are infused with an intensely
flavorful turkey stock made from the liquid in which the breast is poached.
The Vanilla Sweet Potatoes are made in the microwave.

The Vanilla Sweet Potatoes recipe can be found in the November 2000 issue.

1. To prepare stock, combine first 10 ingredients in a large stockpot. Bring
to a boil; add turkey breast. Return to a boil; reduce heat, and simmer for
1-1/2 hours or until turkey breast reaches 170 degrees (use an instant-read
thermometer). Carefully remove the turkey breast from stock. Cover the turkey
breast, and refrigerate. Strain stock through a colander into a large bowl;
discard solids, and return stock to pot. Reduce heat, and continue to simmer
stock until reduced to 2 quarts (about 1-1/2 hours). Cover and chill stock for
8 hours. Skim solidified fat from surface of stock, if necessary.

2. Preheat oven to 250 degrees.

3. To prepare turkey, rub poached turkey breast with oil. Sprinkle with 1/2
teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4
teaspoon pepper. Wrap the turkey in heavy-duty plastic wrap and foil.
(Double-wrapping in plastic and foil helps retain moisture when reheating.)
Bake at 250 degrees for 2 hours or until thoroughly heated.

4. To prepare the stuffing, melt 1/4 cup butter in a large Dutch oven over
medium-high heat. Add the diced onion and diced celery; saute 3 minutes. Stir
in bread cubes and the next 7 ingredients (bread cubes through 1/4 teaspoon
pepper). Stir in 2-1/2 cups turkey stock. Place in a 13 x 9-inch baking dish.
Bake simultaneously with turkey at 250 degrees for 1 hour and 55 minutes.

5. While the turkey and stuffing cook, prepare gravy. Melt 1/4 cup butter in a
large saucepan over medium heat. Stir in flour; reduce heat, and cook 15
minutes or until lightly browned. Gradually add reserved 5-1/2 cups turkey
stock, stirring with a whisk until blended. Bring to a boil; reduce heat, and
simmer until reduced to 3 cups (about 2 hours).

6. Uncover turkey; remove turkey breast halves from bone. Slice turkey, and
serve with stuffing, gravy, and Vanilla Sweet Potatoes. Yield: 6 servings
(serving size: 5 ounces turkey, about 1-1/3 cups stuffing, 1/2 cup gravy, and
2/3 cup Vanilla Sweet Potatoes).

(Totals include Vanilla Sweet Potatoes)

NUTRITIONAL INFORMATION:
CALORIES 945 (24% from fat); FAT 25.7g (sat 13.8g, mono 7.8g, poly 2.3g);
PROTEIN 64.9g; CARB 110.5g; FIBER 8g; CHOL 197mg; IRON 7.9mg; SODIUM 1262mg;
CALC 254mg

[jmarie]

THANK YOU! THIS WAS EXACTLY WHAT I NEEDED!
I WILL PRINT THIS AND ADD IT TO MY COOKBOOK!
TOO LATE FOR TODAY, BUT WILL HAVE IT, NEXT TIME I NEED IT! THIS RECIPE SOUNDS SO GOOD!
THANKS TO YOU BOTH FOR ALL YOUR HELP!
jmarie