The turkey breast stuffed with caramelized onion is an excellent option to serve as a main course at Christmas or as a thanksgiving recipe. Since in addition to not needing to light the gas oven to prepare it, the delicious and sweet caramelized onions with honey and mustard of this dish give it a very special touch that makes it come out of the conventional. So don look for more turkey recipes for Christmas and keep reading to discover step by step, only at recipesgratis.net.
| 🚻 6 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make turkey breast stuffed with caramelized onion: |
| For blueberry and chipotle sauce: 100 grams of dehydrated blueberries 20 grams of chipotle dehydrated 20 grams of white onion 10 grams of garlic 10 grams of sugar 1 pinch of salt and pepper to taste ½ liter of Water | For the caramelized onion: 800 grams of white onion 8 tablespoons of honey 8 tablespoons of refined sugar 3 tablespoons of butter 1 jet of white wine 1 teaspoon of mustard for the stuffed turkey breast: 6 turkey breast units 6 slices of ham |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in autumn-winter, ideal accompany with red wine |
Ingredients to make turkey breast stuffed with caramelized onion:
1. To make turkey breasts stuffed with caramelized onion, it must Honey and a sugar, so you should always maintain that proportion. Taking this into account, the first step will be to peel the onions and cut them into thin julienne, so that then when caramelizing the process it is faster and more crusites are left.
2. When you have all cut onions, we will pass them through a pan with melted butter to eat.
3. When the onion begins to soften and take a golden color, we will add honey and sugar, remembering the aforementioned proportion. Mix all ingredients well and let them consume over medium-high heat. Remove from time to time so that nothing sticks.
4. Once you have the sugar and honey already consumed and integrated with the onions, add a teaspoon of mustard and a half glass of white wine for each onion that you have used, and let it be consumed over low heat, so that it is cooked right. It will take a good time, so don stop moving the content of the pan from time to time. Once the wine has evaporated, you already have the caramelized onion ready to fill the breasts. If you see that it has been with a lot of oil, drain it better before separating it.
5. Once we have the caramelized onion, we will proceed to fill the turkey breasts. The first step will be to place a table with all the necessary ingredients and salt and pepper the breasts.
6. Once seasoned on both sides, place a slice of ham on each turkey breast, on top of a slice of yellow cheese and covers with caramelized onion, as shown in the photograph. Try not to leave much stuffed to the banks to prevent it from being closed.
7. The turkey breast is very careful, without tightening too much so as not to get the filling but not leaving it too loose that falls apart when cooking.
8. Cover the side of the breast where it closes with a bacon slice. Repeat these steps with all the breasts until they finish them.
9. Subject turkey breasts stuffed with the help of a thread. If you don have a thread or you don know how to do so you can help with sticks.
10. Seal turkey breasts on all sides on a very hot pan with olive oil, this to prevent breasts from losing their juice during cooking. Once the breasts are sealed, add a splash of white wine, half a glass of water, cover the pan and allow them to cook over medium heat of 35 to 45 minutes or until the breasts are well cooked inside.
11. While the breasts are cooked we can prepare our blueberry and chipotle sauce to accompany. For this, the only thing you need is, in a deepest pan than wide, place the water and dissolve the sugar.
12. Add chiles, blueberries, onion and garlic. Kitchen for 10 minutes, remove from heat and let cool for 5 minutes at room temperature.
13. Licuse all high speed ingredients with a little cooking water.
14. return to the pan where we cook the blueberries and put it over medium heat, season to taste with salt and pepper. If you prefer that the sauce is more liquid, more cooking water can be added.
15. Once we have the blueberry sauce and the breasts ready, we will proceed to place. The only thing we need to do is reiterate the thread or chopsticks and cut them very carefully in 1 cm slices approximately, trying not to exert too much pressure at the time of cutting so as not to remove the filling.
16. Now we will color a spoonful of sauce distributing it on each plate, and above the sauce we will place the turkey breast.
17. Decorate the turkey breast stuffed with caramelized onion, and accompanies with apple puree or fresh salad. We hope you enjoy this recipe for Christmas or Thanksgiving and if you have any questions, opinion or think that we could improve it, please write your comments.
