Tuesday, October 21, 2008

Turkey Breast with Pumpkin,
Feta & Walnut Filling

Are you sick of pumpkin yet? :) This recipe (written by me) is a nice break from dessert.

12 oz. ricotta cheese
3/4 cup feta cheese
1/2 cup pumpkin puree
1 egg
1/2 tsp cardamom
1/4 tsp nutmeg
pinch of cinnamon
pinch of clove
1 teaspoon chopped fresh thyme
1 large clove garlic, minced
1 cup coarsely chopped walnuts, toasted
½ tsp fresh ground pepper

Stir together all ingredients in a medium bowl. Use portions of turkey breast pounded out with a mallet and place mixture inside turkey. Roll up and secure with string or toothpicks. Sear over high heat and finish in a 325°F degree oven, or grill it! Cook until internal temperature reaches 185°F. Be careful not to dry out.

Pumpkin & Onion Topping
1 Tbs olive oil
1 Small Pumpkin, seeded and chopped into pieces
1 glove chopped garlic
One red onion, sliced

Heat olive oil in a pan and Saute onion and garlic until translucent and then add pumpkin pieces. Saute until pumpkin is tender and onions are carmelized. Reserve ingredients for later plating.

Pumpkin Sauce
¾ cup pumpkin puree
¼ cup white wine
½ cup chicken broth
1 TBS butter
½ cup heavy cream
¼ cup sour cream
1 clove crushed garlic
1 Tbs fresh rosemary

Return pan to heat and deglaze with the wine, then add the chicken broth, pumpkin and heavy cream, crushed garlic, crushed rosemary, and bring to a boil. Reduce heat and add the butter and sour cream. Stir until butter is incorporated and sauce thickens. Salt and pepper to taste.

Plate turkey pieces and top with reserved onion and pumpkin sauté. Then drizzle liberally with pumpkin sauce and top with pumpkin seeds, and more feta cheese to serve.

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