Breville BOV650XL manual Stuffed Turkey Breast, APRICOT-BALSAMIC Glazed Roasted Chicken Legs

RECIPES

STUFFED TURKEY BREAST

Function: ROAST

Temperature: 375˚F (192˚C)

Cooking Time: 45 minutes to 1 hour (approximately)

Yield: 6 Servings

One 2.2 pound (1 kg) (approximately) turkey breast, boneless and skinless

1 ¾ cups (420 ml) chicken broth

¼cup (60 ml) unsalted butter 2 tablespoons (30 ml) flour 1/3 cup (90 ml) dry white wine

Filling

1 cup (250 ml) hot water 4oz (110 g) dried porcini

6 ounces (170 g) thinly sliced pancetta

3 tablespoons (45 ml) olive oil, divided

6 ounces (170 g) crimini mushrooms, sliced

½tablespoon (7.5 ml) finely chopped fresh rosemary

½tablespoon (7.5 ml) finely chopped fresh sage

2 shallots, finely diced

¼ cup (90 ml) chopped fresh parsley

1 ½ cups (360 ml) fresh crust-less breadcrumbs (not dry)

Prepare the Stuffing

1.Soak porcini mushrooms in hot water for 30 minutes to soften. Squeeze the porcini mushrooms, chop and set aside. Strain the liquid through a paper filter (a coffee filter). Set aside.

2.Heat 1 tablespoon (15 ml) olive oil in a medium sized skillet. Fry the pancetta until crispy (approximately 2 minutes). Drain on paper towels and chop.

Set aside.

3.In the same skillet add 1 tablespoon (15 ml) olive oil and sauté the crimini mushrooms and shallots until lightly browned and liquid has evaporated. Add fresh herbs. Set aside.

4.In a medium sized bowl, combine the porcini, pancetta, crimini and breadcrumbs. Set aside.

Prepare the Turkey

1.Butterfly the turkey breast and cover with plastic wrap. Pound the turkey breast until about ½ inch (1.25 cm) thick. Remove plastic wrap and lightly season with salt and pepper. Spread the filling leaving a 1 inch border (2.50 cm). Starting at the long end, roll up the turkey breast. Tie roll with butcher’s twine every 1 inch (2.50 cm) to secure the roll.

2.Place the turkey breast roast onto the Breville broil rack with the baking tray underneath. Rub the exterior of the roast with 1 tablespoon (15 ml) olive oil. Season the roast lightly with salt and pepper.

3.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to ROAST. Set the TEMPERATURE to 375˚F (190˚C) and the TIME to 45 minutes (approximately). Press START/ CANCEL button to activate.

4.Roast the turkey until a thermometer inserted into the thickest part of the roast registers 155˚F (68˚C).

5.Remove the turkey breast roast from the oven and tent with foil. Please see NOTE on page 63.

RECIPES

Make the sauce

1.In a saucepan, melt the butter and add the flour. Cook for 1 minute.

2.Combine white wine, chicken stock and reserved porcini liquid and pour the contents into the saucepan whisking constantly to avoid lumps. If lumps occur strain the sauce using a fine mesh sieve. Cook for 5 minutes uncovered on medium to low heat or until thickened and reduced by one third.

3.Season the sauce with salt and pepper if necessary.

Carving the roast

1.Cut and remove the strings. Slice the roast into ½ inch thick rounds and arrange on a platter. Pour the sauce over the sliced roast.

APRICOT-BALSAMIC GLAZED ROASTED CHICKEN LEGS

Function: ROAST

Temperature: 425˚F (218˚C); 375˚F (192˚C)

Cooking Time: 10 minutes; 25 minutes (approximately)

Yield: 4 chicken legs

4 chicken legs

2 tablespoons (30 ml) unsalted butter ¹⁄³ cup (80 ml) apricot preserves

2 tablespoons (30 ml) balsamic vinegar

1 tablespoon (15 ml) chopped rosemary

1 teaspoon (5 ml) chopped thyme

1 garlic clove crushed Salt and pepper to taste

1.Place the chicken legs on the Breville broil tray with the baking pan underneath. Season lightly with salt and pepper.

2.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to ROAST. Set the TEMPERATURE to 425˚F (218˚C) and the TIME for 10 minutes. Press the START/CANCEL button to activate.

3.Roast the chicken for the allotted time. Then, turn the TEMPERATURE down to 375˚F (192˚C) and continue to roast for approximately 25 minutes or until the juices run clear and there is no longer traces of pink inside.

4.Meanwhile, melt the butter in a saucepan on medium to low heat. Add garlic and herbs and stir to extract the aromas. Add the apricot preserves and balsamic vinegar. Bring to a low simmer and cook for approximately 5 minutes.

5.Baste the chicken legs during the last 10 minutes of roasting with the apricot-balsamic glaze.

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