Fig Cabernet Glazed Turkey Breast with Wild Rice Stuffing | PC.ca
  • Home
  • Recipes
  • Fig Cabernet Glazed Turkey Breast with Wild Rice Stuffing

Fig Cabernet Glazed Turkey Breast with Wild Rice Stuffing

A partially sliced roast turkey with a fig cabernet stuffing in the center

PC Black Label California Wild Rice

Fig Cabernet Glazed Turkey Breast with Wild Rice Stuffing

Roasted until golden and glazed with luscious PC® Black Label Fig Cabernet Wine Jelly, this juicy tu...

Roasted until golden and glazed with luscious PC® Black Label Fig Cabernet Wine Jelly, this juicy turkey breast is stuffed with nuts, dried fruits and tender PC® Black Label California Wild Rice. Slice and serve turkey with buttered carrots and parsnips to round out the meal.

  • Level: Intermediate
  • Preparation: 30 mins
  • Ready in: 1 hr
  • Serves: 6
  • Dish Type: Irish, Vegetarian
  • Season: Winter
  • Course: Main
  • Main Ingredient: Wild Rice
  • Calories

    350 cal

  • Total Fat

    15 g

  • Sodium

    570 mg

  • Total Carbohydrate

    15 g

  • Dietary Fiber

    2 g

  • Protein

    36 g

Fig Cabernet Glazed Turkey Breast with Wild Rice Stuffing

A partially sliced roast turkey with a fig cabernet stuffing in the center

PC Black Label California Wild Rice

  • Calories

    350 cal

  • Total Fat

    15 g

  • Sodium

    570 mg

  • Total Carbohydrate

    15 g

  • Dietary Fiber

    2 g

  • Protein

    36 g

How to make

Ingredients

  • 2 tbsp (25 mL)

    Vegetable oil
  • 1

    Stalk celery, finely chopped
  • 1/2 cup (125 mL)

    Thinly sliced leek (white and light green parts only)
  • 1

    Clove garlic, minced
  • 1/4 cup (50 mL)

    Dry red wine
  • 3/4 cup (175 mL)

    PC® Black Label California Wild Rice
  • 2-3/4 cups (675 mL)

    PC® Organics Reduced Sodium Chicken Broth
  • 1

    Bay Leaf
  • 1 cup (250 mL)

    Lightly packed finely chopped stemmed kale
  • 1/2 cup (125 mL)

    PC® Black Label Figs Soft Dried Fruit
  • 1/4 cup (50 mL)

    Pine nuts, toasted
  • 1 tsp (5 mL)

    Freshly ground black pepper
  • 1

    Skin-on bone-in turkey breast (about 2-1/2 lb / 1.25 kg), bone removed
  • 1 tsp (5 mL)

    Salt
  • 3 tbsp (45 mL)

    PC® Black Label Fig Cabernet Wine Jelly

How to make

  • Step 1

    Heat large saucepan over medium heat. Add 1 tbsp oil; cook celery, leek and garlic, stirring often, until softened but not browned, 6 to 8 minutes.

  • Step 2

    Add wine; cook until liquid is reduced by half, about 2 minutes. Stir in rice. Add broth and bay leaf; bring to a boil. Reduce heat to medium-low; cover and simmer until rice is tender and most grains are slightly split, about 60 minutes, adding kale in last 5 minutes. Uncover; discard bay leaf. Let cool completely. Stir in figs, pine nuts and pepper.

  • Step 3

    Preheat oven to 350°F (180°C). Place turkey, skin side up, on cutting board. Holding sharp knife parallel to cutting board at long side of turkey, slice into breast to within 1-inch (2.5 cm) of opposite side to make pocket, leaving 1-inch intact (2.5 cm) on either end of pocket.

  • Step 4

    Remove 1-3/4 cups of the rice mixture to bowl; spoon into pocket of turkey. Tie kitchen twine crosswise around turkey at 2-inch (5 cm) intervals to secure. Sprinkle turkey with salt. Arrange roasting rack in roasting pan; set aside.

  • Step 5

    Heat skillet over medium heat; add remaining 1 tbsp oil. Add turkey, skin side down; cook, turning occasionally, until golden on all sides, 10 to 11 minutes. Transfer turkey, skin side up, to rack in roasting pan. Cover loosely with foil.

  • Step 6

    Roast until instant-read thermometer inserted sideways into centre of turkey reads 145°F (63°C), about 75 minutes. Remove foil; spread jelly over surface of turkey. Roast, uncovered, until instant-read thermometer inserted sideways into centre of turkey reads 155°F (70°C), about 20 minutes. (Internal temperature of turkey will rise to 165°F/74°C during rest time.)

  • Step 7

    Transfer turkey to cutting board and cover loosely with foil; let rest for 10 to 15 minutes. Remove twine and slice turkey crosswise.

Similar recipes