Stuffed Turkey Breast with Prunes

Versión en español

For the Thanksgiving dinner, we have only 8 adults invited, and I didn’t want to end with tons of turkey leftovers. This was the perfect solution.
In Chile, the most traditional dinner for Christmas Eve is oven roasted turkey. I spend all my Christmas at my grandma’s and she and my mother were usually in charge of the menu, that just like the Thanksgiving menu here in the US didn’t change that much, because everyone expects their all-time favorites.
New year dinner is the occasion for new recipes, but don’t mess with the Christmas Eve dinner.
In case you are wondering, we don’t have a Thanksgiving day and is just crazy how my mother, grandma, and aunt were able to cook the turkey, cookies, fruitcakes and more, keeping the oven on non-stop during the summer in Chile and without air-conditioned…

Turkey breast stuffed with prunes

serves: 10
Ingredients:

• 1 boneless turkey breast butterflied (I bought one with bone weighing 3Kg. asked the butcher to me deboned)
• 1 package of Philadelphia cream cheese at room temperature
• 1 cup of prunes
• 1 cup chopped walnuts
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• salt and pepper

Preparation:

1. If prunes are dry and hard, cover with boiling water and let stand 10 minutes. Carefully take out the pit and chop small. Save the water for the sauce.
2. In a bowl mix the cream cheese, chopped prunes, walnuts, cinnamon, nutmeg, cloves, salt, and pepper. Taste and adjust the seasoning.
3. Place the breast on the counter and open it if thicker in some parts, cover with plastic wrap and pound it, until even thickness.
4. Season with salt and pepper.
5. Spread the plum mixture on top leaving the edges free.
6. Roll starting from one of the shorter sides. Squeezing well.
7. Tie.
8. Preheat oven to 375F
9. Paint the turkey with olive oil and cover with foil making a seal around the roasting pan.
10. Calculate 20-25 minutes per kilo turkey (before filling).
11. Remove the foil after the first 45 minutes, up the oven to 425F and continue to cook for 20-25 minutes more, until it reaches an internal temperature of 160F.
12. Let stand 20 minutes covered with aluminum, cut and serve.

For the sauce,

• 1 cup pitted prunes
• 1/2 cup white wine or champagne
• Water 1 cup
• 2 tablespoons butter
• pinch of salt

In a small saucepan place the water, prunes, wine, salt and butter, and sugar if desired, cook everything for 15-20 minutes or until the desired texture.
Adjust the seasoning and serve hot with turkey breast stuffed.