A week ago our chest freezer died and suddenly we had a lot of things on our hands we needed to cook or eat quickly. one of those things: turkey breast fillets. In the past I have sprinkled some BBQ seasoning on them and thrown them on the grill, but this time, I wanted something more. I was going to stuff ‘em.
Grilled Stuffed Turkey Breast
4oz. fresh goat cheese
1/3 cup fresh chopped basil
1 teaspoon fresh chopped rosemary
1/8 teaspoon fresh chopped oregano
1lb turkey breast fillets
10 cherry tomatoes
2 teaspoons extra virgin olive oil
sea salt & fresh ground black pepper to taste
1/4 cup marina sauce
Place first four ingredients and a pinch of salt & pepper in a food processor, pulsing a few times until well combined. Set aside to rest. Pound turkey breast fillets until thin and divide cheese mixture between them. Cut each tomato in half and place along side cheese mixture.
Roll turkey and seal with water soaked toothpicks. Drizzle with olive oil and sprinkle with salt & pepper to coat all sides. Repeat with remaining fillet(s).
Place stuffed fillets on med heated grill and cook for 20 minutes, flipping once.
Remove from grill, cover with foil and let rest for 10 minutes. Serve topped with a little marinara sauce.
This week we had received yellow snap beans from our CSA. I wanted to use them so I whipped up a quick honey mint oil (1/4 cup olive oil, 1 tablespoon fresh mint, 1 tablespoon honey, mix in blender, allow to sit at least one hour). After steaming the beans for a few minutes but still leaving them crisp, I tossed them in sea salt, pepper and the honey mint oil and topped them with a sprig of mint blossom. It’s such a clean, fresh taste!
Megan made some awesome garlic smashed potatoes to go with the turkey and beans and we had a fantastic meal!