Turkey Breast Stuffed with Matzo and Fennel

Turkey Breast Stuffed with Matzo and Fennel
Photo by Sang An

Ingredients

  • kitchen string
  • ½ cup golden raisins
  • 2 teaspoons salt
  • 1 pound fennel (sometimes called anise)
  • 1 6- to 7-pound whole turkey breast (bone and skin attached)
  • 1 ½ teaspoons fennel seeds
  • 6 tablespoons olive oil
  • + 9 more ingredients
    • 1 instant-read thermometer
    • 2 egg matzos (about 6 inches square)
    • 1 ¾ cups chicken stock or low-sodium chicken broth
    • 1 teaspoon potato starch
    • 1/3 cup parsley
    • 1 large egg
    • 1 medium onion
    • 2 celery ribs
    • 1 ½ teaspoons freshly ground black pepper

Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Reduce heat to moderate and add fennel, celery, and 1/2 teaspoon salt, then cook, stirring occasionally, until fennel and ...

View full recipe at Epicurious

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