Boudin-Stuffed Turkey Breast
Ingredients
- 1 2-pound boneless breast of turkey roast
- 2 teaspoons Creole seasoning, divided
- Salt and pepper to taste
- 1 pound boudin
- Bacon drippings or extra virgin olive oil, for drizzling
Instructions
Preheat oven to 400 degrees. Remove turkey breast roast from netting and unroll onto a large sheet of waxed paper. With a sharp knife, make a slit lengthwise down the center of the breast. Cover with a second sheet of waxed paper and pound to an even thickness of 1 to 1 1/2-inches using the flat side of a meat mallet. Season with 1 teaspoon Creole seasoning and salt and pepper to taste. Remove boudin from casing and spread evenly on top. Roll the turkey breast around the stuffing and secure with kitchen twine or toothpicks. Place turkey in a roasting pan lightly coated with cooking spray. Drizzle with bacon drippings or olive oil and season the outside with the remaining 1 teaspoon Creole seasoning and salt and pepper. Roast, uncovered, for 20 minutes. Reduce heat to 325, pour 1/2-inch water in the bottom of the pan (to prevent drippings from burning) and continue cooking, uncovered, until the turkey is cooked through and the juices run clear, about 40-50 minutes, basting every 15 minutes. Tent with foil and let rest for 15 minutes. Remove kitchen twine or toothpicks, slice, top with pan juices and serve. Makes 6 servings.