Fig And Stilton-Stuffed Turkey Breast With Port Sauce

5 faves
More from this source
Cooking Light


Add a comment


1 1/2 cups ruby port or other sweet red wine

1 cup chopped onion

1 tablespoon fresh lemon juice

1/8 teaspoon salt

10 dried Calimyrna figs, stemmed and coarsely chopped (about 3/4 cup)

6 whole black peppercorns, crushed

3 thyme sprigs

2 bay leaves

1 rosemary sprig

2 cups (1/2-inch) cubed French bread baguette

1 cup (4 ounces) crumbled Stilton or other blue cheese

1 cup fat-free, less-sodium chicken broth, divided

2 tablespoons coarsely chopped fresh thyme, divided

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

2 (1 1/2-pound) skinless, boneless turkey breast halves

Cooking spray

3 tablespoons finely chopped shallots

2 tablespoons butter

2 tablespoons all-purpose flour

Fresh rosemary and thyme sprigs (optional)

You might also like

Mario Batali's Italianish Stuffed Turkey With A...
Food Republic
Stuffed Roast Turkey Breast
Simply Recipes
Butternut Stuffed Turkey Tenderloin With Cranbe...
Skinny Taste
Stuffed Zucchini With Turkey Sausage
Simply Recipes
Prune, Sage And Armagnac-Stuffed Turkey Escalopes
The British Larder
Stuffed Turkey Breast Marsala (Or Poor Man's Veal)
Boudin-Stuffed Turkey Breast
Herb-Stuffed Turkey Breast
Stuffed Turkey Breast
Martha Stewart
Mozzarella-Stuffed Turkey Meatloaf
SHAPE Magazine