In the spirit of clearing out the old in time for the new year, I’m trying to organize a few recipes that I typed up and never posted. So here’s the second one today! The turkey was great. Pecans are a must in this dish. But the SAUCE. It is what really shines. I want to drink. Seriously though, this sauce was super easy and would make any dish taste better!
- 1 turkey breast pounded out thin
- 1 apple peeled & diced
- 1/2 onion diced
- 4 pieces bacon
- 1/4-1/2 c. craisins or fresh cranberries
- 1 package mushrooms, sliced
- Tbsp sugar
- 1/4 c. parsley
- 2 pieces Gfree bread chopped up in food processor
- sage, salt & pepper
- 1/2-3/4 c. pecan pieces chopped (for coating)
- olive oil
- 2/3 c. orange juice (I used fresh squeezed)
- 1/3 c. balsamic vinegar
- 1 Tbsp brown sugar
cook bacon & take out of pan
cook mushrooms in bacon fat. Add in craisins. Add in the onions, apples, sage, salt & pepper.
mix the pan mixture with the gfree bread crumbs & parsley.
stuff turkey & roll up
coat in oil & then pecans
bake @ 400 for 20 minutes then turn oven down to 325 for another 10 min. Take out to rest & cover with aluminum foil 10-20 min
in the mean time combine OJ, balsamic, & brown sugar. Boil and then cook over medium (4-5) until it thickens into a syrup.