It seems like everyone is going deer crazy about this time of year, which to me means it’s a perfect time to go turkey hunting. I spent a few days last week in New York doing just that at Turkey Trot Acres, where owner Pete Clare is famous for popularizing the use of Byrne’s turkey dogs to bust up fall flocks. Pete’s wife Sherry is equally famous for feeding their guests well and she passed along this recipe for stuffed turkey breasts.
Turkey Trot Acres Stuffed Turkey Breasts**


2 Tbsp. butter
½ onion, diced
1-2 celery stalks, diced
1 tsp. poultry seasoning
2 cups bread cubes
Chicken broth
½ cup raisins
1 apple, cubed
Salt and pepper

1 turkey breast
Salt and pepper
1 Tbsp. olive oil

Melt butter in skillet over medium heat. Add onion and celery. Saute until soft, about 3 to 5 minutes. Season to taste with salt, pepper and poultry seasoning. Add bread cubes to skillet, along with just enough broth to moisten. Add raisins and cubed apple. Transfer stuffing to bowl.

Meanwhile, preheat oven to 325 degrees.

Slice turkey breast horizontally, leaving one long edge uncut so breast opens like book.

Place turkey cutlet between two sheets of plastic wrap and pound to about ¼-inch thick.

Salt and pepper one side of the turkey cutlet to taste.

Spread an even layer of stuffing on cutlet and roll. Tie turkey roll with kitchen twice at 1- to 2-inch intervals to make a tight cylinder.

Heat olive oil in empty skillet over med-high heat. Add turkey roll and brown on all sides, about 5 to 7 minutes total. Transfer roll to roasting pan. Deglaze skillet with ½ cup chicken stock, scraping up any browned bits. Add to roasting pan.

Place pan, uncovered into oven. Roast about 1 hour, basting with pan juices every 10 to 15 minutes. Turkey roll is done when a meat thermometer reads 155 degrees.