Christmas Foods 2012 including Bacon-wrapped Stuffed Turkey Breast

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Yes… I am pretty behind on these – just feeling lazy lately.  Here are pics of our Christmas Eve & Christmas Day foods including the delicious Bacon-wrapped turkey breast with herby lemon & pine nut stuffing.
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Christmas Eve we had snow – at least a little layer that made everyone feel festive.  We were hoping that the local ski resort would be open so we could go skiing but no such luck.

 

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Christmas Eve we had company for part of the day, one of my oldest and dearest friends stopped by.  Brunch was a good southern meal of sausage gravy & biscuits and eggs, which my daughter skillfully prepared.  Unfortunately I didn’t get any pictures because I was busy wrapping presents.  After our guest left, my daughter and I went to see Les Miserables.  Once my Heart was home from running errands and we were back from the movie – Cheeses, salami, Pate, bread, and crackers made for a very satisfying dinner.

 

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Christmas morning brunch: Smoked Salmon Florentine Eggs Benedict: Toasted English muffin topped with slices of lox, wilted spinach, poached eggs and Hollandaise sauce

 

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Mid-afternoon my Heart decided we needed a little something sweet so he made gluten-free pancakes topped with some leftover coconut pecan frosting.  These were a lovely treat with some hot tea.

 

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Now to the main course: started with chopped sage and lemon zest.  Softened bacon in a drizzle of olive oil then added bacon and browned – followed by the pine nuts, sage and lemon peel.  Note: next time I will “toast” the pine nuts before adding to this mixture so they have a nuttier flavor.

 

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The recipe called for a butterflied boneless turkey breast – which, of course, I couldn’t find so… I did it myself and it turned out just fine thanks to a good sharp knife.

 

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Final touches to the stuffing: chopped flat-leaf (Italian) parsley – Then added bread crumbs, one beaten egg and freshly ground black pepper

 

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Buttered the foil then laid out the twine for tying up the turkey breast.  My daughter weaved the bacon lattice

 

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Next the boneless butterflied turkey breast, skin side down – covered with plastic wrap and, using a meat tenderizer, “pounded” out the thicker parts so that the entire breast was approximately the same thickness.

 

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Next the stuffing then all wrapped up and tied, ready to go into the oven: 375-degrees for 40-45 minutes wrapped tight in the foil then an additional 15 minutes with the foil open so the outside can brown (internal temperature 165-degrees).

 

 

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If I do say so myself, it turned out perfect.  The turkey was moist and the stuffing delicious.  There were just four of us at the table: my Heart & I, my daughter, and a co-worker of mine, but it was a very festive and fun meal.
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Plated: Stuffed turkey breast and cheesy mashed potatoes topped with my Heart’s wonderful gravy, roasted broccoli and cranberry sauce.

 

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My Heart’s dessert: a ready-made English Christmas pudding thoroughly soaked in brandy and topped with my Heart’s homemade brandy sauce. YUM!

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