I first made this as a use for some leftover, slightly stale cornbread. Enlivened with cooked sweet peppers, herbs and butter, the cornbread stuffing serves to absorb juices from the breast as it cooks. Serve with a pot of smoky black-eyed peas.
Jesse Griffiths•April 30, 20252 min read
Photo Credit: Jody Horton
Photo Credit: Jody Horton
Serves 4
Ingredients
8 tbsp softened butter, divided
1 red bell pepper, finely diced
½ small onion, 2 medium shallots or a handful of ramps or wild onions, finely diced
1 rib celery, finely diced
½ tsp dried thyme
½ tsp dried sage
Salt and pepper
1 cup leftover cornbread, crumbled
2 tbsp milk or heavy cream
1 16–20 oz portion turkey breast (preferably the bottom lobe, but any part will work; p. 98), pounded thin and ready to roll (p. 115)
Photo Credit: Jody Horton
Photo Credit: Jody Horton
Instructions
Preheat the oven to 400°F.
Melt 2 tbsp of butter over medium-high heat in a small pan. Add the pepper, onion, celery, thyme and sage, season with salt and pepper and cook, stirring occasionally, until tender, about 6 minutes. Set aside. Add the cornbread, the milk or cream and 3 tbsp butter and stir to combine.
Season the turkey breast lightly with salt and pepper. Arrange the pepper and cornbread mixture over the breast, leaving a 1-inch border. Follow the directions for stuffing and tying breasts (p. 116).
Heat a medium pan over medium-high heat and add the remaining 3 tbsp butter. Sear the breast until nicely browned on one of four sides, about 3 minutes. Turn it to brown on the second side for another 3 minutes, and then the third. Once you’ve arrived on the fourth and final side, season with a little salt, insert an internal-read thermometer and place the pan in the oven.
Roast until the inside of the breast reaches 150°F and immediately remove from the oven. This will take about 15 to 25 minutes, depending on the thickness of the roll. Remove the pan from the oven and transfer the breast to a cutting board. Rest for 10 minutes, then slice against the grain and serve.
Side Dish: Black-Eyed Pea Stew
Serves 4
Ingredients
4 ounces bacon, diced
1 medium onion, diced
1 small rib celery, diced
6 cloves garlic, sliced
½ tsp dried thyme
1 tbsp tomato paste
1 pound fresh or frozen black-eyed peas or purple hull peas
1 pint turkey stock (page 264)
2 bay leaves
Salt and pepper
Instructions
In a medium pot over medium-high heat, render the bacon until crisp, about 3 minutes. Add the onion, celery, garlic, thyme and tomato paste and cook for another few minutes, or until softened and fragrant. Add the peas, stock, bay leaves and enough water to cover by 2 inches and bring to a simmer. Cook, uncovered, until the peas are very soft and most of the liquid is gone, adding a little water if they’re drying out too much. The stew should be soupy but not too thin. Season to taste with salt and lots and lots of black pepper.
