Crab-Stuffed Turkey Breasts from Beatrice Ojakangas' "The Best Casserole Cookbook Ever," Chronicle Books, 2008 is a good recipe to add to your casserole file.
This casserole from Beatrice Ojakangas’ “The Best Casserole Cookbook Ever” makes it easy to think outside the cream-of-something soup box. The mild flavor of the turkey breasts let’s the taste of the crab shine. Ojakangas suggests serving it with wild rice and asparagus. For ease, the asparagus could be roasted in the oven alongside the casserole.
CRAB-STUFFED TURKEY BREASTS
Makes 6 servings
4 tablespoons butter, divided
- Unusual motel sting casts wide net on illicit activity
- Italian court throws out Knox conviction once and for all
- Costco will buy most farmed salmon from Norway, not Chile
- Priced out? Growing numbers appear to be fleeing King County
- Amanda Knox murder conviction overturned by Italy high court
Most Read Stories
2 pounds turkey breast tenderloins
1/2 cup sliced scallions (white and green parts)
1/4 pound thinly sliced mushrooms
3 tablespoons all-purpose flour
2 teaspoons dried thyme, divided
1/2 cup chicken broth
1/2 cup light cream or half-and-half
1/2 cup dry white wine
Salt and ground black pepper, to taste
3/4 pound fresh crabmeat (or two 6-ounce packages frozen crabmeat, thawed and drained)
1/2 cup chopped fresh parsley
1 cup shredded Swiss cheese
1. Heat the oven to 350 F. Use 2 teaspoons of the butter to coat the bottom and sides of a shallow 3-quart casserole dish.
2. Wash the turkey and pat dry. Cut each piece lengthwise through the center to create 2 thinner halves. Place each piece between sheets of plastic wrap and pound with the flat side of a meat mallet until thin and about tripled in size. Set aside.
3. In a medium skillet over medium, melt the remaining butter. Add the scallions and mushrooms and saute for 5 minutes, or until soft. Stir in the flour and 1 teaspoon of the thyme.
4. Whisk in the broth, cream and wine, then bring to a boil, whisking constantly. Cook until thickened, then season with salt and pepper. Remove from the heat.
5. In a small bowl, combine 1/4 cup of the sauce, the crabmeat, parsley and remaining 1 teaspoon of thyme. Divide the mixture between the turkey breast slices, spreading it evenly over each.
6. Roll each into a tight bundle and place, seam down, in the prepared casserole dish.
7. Spoon the remaining sauce over the turkey bundles and sprinkle with the cheese.
8. Cover the casserole with foil coated with cooking spray. Bake for 30 minutes, or until the turkey is cooked through.
(Recipe from Beatrice Ojakangas’ “The Best Casserole Cookbook Ever,” Chronicle Books, 2008)
Nutrition information per serving (values are rounded to the nearest whole number): 444 calories; 182 calories from fat; 20 g fat (11 g saturated; 0 g trans fats); 164 mg cholesterol; 7 g carbohydrate; 57 g protein; 0 g fiber; 523 mg sodium.