Instead of stuffing a whole bird with bread cubes, try stuffing a turkey breast with vegetables and Korean flavors. A juicy braise, infused with ginger, chilies and mirin keeps the turkey moist and tender. This could become your favorite turkey dish!

Total Time: 50 minutes; 30 minutes active | Servings: 6

Ingredients

• 2 teaspoons sesame oil
• 2 scallions
• 1 cup peeled and cubed butternut squash, ½ inch
• 1/2 cup kimchi and 1 tablespoon of kimchi juice
• 1 1/2 pound turkey breast, skin on
• 2 tablespoons vegetable oil (or other neutral oil)
• 1 small onion, coarsely chopped
• 4 garlic cloves, peeled
• 4 slices fresh ginger
• 4 dried red chilies
• 1 cup water
• 1/4 cup soy sauce, low sodium
• 1/2 cup mirin (rice wine)
• 1/4 cup light brown sugar
• Kitchen twine

Preparation

• In a small pot over medium heat, warm sesame oil and add scallions and squash cubes. Saute for a few seconds, then add the kimchi and juice and cover; reduce to medium-low heat to braise the squash for 5 to10 minutes. When the squash is tender, remove from heat and let cool.
• Prep turkey: Place skin-side down and find the small tenderloin muscle on one side of the breast, and gently pull the tenderloin open, leaving it attached. Where the tenderloin meets the breast, make a cut into the breast, parallel to the cutting board, dividing the meat into two slabs, but not cutting all the way through. Cover with waxed paper and use a meat hammer to gently pound into ½-inch thickness.
• Spread the squash mixture down the middle of the turkey. Roll tightly and tie shut using twine. Pat dry with a paper towel.
• In a Dutch oven or large pot over medium-high heat, drizzle oil and heat for a few seconds. Place the turkey roll, skin-side down, in the oil and let sear for 1 to 2 minutes before turning with tongs. Brown on all sides.
• Sprinkle the onion, garlic cloves, ginger and chilies around the turkey breast and stir frequently as the turkey browns.
• In a small bowl, combine the water, soy sauce, mirin and brown sugar and pour around the roll, stirring the vegetables. Bring to a boil, reduce heat to medium-low, and cover.
• Cook, turning the breast every 10 minutes, for about 45 minutes, until the center of the turkey registers 165 F.
• Transfer the turkey to a cutting board, and let it rest while you boil the remaining liquids to thicken, about 5 minutes. Strain the liquids into a heat-safe cup or gravy bowl and pour over slices of turkey at serving.

Serving Suggestion

• Serve with rice and seasonal green vegetable, such as sauteed kale or steamed broccoli.

Nutritional Information