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WELCOME TO MY KITCHEN! I COOK REAL FOOD FOR REAL PEOPLE LIKE YOUR MOM OR YOUR GRANDMA DID BECAUSE THAT IS HOW I LEARNED FROM MY PASTRY CHEF MOM AND FANTASTIC, OLD WORLD GRANDMOTHERS!IF YOU ARE HERE  FOR THE FIRST TIME, I INVITE YOU TO HAVE A LOOK AROUND AND EXPLORE SOME OF MY QUICK, EASY TO UNDERSTAND AND DELICIOUS RECIPES!  COME SPEND SOME TIME WITH ME AND MY FAMILY LEARNING HOW TO COOK, PURE, WHOLESOME FOOD! I HOPE YOU TRY THESE RECIPES AND I HOPE YOU LOVE THEM!  HAPPY EATING!

Mom's Pineapple Bake Recipe, Noreen's Kitchen

I sprinkled a combination of my all-purpose chicken seasoning and my poultry seasoning blend over the prepared meat before adding the prepared stuffing.  I used approximately 4 cups of my favorite basic turkey stuffing to roll up inside this roast.  Lay stuffing evenly across the entire span of turkey except for about 2 inches on one of the short ends where you will end up rolling it into itself.   When the stuffing is ready you can begin to roll.  Using the plastic wrap to help you, roll from the short end, slowly and patiently.  When you reach the end, be sure to flip it over on itself.  The roll may look like a mess, and that will happen because you have pieced together a few different cuts of meat.   Tighten up the roll as best as you can, place the skin over the roll and tuck it under.  You want to cover as much as you can with the skin.  IF you do not have the skin or did not use the whole breast, go ahead and wrap the roll with some bacon.  This will help keep the turkey nice and moist while baking.  Tie with kitchen twine in several segments across the length of the roll.  Season the outside with the remaining spices and you are ready to prep for baking!  I placed some poultry herbs, i.e., rosemary, sage and thyme in the bottom of a small round baking pan.  I also added some fresh sliced apple.  I used a pan that was purposely small to help the roll maintain it’s shape while baking.  Place the turkey roll on top of the herbs and apples in the pan.  Roast at 350 degrees for an hour and 20 to an hour and 45 minutes or until the internal temperature when taken with a meat thermometer reads between 160 and 165 degrees.  When that occurs, remove from the oven and tent with aluminum foil and allow this roll to rest for at least 30 minutes but an hour is even better, before slicing and serving.

While the turkey roll is resting, you can make your side dishes.  We chose to have crispy roasted green beans as well as baked sweet potatoes with ours.  I also made some gravy with turkey stock from a box.  This was delicious and I hope it is something you consider making for your holiday table!

I hope you will give this stuffed turkey roll a try sometime soon and I hope you love it

Happy Eating and Happy Holidays!

Stuffed turkey roll

Step by Step Instructions

Mom's Pineapple Bake Recipe, Noreen's Kitchen

6ed1ba6c68857ffbe0979a2a159fd13c630d3d1d8c4460802b

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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

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2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage
½ of a fresh apple, sliced
½ cup chicken stock


Stuffed turkey roll

Today we are going really retro and making a delicious stuffed turkey roll just in time for Thanksgiving!    This is a great option for a smaller celebration, if you are only having a few people and don't want to roast a whole bird.  This turkey roll is very easy.  It starts out with a deboned turkey breast that is laid out and pounded evenly.  Then stuffed with your favorite stuffing and rolled to perfection.  Definitely a classic throw back to days gone by and a great memory I have of something my own mother enjoyed making for dinner parties when I was younger.   I am so happy to be sharing it with you today to consider for your own holiday table!

This all starts with a deboned turkey breast.  You can do this yourself or you can have your butcher do it for you.   A good sharp boning knife is your best friend when removing the turkey breast from the bone.  Just cut along the bone and it will come right off.  Try to keep the two lobes together if possible, and then detach the tenders.  Place them all on a baking sheet lined with parchment and then a generous amount of plastic wrap.  This is the key!  Arrange the pieces and then place another sheet of plastic wrap on top.  Using a meat mallet pound the meat evenly.  Don’t pound it so hard it tears the meat, just enough that it evens everything out nicely.  Now you can move on to seasoning, stuffing and rolling!

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Preheat oven to 350 degrees.

Prepare the turkey breast by either deboning or having the butcher do so.

Prepare a baking sheet with parchment and a generous layer of plastic wrap.

Lay out the turkey in a cohesive layer and top with more plastic wrap.

Gently pound with a meat mallet to an even thickness.  This will ensure even rolling and cooking.

Remove top plastic wrap and blot with paper towel to remove excess moisture. 

Blend both poultry seasoning and all purpose chicken seasoning and sprinkle half of the amount over the turkey breast.

Lay an even layer of stuffing over the prepared meat.  Being sure to leave at least a 2 inch portion at one short end that has no stuffing. This will be the end you roll toward.

Using the plastic wrap lift up the turkey breast and begin to evenly but tightly roll into itself all the way to the end.  Flip over on to the end so that it is seam side down on the baking sheet.

You might have some holes and that is fine.  Do your best to press everything together.

Take the reserved turkey skin and lay it over the roll to cover, stretching if needed. 

Using kitchen twine, cut long lengths and starting in the middle tie with a basic square knot.  Tie the turkey roll in several places, evenly along both sides.  Also, if desired, tie twice around the long ends.  Tightly tie and cut off any excess twine.

Place herbs and apple slices in the bottom of a small baking pan.  Add chicken stock.

Place turkey roll on top of apples and herbs.

Bake for 80 to 105 minutes or until the skin is golden brown and the internal temperature, when taken with a meat thermometer reads between 160 and 165.

Remove from oven, tent with aluminum foil and allow to rest for at least 30 minutes but an hour is better before slicing and serving.


To slice, remove all the twine snipping with scissors.

Slice with a very sharp carving knife into ½ inch thick slices. 

Serve with or without gravy made from chicken stock. 

Leftovers can be stored in an airtight container in the refrigerator for up to one week.  Reheat in oven covered with a bit of chicken stock to retain moisture.

1 deboned turkey breast, pounded
Skin from turkey breast, reserved
4 cups prepared, cooled stuffing
1 teaspoon chicken seasoning
1 teaspoon poultry seasoning

Ingredients

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1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt

1/2 teaspoon cracked black pepper

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