Serves: 6Prep Time: 15 minutesCook Time: 20 minutes
MICHAEL: When asked where she learned to cook, Deena replied, “From the culinary institute of The Chew.” We love hearing that we helped one of our viewers go from a good cook to a great cook. This Thanksgiving staple is a real winner—and so Southern in its flavors. This self-proclaimed recipe-remixing queen takes creamed collards and stuffs them inside a turkey breast. She then dredges with flour and stuffing seasoning before frying it and roasting it to perfection. This turkey breast from heaven is served with classic pan gravy. Talk about Thanksgiving with a twist!
2 boneless, skinless turkey breast halves
Kosher salt and freshly ground pink pepper, to taste
1 tablespoon fresh or dried thyme
½ cup cornstarch
4½ cups collard greens, chopped, leaves only
3 tablespoons butter
1 tablespoon minced garlic
¼ teaspoon poultry seasoning
⅛ teaspoon nutmeg
1 pinch red pepper flakes
1 ounces goat cheese
3 ounces cream cheese
2 tablespoons canola oil
1. Season the turkey breast with salt, pepper, and half of the thyme. Season the cornstarch with salt, pepper, and the remaining half of the thyme. Coat the breasts with seasoned cornstarch.
2. Create a pocket by butterflying the breast, being careful not to pierce the other side. Cover and set aside.
3. Parboil the collard greens for about 15 minutes. Drain the greens thoroughly and place in a bowl.
4. In a large sauté pan over medium heat, heat the butter until it foams and subsides, then add the garlic and sauté until slightly fragrant. Add the chopped collards and cook for 8–10 minutes, until very soft. Add poultry seasoning, nutmeg, hot pepper flakes, and salt and pepper to taste. Transfer greens to bowl, and allow to cool. Mix in goat cheese and cream cheese, and cool to room temperature.
5. Stuff turkey with greens. You can use toothpicks to close the seam if needed.
6. Preheat oven to 400°F.
7. In a large sauté pan over medium heat, add the canola oil. Once hot, sauté the breasts for 4–5 minutes per side, until golden brown on all sides. Transfer pan to oven to finish cooking to 165°F when temperature is taken at thickest part of the breast. Remove toothpicks.
8. Slice the breasts to serve.
