Fig-Stuffed Turkey Breasts Recipe (TYPE O)

[Serves 4]

Ingredients:

• 1 tablespoon fresh oregano
• 2 tablespoons fresh thyme
• 2 tablespoons fresh basil
• ½ cup shallots, minced
• 3 teaspoons olive oil
• 1 teaspoon plus 1 tablespoon ghee or butter
• ¾ cup chopped figs
• 2 cups chopped kale
• 1 large, boneless turkey breast
• 1 tablespoon brown rice flour
• 1 cup turkey or vegetable stock

Instructions:

1. Preheat oven to 350°F.
2. Finely chop oregano, thyme and basil, and place in a small bowl. Set aside.
3. Heat 2 teaspoons olive oil and 1 teaspoon ghee in a skillet over medium heat, and sauté shallots for 2-3 minutes. Add figs and kale and sauté an additional 4 to 5 minutes. Remove from heat and set aside.
4. Slice turkey breast in half to create two pieces. Butterfly breasts by placing on a cutting board and carefully slicing horizontally through the meat, leaving a ½-inch border. This opens the breast so that stuffing it is made simple. Divide kale stuffing evenly between turkey breasts. Gently pull the turkey back together and fasten with toothpicks. Sprinkle both sides of the stuffed turkey breasts with reserved herb mixture.
5. Heat remaining 1 teaspoon olive oil in an oven-safe skillet over medium heat. Sear stuffed turkey breasts 3 to 4 minutes per side. Transfer skillet to oven and bake for 8 to 10 minutes, or until juices run clear and the internal temperature of the turkey reaches 165°F.
6. Remove turkey from pan and place on a cutting board to rest. Place skillet over medium heat and add remaining 1 tablespoon ghee and flour, whisking into a paste. Slowly add stock, whisking continuously to form a gravy. Bring to a simmer and cook 2 to 3 minutes, until the gravy coats the back of a spoon.
7. Slice turkey breast, drizzle with gravy, and serve warm. 

Fig-Stuffed Turkey Breasts Recipe (TYPE A)

[Serves 4]

Ingredients:

• 1 tablespoon finely chopped oregano
• 2 tablespoons finely chopped thyme
• 2 tablespoons finely chopped basil
• 3 teaspoons olive oil
• 1 teaspoon plus 1 tablespoon ghee
• ½ cup shallots, minced
• ¾ cup chopped figs
• 2 cups chopped kale
• ½ cup soft goat cheese cheese
• 1 large, boneless turkey breast
• 1 tablespoon brown rice flour
• 1 cup vegetable stock

Instructions:

1. Preheat oven to 350°F.
2. Finely chop oregano, thyme and basil, and place in a small bowl. Set aside.
3. Heat 2 teaspoons olive oil and 1 teaspoon ghee in a skillet set over medium heat. Sauté shallots for 2-3 minutes. Add figs and kale, and sauté an additional 4 to 5 minutes. Remove from heat, and toss with cheese.
4. Slice turkey breast in half to create two pieces. Butterfly breasts by placing on a cutting board and carefully slicing horizontally through the meat, leaving a ½-inch border. This opens the breast so that stuffing it is made simple. Divide kale stuffing evenly between turkey breasts. Gently pull the turkey back together and fasten with toothpicks. Sprinkle both sides of the stuffed turkey breasts with reserved herb mixture.
5. Heat remaining 1 teaspoon olive oil in an oven-safe skillet set over medium heat. Sear stuff turkey breasts 3 to 4 minutes per side. Transfer skillet to oven and bake for 8 to 10 minutes, or until juices run clear and the internal temperature of the turkey reaches 165°F.
6. Remove turkey from pan and place on a cutting board to rest. In the meantime, place baking dish on the burner over medium heat and add remaining 1 tablespoon ghee and flour, whisking into a paste. Slowly add stock, whisking continuously to form a gravy. Bring to a simmer, and cook 2 to 3 minutes, until the gravy coats the back of a spoon.
7. Slice turkey breast, drizzle with gravy, and serve warm.

Fig-Stuffed Turkey Breasts Recipe (TYPE B)

[Serves 4]

Ingredients:

• 1 tablespoon fresh oregano
• 2 tablespoons fresh thyme
• 2 tablespoons fresh basil
• ½ cup shallots, minced
• 3 teaspoons olive oil
• 1 teaspoon plus 1 tablespoon ghee or butter
• ¾ cup chopped figs
• 2 cups chopped kale
• ¼ cup Parmesan cheese*
• 1 large, boneless turkey breast
• 1 tablespoon brown rice flour
• 1 cup turkey or vegetable stock

*NS omit Parmesan cheese

Instructions:

1. Preheat oven to 350°F.
2. Finely chop oregano, thyme and basil, and place in a small bowl. Set aside.
3. Heat butter and 2 teaspoons olive oil in a large skillet over medium heat. Sauté shallots for 2-3 minutes. Add figs and kale and sauté for an additional 4 to 5 minutes. Remove from heat, mix in Parmesan cheese and set aside.
4. Slice turkey breast in half to create two pieces. Butterfly breasts by placing on a cutting board and carefully slicing horizontally through the meat, leaving a 1-inch border. This opens the breast so that stuffing it is made simple. Divide kale stuffing evenly between turkey breasts. Gently pull the turkey back together and fasten with toothpicks. Sprinkle both sides of the stuffed turkey breasts with reserved herb mixture.
5. Heat oven safe skillet over medium heat, and add remaining olive oil. Sear stuffed turkey breasts 3 to 4 minutes per side. Transfer skillet to oven and bake for 8 to 10 minutes, or until juices run clear and the internal temperature of the turkey reaches 165.
6. Remove turkey from pan and place on a cutting board to rest. Place skillet over medium heat and add flour and remaining 1 tablespoon butter whisking into a paste. Slowly add stock, whisking constantly to form a gravy. Bring to a simmer and cook 2 to 3 minutes, until the gravy coats the back of a spoon.
7. Slice turkey breast, drizzle with gravy, and serve warm. 

Fig-Stuffed Turkey Breasts Recipe (TYPE AB)

[Serves 4]

Ingredients:

• 1 tablespoon finely chopped oregano
• 2 tablespoons finely chopped thyme
• 2 tablespoons finely chopped basil
• 3 teaspoons olive oil
• 1 teaspoon plus 1 tablespoon ghee or butter
• ½ cup shallots, minced
• ¾ cup chopped figs
• 2 cups chopped kale
• ½ cup soft goat cheese cheese
• 1 large, boneless turkey breast
• 1 tablespoon brown rice flour
• 1 cup vegetable stock

Instructions:

1. Preheat oven to 350°F.
2. Finely chop oregano, thyme and basil, and place in a small bowl. Set aside.
3. Heat 2 teaspoons olive oil and 1 teaspoon ghee in a skillet set over medium heat. Sauté shallots for 2-3 minutes. Add figs and kale, and sauté an additional 4 to 5 minutes. Remove from heat, and toss with cheese.
4. Slice turkey breast in half to create two pieces. Butterfly breasts by placing on a cutting board and carefully slicing horizontally through the meat, leaving a ½-inch border. This opens the breast so that stuffing it is made simple. Divide kale stuffing evenly between turkey breasts. Gently pull the turkey back together and fasten with toothpicks. Sprinkle both sides of the stuffed turkey breasts with reserved herb mixture.
5. Heat remaining 1 teaspoon olive oil in an oven-safe skillet set over medium heat. Sear stuff turkey breasts 3 to 4 minutes per side. Transfer skillet to oven and bake for 8 to 10 minutes, or until juices run clear and the internal temperature of the turkey reaches 165°F.
6. Remove turkey from pan and place on a cutting board to rest. In the meantime, place baking dish on the burner over medium heat and add remaining 1 tablespoon ghee and flour, whisking into a paste. Slowly add stock, whisking continuously to form a gravy. Bring to a simmer, and cook 2 to 3 minutes, until the gravy coats the back of a spoon.
7. Slice turkey breast, drizzle with gravy, and serve warm.