Description
A recipe for Harissa-Roasted Turkey Breast With Stuffing

Ingredients

• 16-pound bone-in turkey breast (skin on)
  
• Salt and freshly ground black pepper
  
• 4 garlic cloves
  
• 2 cinnamon sticks
  
• 1/2 medium yellow onion, finely chopped
  
• 1 cup harissa sauce (a fiery red paste)
  
• Stuffing (recipe follows)
  
• 1/4 cup olive oil, divided
  
• 2 tablespoons lightly crusted almonds
  
• 1/2 loaf white bread, cut into 1-inch cubes (about 4 cups)
  
• 2 medium parsnips, peeled and cut into 1-inch cubes
  
• 2 cinnamon sticks
  
• 3 garlic cloves, cut in half
  
• 3 shallots, cut into 1/4-inch dice
  
• 2 quinces, peeled, cored, and cut into 1-inch cubes
  
• 1 tablespoon harissa sauce
  
• 1 cup chicken stock
  
• 1/2 cup orange juice
  
• 1 tablespoon honey
  
• 2 teaspoons chopped thyme
  
• 1 teaspoon salt
  
• 1/2 cup raisins
  
• 1 tablespoon chopped parsley

Preparation
Prep time: 30 minutes | Cooking time: 1 hour 30 minutes

Preheat oven to 400°F. Rinse turkey under cold water and pat dry. Sprinkle on all sides with salt and pepper. Stuff garlic cloves, cinnamon sticks and onion into neck cavity, and seal it closed with wooden skewer or toothpick. Generously rub harissa over and under skin. Place turkey breast skin side up on roasting rack in roasting pan and cover with foil. Roast, basting occasionally with juices that accumulate in bottom of pan, until an instant-read thermometer inserted into thickest part of breast reads 160°F and juices run clear, about 1 1/2 hours. During last 20 minutes of cooking remove foil to brown skin. Let turkey rest at least 20 minutes before carving.

Stuffing

Heat 2 tablespoons olive oil in large sauté pan over medium heat. Add almonds and bread cubes and sauté 5 minutes, or until golden brown. Remove from heat and set aside.

Heat remaining 2 tablespoons olive oil in Dutch oven or other large pot. Add parsnips and cinnamon sticks and sauté about 5 minutes. Add garlic, shallots, quinces and harissa and sauté until garlic is golden, about 5 minutes. Stir in chicken stock, orange juice and honey, reduce heat to low, and simmer 15 minutes.

Add thyme, salt, raisins and almond and bread cube mixture and stir until well combined. Cook over low heat, stirring frequently, until heated through. Stir in chopped parsley.

Perfect Pairing: Starbucks Ubora Blend, a blend of East African coffees, will complement the spices and herbs in this dish. The spices (cinnamon, caraway, coriander) in this dish are reminiscent of spices such as cardamom that are often combined with coffee in East Africa as part of coffee ceremonies to celebrate coffee and community.

Nutrition
no information available

Serves
Makes 6 to 8 servings

Variations
no information available