Open Source Cook

My original thought for this recipe was for two people. Then I saw the turkey breasts. One breast was 15oz and more than enough for both Jesse and I. However, I had the two breasts so I decided to make them together. This recipe should work for as many breasts as you can fit into a 9×13 pan, but I did use an 8×8 pan for this one, so be warned…you may need to adjust a little.

Be careful when you buy the turkey breasts. The ones I found at Meijer came in some kind of marinade, so I didn’t add the salt or pepper.

Two turkey breasts make a lot more than I thought it would. It turned out great, but it made a lot of food. One 15oz turkey breast is easily enough for four.

Overall impression - it’s a bit salty, but still good.

Ingredients:
2 lbs of Turkey breasts
1 lb of Bacon
Pepper, black

Directions:

1. Sprinkle turkey with salt and pepper. Place bacon slices side by side on work surface, overlapping slightly. Place 1 turkey breast half, rounded side down, atop bacon. Wrap bacon around turkey breast, stretching slices slightly to cover turkey. Secure with toothpicks to hold bacon in place, then tie with kitchen string to secure bacon. Remove toothpicks. Repeat with second turkey breast half and remaining bacon. Place turkey breasts on large rimmed baking sheet. (Can be prepared 1 day ahead. Cover tightly with plastic wrap and chill.)
2. Preheat oven to 375°F. Place turkey in oven and roast 25 minutes. Reduce oven temperature to 325°F and roast until instant-read thermometer inserted into thickest part of turkey registers 155°F, about 35 minutes. Remove from oven; let turkey rest 15 minutes (internal temperature will reach 162°F).
3. Cut turkey breasts crosswise into 1/3-inch-thick slices. Ladle generous amount of Hazelnut Mole on large platter. Arrange turkey slices atop mole; sprinkle with parsley and serve.

This came out really good. Even though I’m not a big fan of green peppers, they were really good in this recipe. I diced them finely, so you could still taste them, but you never really bitE into one. I prepared this last night and I baked it this morning…it was so easy. Plus, I can do so many variations to this. Instead of ham, I could use sausage. I could do a vegetarian and not include any meat. Or i could add different kinds of veggies and meat. This is one I’m definitely going to make again.

I took the base of this recipe from Betty Crocker, but I added and changed a few things and I think it came out better with the changes.

Edit on 3/23: My father tried this for Easter weekend, however he made two different versions. My sister doesn’t like green peppers, and he was making a ham to go along with it, so he didn’t add any meat to either batch and he left out the veggies in one of them. I have to say, without the meat and veggies, you need to cut back the liquid.

Edit on 4/26: I tried this recipe with maple flavored sausage and I think it would have came out good if I hadn’t also used southwestern flavored hash browns. Needless to say, the two flavors together didn’t work out well. Using different flavored hash browns is good, but you need to make sure the meat doesn’t clash with it. I’m hoping to try this recipe with sausage again, but with the correct hash browns.

Ingredients:
1 cup cooked, diced Ham
1 pkg Hash Browns (Betty Crocker Seasoned)
Green Bell Pepper
Onions
2 cups shredded (8oz) Cheddar Cheese
1 cup Bisquick
3 cups Milk
1/2 tsp Pepper, black
4 Eggs (or 1 cup egg product)

Directions:

1. Heat oven to 375ºF. Grease rectangular baking dish, 13×9x2 inches.
2. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours.
3. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.