Week 48

Welcome to Week 48 of Mmm Mondays, where we turn Monday woes into Monday whoas!

Last week had 9 yummy posts, with a perfect Friday evening, a visit from the police, and a sexy bride. We also had a moment to remember, a trip to Vermont, and double penetration. You can read all those Mmm’s and more here.

Mmm Mondays is a weekly meme designed for you, to make you say Mmm. Open from Friday until Tuesday, you have four days to share anything that makes you lick your lips or purr like a kitten.

If you’re new, take a second to read the rules and grab a badge, then add your post eblow uing the linky tool. For those on social media, you can make it easier for others to find your post using #mmmMondays.

Have something to share but no blog of your own? You can still share your Mmm’s by sending me (MrsK) a message at Lifeofakinkywife@gmail.com, via twitter, or using the onsite submission form. Mmm Mondays accepts links from other media platforms as well!

While you’re here, take a moment and check out some other Mmm’s. Don’t forget to like or comment if a post makes your mouth water too, and I always encourage sharing. For any posts you may have missed, watch for them on twitter, where they’re shared every Monday. Make sure to follow so you never miss a post!

What makes you say Mmm?

Header image for Week 48 found on shutterstock

more Mmm’s can be found at the bottom of this post!

Week 48 Recipe

Double Stuffed Turkey Breasts

It’s Thanksgiving in the U.S. this weekend (Canada celebrated theirs in October and for different reasons), so I thought a turkey recipe was apt. These Double Stuffed Turkey Breasts are sure to spice up your Thanksgiving and have everyone licking their lips (if you choose to share).

Print Recipe

Double Stuffed Turkey Breasts

Prep Time1 hour hr

Cook Time1 hour hr

Resting time15 minutes mins

Total Time2 hours hrs 15 minutes mins

Servings: 10

Ingredients

Whiskey Glaze

• 1/4 cup scotch whiskey
• 1/8 cup Maple Syrup
• 1 tbsp grated orange rind
• 1/8 cup butter ,melted

Turkey

• 2 3 lb boneless Turkey Breasts butterflied
• salt and pepper fresh ground, to taste
• 1 carrots sliced into medallions
• 1 celery stalk sliced

Sausage Stuffing

• 2 tbsp vegetable oil
• 1 cup onion chopped
• 1 cup fennel chopped
• 1 tsp garlic chopped
• 8 oz sausage meat casing removed, crumbled
• 2 cups spinach fresh, baby
• 2 tbsp sage fresh, chopped
• 1 tbsp rosemary fresh, chopped
• 1/2 cup apple grated- choose a sweeter version like Jazz or ambrosia
• 1 egg
• 1/4 cup apple cider vinegar or apple juice
• salt and pepper freshly ground

Fruit Stuffing

• 1/2 cup cranberry juice
• 1 cup dried apricots chopped
• 1/2 cup prunes (substitute with dates if preferred) chopped
• 1/2 cup pistachios (or other soft nuts, like filberts or walnuts)
• 3 tbsp butter
• 1 cup onion chopped
• 1/2 cup celery chopped
• 1 tbsp tarragon fresh, chopped
• 1 tbsp marjoram fresh, chopped
• 2 cups bread crumbs (I use whole wheat, but whatever you prefer) fresh
• 1/4 to 1/2 cup chicken stock
• salt and pepper to taste freshly ground

Instructions

Whiskey Glaze

• Mix all glaze ingredients together in small bowl and set aside.

Sausage Stuffing

• Heat oil in skillet. Add onion and fennel, and saute until tender. Add garlic and stir
• add sausage and crumble, cooking for one minute or until no longer pink.
• Add spinach, sage, rosemary and apples. Cook until spinach is wilted.
• Stir in bread crumbs, let cool slightly then stir in egg and moisten with cider vinegar. Season with Salt and pepper to taste.

Fruit Stuffing

• In medium pot, bring cranberry juice to boil, then add fruit and simmer for 1 minute.
• Remove from heat, allowing to sit for 10 minutes or until juice is absorbed into fruit. Add nuts.
• Heat butter in skillet, add onions and celery and cook until soft. Add fruit mixture, herbs and stir to combine. Remove from heat.
• Add bread crumb, add enough stock to moisten and season to taste.

Turkey Breasts

• Preheat oven to 450F
• Cut butterflied breasts almost in half, leaving approx. 1 inch (2.5 cm) at edge, and open like a book.
• Divide 2 stuffing between 2 breasts. Fold meat over to enclose stuffing and roll up, using skewers, or twine to hold breasts together.
• Brush with glaze and season with salt and pepper.
• Place breasts on bed of onion and celery in roasting pan, and bake for 10 minutes, until skin begins browning.
• Reduce oven temp to 350F (180C), and roast another 45 to 50 minutes or juices run clear. Internal temp should be 165F (75C)
• Let sit for 15 minutes, then slice, using remainder of glaze as a sauce (if desired)
• Enjoy!