Harissa-Roasted Turkey Breast and Stuffing

I know it is the week before Thanksgiving, but I decided to make turkey anyways. However this recipe for Harissa-Roasted Turkey Breast and Stuffing from The Soul of a New Cuisine, from Marcus Samuelsson is nothing like the traditional turkey we will have for Thanksgiving. An entire African dinner is something we have never had before.

This dinner presented a few challenges. I had to make the harissa from scratch . . . I couldn't find quinces at the store so I substituted apples in the stuffing. I also made the suggested Beet-Ginger Chutney as an accompaniment which is suggested by Marcus Samuelsson. Yes, I spent the afternoon in the kitchen, but the end results were very tasty and nothing like any of us had ever had before. AND there are bunches leftover!

Harissa-Roasted Turkey Breast (6 to 8 servings) One 6-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 Stuffing

Preheat the oven to 400 degrees. Rinse the turkey under cold water and pat dry. Sprinkle on all sides with salt and pepper. Stuff the garlic cloves, cinnamon sticks, and onion into the neck cavity, and seal it closed with a wooden skewer or toothpick. Generously rub the harissa over and under the skin.

Place the turkey breast skin side up on a roasting rack in a roasting pan and cover with foil. Roast, basting occasionally with the juices that accumulate in the bottom of the pan, until and instant-read thermometer inserted into thickest part of the breast reads 160 degrees and the juices run clear, about 1 1/2 hours. during the last 20 minutes of cooking remove the foil to brown the skin. Let the turkey rest for at least 20 minutes before carving.

Serve with stuffing and Beet-Ginger Chutney.


Stuffing
1/4 cup olive oil, divided
2 Tbsp. lightly crushed almonds
1/2 loaf white bread, cut into 1-inch cubes (about 4 cups)
2 medium parsnips, peeled and cup 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 Tbsp. Harissa
1 cup chicken stock
1/2 cup orange juice
1 Tbsp. honey
2 tsp. chopped thyme
1 tsp. salt
1/2 cup raisins
1 Tbsp. chopped parsley

Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the almonds and bread crumbs and saute for 5 minutes, or until golden brown. Remove from the heat and set aside.

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

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