Stuffed Turkey Breast

In a large fry pan over medium-high heat, add oil and butter. Heat for 30 seconds and add bacon and onion. Sweat for 3 to 4 minutes until onions are translucent. Add diced pear and pineapple and continue to cook until golden brown. Add chicken stock and cook for another minute. Remove from heat and stir in Japanese breadcrumbs and sage. Adjust seasoning with a little salt and pepper.

Refrigerate until ready to use.

Rinse turkey breast and pat dry with paper towel. Along side of turkey breast, cut an incision almost through breast and 1 inch from each end or butterfly (cut breast open). Season turkey with salt and white pepper. Fill with stuffing and wrap any remaining stuffing in foil. Tie breast with butchers twine or kitchen string.

Preheat oven to 375 degrees Fahrenheit.

In a hot fry pan, heat olive oil. Season outside of turkey and sear turkey breast on all sides.

Place turkey breast on a rack in a roasting pan. Spread softened butter on turkey breasts. Cook Turkey breast until juices run clear, about 45 minutes – 1 hour.
Remove from oven and allow meat to rest for ten minutes before carving.
*Place extra stuffing in oven for a ½ hour.