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Bacon-Wrapped Turkey Breast Stuffed with Pear Hash Recipe

Bacon-Wrapped Turkey Breast Stuffed with Pear Hash

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Average Rating:

Total Reviews: 30

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  • on January 31, 2011

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    I feel odd saying I didn't like it that much after reading all of your raving reviews...I thought the pear hash was bland and too bready. I was really disappointed. I wished it was a sweeter filling. The turkey and bacon part was really good so maybe if I made that with a more traditional stuffing? Too bad:(

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  • on December 30, 2010

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    This is wonderful!!!!!!! Very moist - have made it 2 years in a row for Thanksgiving.

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  • on November 24, 2010

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    Made this last night for dinner, and aroma in the house made me seem like a chef!

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  • on November 22, 2010

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    I ended up using Turkey Cutlets as the grocery store didnt have a full boneless breast nor was the butcher available. It still turned out so delicious, moist, and just perfect. 40minutes for 8 cutlets. All of my guests LOVED them! The walnuts were the perfect crunch.

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  • on November 20, 2010

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    *Warning*
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    as this may download a virus onto your
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    Help me flag these “reviews”

    KEEP YOUR MONEY AND IDENTITY SAFE
    and have an awesome tasty Thanksgiving

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  • on November 17, 2010

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    The turkey smells amazing!!!!!

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  • on January 27, 2010

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    I used leftover stuffing from Christmas instead of the pear hash. I would make this again in a heartbeat!

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  • on January 10, 2010

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    I wanted to do something different for Thanksgiving. All that cleaning the carcass - making stock - making soup - sandwiches, etc, etc. I just couldn't face it again. I saw Sunny prepare this on her show and it seemed to be just what I was looking for. My guests devoured every single bite (except a slice I hid for my own late night snack. I made gravy from the drippings and it was fabulous. Sorry traditional Turkey - You won't be making any more appearances at our Holiday table!

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  • on December 31, 2009

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    This meal was wonderful the turkey breast was juicy and tender and the bacon was just the right balalnce with the pear hash.

    The only thing I would do different is brine not more than 1 hour or the bird will be to salty.

    Sunny keep up the great work.

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  • on December 29, 2009

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    We bought 2 fresh turkey breasts. My husband made 3 horizontal cuts so as to have more surface area to stuff the breast, and I made the stuffing. It was so tender and absolutely delicious. I made a gravy from scratch, but it wasn't really necessary. My only change would be to brine the turkley for 1-2 hours, not overnite as I thought it was a little too salty. Our guests disagreed and though it was just perfect as it was. Thanks Sunny.

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