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Stuffed turkey breast with Chinese sticky rice

Learn to make a mouthwatering stuffed turkey breast with mushroom soy, sesame oil and honey glaze, stuffed with authentic Chinese sticky rice.

Course Main Course
Cuisine Asian, Canadian, Cantonese
Keyword Canadian Turkey, Chinese sticky rice, Sticky rice, Stuffed Turkey Breast, Stuffed Turkey Roast, Turkey
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 4 people
Author Mary Tang

Ingredients

  • 2 boneless turkey breasts (About 2 pounds)
  • 8 (45g) dried shiitake mushrooms, rehydrated in water
  • 2 cups long grain glutinous rice, cooked in 2 ¼ (560 ml) cups of water
  • ½ cup (125 ml ) mushroom soy sauce
  • 2 (100 g) Chinese sausages, diced
  • ⅛ cup dried shrimp, soaked in ⅛ (30 ml) cup of water
  • ⅓ cup green onions, sliced, reserve ⅛ cup (2 stalks)

Sticky rice seasoning

  • 1/8 cup (30 ml) mushroom soy sauce
  • 1 tsp sugar
  • ½ tsp salt
  • Water for the pan
  • Vegetable oil

Glaze

  • ⅛ cup honey
  • ⅛ cup sesame oil

Instructions

Prepare sticky rice:

  1. Soak the rice for 4 hours or overnight with room temperature water. When ready to use, drain and set aside.

  2. Soak the shiitake mushrooms for two hours or overnight in a bowl. When ready to use, drain the mushrooms, cut off the stems, and do a rough chop.

  3. Soak the dried shrimp in water for 10 minutes. Drain. Do a rough chop.

Make sticky rice:

  1. Add oil to a pan and sauté the shrimp, Chinese sausages and chopped mushrooms until the sausages look caramelized. About 5 minutes. Set aside.

  2. In a large bowl, drizzle oil on the rice until it is coated. Add the shrimp, Chinese sausages, shiitake mushrooms, and green onions.

  3. Season with mushroom soy sauce, salt and sugar. Mix well.

  4. Place the ingredients in the rice cooker with water. Cook until done. Reserve 2.5 cups of the cooked sticky rice for stuffing the turkey. Keep remaining sticky rice as a side dish.

  5. Before serving, preheat the oven at 375 degrees F, and cook for 10 minutes. Garnish with green onions.

Prepping the stuffed turkey breast:

  1. Slice the turkey breast at the thickest part to help extend the breast without slicing all the way through. Flip the sliced piece over.

  2. Add the stuffing into the center of the turkey breast and distribute evenly.

  3. Fold all sides of the breasts until they form a roast with the stuffing in the center of the roast.

  4. Use kitchen string to truss the turkey. Tuck all loose ends and stuffing inside the roast.

Roasting:

  1. Preheat the oven to 380 degrees F.

  2. Add enough water to the roasting pan, until it reaches the metal rack.

  3. Place the two trussed and stuffed turkey breasts onto the roasting pan. Brush both sides of the turkey breast with oil. Brush both sides of the turkey with mushroom soy sauce.

  4. Roast the turkey for about 40 mins or until the internal temperature reaches 165 degrees F. At the 20-minute mark, flip the turkey and brush both sides with mushroom soy sauce.

Serving time:

  1. Plate and brush the turkey breast with honey and sesame oil. Slice to desired size and serve. Serve with scoops of extra sticky rice.

Recipe Notes

Have more of the glaze handy