Cranberry Stuffed Turkey Breasts Food

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CRANBERRY STUFFED TURKEY BREAST



Cranberry Stuffed Turkey Breast image

Feel free to make your own stuffing, if you'd rather not use a mix. Adapted from a recipe by Esther Nelson at allrecipes.com.

Provided by DrGaellon

Categories     < 4 Hours

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (12 ounce) package herb seasoned stuffing mix
2 skinless boneless turkey breasts
1 1/2 cups dried sweetened cranberries
1 cup chopped pecans
1/2 cup pecan halves
2 tablespoons olive oil
1 cup turkey stock or 1 cup chicken broth
3 tablespoons butter, divided
1 tablespoon flour

Steps:

  • Prepare stuffing according to package directions. (Optional: add sauteed onions and celery to the stuffing.) Set aside.
  • Butterfly the turkey breasts open, until they lay flat. Place each opened breast between two sheets of waxed paper or heavy plastic, then pound flat with a kitchen mallet; they should be about 1/4" thick.
  • Spread half the stuffing on each breast, to within 1/4" of the edge. Reserve 1/4 c of dried cranberries, and divide the rest between the two breasts. Sprinkle the chopped pecans over the stuffing as well. Starting at one narrower end, roll the breast tightly. Tie with kitchen twine in three or four places, then one long one the length of the roll.
  • Heat the oil in a skillet until it shimmers. Brown the rolls on all sides, then transfer to a roasting pan. Add the stock to the bottom of the pan, then dot the top of the rolls with the butter 1 tbsp on each.
  • Roast in a preheated 350°F oven for 1 hour, or until juices run clear when nicked with the tip of a knife. Let rest, tented with foil, 15 minutes. Remove strings, then slice 1/2 to 3/4" thick.
  • Meanwhile, strain the pan juices through a sieve. Melt the remaining 1 tbsp butter in a small saucepan. Add the flour and cook 1 minute until the raw cereal taste is gone. Add the pan juices and whisk constantly until thickened. Adjust seasoning with salt and pepper.
  • Serve sliced roulades with gravy and sprinkled with remaining dried cranberries and the pecan halves.

CRANBERRY STUFFED TURKEY BREASTS



Cranberry Stuffed Turkey Breasts image

I made these once for a holiday dinner party, and they were such a hit that I started making them for Thanksgiving instead of a whole turkey.

Provided by Esther Nelson

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 2h

Yield 10

Number Of Ingredients 7

1 (12 ounce) package herb-seasoned bread stuffing mix
2 skinless boneless turkey breasts
1 cup chopped pecans
2 (8 ounce) packages dried, sweetened cranberries
2 tablespoons olive oil
6 lettuce leaves
½ cup pecan halves

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
  • With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
  • Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
  • Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
  • Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

Nutrition Facts : Calories 369.2 calories, Carbohydrate 28 g, Cholesterol 34.4 mg, Fat 18.4 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 2.5 g, Sodium 857.5 mg, Sugar 3.5 g

STUFFED TURKEY BREAST WITH CRANBERRY GLAZE



Stuffed Turkey Breast With Cranberry Glaze image

Haven't tried this -- posted in response to a request -- but it sounds fabulous and fairly easy too. I clipped this out of the Food section in the Toronto Star newspaper.

Provided by Lennie

Categories     Poultry

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons butter or 2 tablespoons margarine
1 small onion, minced
1 stalk celery, minced
1 small carrot, peeled and grated
1/2 cup chicken stock
1 teaspoon dried rosemary or 1 teaspoon dried thyme
1 teaspoon fresh ground black pepper
salt
2 cups dry bread, cubed
1 (6 ounce) can whole berry cranberry sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground ginger
1 skinless boneless turkey breast, weighing 2 to 3 lbs or 1 to 1-1/2 kg

Steps:

  • To make stuffing, melt butter in a skillet over medium heat and saute the onion, celery and carrots for 5 minutes or until the onion is translucent.
  • Add stock and seasonings; remove from heat.
  • Mix in bread cubes and cool slightly.
  • For glaze, mix all glaze ingredients in a medium-sized bowl; set aside 1/2 cup to serve, cold, with meal.
  • To make turkey, preheat oven to 325F and lightly grease a baking dish or a small roasting pan.
  • Place turkey breast on your cutting board and, holding a knife parallel to the board, slice meat through middle, leaving last inch intact.
  • Open meat like a book and cover with plastic wrap; pound with a meat mallet to even thickness.
  • Cover one side of meat with stuffing.
  • Fold other side over and secure with toothpicks along the edges.
  • Transfer to your baking dish and pour remaining cranberry glaze over.
  • Bake, uncovered, for 60 to 90 minutes or until cooked through and juices run clear.
  • Let rest 5 minutes before slicing.

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