CRANBERRY STUFFED TURKEY BREASTS
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
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
TURKEY BREAST WITH BARLEY-CRANBERRY STUFFING
Make and share this Turkey Breast With Barley-Cranberry Stuffing recipe from Food.com.
Provided by ChrisMc
Categories Poultry
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine broth, barley, onion, cranberries, almonds, sage, and garlic pepper in slow cooker.
- Brown the half turkey breast and add to cooker.
- Cook on low 3-4 hours or until temperature reaches 170°F.
- Place turkey breast on a cutting board, cover with foil, and let stand 10-15 minutes before carving.
- Stir parsley into the stuffing and serve with turkey.
TURKEY BREAST WITH CRANBERRY SAGE STUFFING
Steps:
- In a medium bowl, stir together the stuffing ingredients.
- If your butcher wouldn't butterfly the turkey breast, cut it lengthwise down the center, almost in half; don't cut completely through it. Lay it out flat between two pieces of plastic wrap. Using the smooth side of a meat mallet or a heavy pan, lightly flatten the turkey, being careful not to tear the meat.
- Spoon the stuffing down the middle of the turkey. Roll the turkey around the stuffing. Tie at 2-inch intervals with kitchen twine.
- Preheat the oven to 350°F.
- In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Brown the turkey for 2 minutes on each side. Pour 2 cups broth over the turkey.
- Bake, covered, for 45 to 50 minutes, or until the turkey is no longer pink and the internal temperature reaches 170°F. Transfer the turkey to a carving board, leaving the liquid in the Dutch oven. Let the turkey rest while you make the gravy.
- Bring the broth to a boil over medium-high heat.
- Meanwhile, put the flour in a small bowl. Pour in the water, whisking to dissolve. Whisk into the boiling broth. Cook for 3 to 4 minutes, or until the gravy is thick and bubbly, whisking frequently. Remove from the heat.
- Slice the turkey into 6 pieces. Serve with the gravy.
- Cook's Tip on Mesh
- Kitchen twine is a great way to secure roasts and help them keep their shape while cooking. Butchers use a similar product that is stringlike and stretchy, and with a bit of maneuvering, can easily cover a roast. Many butchers will sell-or perhaps even give-you a small amount of mesh to use at home. For large quantities, check restaurant supply or specialty stores.
- nutrition information
- (Per Serving)
- Calories: 231
- Total Fat: 4.5g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 2.0g
- Cholesterol: 68mg
- Sodium: 130mg
- Carbohydrates: 18g
- Fiber: 1g
- Sugars: 9g
- Protein: 29g
- Dietary Exchanges
- 1 Carbohydrate
- 3 Lean Meat
TURKEY BREAST WITH STUFFING AND GRAVY
Try this Turkey Breast with Stuffing and Gravy recipe for Thanksgiving. Requiring only 20 minutes of prep time, this easy-to-make Turkey Breast with Stuffing and Gravy recipe can be made and served almost instantly. Pour some hot gravy over your dish and enjoy!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425ºF.
- Prepare stuffing as directed on package; mound in center of 13x9-inch pan sprayed with cooking spray.
- Place turkey, breast side up, on top of stuffing, covering stuffing completely. Brush turkey with oil.
- Bake 30 min. Reduce oven temperature to 325ºF. Bake turkey an additional 45 min. to 1 hour or until turkey is done (165ºF). Let stand 10 min. before carving. Meanwhile, heat gravy in small saucepan; stir in sour cream.
- Serve turkey and stuffing topped with gravy.
Nutrition Facts : Calories 780, Fat 36 g, SaturatedFat 10 g, TransFat 1.5 g, Cholesterol 210 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 0.8427 g, Sugar 0 g, Protein 83 g
CRANBERRY TURKEY BREAST WITH GRAVY
This is wonderful served for a main holiday meal, because it's so convenient. The turkey turns out tender and moist. You can use extra slow cookers to prepare side dishes such as homemade stuffing.-Shirley Welch, Tulsa, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 12 servings (3 cups gravy).
Number Of Ingredients 8
Steps:
- Place turkey in a 5-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, onion soup mix, salt and pepper; pour over turkey. Cover and cook on low for 5-6 hours or until tender., Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.
Nutrition Facts : Calories 318 calories, Fat 10g fat (3g saturated fat), Cholesterol 102mg cholesterol, Sodium 346mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 40g protein. Diabetic Exchanges
STUFFED TURKEY BREAST WITH CRANBERRY GLAZE
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
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.
TURKEY BREAST WITH STUFFING
Turkey breast can be seasoned all sorts of ways and served with various stuffings. I cook the stuffing separately, which lets me monitor the breast's doneness more precisely. When a meat thermometer in the center of the breast reaches 160 degrees, it is done. Let it rest, covered, 10 minutes or so before carving. This recipe originally appeared with corn bread-sausage stuffing.
Provided by Pierre Franey
Categories dinner, roasts, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- In a small bowl, combine salt, pepper, cumin, coriander and thyme. Blend well. Sprinkle and rub this mixture inside and outside the breast.
- Place breast skin side up in a roasting pan. Put onions on each side, and garlic cloves and bay leaf beneath the breast. Brush outside of breast with vegetable oil.
- Put breast in oven, and roast 15 minutes. Cover loosely with foil, add chicken broth and bake 15 minutes, basting a few times.
- Reduce heat to 425 degrees and remove foil. Continue roasting 15 minutes, basting a few times.
- Remove turkey breast from pan, and pour fat from the pan. Return breast skin side up, and add the broth around it. Continue roasting 10 minutes, basting twice.
- Remove from oven, cover with foil and let stand in a warm place 10 minutes before carving. Serve with dressing and pan gravy.
Nutrition Facts : @context http, Calories 670, UnsaturatedFat 21 grams, Carbohydrate 5 grams, Fat 32 grams, Fiber 1 gram, Protein 85 grams, SaturatedFat 8 grams, Sodium 1093 milligrams, Sugar 2 grams, TransFat 0 grams
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