STUFFED TURKEY BREAST WITH CRANBERRY STUFFING
This Turkey Breast is stuffed with Cranberry Stuffing and served with gravy - the perfect Thanksgiving dish for a smaller crowd.
Provided by Gina
Categories Dinner
Time 1h30m
Number Of Ingredients 21
Steps:
- Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.
- If your bread is fresh, preheat the oven and bake the bread cubes on a large baking sheet at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
- In a large, deep nonstick skillet over medium heat, add the butter; when melted add onion, celery, parsley, sage, turkey or poultry seasoning, 1/4 teaspoon salt and pepper and saute on medium low until soft, about 8-10 minutes.
- Remove from heat and let cool a few minutes then transfer to a large bowl and add the toasted bread and cranberries. Add broth, egg and mix well.
- Remove the skin from the turkey breast and set aside keeping the skin in one piece and reserve for later.
- Trim the fat and remove the tenderloin.
- Place the turkey breast on a plastic cutting board and butterfly it open (see notes).
- Then cover the breast with plastic wrap and pound it to about 1/4" thickness in a rectangle shape.
- Season both sides of the turkey with salt. Spread the stuffing onto the pounded turkey breast leaving a 3/4 inch border around all the edges.
- Roll it jelly roll style and top with the skin.
- Cut cooking twine long enough to tie the breast with 4 to 6 pieces of twine. Cut off extra twine. Spread the butter on top.
- Preheat oven to 375°F. Set the rack to the center of the oven.
- Transfer to a baking pan and cover tight with Reynolds Wrap® Heavy Duty Foil. Cook in the center of the oven until an internal temperature in the center of the stuffing reaches 165 degrees, about 45 to 55 minutes.
- Uncover the foil, then broil on high 5 to 7 minutes until the skin is golden. Allow it to cool 5 minutes while you make the gravy.
- Combine all the gravy ingredients in a pot along with any pan drippings and bring to a simmer, whisking well over medium-high heat.
- Cover and simmer over low heat for 8 to 10 minutes or until thickened. Discard the herbs.
- Cut off the twine on the breast and slice into 12 slices. Serve with gravy.
Nutrition Facts : ServingSize 2 slices with 1/3 cup gravy, Calories 484 kcal, Fat 12.5 g, SaturatedFat 4 g, Carbohydrate 19 g, Protein 68.5 g, Sodium 1700 mg, Sugar 2.5 g, Fiber 2 g
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
CRANBERRY SAGE STUFFING ON THE SIDE
This is a lovely side dish that goes well with poultry, pork or almost any thing. It is sometimes nice to have two different stuffings for different tastes If you are going to double this recipe do not double the sage or it will overpower just add a little bit more than the original recipe
Provided by Bergy
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet melt the butter, do not brown, and add the onions- saute for 3 minutes then add the celery, stir.
- Continue adding one ingredient at a time until all the ingredients are in the pan Stir lightly after each addition.
- Turn into an oiled oven proof dish.
- You may now refrigerate it covered until the next day or.
- Bake in 350F oven for 30 minutes it should be nicely browned and cooked through.
Nutrition Facts : Calories 277, Fat 14.7, SaturatedFat 8.2, Cholesterol 93.7, Sodium 352.1, Carbohydrate 31, Fiber 3.6, Sugar 11.3, Protein 6.3
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 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.
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