Cranberry Stuffed Turkey Breast
- Ready In:
- 1hr 45mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!