Stuffed Turkey Breast With Cranberry Glaze
photo by anniesnomsblog
- Ready In:
- 1hr 50mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
Stuffing
- 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
-
Glaze
- 1 (6 ounce) can whole berry cranberry sauce
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- 1⁄2 teaspoon ground ginger
-
Turkey
- 1 skinless boneless turkey breast, weighing 2 to 3 lbs or 1 to 1-1/2 kg
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Made a day ahead for Thanksgiving, the recipe was easy to put together. Only sub was a small apple chopped for the carrot. The turkey was moist and tender and the cranberry glaze really made the dish. The only change I'll make the next time centers on the bread I used for the stuffing: even though it was an artisan-type loaf, once stirred into sauted veggies and broth, it became too soft/mushy. I think I'll use leftover biscuits and cornbread for the stuffing next go round.... AND make a pan full on the side b/c everyone enjoyed the stuffing they had and asked for more. This recipe is already on my Christmas dinner menu... great presentation and downright delicious!
-
Outstanding! Made this for our Christmas Eve dinner and it was absolutely beautiful. I prepared the Stuffing and Glaze as directed, but instead of folding the pounded turkey breast over "book-like" and securing with toothpicks, I prepared a roulade for presentation purposes. As mentioned above this was not only beautiful but easy to prepare and delicious! It is so hard here in the Netherlands to find/purchase the "whole" turkey one would traditionally have for Thanksgiving, Christmas or New Years Dinner - This recipe is a super keeper!
see 2 more reviews
RECIPE SUBMITTED BY
I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!