Cranberry Stuffed Turkey Breast - Recipe from Price Chopper
Cranberry Stuffed Turkey Breast
This recipe combines all the elements of a classic holiday meal into one delicious main dish. From our Holiday 2014 issue of Gatherings magazine.
This recipe combines all the elements of a classic holiday meal into one delicious main dish. From our Holiday 2014 issue of Gatherings magazine.
- Preheat the oven to 350° F.
- Prepare stuffing 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 baker's twine, 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 turkey rolls on all sides.
- Place skillet in oven, uncovered. Bake in a preheated 350° F oven for 1 hour, or until the internal temperature is at 170° F 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. Present on a platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1⁄2 cup pecan halves and the reserved dried cranberries.
