Stuffed Turkey Breast with Cranberry Glaze
In a large skillet over medium-high heat, cook the onions, shallots and garlic in the butter for 2-3 minutes. Add the plumped cranberries and wine, and cook for 3-4 minutes or until all the liquid has evaporated.
In a large bowl toss the bread with the sauteed onion mixture and add enough chicken broth to soften the bread. Add the egg, pecans thyme, rosemary, and salt and pepper to taste; mix well.
Set dressing aside in the refrigerator to cool completely.
Spread the stuffing over the turkey and roll up; tie with kitchen twine. Brush with Cranberry glaze once before rotating, and again half-way through the rotating.
Rotate the turkey roll on the spit rods for 1 hour or until the internal temperature reaches 155 to 160° F.
Let stand 10 minutes before carving into generous slices.
Serves 8 10
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