Cranberry Stuffed Turkey Breasts Recipe
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Cranberry Stuffed Turkey Breasts
1 (12 ounce) package herb-seasoned bread stuffing mix
2 skinless boneless turkey breasts
1 cup chopped pecans
2 (8 ounce) packages dried, sweetened cranberries
2 tablespoons olive oil
6 lettuce leaves
1/2 cup pecan halves
Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing
mix 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 string, 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 rolls on all sides.
Place skillet in oven, uncovered. Bake in a preheated 350 degrees F
(175 degrees C) oven for 1 hour, or until the internal temperature
is at 170 degrees F (78 degrees C) 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. Stuffing will be spiraled into
meat. Present on your prettiest platter on a bed of curly lettuce,
and garnish by sprinkling with the remaining 1/2 cup pecan halves
and the reserved dried cranberries.
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