Cranberry Stuffed Turkey Breasts

Cranberry Stuffed Turkey Breasts is a main course that serves 10. For $3.4 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 558 calories, 39g of protein, and 18g of fat per serving. This recipe from Allrecipes requires turkey breasts, sweetened dried cranberries, pecan, and pecans. Plenty of people really liked this Southern dish. 461 person have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 2 hours. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is super. Stuffed Chicken Breasts with Cranberry Quinoa, Boudin Blanc-Stuffed Turkey Breasts with Chestnuts, and Stuffed Turkey Breasts with Butternut Squash and Figs are very similar to this recipe.

Servings: 10

Preparation duration: 45 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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. Kitchen-Friendly View

 

Step by step:

1. Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.

2. With a sharp knife, butterfly breasts open to lay flat.

3. Place each breast between two sheets of waxed paper, and flatten with a mallet.

4. 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.

5. 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.

6. Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.

7. Place skillet in oven, uncovered.

8. 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.

9. 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.

Nutrition Information:

covered percent of daily need