Cranberry Stuffed Turkey Breasts

Cranberry Stuffed Turkey Breasts

63

"I made these once for a holiday dinner party, and they were such a hit that I started making them for Thanksgiving instead of a whole turkey."

Ingredients

2 h {{adjustedServings}} servings 369 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 858 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  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. 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.
  3. Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
  4. 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.
  5. 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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Reviews

63
  1. 90 Ratings

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I added a little celery and onion sauteed in butter to the packaged dressing and a 1/2 tsp of poulty seasoning for each package of stuffing. After rolling the turkey breasts as described, I did...

This recipe as great! I was worried about the turkey getting to dry so I put a thin layer of butter on the flatten turkey breast, salt and peppered it and then layered stuffing, pecans and cran...

Very good with chicken too! Very tasty. Keep turkey/chicken rolls warm in oven while browning all of the breasts. If the rolls dry out pour some wine over them and leave in oven for another ...