Best Cranberry Stuffed Turkey Breast Recipes

STUFFED TURKEY BREAST WITH CRANBERRY GLAZE

Steps:

• To make stuffing, melt butter in a skillet over medium heat and saute the onion, celery and carrots for 5 minutes or until the onion is translucent.
• Add stock and seasonings; remove from heat.
• Mix in bread cubes and cool slightly.
• For glaze, mix all glaze ingredients in a medium-sized bowl; set aside 1/2 cup to serve, cold, with meal.
• To make turkey, preheat oven to 325F and lightly grease a baking dish or a small roasting pan.
• Place turkey breast on your cutting board and, holding a knife parallel to the board, slice meat through middle, leaving last inch intact.
• Open meat like a book and cover with plastic wrap; pound with a meat mallet to even thickness.
• Cover one side of meat with stuffing.
• Fold other side over and secure with toothpicks along the edges.
• Transfer to your baking dish and pour remaining cranberry glaze over.
• Bake, uncovered, for 60 to 90 minutes or until cooked through and juices run clear.
• Let rest 5 minutes before slicing.

CRANBERRY STUFFED TURKEY BREAST

Steps:

• Prepare stuffing according to package directions. (Optional: add sauteed onions and celery to the stuffing.) Set aside.
• Butterfly the turkey breasts open, until they lay flat. Place each opened breast between two sheets of waxed paper or heavy plastic, then pound flat with a kitchen mallet; they should be about 1/4" thick.
• Spread half the stuffing on each breast, to within 1/4" of the edge. Reserve 1/4 c of dried cranberries, and divide the rest between the two breasts. Sprinkle the chopped pecans over the stuffing as well. Starting at one narrower end, roll the breast tightly. Tie with kitchen twine in three or four places, then one long one the length of the roll.
• Heat the oil in a skillet until it shimmers. Brown the rolls on all sides, then transfer to a roasting pan. Add the stock to the bottom of the pan, then dot the top of the rolls with the butter 1 tbsp on each.
• Roast in a preheated 350°F oven for 1 hour, or until juices run clear when nicked with the tip of a knife. Let rest, tented with foil, 15 minutes. Remove strings, then slice 1/2 to 3/4" thick.
• Meanwhile, strain the pan juices through a sieve. Melt the remaining 1 tbsp butter in a small saucepan. Add the flour and cook 1 minute until the raw cereal taste is gone. Add the pan juices and whisk constantly until thickened. Adjust seasoning with salt and pepper.
• Serve sliced roulades with gravy and sprinkled with remaining dried cranberries and the pecan halves.

WILD MUSHROOM STUFFED TURKEY BREAST WITH CRANBERRY COULIS

Steps:

• Preheat oven to 375 degrees F.
• Heat a large saute pan, add butter, and add the leeks and celery. Saute for 3 minutes and add the mushrooms. Cook until the mushrooms are tender, about 5 minutes and add the herbs and shallots, cooking for 2 more minutes. Add the stock and bring to a simmer. Season with salt and pepper, and pour over the bread crumbs in a mixing bowl. Mix well and cool.
• Butterfly the turkey breast open with a sharp boning knife. Using a meat mallet, pound the meat to expand it and make it of an even thickness. Spoon the stuffing lengthwise across the breast and roll up, tucking in the meat at each end. Tie the roulade with butchers' twine.
• Season with salt and pepper, and bake for 45 minutes to 1 hour, or until a thermometer reads 150 degrees in the center. Remove and allow to rest for 10 minutes before removing the twine and slicing. Serve with Cranberry Coulis.
• Place the ingredients in a non-reactive saucepan and bring to a simmer. Cook until the cranberries have burst, about 20 minutes and transfer to a blender. Blend until smooth, season, and reserve.

STUFFED TURKEY BREAST WITH PANCETTA, SAGE PESTO, CRANBERRY GLAZE & SWEET POTATO PURéE RECIPE - (4.5/5)

Steps:

• Sweet potato puree: Bring a pot of water to boil. Boil the sweet potatoes for 15 to 20 minutes. Strain the sweet potatoes, mix with butter, milk, salt and pepper. Mash the sweet potatoes. Cranberry glaze: Simmer the cranberries in a small sauce pan under low heat for 10 to 15 minutes. Turkey breast: Marinate the turkey breasts with balsamic vinegar, tamari, olive oil, ground cumin and ground fennel seeds at least 2 hours. Remove the turkey from the marinade and put it between a large piece of plastic wrap. Pound the turkey breast into thin slices. Put sage, toasted pine nuts, shredded Parmesan, garlic, salt and pepper in a small food processor. Slowly drizzle olive oil into the food processor until the sage pesto becomes pasty Spread the sage pesto on turkey breasts. Put a slice of pancetta on each turkey breast. Roll up the turkey breasts and tie with kitchen twine. Roll the tied up turkey breasts in a bed of panko. Heat the oven to 380°F. Sear the turkey breasts in a cast iron pan, 1 minutes each side for all 4 sides. Bake the turkey under the oven for 15 to 20 minutes. Remove it from the oven and let the turkey rest for 5 to 10 minutes. Slice the turkey and place on top of the sweet potato. Drizzle with reduced boiled cranberries and serve.