Best Turkey Breast With Cranberry Sage Stuffing Recipes

STUFFED TURKEY BREAST WITH CRANBERRY STUFFING

Steps:

• Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.
• If your bread is fresh, preheat the oven and bake the bread cubes on a large baking sheet at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
• In a large, deep nonstick skillet over medium heat, add the butter; when melted add onion, celery, parsley, sage, turkey or poultry seasoning, 1/4 teaspoon salt and pepper and saute on medium low until soft, about 8-10 minutes.
• Remove from heat and let cool a few minutes then transfer to a large bowl and add the toasted bread and cranberries. Add broth, egg and mix well.
• Remove the skin from the turkey breast and set aside keeping the skin in one piece and reserve for later.
• Trim the fat and remove the tenderloin.
• Place the turkey breast on a plastic cutting board and butterfly it open (see notes).
• Then cover the breast with plastic wrap and pound it to about 1/4" thickness in a rectangle shape.
• Season both sides of the turkey with salt. Spread the stuffing onto the pounded turkey breast leaving a 3/4 inch border around all the edges.
• Roll it jelly roll style and top with the skin.
• Cut cooking twine long enough to tie the breast with 4 to 6 pieces of twine. Cut off extra twine. Spread the butter on top.
• Preheat oven to 375°F. Set the rack to the center of the oven.
• Transfer to a baking pan and cover tight with Reynolds Wrap® Heavy Duty Foil. Cook in the center of the oven until an internal temperature in the center of the stuffing reaches 165 degrees, about 45 to 55 minutes.
• Uncover the foil, then broil on high 5 to 7 minutes until the skin is golden. Allow it to cool 5 minutes while you make the gravy.
• Combine all the gravy ingredients in a pot along with any pan drippings and bring to a simmer, whisking well over medium-high heat.
• Cover and simmer over low heat for 8 to 10 minutes or until thickened. Discard the herbs.
• Cut off the twine on the breast and slice into 12 slices. Serve with gravy.

SLOW COOKER CRANBERRY TURKEY BREAST

Steps:

• Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
• Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

TURKEY BREAST WITH CRANBERRY SAGE STUFFING

Steps:

• In a medium bowl, stir together the stuffing ingredients.
• If your butcher wouldn't butterfly the turkey breast, cut it lengthwise down the center, almost in half; don't cut completely through it. Lay it out flat between two pieces of plastic wrap. Using the smooth side of a meat mallet or a heavy pan, lightly flatten the turkey, being careful not to tear the meat.
• Spoon the stuffing down the middle of the turkey. Roll the turkey around the stuffing. Tie at 2-inch intervals with kitchen twine.
• Preheat the oven to 350°F.
• In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Brown the turkey for 2 minutes on each side. Pour 2 cups broth over the turkey.
• Bake, covered, for 45 to 50 minutes, or until the turkey is no longer pink and the internal temperature reaches 170°F. Transfer the turkey to a carving board, leaving the liquid in the Dutch oven. Let the turkey rest while you make the gravy.
• Bring the broth to a boil over medium-high heat.
• Meanwhile, put the flour in a small bowl. Pour in the water, whisking to dissolve. Whisk into the boiling broth. Cook for 3 to 4 minutes, or until the gravy is thick and bubbly, whisking frequently. Remove from the heat.
• Slice the turkey into 6 pieces. Serve with the gravy.
• Cook's Tip on Mesh
• Kitchen twine is a great way to secure roasts and help them keep their shape while cooking. Butchers use a similar product that is stringlike and stretchy, and with a bit of maneuvering, can easily cover a roast. Many butchers will sell-or perhaps even give-you a small amount of mesh to use at home. For large quantities, check restaurant supply or specialty stores.
• nutrition information
• (Per Serving)
• Calories: 231
• Total Fat: 4.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.0g
• Cholesterol: 68mg
• Sodium: 130mg
• Carbohydrates: 18g
• Fiber: 1g
• Sugars: 9g
• Protein: 29g
• Dietary Exchanges
• 1 Carbohydrate
• 3 Lean Meat

TURKEY BREAST WITH BARLEY-CRANBERRY STUFFING

Steps:

• Combine broth, barley, onion, cranberries, almonds, sage, and garlic pepper in slow cooker.
• Brown the half turkey breast and add to cooker.
• Cook on low 3-4 hours or until temperature reaches 170°F.
• Place turkey breast on a cutting board, cover with foil, and let stand 10-15 minutes before carving.
• Stir parsley into the stuffing and serve with turkey.