Gabby’s Cranberry & Herb Stuffed Turkey Breast

Gabby’s Cranberry & Herb Stuffed Turkey Breast
2013-11-27 15:29:15

Serves 6
A wonderful Thanksgiving dish. This healthy twist on traditional stuffed turkey breast is sure to be a winner at any family dinner. Plump turkey breast stuffed with cranberry, sage, rosemary, and thyme. Check it out!
 
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Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
 
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Ingredients
  1. 2 tablespoons butter
  2. 1 large onion, diced
  3. 2 stalks celery, diced
  4. 3 cloves garlic, minced
  5. Kosher salt and fresh ground pepper
  6. ¾ cup dried cranberries
  7. 1 tablespoon fresh sage, chopped
  8. 1 tablespoon fresh rosemary, chopped
  9. 1 tablespoon fresh thyme, chopped
  10. ¼ cup white wine
  11. 1 pound cornbread stuffing mix
  12. 1 cup chicken broth
  13. 1 egg, beaten
  14. 3 tablespoons fresh, flat-leaf parsley, chopped
  15. 4 individual turkey breast, boned and butterflied
  16. olive oil
For The Stuffing
  1. 1. Add the butter to a large skillet over medium-high heat. Once melted and foaming, add the onion, celery, and garlic and sauté until tender, about 3 minutes. Season the mixture with salt and pepper then add the cranberries, sage, rosemary and thyme and cook for 1 to 2 more minutes.
  2. 2. Stir in the white wine and use your wooden spoon to scrape up the bottom of the pan for any stuck bits. Let cook for 1 minute. Remove from the heat.
  3. 3. Add the cornbread stuffing mix to a large bowl and add the chicken broth, beaten egg, cranberry & herb mixture, and chopped parsley and stir all together so all the cornbread mix is soft and moistened. Let cool as you prep the turkey.
For The Turkey Breast
  1. 4. Lay the turkey breast skin-side-down on your work surface and season the meat with salt and pepper.
  2. 5. Add a layer of the stuffing about 1/2-inch thick across the turkey breast, leaving a 1/2-inch border. Place any extra stuffing off to the side
  3. **NOTE: The extra stuffing can be placed in an 8-inch-by-8-inch-buttered casserole dish and baked the last 40 minutes of cooking.**
  4. 6. Carefully roll the turkey up into a cylinder shape. Tie the roll with butcher’s twine with about 1-inch between each knot. Trim the strings after tying.
  5. 7. Place the turkey seam-side-down on a baking sheet covered with foil and fitted with a baking rack.
  6. 8. Drizzle the turkey with olive oil, rub into the skin, then season well with salt and pepper.
  7. 9. Place in the oven and roast for 1 hour 15 minutes, or until an instant-read thermometer inserted in the thickest part of the roll reads 155 degrees F.
  8. 10. Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes.
  9. 11. The turkey will rise in temperature as it rests to 165 degrees F. Snip the butcher’s twine and slice the roll into 1-inch thick slices, place on a platter, and garnish with fresh rosemary and sage.
  10. 12. Plate, Serve, and say Boomshakalaka!!
Nutrition information per serving | Serving size: ½ to ¾ breast
  1. Calories 388 | Carbohydrates 54 grams(g)
  2. Fat 14 grams(g) | Protein 4 grams(g)
  3. Sodium 562 milligrams(mg) | Sugar 30 grams (g)
By Gabby & Chef Steve

– See more at: http://www.kidseat4life.org/CWG/2013/11/27/gabbys-cranberry-herb-stuffed-turkey-breast/#sthash.UFo4kljX.dpuf

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