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How to Make Cranberry Stuffed Turkey Breasts - A Step-by-Step Guide

For a festive and delicious holiday meal, look no further than this recipe for Cranberry Stuffed Turkey Breasts. This dish is perfect for a smaller gathering or for those who prefer white meat over dark meat. The combination of juicy turkey breasts and a sweet and tangy cranberry stuffing is sure to impress your guests and leave them coming back for seconds.

What sets this recipe apart is the combination of flavors and textures. The tender and succulent turkey breasts are filled with ...

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Ingredients

  • 1 (12 ounce) package herb-seasoned bread stuffing mix
  • 2 skinless boneless turkey breasts
  • 1 cup chopped pecans
  • 2 (8 ounce) packages dried, sweetened cranberries
  • 2 tablespoons olive oil
  • 6 lettuce leaves
  • ½ cup pecan halves

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr
  • Additional Time: 15 mins
  • Total Time: 2 hrs
  • Servings: 10
  • Yield: 10 servings

  • 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.

    • Nutrition

    369 cal.

    • Total Fat: 18g
    • Saturated Fat: 3g
    • Cholesterol: 34mg
    • Sodium: 858mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 23g
    • Vitamin C: 1mg
    • Calcium: 54mg
    • Iron: 2mg
    • Potassium: 362mg

    Categories

    Poultry recipes
    Main recipes
    Holiday recipes
    Thanksgiving recipes
    Stuffed recipes