STUFFED TURKEY BREAST WITH CRANBERRY STUFFING
This Turkey Breast is stuffed with Cranberry Stuffing and served with gravy - the perfect Thanksgiving dish for a smaller crowd.
Provided by Gina
Categories Dinner
Time 1h30m
Number Of Ingredients 21
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.
Nutrition Facts : ServingSize 2 slices with 1/3 cup gravy, Calories 484 kcal, Fat 12.5 g, SaturatedFat 4 g, Carbohydrate 19 g, Protein 68.5 g, Sodium 1700 mg, Sugar 2.5 g, Fiber 2 g
ROASTED TURKEY ROULADE
Provided by Ina Garten
Categories main-dish
Time 3h15m
Yield 6 to 7 servings
Number Of Ingredients 15
Steps:
- Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
- Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
- Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
- Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.
- Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
- Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.
CRANBERRY STUFFED TURKEY BREASTS
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.
Provided by Esther Nelson
Categories Meat and Poultry Recipes Turkey Breasts
Time 2h
Yield 10
Number Of Ingredients 7
Steps:
- 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 Facts : Calories 369.2 calories, Carbohydrate 28 g, Cholesterol 34.4 mg, Fat 18.4 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 2.5 g, Sodium 857.5 mg, Sugar 3.5 g
CRANBERRY & MUSHROOM STUFFED TURKEY CUTLETS
A festive way to serve turkey cutlets -- makes a great presentation for your family or guests.
Provided by Daily Inspiration S
Categories Turkey
Time 55m
Number Of Ingredients 12
Steps:
- 1. In a food processor, finely chop the mushrooms and onion. In a large skillet, heat 1 tbsp. oil and add the mushrooms/onions along with 1/8 tsp salt and 1/4 tsp pepper. Cook until most of the liquid is evaporated. Add to a bowl and stir in the breadcrumbs and cranberries.
- 2. Cover the turkey cutlets with plastic wrap and pound them with the smooth side of the meat mallet until they are 1/4 inch thick. Sprinkle one side with poultry seasoning and remaining 1/4 tsp. each of salt and pepper. Flip turkey cutlets over and spread one-half cup of the mushroom/onion mixture over each. Roll up, beginning with the short side. Tie each roll with kitchen twine.
- 3. Heat the remaining 1 tbsp oil in the skillet over medium-high heat. Add turkey rolls, seam side down and cook for approx. 2 min. With tongs, carefully turn them over. Whisk together chicken broth and flour and add to the pan.
- 4. Cover the pan and reduce the heat to a simmer -- cook until the thermometer reads 165 degrees -- approx. 10-12 minutes or until cooked to your liking.
- 5. Remove the turkey rolls from the pan and strain the gravy through a sieve. Stir in butter until melted. If you prefer, slice rolls into slices and serve with the gravy.
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