Turkey Breast With Barley Cranberry Stuffing Recipes

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.

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.

CRANBERRY STUFFED TURKEY BREASTS

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.

TURKEY BREAST WITH STUFFING AND GRAVY

Steps:

• Heat oven to 425ºF.
• Prepare stuffing as directed on package; mound in center of 13x9-inch pan sprayed with cooking spray.
• Place turkey, breast side up, on top of stuffing, covering stuffing completely. Brush turkey with oil.
• Bake 30 min. Reduce oven temperature to 325ºF. Bake turkey an additional 45 min. to 1 hour or until turkey is done (165ºF). Let stand 10 min. before carving. Meanwhile, heat gravy in small saucepan; stir in sour cream.
• Serve turkey and stuffing topped with gravy.

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