Cranberry Stuffed Turkey Breast

Prep Time: 25 Minutes
Cook Time: 1 Hour 20 Minutes Ready In: 1 Hour 45 Minutes
Servings: 9

"These beautiful spiraled medallions are created by rolling bread stuffing, dried cranberries and chopped pecans in butterflied turkey breasts. Each roll is browned in butter and baked before slicing."
2 boneless and skinless
turkey breasts
1 (12 ounce) package herb
-seasoned dry bread stuffing
mix 1 1/2 cups sweetened-dried
1 cup chopped pecans
1/2 cup pecan halves
2 tablespoons olive oil

1. Prepare stuffing mix according to package directions, set aside and let cool.
2. With a sharp knife butterfly breasts open to lay flat (this usually takes 3 cuts, depending on the size of the breasts). Place each breast between two sheets of waxed paper and flatten with a mallet.
3. On each breast, spread prepared stuffing to 1/4 inch of the edge. Sprinkle with most of the dried cranberries and all of the chopped pecans. Roll up "jellyroll" style, starting with the long end and roll tightly. Tuck in ends and tie in sections with string, about 4 sections around middle and one running the length of the roll to secure the ends.
4. Place the olive oil in an oven proof skillet and heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered and bake in a preheated 350 degrees F (175

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