Turkey Breast With Cranberry Sage Stuffing Recipes

STUFFED TURKEY BREAST WITH CRANBERRY STUFFING

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.

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

GLAZED ROAST TURKEY WITH CRANBERRY STUFFING

Steps:

• Heat oven to 325°F. In 10-inch skillet, melt 1 cup butter over medium heat. Cook celery and onion in butter, stirring frequently, until onion is tender. Stir in about one-third of the bread cubes. Place in large bowl. Add remaining bread cubes and remaining stuffing ingredients; toss.
• Stuff turkey just before roasting. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack--stuffing will expand while cooking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
• Place turkey, breast side up, on rack in shallow roasting pan. Brush with 2 tablespoons butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Do not add water.
• Roast uncovered, following Timetable for approximate total cooking time. Thermometer will read 165°F when turkey is done, and the drumstick should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165°F when done. If a meat thermometer is not used, begin testing for doneness about 30 minutes before Timetable indicates. (See Timetable for Roasting Poultry for exact times.)
• In 1-quart saucepan, mix all glaze ingredients. Cook over medium heat about 5 minutes, stirring occasionally, until melted and smooth. Brush glaze on turkey about 20 minutes before turkey is done.
• Place a tent of foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band of skin or string holding legs. When turkey is done, place on warm platter and cover with foil to keep warm. Let stand about 15 minutes for easiest carving. To serve, brush again with glaze before carving.

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.

SLOW COOKER CRANBERRY TURKEY BREAST

Steps:

• Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
• Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.