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thanksgiving walnut and cranberry stuffed turkey breast recipe dapulse

Cranberry Stuffed Turkey Breasts

Cranberry Stuffed Turkey Breasts

AuthorDAPULSE RECIPESCategoryDifficultyIntermediate

"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." - Esther Nelson

thanksgiving walnut and cranberry stuffed turkey breast recipe dapulse

Yields10 Servings
Prep Time45 minsCook Time1 hrTotal Time1 hr 45 mins

 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 tbsp olive oil
 6 lettuce leaves
 ½ cup pecan halves

1

Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.

2

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.

3

Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.

4

Place skillet in the 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.

5

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 the 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.

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 tbsp olive oil
 6 lettuce leaves
 ½ cup pecan halves

Directions

1

Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.

2

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.

3

Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.

4

Place skillet in the 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.

5

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 the 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.

Cranberry Stuffed Turkey Breasts

DAPULSE RECIPES

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Nutrition Facts

Nutrition Facts

Serving Size 1

Servings 10


Amount Per Serving
Calories 369
% Daily Value *
Total Fat 18.4g29%
Saturated Fat 2.0g10%
Cholesterol 34mg12%
Sodium 858mg36%
Potassium 362mg11%
Total Carbohydrate 28g10%
Dietary Fiber 2.7g11%
Sugars 3g
Protein 23.2g47%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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