food Cranberry Stuffed Turkey Breasts recipe

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Cranberry Stuffed Turkey Breasts recipe

10 servings

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 tablespoons olive oil

6 lettuce leaves

1/2 cup pecan halves

Instructions:

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.