Reviewed: Nov. 7, 2009

If you donot like pecans,I would use walnuts instead. I would not brown before placing in baking dish,and as a viewer stated,baste every so often and I think 50 minutes or less would be enough depending on how flat you make your breasts.

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Alex

Cooking Level: Expert

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Reviewed: Jan. 8, 2009

This was delicious. The only exception would be to not cook as long as it will dry out.

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DesignerChefKim

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

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Reviewed: Dec. 29, 2008

I had a little trouble cutting these, so I didn't get the "spiral" look I think is intended. They tasted delicious though, so I think that made up for the lack of presentation. I made it for Christmas, and I don't think my family even noticed they didn't look the way I intended. My bro-in-law who is picky and doesn't usually eat nuts, cranberries, or stuffing even ate it!

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LANDUOD

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Reviewed: Dec. 27, 2008

Did not like it. The turkey was too dry. I had trouble tying the breast. The turkey was too thin to hold the filling and broke up. It was a mess. It did not look very appitizing and was not very flavorful.

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CHERIBOB3

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Nov. 29, 2008

Very good, made it for thanksgiving and basted it every 15 minutes with olive oil and white zindafel wine. I also rubbed turkey breast with rosemary and thyme.

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Katie

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2008

I made this today for thanks giving. The cranberries were soft and tart and delicious. Next time I will put more in there. I didn't have string so I used unflavored unwaxed dental floss. That worked fine. My turkey was definitely cooked all the way through, but it never registered a temperature of 170. I think this is because it was hard to measure just the turkey and not the stuffing. I let it cook for ten extra minutes just to be sure, but an hour would have been perfectly fine. Finally, for decorating, I didn't bother with the lettuce leaves. I used cranberries, pecan halves, and some fresh herbs, and it was beautiful.

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Rachel Hundley

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: New York, New York, USA

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Reviewed: Nov. 23, 2008

I made it using chicken breasts and walnuts. Additionally, I coated the chicken in a little flour before browning. Delicious!

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KK, RD

Living In: Simi Valley, California, USA

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Reviewed: Apr. 10, 2008

these are awesome!!! i rolled the turkey as instructed, then laid it in a baking dish and surrounded it with the left over stuffing. it was super! my bf loved it. it was nice to have such a festive meal for no certain occasion. i served this with the sweet potato oranges from this site and it made a great presentation! i had 2 turkey breasts and used them for this recipe. i assembled one for dinner that night and put the other in the freezer.

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DJ

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Vinings, Georgia, USA

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Reviewed: Mar. 29, 2008

I added a little celery and onion sauteed in butter to the packaged dressing and a 1/2 tsp of poulty seasoning for each package of stuffing. After rolling the turkey breasts as described, I did NOT brown them in oil. This toughens the skin, particularly if the breasts are still cold. I put them direcly into a dish with enough melted butter to cover the bottom to about 1/4". I then dipped 3 thin layers of cheescloth into butter and draped them over the turkey breasts, completely covering the breats. I had 6 large breasts in a flat 3 quart casserole dish and they baked to perfection in 50 minutes. These were so tender; not a sign of dryness.

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adelle1016

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Reviewed: Dec. 2, 2007

i followed directions exactly and this turned out great for me. however, i recommended the recipe to a friend who had a little less experience butterflying and rolling meat, so she had a more frustrating experience with the rolling.

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KIWILUST

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Reviewed: Nov. 23, 2007

Followed the recipe exactly as it is and my family just loved it!!! A great gourmet creation on a working man's budget. :-) In the future, I would do w/o the pecans.

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kac2research

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2007

This one is a keeper! I make it every thanksgiving instead of the whole turkey-it turns out beautifully everytime, and I always get rave reviews! very pretty presentation, too! A little bit of work, but not too time consuming.

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momof4

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Reviewed: Dec. 27, 2006

I made this on Christmas day and over all it was a hit! The turkey was very moist. I had a hard time getting it to roll so when I sliced it didn't have the stuffing "swirled", but it was delish!

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Haleiwa Girl

Cooking Level: Expert

Living In: Kahuku, Hawaii, USA

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Reviewed: Nov. 22, 2006

My guest were so pleased with this turkey and dried cranberries in the stuffing was so good. I'm making this again.

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Lei

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Reviewed: Nov. 5, 2006

over cooked it but was still good

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EVANREMMEN

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Reviewed: Sep. 10, 2006

I made it exactly as it appeared - fabulous!

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Apr. 29, 2006

Holly cow yum! I used raisins since I had them, and made my own stuffing since it is better. But wow! Yum. I'll be doing this for thanksgiving next time! Yum yum yum!

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STACEYERINCOOKS

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Reviewed: Nov. 25, 2005

Perfect holiday meal! I used butter instead of olive oil.

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maxsmommy

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Keller, Texas, USA

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Reviewed: Nov. 24, 2005

Not as complicated as it sounds. I did seasoned the breasts with salt, powder garlic and cumin. Not pepper because it burns the meat if it is put way ahead of cooking time. I put the breasts in the refrigerator for a day, prepare the stuffing on the cooking day, before putting the rolled breasts in skillet I seasoned them with a bit more salt and pepper. When it was done I used warm turkey broth and sprinkle over them. It turned out perfect with the cranberries and pecans. I would definetly make it again.

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KATTY_B

Cooking Level: Expert

Home Town: Burke, Virginia, USA

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Reviewed: Jun. 23, 2005

This recipe as great! I was worried about the turkey getting to dry so I put a thin layer of butter on the flatten turkey breast, salt and peppered it and then layered stuffing, pecans and cranberries. It doesn't mention to salt and pepper that maybe the reason why some reviews said that it didn't have much taste to the turkey. The next day we made sandwiches with the turkey, added cranberry sauce, mayo, lettuce and it was great.

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SUEANNLAWSON

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Cranberry Stuffed Turkey Breasts

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