Cranberry Stuffed Turkey Breasts

Cranberry Stuffed Turkey Breasts

24

"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."
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Ingredients

1 h 45 m servings 491 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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 degrees C) oven for 1 hour or until a knife inserted draws clear juices. Do not let these get overly dry. Allow rolls to set for 15 minutes before slicing (don't forget to cut off strings) 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, garnish by sprinkling with the whole pecans and some dried cranberries.

Reviews

24
  1. 30 Ratings

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Most helpful positive review

Well, no fault of the recipe - more like my nonexistent "butterflying" skills - but while my stuffed turkey rolls were pretty ugly, they tasted good! I did make a couple changes - made my own s...

Most helpful critical review

I changed the recipe to use apples in the stuffing instead of cranberries. They turned out okay. Good recipe but not a wow recipe. I would make it again though.

Well, no fault of the recipe - more like my nonexistent "butterflying" skills - but while my stuffed turkey rolls were pretty ugly, they tasted good! I did make a couple changes - made my own s...

These were great! My entire family loved them and it made a ton. It actually ended up making 4 rolls and five of us only ate one. We froze the others and are excited about getting to eat them...

So good! I used chicken b/c I couldn't find the turkey breasts. Cooking time was less than an hour.

These were delicious!!! I tested them out tonight as a Thanksgiving possibility. It's a definite GO! Tender, juicy and pretty.

This recipe was fun to make and looked cute as could be. I wonder if there's anyway to give the turkey a little more flavor--something to make this recipe really stand out?

This recipe is good because it's adaptable. I think it would also be good with the cranberries and pecans, but I have fussy eaters in my house. I instead mixed a little honey and garlic in wit...

This recipe is fantastic but it was challenging for me to prep. I had a hard time tieing the kitchen twine around the turkey breasts to bake them. The secret for me was really making the meat as...

This was bear to roll up, not having done it before but it was really good. Very moist and flavorful. Will certainly make it again.

Loved this recipe...made this on Christmas Eve for the family and EVERYONE loved them! Will make them again soon. They are YUMMY!!