Cranberry Stuffed Turkey Breasts

Cranberry Stuffed Turkey Breasts

63

"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

2 h servings 369 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 858 mg
  • 34%

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. 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 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 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

63
  1. 90 Ratings

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Most helpful positive review

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...

Most helpful critical review

I try to make a recipe the way it's written the first time, and in doing so, this was a bit of a disappointment. By first browning the turkey, the skin turned out tough, and it was difficult to...

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...

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 cran...

Very good with chicken too! Very tasty. Keep turkey/chicken rolls warm in oven while browning all of the breasts. If the rolls dry out pour some wine over them and leave in oven for another ...

Alternate preparation method: cook box of stuffing as directed, then i took 6 boneless, skinless turkey breasts and 1) laid them between two sheets of wax paper and used a canned vegetable to ro...

I've made this recipe 2 years in a row and must say that it's not only tasty, but has a very nice presentation. I would suggest making more of the stuffing/pecan/cranberry mixture and serving i...

I try to make a recipe the way it's written the first time, and in doing so, this was a bit of a disappointment. By first browning the turkey, the skin turned out tough, and it was difficult to...

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 ...

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. Tha...

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.