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My review
Cranberry Stuffed Turkey Breasts
Esther Nelson
"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 369Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 99144 Ratings
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Most helpful positive review
3/29/2008
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...
Most helpful critical review
11/25/2011
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...
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3/29/2008
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...
6/23/2005
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 cran...
3/22/2000
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 ...
3/30/2011
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...
11/25/2011
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...
9/27/2004
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...
11/24/2005
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 ...
11/27/2008
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. Tha...
10/15/2008
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...