Cranberry Stuffed Turkey Breasts

INGREDIENTS:

2 boneless and skinless turkey breasts
1 (12 ounce) package herb-seasoned dry bread stuffing mix
1 1/2 cups sweetened-dried cranberries
1 cup chopped pecans
1/2 cup pecan halves
2 tablespoons olive oil

DIRECTIONS:

Prepare stuffing mix according to package directions, set aside and let cool.

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.

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.

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.

Herb Roasted Turkey Breast

INGREDIENTS:

1 (5 1/2 pound) turkey breast, fresh or frozen, thawed
4 teaspoons Italian Seasoning
2 teaspoons Seasoned Salt
3/4 teaspoon Ground Black Pepper
1 cup water

DIRECTIONS:

Preheat oven to 350 degrees F. Place turkey breast on rack in shallow roasting pan. Combine next 3 ingredients.

Spread seasoning mixture under skin and over entire surface of turkey breast.
Roast 2 - 2 1/2 hours or until internal temperature reaches 170 degrees F.

Loosely tent with foil for first hour. Remove foil; add water to pan. Baste occasionally with pan juices.

Remove turkey breast from oven. Let stand, loosely covered with foil for 15 minutes. Transfer to platter or carving board.

Thanksgiving For Two

INGREDIENTS:

1 (8 ounce) package dry bread stuffing mix
2 Cornish game hens
3 tablespoons seasoning salt
1 (16 ounce) package frozen green beans
1 tablespoon all-purpose flour
2/3 cup chicken broth

DIRECTIONS:

Prepare dry bread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).

Using fingers, separate the skin and meat of the Cornish game hens, and rub 1 tablespoon seasoning salt into the meat of each hen. Rub remaining seasoning salt into the cavities of the hens. Stuff each cavity with about 1 1/2 cups prepared stuffing.

Place hens and green beans in an oven bag. Bake 80 minutes in the preheated oven, or until the meat is no longer pink and the juices run clear.

Drain hen drippings into a medium saucepan. Over medium heat, stir in flour until bubbly. Gradually mix in chicken broth. Stirring occasionally, cook until a thick gravy has formed.