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Turkey is a traditional Thanksgiving meal and great to eat any time of year. Most people have a turkey recipe that they use over and over again, but that can get boring after a while. Turkey is delicious and healthy, so it’s important to find new ways to prepare is that motivates you to make it more often.
This recipe uses turkey breasts instead of the entire bird. It cooks quickly and is packed with flavor. You can even use breasts leftover from your holiday turkey if you prefer. The cranberries stuffed inside give it a sweet flavor that compliments the lean meat well. It also helps keep the turkey from drying out. It’s so easy you will find yourself making this cranberry stuffed turkey breasts recipe a few times a month.
What Foods Go Well With The Recipe?
You can serve plenty of different foods alongside the cranberry-stuffed turkey breasts. They work well with mashed potatoes, sweet potatoes, cornbread stuffing, and a variety of different vegetables. If you are using this recipe for a holiday meal and in place of a whole turkey, you can prepare the sides you would normally have with your dinner. You can also slice this meal up and serve it on rolls for a tasty sandwich. Cranberry-stuffed turkey breasts is a very versatile dish and
When Is a Good Time To Serve a Cranberry-Stuffed Turkey Breasts Recipe?
This is the perfect dinner for any night of the week. It’s also fancy enough to make for Sunday dinner parties, work potlucks, and, of course, your holiday meals. It has all the
Plating Your Turkey Breasts
This meal is beautiful to look at and deserves a great display. The bright red cranberries inside the soft, white meat of the turkey breast are gorgeous and will have your mouth watering. Place each slice of the turkey on a platter and surround with vegetables or bread. You can also serve it on a bed of rice or noodles. Don’t forget to add more cranberry sauce on top if you desire.Print
- 2 boneless and skinless turkey breasts
- 1 (12 ounce) package herb-seasoned dry bread stuffing mix
- 1½ cups sweetened-dried cranberries
- 1 cup chopped pecans
- ½ cup pecan halves
- 2 Tablespoons olive oil
- 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 ¼ 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°F (175°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 ½ to ¾ inch circles. Leave one roll whole and slice the other for presentation.
- Stuffing will be spiralled into meat. Present on a platter on a bed of curly lettuce, garnish by sprinkling with the whole pecans and some dried cranberries.