Moms Favourite Stuffed Turkey Breast Recipes

CRANBERRY STUFFED TURKEY BREASTS

Steps:

• 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.

STUFFED TURKEY BREAST

Steps:

• Preheat the oven to 375 degrees F.
• Add the butter to a large skillet over medium-high heat. Once melted and foaming, add the onion, celery, and garlic and saute until tender, about 3 minutes. Season the mixture with salt and pepper. Add the sausage to the pan and immediately begin breaking it up with the back of a wooden spoon so it will cook down and crumble. Cook the sausage until it's browned, about 6 minutes, then add the cranberries, sage, rosemary and thyme and cook for 1 to 2 more minutes. Stir in the white wine and use your wooden spoon to scrape up the bottom of the pan for any stuck bits. Let cook for 1 minute. Remove from the heat.
• Add the bread cubes to a large bowl and add the chicken broth, beaten egg, sausage mixture, and chopped parsley and stir all together so all the bread is soft and moistened. Let cool as you prep the turkey.
• Lay the turkey breast skin-side-down on your work surface and season the meat with salt and pepper. Add a layer of the stuffing about 1/2-inch thick across the turkey breast, leaving a 1/2-inch border. The extra stuffing can be placed in an 8-inch-by-8-inch-buttered casserole dish and baked the last 40 minutes of cooking.
• Carefully roll the turkey up into a cylinder. Tie the roll with butcher's twine with about 1-inch between each knot. Trim the strings after tying. Place the turkey seam-side-down on a baking sheet covered with foil and fitted with a baking rack. Drizzle the turkey with olive oil, rub into the skin, then season well with salt and pepper.
• Place in the oven and roast for 1 hour 15 minutes, or until an instant-read thermometer inserted in the thickest part of the roll reads 155 degrees F. Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165 degrees F. Snip the butcher's twine and slice the roll into 1-inch thick slices, place on a platter, and garnish with fresh rosemary and sage.

MOM'S FAVOURITE STUFFED TURKEY BREAST

Steps:

• Preheat oven to 375 degrees F.
• (190 degrees C).
• Place breast flat on sheet of wax paper.
• Top with second sheet.
• Beat breast with rolling pin until breast is of even thickness.
• Release or fold back the two turkey fillets.
• They will cover the stuffing later.
• Season with salt and pepper Heat skillet on medium heat and add 1 Tbsp.
• butter.
• Saute onions and apples until softened slightly.
• Add bread crumbs, orange juice and rind, and seasoning.
• Transfer to a bowl and stir in egg.
• If stuffing is too dry, add a little water.
• Place stuffing down center of turkey breast; place fillets on top.
• Fold over breast so edges meet.
• Skewer or sew edges together.
• Tie breast in 3 or 4 places to hold it in an even shape.
• Mix mustard, maple syrup and vinegar together.
• Place turkey on rack in roasting pan and brush on glaze.
• Pour butter over turkey.
• Bake for 1 hour to 1 hour 15 minutes, basting occasionally with glaze and pan juices.
• When cooked, roast will feel firm to the touch and the juices will be clear.
• Let turkey rest on carving board for 15 minutes before slicing.
• Meanwhile make sauce.
• Pour fat out of roasting pan, leaving 2 Tbsp.
• Stir in flour and cook until flour browns slightly.
• Add stock and any remaining glaze.
• Bring to a boil, reduce heat and simmer 3 minutes.
• Season with salt and pepper.
• Serve over sliced meat.