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Almond-Sage Crusted Cranberry Stuffed Turkey Breast

Posted Jan 08 2010 12:00am
Since I don't eat pork tenderloin but love turkey, I decided to make a stuffed turkey breast as well. Call me self-centered, but since I made the pork for everyone else, I made the turkey how I would want it. I know some other family members don't like cranberry (that's why I left them out of the pork, or any other dried fruit).... but I love cranberries. I also love sage, especially when paired with turkey and cranberry. To make this roll, I used two large turkey breasts, pounded out and kind of overlapping a bit to make a flat piece of meat, like a flank steak.
I absolutely loved this turkey, it had great flavor and was everything I hoped it would be!

Almond-Sage Crusted Cranberry Stuffed Turkey Breast

2-2.5 lbs. turkey breast (2 breasts or one large)
2 cups prepared stuffing (recipe below)
1/2 cup dried cramberries
Salt and pepper
3 garlic cloves
1/4 cup EVOO
10 sage leaves or 1 tbsp. dried rubbed sage
1 cup crushed almonds
Butchers twine

Preheat oven to 325 degrees.
Add garlic, EVOO, salt, pepper, and sage to a blender or food processor, pulse until garlic and sage are in tiny bits, but not pureed.
Trim turkey, cut meat into a flat piece by rolling it out as you cut it, or butterfly it and pound it a little thinner.
Add stuffing to the center, sprinkle in cranberries, roll the turkey and place seam side down on a plastic cutting board.
Rub EVOO mixture onto turkey.
Sprinkle with almonds, press to coat all around turkey.
Tie in 2 or 3 sections, place seam side down into a baking dish.
Cover with foil and roast for 45 minutes to an hour.
Remove foil and roast for another 30 minutes, until nuts are toasted and turkey is cooked through.

2 tbsp. butter or olive oil (or 1 of each)
1 yellow onion, chopped
1 garlic clove, minced
Salt and pepper
1 tsp. poultry seasoning
4 cups herbed stuffing cubes
2 cup chicken stock, warmed (maybe more or less)
1 egg

Add EVOO & butter to a saute' pan over medium heat.
Add onion and garlic, season with salt and pepper.
Cook for 5 minutes, until onions have slightly caramelized.
Add stuffing cubes, poultry seasoning, onion mixture and egg to a bowl.
Whisk together.Add stock a ladelful at a time, folding in, until moistened.
Cover and refrigerate until use.(Makes about 5 cups)
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