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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.


Stuffing:
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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