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Cranberry Stuffed Turkey Breasts Recipe

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This recipe for Cranberry Stuffed Turkey Breasts, by , is from YaYa Yummies, Prepared with Love, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Crowder
Added: Sunday, January 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 skinless, boneless turkey breasts
Package of herb-seasoned bread stuffing
Salt & Pepper
About a cup of chopped pecans
About a cup of dried, sweetened cranberries
Olive oil
Cooking twine
Turkey gravy (optional)


Directions:
Directions:
Preheat oven to 325.
Prepare stuffing mix according to package directions. Let cool.
Butterfly the turkey breasts (you know - slice them open horizontally so they open like a book!) Place them between two pieces of plastic wrap and whack with a small heavy pot or mallet to flatten them as much as you can. Be careful not to mangle the meat or tear a hole in it.
Sprinkle the breasts with salt and pepper.
Spread each breast with stuffing, then sprinkle generously with pecans and cranberries.
Roll each one tightly like a jelly roll, tuck in the ends and tie up with twine.
Heat olive oil in large skillet. Brown the turkey rolls all over, turning carefully.
Place the turkey rolls (either in the skillet or in a roasting pan) in the oven.
Cook for about 1 hour, or until internal temperature is 170.
Let stand 15 minutes before slicing into 1/2 or 3/4 inch pieces.
Serve with gravy and extra pecans and cranberries.

Number Of Servings:
Number Of Servings:
5-8
Preparation Time:
Preparation Time:
30 minutes, not counting baking time.
Personal Notes:
Personal Notes:
This can be a little dry, so be careful not to over bake. Be sure to let the rolls rest for 15 minutes before slicing, or they'll fall apart.

 

 

 

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