Stuffed Turkey Breast w/Cranberries

Entrees, Holiday Recipes.
For an elegant meal without having to roast the whole turkey, using boneless, skinless turkey breast fits the bill. 

Stuffed Turkey Breast w/Cranberries


Quantity Ingredients
2-3 lbs. Boneless, skinless turkey breast
2 tbsp butter or margarine
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup carrot, grated
1/2 cup turkey or chicken broth
1/2 tsp poultry seasoning
1/8 tsp each salt and pepper
2 cups dry bread cubes
Cranberry Glaze
1 6 oz. can cranberry sauce
2 tbsp brown sugar
1 tbsp lemon juice
1/2 tsp ground ginger


1. Prepare stuffing and glaze before removing turkey from refrigerator. 2. Stuffing: In a skillet, melt butter or margarine over medium heat. Add onion, celery and carrots. Saute until onion is transparent, about 5 minutes. 3. Add broth and seasonings. Mix well. Remove from heat and add bread cubes. Mix thoroughly and set aside to cool. 4. Cranberry Glaze: In a medium-size bowl, mix all ingredients. Set aside one half of the glaze in a small dish to serve with the meal. 5. Turkey Breast: Place breast flat on a cutting surface and slice through meat with knife parallel to cutting board. Leave last inch intact and open up breast like a book. Cover turkey with plastic wrap and pound to an even thickness with a meat mallet. 6. Spoon stuffing onto one side of the breast. Fold the other side over and secure with toothpicks along cut edge. Place in a greased roasting pan. Pour and spread half the cranberry glaze over stuffed turkey breasts. 7. Bake at 325F for 1 - 1 1/2 hours, until juices are no longer pink when you slice into the meat. Remove from heat and let sit 5 minutes before slicing. 

Source: Ontario Turkey Producers' Marketing Board