Cranberry Stuffed Turkey Breasts with Cranberry Glaze
Delicious at the holidays and pairs very well with Maize Valley Cranberry Wine.
- 2 boneless, skinless turkey breasts
- 1 cup chopped pecans
- 1/2 cup pecan halves
- 2 Tbl Olive oil
- 1, 12 oz package herb seasnoned dry bread stuffing mix
- 1 1/2 cups sweetened dried cranberries
- Emeril Essence
Prepare stuffing mix according to package directions, set aside to cool.
With a sharp knife, butterfly breasts open to lay flat. This usually takes 3 cuts. Place each breast between two sheets of waxed paper and flatten with a mallet. Season lightly with Emeril Essence.
On each breast, spread prepared stuffing to 1/4 inch of edge. Sprinkle with most of the dried cranberries and all of the chopped pecans. Roll up jellyroll style starting with the long end and roll tightly. Tuck in ends and tie in sections with string using about 4 pieces around the middle and one piece running lengthwise.
Heat olive oil in skillet, brown rolls on all sides. Place skillet in oven and bake uncovered at 350 for 1 hour, or until knife inserted draws clear juices.
Allow to rest for 15 minutes covered. Remove string and slice.
Serve with cranberry glaze.
- 1-12 oz bag fresh cranberries
- 1/3 cup chopped ginger
- 2 tsp orange zest
- 1 cup sugar
- 1/4 cup orange juice
- 1 1/3 cups water
- 1/4 cup orange flavored liqueur such as Grand Marniet
Combine cranberries, ginger, orange zest, sugar, orange juice and water in medium saucepan. Bring to boil, reduce and simmer. Cook 5 – 10 minutes until cranberries burst and sauce is very thick. Strain thru a fine mesh sieve and allow to cool. Add Grand Marnier. Cover and refrigerate until ready to use. If it is too thick, thin with a little bit of water. Allow to come to room temperature before serving.