Stuffed turkey breast with cranberry filling and sauce – the perfect Thanksgiving meal for this year’s holiday.
Stuffed turkey breast with cranberry filling
This stuffed turkey breast with cranberry filling is ideal when you don’t have to make a whole bird, e.g. For example, thanksgiving for a smaller family, or Thanksgiving for two, or year-round when you want to enjoy Thanksgiving. Serve this dish with your favorite Thanksgiving side dishes such as a lemon and parsley foil wrap, lightened casserole with green beans, and gratinated potato gratin.
You can cook the stuffed turkey a day in advance and bake it just before you eat it. Butterfly the turkey breast and then roll up with filling. Then I put the skin back on and tie it with string. The skin makes the turkey even more juicy, but you can throw it away after cooking if you prefer.
I’m very excited to be working with Reynolds Wrap® Foil to create this recipe. I love using your foil in the kitchen because it’s so versatile and durable. I always have a bun or two on hand to minimize cleaning and keep the food fresh. Here I used Reynolds Wrap® Heavy Duty Foil to cover the baking dish, which made the turkey breast extra juicy with lots of pan drops to make gravy.
How do you prevent a turkey breast from drying out?
I used Reynolds Wrap Heavy Duty Foil to cover the turkey breast in the baking dish while it was roasting. The foil makes the turkey juicy while also creating pan drops for the turkey sauce that would otherwise dry out. Once the turkey is cooked, I remove the foil and brown the skin under the grill for a few minutes. The cranberry filling in the turkey also prevents it from drying out.
How to Smash the Turkey Breast:
1. Use a sharp paring knife and your fingers to remove the skin from the chest and hold the skin back. Turn the turkey over with the skin facing down and lay it flat on the cutting board.
2. Hold the blade of the knife about halfway parallel to the board and cut it into the thickest part of the chest. Cut along the chest but not all the way through.
3. Fold in such a way that the turkey opens like a book. Cover with a piece of plastic wrap and pound with a meat beater until the turkey is an even thickness (about 1/4-inch).
Reynolds Wrap® Foil is a high quality, durable film that makes me my first choice in the kitchen. Reynolds Wrap® Heavy Duty Foil is also available in a wider 18-inch roll.
More filling recipes you’ll love:
Stuffed turkey breast with cranberry filling
Preparation time: 30th min
Cooking time: 1 hours
Total time: 1 hours 30th min
This turkey breast is filled with cranberry stuffing and served with sauce – the perfect Thanksgiving dish for smaller quantities.
1 large Boneless turkey breast half with skin, (about 2 1/2 lbs)1-1 / 4 teaspoon kosher salt6 to 8 Pieces Boil yarn1 teaspoon Salted butter, softens
5 Ounces French wholemeal bread, cut into small cubes1/2 tablespoon butter1/2 medium onion, chopped1 large celery, chopped4th fresh sage leaves, chopped1/4 Cup chopped parsley1/2 teaspoon Turkey or poultry seasoning1/4 teaspoon kosher salt and fresh pepper, taste1 big egg, beaten3/4 cups chicken soup2 tablespoon dried cranberries, chopped1 piece Reynolds Wrap high performance film
Sauce (makes 2 cups):
2 cups Turkey or chicken broth2 leaves fresh sage3/4 teaspoon Turkey or poultry seasoning1/4 Cup All-purpose flourkosher salt and freshly ground black pepper, taste
For the cranberry filling:
Outdated diced bread works best here. You can cut the bread the night before and leave it to harden.
When your bread is fresh, preheat the oven and bake the cubes of bread on a large baking sheet for about 30 minutes at 250 ° F, stirring halfway, until the bread is completely set.
In a large, deep non-stick frying pan over medium heat, add the butter. After melting, add onion, celery, parsley, sage, turkey or poultry, 1/4 teaspoon salt and pepper and sauté on a medium heat for about 8-10 minutes until tender.
Remove from heat and let cool for a few minutes, then transfer to a large bowl and add the toasted bread and cranberries. Add the broth and mix well.
For the turkey breast:
Remove the skin from the turkey breast and set it aside. Keep the skin in one piece and save it for later.
Cut off the fat and remove the fillet.
Place the turkey breast on a plastic cutting board and open it with a butterfly (see notes).
Then cover the breast with plastic wrap and beat it in a rectangular shape to a thickness of about 1/4 inch.
Season both sides of the turkey with salt. Spread the filling over the crushed turkey breast, leaving a 3/4 inch border around all of the edges.
Roll it up jelly roll style and top with the skin.
Cut the twine long enough to tie the chest with 4 to 6 pieces of twine. Cut off any extra yarn. Spread the butter on top.
Preheat oven to 375 ° F. Place the rack in the middle of the oven.
Place in a baking pan and cover tightly with Reynolds Wrap® Heavy Duty Foil. Cook in the middle of the oven until the internal temperature in the center of the filling reaches 165 degrees, about 45 to 55 minutes.
Cover the foil and cook until the skin is golden for 5 to 7 minutes. Let it cool for 5 minutes while you make the sauce.
Mix all ingredients for the sauce in a saucepan with the drops from the pan and bring to a boil. Whisk well over medium to high heat.
Cover and simmer over low heat for 8 to 10 minutes or until thickened. Throw away the herbs.
Cut the string on the chest and cut it into 12 slices. Serve with sauce.
Portion: 21/3 cup sauce slices, Calories: 484kcal, Carbohydrates: 19thG, Protein: 68.5G, Fat: 12.5G, Saturated fatty acids: 4thG, Sodium: 1700mg, Fiber: 2G, Sugar: 2.5G
Blue Smart Points: 9
Green Smart Points: 9
Purple Smart Points: 9
Keywords: Stuffed turkey breast, Thanksgiving turkey roulade
Disclosure: This post is sponsored by Reynolds Wrap® Foil. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.
sent 18th November 2020 by Gina
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