cranberry stuffed turkey breasts

Ingredients

• Servings: 10
• 1 (12 ounce) package herb-seasoned bread stuffing mix
• 2 skinless boneless turkey breasts
• 1 cup chopped pecans
• 2 (8 ounce) packages dried, sweetened cranberries
• 2 tablespoons olive oil
• 6 lettuce leaves
• 1/2 cup pecan halves

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 2 hrs


• preheat the oven to 350 degrees f (175 degrees c). prepare stuffing mix according to package directions. set aside to cool.
• with a sharp knife, butterfly breasts open to lay flat. place each breast between two sheets of waxed paper, and flatten with a mallet. spread the prepared stuffing to within 1/4 inch of the edge of each breast. sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. roll up tightly in a jellyroll style, starting with the long end. tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
• heat olive oil in a large cast iron skillet over medium-high heat. carefully brown rolls on all sides.
• place skillet in oven, uncovered. bake in a preheated 350 degrees f (175 degrees c) oven for 1 hour, or until the internal temperature is at 170 degrees f (78 degrees c) when taken with a meat thermometer. do not let these get overly dry.
• allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. leave one roll whole, and slice the other for presentation. stuffing will be spiraled into meat. present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.