![close up view of a sliced Cranberry Stuffed Turkey Breast roll garnished with fresh cranberries on a white platter](https://cdn.statically.io/img/www.allrecipes.com/thmb/J0EKK8Ibym4Wlq8F6hMjKAh0xQk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/742515-cranberry-stuffed-turkey-breasts-lutzflcat-4x3-1-79f87c7c6dcb4a589931fe4056dc28d3.jpg)
Ingredients
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1 (12 ounce) package herb-seasoned bread stuffing mix
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2 skinless boneless turkey breasts
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1 cup chopped pecans
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2 (8 ounce) packages dried, sweetened cranberries
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2 tablespoons olive oil
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6 lettuce leaves
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½ cup pecan halves
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
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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.
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Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
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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.
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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.
Nutrition Facts (per serving)
369 | Calories |
18g | Fat |
28g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 369 | |
% Daily Value * | |
Total Fat 18g | 24% |
Saturated Fat 3g | 13% |
Cholesterol 34mg | 11% |
Sodium 858mg | 37% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 3g | 10% |
Total Sugars 4g | |
Protein 23g | 46% |
Vitamin C 1mg | 1% |
Calcium 54mg | 4% |
Iron 2mg | 13% |
Potassium 362mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.