February 23, 2008 Cranberry Stuffed Turkey Breasts

Easy Tastebud Delights

02.23.08 Edition (February 23, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Saturday to you!

Who says you can only have turkey for holidays? This recipe sounds like something I would love to try, either with turkey or chicken breast, but I'd probably leave the pecans out and just use the stuffing mix and cranberries, just a personal preference on my part. Enjoy!

Cranberry Stuffed Turkey Breasts

2 boneless, skinless turkey breasts
1 (12 ounce) package herb-seasoned dry bread stuffing mix
1 1/2 cups sweetened-dried cranberries
1 cup chopped pecans
1/2 cup pecan halves
2 tbsp. olive oil

Prepare the stuffing mix according to the package directions, set aside and let it cool.

With a sharp knife, butterfly the breasts, open to lay flat and place each breast between two sheets of wax paper and flatten with a mallet.

On each breast, spread the prepared stuffing to 1/4 inch of the edge and sprinkle with most of the dried cranberries and all of the chopped pecans.

Roll up the "jellyroll" style, starting with the long end and roll tightly, then tuck in the ends and tie the breast into sections with string (about 4 sections around the middle and one running the length of the roll to secure the ends).

Place the olive oil in an oven proof skillet and heat and carefully brown the rolls on all sides.

Place the skillet in the oven uncovered and bake at 350 degrees for one hour.

Allow the rolls to set for 15 minutes before slicing (don't forget to cut off the string) into 1/2 to 3/4 inch circles.

(wfd)
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