Cranberry Stuffed Turkey Breasts
Cranberry Stuffed Turkey Breasts might be just the main course you are searching for. One portion of this dish contains about 39g of protein, 18g of fat, and A mixture of pecans, olive oil, herb-seasoned bread stuffing mix, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 2 hours.
Instructions
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.