Description
Ingredients
Yield: 6servings | Serving Size: 2slices with 1/3 cup gravy
1largeboneless turkey breast half with skin, (about 2 1/2 lbs)
1-1/4teaspoonkosher salt
6 to 8piecescooking twine
1teaspoonsalted butter, softened
This stuffed Turkey Breast with Cranberry Stuffing also known as Turkey Roulade is the perfect Thanksgiving or Holiday meal for a smaller gathering.
5ounceswhole wheat french bread, cut into small cubes
1/2tablespoonbutter
1/2mediumonion, minced
1large stalk celery, minced
4fresh sage leaves, minced
1/4cupchopped parsley
1/2teaspoonturkey or poultry seasoning
1/4teaspoonkosher salt and fresh pepper, to taste
1large egg, beaten
3/4cupschicken broth
2tablespoonsdried cranberries, chopped
1pieceReynolds Wrap ® Heavy Duty Foil
Gravy (makes 2 cups):
2cupsturkey or chicken broth
2leavesfresh sage
3/4teaspoonturkey or poultry seasoning
1/4cupall-purpose flour
kosher salt and freshly ground black pepper, to taste
Instructions
For the Cranberry Stuffing:
Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.
- If your bread is fresh, preheat the oven and bake the bread cubes on a large baking sheet at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
In a large, deep nonstick skillet over medium heat, add the butter; when melted add onion, celery, parsley, sage, turkey or poultry seasoning, 1/4 teaspoon salt and pepper and saute on medium low until soft, about 8-10 minutes.
- Remove from heat and let cool a few minutes then transfer to a large bowl and add the toasted bread and cranberries. Add broth, egg and mix well.
