• On Oct, 06, 2024
•  ladyrecipes
•  Recipes

484 Cals 68.5 Protein 19 Carbs 12.5 Fats
PREP TIME:
30 mins
COOK TIME:
1 hr
TOTAL TIME:
1 hr 30 mins
YIELD:6 SERVINGS
COURSE:Dinner
CUISINE:American
This Turkey Breast is stuffed with Cranberry Stuffing and served with gravy – the perfect Thanksgiving dish for a smaller crowd.
INGREDIENTS
1 large boneless turkey breast half with skin, (about 2 1/2 lbs)
1-1/4 teaspoon kosher salt
6 to 8 pieces cooking twine
1 teaspoon salted butter, softened
Stuffing:
5 ounces whole wheat french bread, cut into small cubes
1/2 tablespoon butter
1/2 medium onion, minced
1 large stalk celery, minced
4 fresh sage leaves, minced
1/4 cup chopped parsley
1/2 teaspoon turkey or poultry seasoning
1/4 teaspoon kosher salt and fresh pepper, to taste
1 large egg, beaten
3/4 cups chicken broth
2 tablespoons dried cranberries, chopped
1 piece Reynolds Wrap® Heavy Duty Foil
Gravy (makes 2 cups):
2 cups turkey or chicken broth
2 leaves fresh sage
3/4 teaspoon turkey or poultry seasoning
1/4 cup all-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.
For The Turkey Breast:
Remove the skin from the turkey breast and set aside keeping the skin in one piece and reserve for later.
Trim the fat and remove the tenderloin.
Place the turkey breast on a plastic cutting board and butterfly it open (see notes).
Then cover the breast with plastic wrap and pound it to about 1/4″ thickness in a rectangle shape.
Season both sides of the turkey with salt. Spread the stuffing onto the pounded turkey breast leaving a 3/4 inch border around all the edges.
Roll it jelly roll style and top with the skin.
Cut cooking twine long enough to tie the breast with 4 to 6 pieces of twine.  Cut off extra twine. Spread the butter on top.
Preheat oven to 375°F. Set the rack to the center of the oven.
Transfer to a baking pan and cover tight with Reynolds Wrap® Heavy Duty Foil. Cook in the center of the oven until an internal temperature in the center of the stuffing reaches 165 degrees, about 45 to 55 minutes.
Uncover the foil, then broil on high 5 to 7 minutes until the skin is golden. Allow it to cool 5 minutes while you make the gravy.
Combine all the gravy ingredients in a pot along with any pan drippings and bring to a simmer, whisking well over medium-high heat.
Cover and simmer over low heat for 8 to 10 minutes  or until thickened. Discard the herbs.
Cut off the twine on the breast and slice into 12 slices. Serve with gravy.
NOTES
*Nutritional info without the skin based on a 2.5lb (raw) skinless turkey breast.
Yield: 6 servings, Serving Size: 2 slices with 1/3 cup gravy. Points 6G, 4B, 4P
Calories: 336calories, Total Fat: 7 Saturated Fat: 2, Cholesterol: 135.5 Sodium: 797.Carbohydrates: 19.5 Fiber: 2 Sugar: 2.5 Protein: 49
Serving: 2slices with 1/3 cup gravy, Calories: 484kcal, Carbohydrates: 19g, Protein: 68.5g, Fat: 12.5g, Saturated Fat: 4g, Sodium: 1700mg, Fiber: 2g, Sugar: 2.5gBlue Smart Points:9Green Smart Points:9Purple Smart Points:9