Ingredients
-
-
2
-
1
-
1
-
1
-
1/2
-
1
-
1
-
-
2
-
-
-
-
-
Directions
Stuffed Turkey Breast With Cranberry Glaze, Haven’t tried this — posted in response to a request — but it sounds fabulous and fairly easy too. I clipped this out of the Food section in the Toronto Star newspaper., What a great recipe!! The stuffing was flavourful, moist and that glaze was to die for! All in all, a really fantastic recipe and perfect for when there’s only 2 of you and you don’t need an entire turkey!
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Steps
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1
Done
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To Make Stuffing, Melt Butter in a Skillet Over Medium Heat and Saute the Onion, Celery and Carrots For 5 Minutes or Until the Onion Is Translucent. |
|
2
Done
|
Add Stock and Seasonings; Remove from Heat. |
|
3
Done
|
Mix in Bread Cubes and Cool Slightly. |
|
4
Done
|
For Glaze, Mix All Glaze Ingredients in a Medium-Sized Bowl; Set Aside 1/2 Cup to Serve, Cold, With Meal. |
|
5
Done
|
to Make Turkey, Preheat Oven to 325f and Lightly Grease a Baking Dish or a Small Roasting Pan. |
|
6
Done
|
Place Turkey Breast on Your Cutting Board and, Holding a Knife Parallel to the Board, Slice Meat Through Middle, Leaving Last Inch Intact. |
|
7
Done
|
Open Meat Like a Book and Cover With Plastic Wrap; Pound With a Meat Mallet to Even Thickness. |
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8
Done
|
Cover One Side of Meat With Stuffing. |
|
9
Done
|
Fold Other Side Over and Secure With Toothpicks Along the Edges. |
|
10
Done
|
Transfer to Your Baking Dish and Pour Remaining Cranberry Glaze Over. |
