Ingredients
-
1,5,2
-
1 - 1/4,1/2,2
-
6 to 8,1/2,3/4
-
1,1,1/4
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4
-
1/4
-
1/2
-
1/4
-
1
-
3/4
-
2
-
1
-
-
-
Directions
This Stuffed Turkey Breast with Cranberry Stuffing is great when you dont need to make a whole bird, such as for a smaller family Thanksgiving or Thanksgiving for two or anytime throughout the year when you want to enjoy a Thanksgiving feast. Serve this dish with your favorite Thanksgiving sides like Lemon Parsley Foil Pack Potatoes, Lightened Up Green Bean Casserole, and Scalloped Potato Gratin.,,You can prepare the stuffed turkey a day ahead and bake right before eating. Butterfly the turkey breast and then roll it up with stuffing. Then, I place the skin back on and tie it with string. The skin makes the turkey even juicier, but you can discard it after cooking if you prefer.,Stuffing Muffins,Chicken Sausage and Herb Stuffing,Mushroom Fennel Quinoa Stuffing,Moms Stuffing, Lightened Up,Chicken Sausage Brown Rice Stuffing
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Steps
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1
Done
|
If Your Bread Is Fresh, Preheat the Oven and Bake the Bread Cubes on a Large Baking Sheet at 250f For About 30 Minutes, Stirring Half Way Until the Bread Is Completely Firm |
|
2
Done
|
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. |
|
3
Done
|
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., |
|
4
Done
|
Remove the Skin from the Turkey Breast and Set Aside Keeping the Skin in One Piece and Reserve For Later. |
|
5
Done
|
Trim the Fat and Remove the Tenderloin. |
|
6
Done
|
Place the Turkey Breast on a Plastic Cutting Board and Butterfly It Open (see Notes). |
|
7
Done
|
Then Cover the Breast With Plastic Wrap and Pound It to About 1/4 Thickness in a Rectangle Shape. |
