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.
Provided by Lennie
Categories Poultry
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- Add stock and seasonings; remove from heat.
- Mix in bread cubes and cool slightly.
- For glaze, mix all glaze ingredients in a medium-sized bowl; set aside 1/2 cup to serve, cold, with meal.
- To make turkey, preheat oven to 325F and lightly grease a baking dish or a small roasting pan.
- Place turkey breast on your cutting board and, holding a knife parallel to the board, slice meat through middle, leaving last inch intact.
- Open meat like a book and cover with plastic wrap; pound with a meat mallet to even thickness.
- Cover one side of meat with stuffing.
- Fold other side over and secure with toothpicks along the edges.
- Transfer to your baking dish and pour remaining cranberry glaze over.
- Bake, uncovered, for 60 to 90 minutes or until cooked through and juices run clear.
- Let rest 5 minutes before slicing.
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