Stuffed turkey breast is perfect for smaller families or couples for Thanksgiving or just a holiday-inspired change of pace meal. The turkey breast is filled with a sweet and savory stuffing, then spiked with whole cranberries and walnuts. (Nuts are optional.) The simple glaze gets its flavor from whole cranberries, orange juice, and balsamic vinegar. Of course, you should add your favorite Thanksgiving sides for the holiday or green vegetables for a not-so-ordinary year-round meal.
You’ll note I have used a boxed stuffing mix, and doctored it up. Feel free to use your favorite homemade stuffing and/or cranberry sauce recipe.
Stuffed Turkey Breast Recipe
1 cup diced celery
1 cup diced sweet onion
1/4 cup (4 Tablespoons or 1/2 stick) butter
1-1/2 cups chicken broth
1 package (6 ounces) bread or cornbread stuffing mix (such as Stove-Top®)
1 can (14 ounces) whole berry cranberry sauce, divided use
1/2 cup chopped walnuts, optional
1 whole boneless turkey breast (3 to 4 pounds)
1 teaspoon (about) poultry seasoning
1 teaspoon (about) table salt
Freshly ground pepper
8 slices bacon (not thick-cut)
For the Glaze:
1/4 cup good-quality balsamic vinegar
1/2 of an orange (about 3 Tablespoons -save remaining half for garnish)
2 Tablespoons brown sugar
2 Tablespoons Worcestershire sauce
1/2 teaspoon table salt
In a large saucepan, saute the celery and onions in butter until the onions become soft and translucent, but not browned. Add the chicken broth, and bring to a simmer. Remove from the heat.
Remove half of the cranberry sauce to a bowl, and stir to break up the jelly. Add the dried stuffing mix, plus the stirred half of the cranberry sauce and walnuts to the broth mixture. Using a large fork, stir just enough to mix in the cranberry sauce and walnuts. Do not overmix. Let cool.
Line a 9- x 13-inch roasting pan with non-stick foil.
Pat the turkey breast dry with paper towels. Pound the thicker areas with a flat meat mallet to flatten to an equal thickness. Sprinkle both sides with poultry seasoning, salt, and pepper.
Preheat oven to 425 F.
Place the seasoned turkey breast skin-side down on the work surface. Mound the stuffing on top. Bring each side up to cover the stuffing and secure with skewers or tie with kitchen twine. Turn the turkey breast over and place in the prepared pan, seam-side down. Drape the stuffed turkey breast with the bacon in a basket-weave pattern, tucking bacon ends under.
Bake the stuffed turkey breast for 40 minutes.
While the turkey is baking, prepare the glaze. In a small saucepan, combine the remaining 1/2 can of whole berry cranberry sauce, balsamic vinegar, orange juice, brown sugar, Worcestershire sauce, and salt. Boil gently, stirring often, until the glaze is reduced and thickened.
After roasting the turkey breast for 40 minutes, remove from the oven and baste generously with the glaze. Save any remaining glaze for serving.
Reduce the oven heat to 400 and return the glazed roast to the oven. Cook an additional 15 minutes. (The center should read 165 F. on an instant-read thermometer.) Do not overcook or the breast meat will be dry. Remove from the oven, tent with foil, and let rest for 15 minutes.
Slice to serve, drizzle with remaining glaze, and garnish with orange slices.
Yield: 6 to 8 servings
Stuffed Turkey Breast Recipe Photo ©2016 Peggy Filippone