Rolled Cranberry Turkey Breast With Creamy Gravy

Rolled Cranberry Turkey Breast With Creamy Gravy image Image by: Rolled Cranberry Turkey Breast With Creamy Gravy image Author: Canadian Living

Sometimes a whole turkey is just too much for a small group. Celebrate the holiday with this easy all-in-one dinner that includes a lovely traditional stuffing rolled right up in the turkey. It looks beautiful when sliced. Look for a fresh boneless skin-on turkey breast at the butcher's counter.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2013

Ingredients

  • 1 boneless skin-on turkey breast (900 g)
  • 1 teaspoon olive oil
  • pinch each salt and pepper
Cranberry Sausage Stuffing:
  • 115 g turkey sausages casings removed
  • 2 teaspoons olive oil
  • 2 cloves garlic minced
  • 1/4 cup each finely diced onion and celery
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 1 cup cubed sourdough bread
  • 1/4 cup dried cranberry
  • 1/4 cup sodium-reduced chicken broth
  • 1/4 teaspoon pepper
Creamy Gravy:
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 2 teaspoons chopped fresh thyme
  • 2 cups sodium-reduced chicken broth
  • 1/3 cup whipping cream (35%)
  • 2 teaspoons grainy mustard
  • 1/4 pepper
  • pinch salt
  • 2 tablespoons cornstarch

Method

Cranberry Sausage Stuffing: In skillet, cook sausage over medium heat, breaking up with wooden spoon, until browned, about 4 minutes. Remove to plate.

Add oil to skillet; cook garlic, onion, celery, sage and thyme, stirring frequently, until onion is softened, about 5 minutes. Stir in sausage, bread, cranberries, broth and pepper until bread is softened. Let cool. Make-ahead: Refrigerate in airtight container for up to 24 hours.

Holding sharp knife horizontally at thick long side of turkey, cut in half to within 1 inch (2.5 cm) of opposite side; open like a book. Cover with waxed paper; pound to 1/2-inch (1 cm) thickness. Spread with stuffing, leaving 1-inch (2.5 cm) border on all sides. Starting at skinless side, roll up. Tie securely with butcher's twine at 2-inch (5 cm) intervals.

Brush turkey with oil; sprinkle with salt and pepper. Place on rack in roasting pan; add 1 cup water. Roast in 325 F (160 C) oven until no longer pink inside and meat thermometer inserted in turkey reads 165 F (74 C), about 1-1/2 hours. Transfer to cutting board and tent with foil; let stand for 10 minutes. Slice, discarding twine.

Creamy Gravy: Meanwhile, in saucepan, melt butter over medium-high heat; cook
garlic and thyme, stirring, until fragrant, about 1 minute. Add broth; cook until slightly reduced, about 4 minutes. Stir in cream, mustard, pepper and salt. Combine cornstarch with 1 tbsp water; stir into broth mixture and cook until thickened, about 1 minute. Serve with turkey.

Change it up - Rolled Leek and Mushroom Turkey Breast Stuffing: Omit sausage. Substitute 1 leek, thinly sliced, and 1 cup sliced cremini mushrooms for onion, celery and cranberries. Add 1/4 cup grated Parmesan cheese along with bread.

Nutritional facts per each of 6 servings: about

  • Fibre 1 g
  • Sodium 465 mg
  • Sugars 4 g
  • Protein 41 g
  • Calories 313.0
  • Total fat 16 g
  • Potassium 503 mg
  • Cholesterol 126 mg
  • Saturated fat 17 g
  • Total carbohydrate 12 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rolled Cranberry Turkey Breast With Creamy Gravy

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