Tested till perfect Rolled Cranberry Turkey Breast With Creamy Gravy
Rolled Cranberry Turkey Breast With Creamy Gravy
Photography by Jeff Coulson/TC Media

Rolled Cranberry Turkey Breast With Creamy Gravy

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.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: October 2013

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 2-1/4 hours
  • Portion size 4 to 6 servings

Ingredients

  • 1 1boneless skin-on turkey breastboneless skin-on turkey breast, (900 g)
  • 1 tsp 1tspolive oil
  • Pinch Pincheach salt and pepper

Cranberry Sausage Stuffing:

  • 115 g 115gturkey sausageturkey sausages, casings removed
  • 2 tsp 2tspolive oil
  • 2 2cloves garlic, minced
  • 1/4 cup 1/4cupeach finely diced onion, and celery
  • 1 tbsp 1tbspchopped fresh sage
  • 2 tsp 2tspchopped fresh thyme
  • 1 cup 1cupcubed sourdough bread
  • 1/4 cup 1/4cupdried cranberrydried cranberries
  • 1/4 cup 1/4cupsodium-reduced chicken broth
  • 1/4 tsp 1/4tsppepper

Creamy Gravy:

  • 1 tbsp 1tbspbutter
  • 3 3cloves garlic, minced
  • 2 tsp 2tspchopped fresh thyme
  • 2 cups 2cupssodium-reduced chicken broth
  • 1/3 cup 1/3cupwhipping cream, (35%)
  • 2 tsp 2tspgrainy mustard
  • 1/4 1/4pepper
  • Pinch Pinchsalt
  • 2 tbsp 2tbspcornstarch
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Preparation

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 Information per each of 6 servings: about

cal 313 pro 41g total fat 16g sat. fat 17g
carb 12g dietary fibre 1g sugar 4g chol 126mg
sodium 465mg potassium 503mg

RDI%

calcium 4 iron 9 vit A 7 vit C 3
folate 8
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