Keywords
Search:

Turkey Breast Stuffed with Macerated Dried Fruit

By The Canadian Living Test Kitchen

Tested till perfect

36 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Turkey Breast Stuffed with Macerated Dried Fruit

This recipe makes 8 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info
Per serving: about -
cal 335
pro 37 g
total fat 5 g
sat. fat 2 g
carb 33 g
fibre 3 g
chol 83 mg
sodium 102 mg
% RDI: -
calcium 7
iron 17
vit A 4
vit C 7
folate 4

More great recipes from this menu:

Fruit is definitely one of Vineland 's signature ingredients in both sweet and savoury dishes. Here it enhances stuffed turkey breast, an easy-to-carve solution that leaves vivid taste memories but no leftovers haunting the refrigerator.

Ingredients

  • 3 cups mixed dried fruit, (apples, cherries and cranberries)
  • 1-1/2 cups late harvest wine or apple juice
  • 2 tbsp chopped fresh Italian parsley
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped thyme
  • 1/4 tsp pepper
  • 2 single boneless turkey breasts, (each 1-1/2 lbs/750 g)
  • 1 tbsp extra-virgin olive oil

Preparation

In small saucepan, bring fruit and wine to simmer; simmer until liquid is reduced by half and fruit is tender, about 10 minutes. Let cool; add parsley, rosemary, thyme and pepper.

With sharp knife held horizontally at thick long side of turkey breast, cut each breast in half to within 1 inch (2.5 cm) of opposite edge; open like book. Cover turkey with waxed paper; pound to 1/2-inch (1 cm) thickness.

Spread each with half of the fruit mixture. Starting at skinless edge, roll up; tie with string at 3-inch (8 cm) intervals. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.)

In large skillet, heat oil over medium-high heat; brown each stuffed breast. Transfer to rack in roasting pan; roast in 350°F (180°C) oven until juices run clear when turkey is pierced and thermometer registers 180°F (82°C), about 50 minutes. Transfer to cutting board and tent with foil; let stand for 10 minutes. Cut into 1/2-inch (1 cm) thick slices.

Source : Canadian Living Magazine: October 2004

Related content

You might also like

Contests

All contests



Most popular

Most popular videos

  • Slow Cooker Butter Chicken

    We've married our sumptuous butter chicken recipe with the ease of the slow cooker to create the ultimate Slow Cooker Butter Chicken. Food director Annabelle Waugh walks you through the steps in this video for a restaurant-worthy dinner every time.

    play

  • Slow cooker pulled pork

    Watch how to create this tender, succulent pulled pork recipe with minimal effort and positive results every time.

    play

  • 5 effective ab exercises

    Canadian Living fitness expert Pamela Mazzuca Prebeg shows you how to tone your abs with five exercises you can do at home.

    play