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Cranberry Stuffed Turkey Breasts
Cranberry Stuffed Turkey Breasts
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Thanksgiving crowd favorite: Mini turkeys stole the show at my holiday party – now a Thanksgiving tradition!
Ingredients:
  • 1 (12 ounce) package herb-seasoned bread stuffing mix
  • 2 skinless boneless turkey breasts
  • 1 cup chopped pecans
  • 2 (8 ounce) packages dried, sweetened cranberries
  • 2 tablespoons olive oil
  • 6 lettuce leaves
  • 0.5 cup pecan halves
Instructions:
  • - Preheat the oven to 350 degrees F (175 degrees C) while you prepare the stuffing mix according to package directions. Allow it to cool before moving on.
  • Butterfly the chicken breasts and flatten them between waxed paper. Spread the stuffing on each breast, add pecans and cranberries, then roll them tightly. Secure with string in sections and tie the ends to hold everything together. Garnish with the remaining cranberries.
  • In a large cast iron skillet over medium-high heat, brown rolls evenly in olive oil until golden.
  • Preheat oven to 350 degrees F (175 degrees C) and place skillet inside. Bake for 1 hour until internal temperature reaches 170 degrees F (78 degrees C). Ensure not to overcook to retain moisture.
  • Let rolls rest for 15 minutes before removing string and slicing into 1/2 to 3/4 inch circles. Keep one roll whole and spiral stuffing into the meat. Arrange on a beautiful platter on a bed of curly lettuce. Sprinkle with remaining 1/2 cup pecan halves and reserved dried cranberries for garnish.

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