This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the “oohs” and “aahhs” as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing.
Ingredients
- One 2-1/2-pound boneless turkey breast half, skin removed and butterflied
- 2 1/2 to 2 3/4 cups low-sodium chicken broth
- 5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups)
- 1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons
- 1 cup apple cider
- 2 large cloves garlic, minced (about 2 teaspoons)
- 1/2 cup unsweetened dried cranberries
- 1/3 cup chopped pecans
- 3 tablespoons cider vinegar
- 2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled
- 2 tablespoons canola oil
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- Kitchen twine
Preparation
- Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.
- Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside.
- Preheat the oven to 375°F.
- Place the cranberries in a small saucepan and cover with water.
- Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside.
- Heat 1 tablespoon of the oil in a large heavy skillet over medium heat.
- Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes.
- Add the garlic and cook another 2 to 3 minutes.
- Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked).
- Cook over low heat for 2 to 3 minutes, then remove from the heat.
- Sprinkle the salt and pepper over both sides of the turkey breast.
- Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides.
- Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.
- Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot.
- Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side.
- Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes.
- Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy.
- Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes.
- Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste.
- Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices.
- Serve with the gravy on the side in a gravy boat.