Stuffed Turkey Breast With Cranberry Glaze |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I clipped this out of the Food section in the Toronto Star newspaper. Ingredients:
2 tablespoons butter or 2 tablespoons margarine |
1 small onion, minced |
1 stalk celery, minced |
1 small carrot, peeled and grated |
1/2 cup chicken stock |
1 teaspoon dried rosemary or 1 teaspoon dried thyme |
1 teaspoon fresh ground black pepper |
salt |
2 cups dry bread, cubed |
1 (6 ounce) can whole berry cranberry sauce |
2 tablespoons brown sugar |
1 tablespoon lemon juice |
1/2 teaspoon ground ginger |
1 skinless boneless turkey breast, weighing 2 to 3 lbs or 1 to 1-1/2 kg |
Directions:
1. To make stuffing, melt butter in a skillet over medium heat and saute the onion, celery and carrots for 5 minutes or until the onion is translucent.
2. Add stock and seasonings; remove from heat.
3. Mix in bread cubes and cool slightly.
4. For glaze, mix all glaze ingredients in a medium-sized bowl; set aside 1/2 cup to serve, cold, with meal.
5. To make turkey, preheat oven to 325F and lightly grease a baking dish or a small roasting pan.
6. Place turkey breast on your cutting board and, holding a knife parallel to the board, slice meat through middle, leaving last inch intact.
7. Open meat like a book and cover with plastic wrap; pound with a meat mallet to even thickness.
8. Cover one side of meat with stuffing.
9. Fold other side over and secure with toothpicks along the edges.
10. Transfer to your baking dish and pour remaining cranberry glaze over.
11. Bake, uncovered, for 60 to 90 minutes or until cooked through and juices run clear.
12. Let rest 5 minutes before slicing.
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