Turkey Breast with Cranberry Sage Stuffing Recipe

Name: Turkey Breast with Cranberry Sage Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium rib of celery, diced; 1 leek (white part only) or 1/2 small onion, diced; 1/2 6-inch whole-wheat pita, torn into small pieces; 1/2 cup dried sweetened cranberries; 1/4 cup fat-free, low-sodium chicken broth; 1 teaspoon dried sage; 1/8 teaspoon pepper; 1 1 1/2-pound boneless, skinless turkey breast, butterflied, all visible fat discarded; 1 tablespoon canola or corn oil; 2 cups fat-free, low-sodium chicken broth; 1/4 cup all-purpose flour; 1/2 cup water

Servings: persons

1 medium rib of celery, diced
1 leek (white part only) or 1/2 small onion, diced
1/2 6-inch whole-wheat pita, torn into small pieces
1/2 cup dried sweetened cranberries
1/4 cup fat-free, low-sodium chicken broth
1 teaspoon dried sage
1/8 teaspoon pepper
1 1 1/2-pound boneless, skinless turkey breast, butterflied, all visible fat discarded
1 tablespoon canola or corn oil
2 cups fat-free, low-sodium chicken broth
1/4 cup all-purpose flour
1/2 cup water

1
In a medium bowl, stir together the stuffing ingredients.
2
If your butcher wouldnt butterfly the turkey breast, cut it lengthwise down the center, almost in half; dont cut completely through it.
3
Lay it out flat between two pieces of plastic wrap.
4
Using the smooth side of a meat mallet or a heavy pan, lightly flatten the turkey, being careful not to tear the meat.
5
Spoon the stuffing down the middle of the turkey.
6
Roll the turkey around the stuffing.
7
Tie at 2-inch intervals with kitchen twine.
8
Preheat the oven to 350F.
9
In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom.
10
Brown the turkey for 2 minutes on each side.
11
Pour 2 cups broth over the turkey.
12
Bake, covered, for 45 to 50 minutes, or until the turkey is no longer pink and the internal temperature reaches 170F.
13
Transfer the turkey to a carving board, leaving the liquid in the Dutch oven.
14
Let the turkey rest while you make the gravy.
15
Bring the broth to a boil over medium-high heat.
16
Meanwhile, put the flour in a small bowl.
17
Pour in the water, whisking to dissolve.
18
Whisk into the boiling broth.
19
Cook for 3 to 4 minutes, or until the gravy is thick and bubbly, whisking frequently.
20
Remove from the heat.
21
Slice the turkey into 6 pieces.
22
Serve with the gravy.
23
Kitchen twine is a great way to secure roasts and help them keep their shape while cooking.
24
Butchers use a similar product that is stringlike and stretchy, and with a bit of maneuvering, can easily cover a roast.
25
Many butchers will sellor perhaps even giveyou a small amount of mesh to use at home.
26
For large quantities, check restaurant supply or specialty stores.
27
(Per Serving)
28
Calories: 231
29
Total Fat: 4.5g
30
Saturated: 1.0g
31
Trans: 0.0g
32
Polyunsaturated: 1.0g
33
Monounsaturated: 2.0g
34
Cholesterol: 68mg
35
Sodium: 130mg
36
Carbohydrates: 18g
37
Fiber: 1g
38
Sugars: 9g
39
Protein: 29g
40
Dietary Exchanges
41
1 Carbohydrate
42
3 Lean Meat

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium rib of celery, diced, 1 leek (white part only) or 1/2 small onion, diced, 1/2 6-inch whole-wheat pita, torn into small pieces, 1/2 cup dried sweetened cranberries, and more.

Yes, Turkey Breast with Cranberry Sage Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Breast with Cranberry Sage Stuffing

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