Turkey Breast with Cranberry Sage Stuffing

1. 1

   In a medium bowl, stir together the stuffing ingredients.

2. 2

   If your butcher wouldnt butterfly the turkey breast, cut it lengthwise down the center, almost in half; dont cut completely through it.

3. 3

   Lay it out flat between two pieces of plastic wrap.

4. 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. 5

   Spoon the stuffing down the middle of the turkey.

6. 6

   Roll the turkey around the stuffing.

7. 7

   Tie at 2-inch intervals with kitchen twine.

8. 8

   Preheat the oven to 350F.

9. 9

   In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom.

10. 10

    Brown the turkey for 2 minutes on each side.

11. 11

    Pour 2 cups broth over the turkey.

12. 12

    Bake, covered, for 45 to 50 minutes, or until the turkey is no longer pink and the internal temperature reaches 170F.

13. 13

    Transfer the turkey to a carving board, leaving the liquid in the Dutch oven.

14. 14

    Let the turkey rest while you make the gravy.

15. 15

    Bring the broth to a boil over medium-high heat.

16. 16

    Meanwhile, put the flour in a small bowl.

17. 17

    Pour in the water, whisking to dissolve.

18. 18

    Whisk into the boiling broth.

19. 19

    Cook for 3 to 4 minutes, or until the gravy is thick and bubbly, whisking frequently.

20. 20

    Remove from the heat.

21. 21

    Slice the turkey into 6 pieces.

22. 22

    Serve with the gravy.

23. 23

    Kitchen twine is a great way to secure roasts and help them keep their shape while cooking.

24. 24

    Butchers use a similar product that is stringlike and stretchy, and with a bit of maneuvering, can easily cover a roast.

25. 25

    Many butchers will sellor perhaps even giveyou a small amount of mesh to use at home.

26. 26

    For large quantities, check restaurant supply or specialty stores.

27. 27

    (Per Serving)

28. 28

    Calories: 231

29. 29

    Total Fat: 4.5g

30. 30

    Saturated: 1.0g

31. 31

    Trans: 0.0g

32. 32

    Polyunsaturated: 1.0g

33. 33

    Monounsaturated: 2.0g

34. 34

    Cholesterol: 68mg

35. 35

    Sodium: 130mg

36. 36

    Carbohydrates: 18g

37. 37

    Fiber: 1g

38. 38

    Sugars: 9g

39. 39

    Protein: 29g

40. 40

    Dietary Exchanges

41. 41

    1 Carbohydrate

42. 42

    3 Lean Meat

* Per serving · 4 servings · Values may vary.