Stuffing-Filled Rolled Turkey Breast
Serving Size / Yield
- 2 boneless and skinless turkey breasts
- 1 12 oz. pkg. herb-seasoned dry bread stuffing mix
- 1 1/2 C. sweetened-dried cranberries
- 1 C. chopped pecans
- 2 Tbs. olive oil
Cook stuffing mix, set aside and let cool.With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper and flatten with a mallet. On each breast, spread prepared stuffing to 1/4 inch of the edge. Sprinkle with most of the dried cranberries and all of the chopped pecans. Roll up the turkey breast tightly. Tuck in ends and tie in sections with string, about 4 sections around middle and one running the length of the roll to secure the ends. Place the olive oil in a skillet and heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered and bake in a preheated 350 degree oven for 1 hour or until a juice runs clear. Allow rolls to set for 15 minutes before removing strings and slicing.