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Rolled Turkey Breast with Cranberry, Cheese and Nut Stuffing

Rolled Turkey Breast with Cranberry, Cheese and Nut Stuffing
PREP TIME
30 min
COOK TIME
1h 20 min
YIELDS
6 - 8 servings

Taste succulent turkey breast that’s literally packed with flavour – toasted hazelnuts, crumbled croutons, vegetables and dried cranberries.

Courtesy of Alison Kent

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Ingredients

3
Tbsp (45 mL) butter, softened
1
small onion, diced
1
stalks celery, diced
cup (75 mL) dried cranberries
¼
cup (60 mL) brandy or sodium-reduced chicken broth
1
tsp (5 mL) each dried basil, salt and pepper
1
cup (250 mL) crumbled prepared croutons
cup (75 mL) toasted chopped hazelnuts
1
cup (250 mL) shredded Black Diamond Medium Cheddar Cheese
1
skin-on boneless turkey breast (about 2 lb/1 kg)
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Directions

Step 1

In a saucepan, melt half of the butter over medium-high heat; fry onion and celery, stirring often, until softened, about 5 minutes. Stir in cranberries, brandy, basil, and half each of the salt and pepper; boil until liquid is reduced by half, about 30 seconds. Remove from heat; stir in croutons and nuts; set aside.

Step 2

Lay turkey on a work surface; with a sharp knife held horizontally along long thick side of breast, cut almost in half (to within 1 inch/2.5 cm of opposite side); open up like a book, skin side down. Cover with plastic wrap; pound to 1-inch (2.5 cm) thickness.

Step 3

Stir cheese into stuffing. Spread turkey with stuffing, leaving 1-inch (2.5 cm) border all around. Starting at a long skinless side, roll up. Tie securely with kitchen string at 3-inch (7.5 cm) intervals. Rub remaining butter all over turkey; sprinkle with remaining salt and pepper. Place on a rack in a roasting pan; pour in 2 cups (500 mL) water.

Step 4

Roast in 375°F (190°C) oven, basting once or twice, until meat thermometer inserted in centre registers 185°F (85°C), about 1 hour and 15 minutes. Transfer turkey to cutting board; let stand for 10 minutes before removing string and slicing.

Step 5

Tip: You can use either a half or a full (double) turkey breast, so long as the weight is 2 lb/1 kg. Use the pan drippings the make gravy, if desired.

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