Stuffed Turkey Breast With Cranberry Glaze

Recipe Ingredients

1		Boneless skinless turkey breast - (2 lb)
		Stuffing
		(for 3 pounds breast)
2 tablespoons	30ml	Butter or margarine
1/4 cup	15g / 0.5oz	Onion - chopped fine
1/4 cup	27g / 1oz	Celery - chopped fine
1/4 cup	27g / 1oz	Carrot - grated
1/2 cup	118ml	Turkey or chicken broth
1/2 teaspoon	2.5ml	Poultry seasoning
1/8 teaspoon	0.6ml	Salt and pepper
2 cups	474ml	Dry bread cubes
		Cranberry Glaze
1		Cranberry sauce - (6 oz)
2 tablespoons	30ml	Brown sugar
1 tablespoon	15ml	Lemon juice
1/2 teaspoon	2.5ml	Ground ginger

Recipe Instructions

Prepare stuffing and glaze before removing turkey from refrigerator.

Stuffing: Melt butter in a skillet heated to medium. Add onion -- celery and carrots and sautee until onion is transparent (5 minutes). Add broth and seasonings and mix well. Remove from heat and add bread cubes. Mix thoroughly and set aside to cool.

Cranberry Glaze: Mix all ingredients well in a medium-size bowl. Set aside one half the glaze in a small dish to serve with meat.

Preheat grill.

To prepare turkey breast -- place breast flat on a cutting surface and slice through meat with knife parallel to cutting board. Leave last inch intact and open up breast like a book. Cover turkey with plastic wrap and pound to an even thickness with a meat mallet.

Spoon stuffing onto one side of breast. Fold other side over and secure with toothpicks along cut edges. Place on a greased roasting pan. Pour half the cranberry glaze over stuffed turkey spreading it out over top of the breast.

Use indirect heat method and cook for 1 - 1 1/2 hours--until juices are no longer pink when you slice into meat. Remove from heat and let sit 5 minutes before slicing.

Contributor: "BC Turkey Marketing Board"

Source:
Wiley Mixon

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