Recipe of the Week: Rolled Cranberry Turkey Breast with Creamy Gravy

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Recipe of the Week:  Rolled Cranberry Turkey Breast with Creamy Gravy - Sometimes a whole turkey is just too much for a small group. Celebrate the holiday with this easy all-in-one dinner that includes a lovely traditional stuffing rolled right up in the turkey. Look for a fresh boneless skin-on turkey breast at the butcher's counter.  

  • Prep  time30 minutes
  • Total time2-1/4 hours
  • Portion size4 to 6 servings

Ingredients:

·         boneless skin-on turkey breast

·         1tsp1tsp(5 ml)  olive oil

·         pinch each salt and pepper

Cranberry Sausage Stuffing:

  • 115gturkey sausage or turkey sausages, casings removed
  • 2tsp(10 ml)olive oil
  • 2 cloves garlic, minced
  • 1/4cup(60 ml)  each finely diced onion, and celery
  • 1tbsp(15 ml) chopped fresh sage
  • 2tsp(10 ml) chopped fresh thyme
  • 1cup (250 ml) cubed sourdough bread
  • 1/4cup(60 ml) dried cranberry dried cranberries
  • 1/4cup(60 ml) (60 ml) sodium-reduced chicken broth
  • 1/4tsp(1 ml) pepper

Creamy Gravy:

  • 1tbsp (15 ml) butter
  • 3cloves garlic, minced
  • 2tsp(10 ml) chopped fresh thyme
  • 2cups(500 ml) sodium-reduced chicken broth
  • 1/3cup (75 ml) whipping cream, (35%)
  • 2tsp(10 ml) grainy mustard
  • 1/4 tsp (1ml)pepper
  • Pinch salt
  • 2tbsp(30 ml) cornstarch

 

This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.

Preparation

Cranberry Sausage Stuffing: In skillet, cook sausage over medium heat, breaking up with wooden spoon, until browned, about 4 minutes. Remove to plate.

Add oil to skillet; cook garlic, onion, celery, sage and thyme, stirring frequently, until onion is softened, about 5 minutes. Stir in sausage, bread, cranberries, broth and pepper until bread is softened. Let cool. Make-ahead: Refrigerate in airtight container for up to 24 hours.

Holding sharp knife horizontally at thick long side of turkey, cut in half to within 1 inch (2.5 cm) of opposite side; open like a book. Cover with waxed paper; pound to 1/2-inch (1 cm) thickness. Spread with stuffing, leaving 1-inch (2.5 cm) border on all sides. Starting at skinless side, roll up. Tie securely with butcher's twine at 2-inch (5 cm) intervals.

Brush turkey with oil; sprinkle with salt and pepper. Place on rack in roasting pan; add 1 cup water. Roast in 325 F (160 C) oven until no longer pink inside and meat thermometer inserted in turkey reads 165 F (74 C), about 1-1/2 hours. Transfer to cutting board and tent with foil; let stand for 10 minutes. Slice, discarding twine.

Creamy Gravy: Meanwhile, in saucepan, melt butter over medium-high heat; cook garlic and thyme, stirring, until fragrant, about 1 minute. Add broth; cook until slightly reduced, about 4 minutes. Stir in cream, mustard, pepper and salt. Combine cornstarch with 1 tbsp water; stir into broth mixture and cook until thickened, about 1 minute. Serve with turkey.

Change it up - Rolled Leek and Mushroom Turkey Breast Stuffing: Omit sausage. Substitute 1 leek, thinly sliced, and 1 cup sliced cremini mushrooms for onion, celery and cranberries. Add 1/4 cup grated Parmesan cheese along with bread.

       
       

Source: Canadian Living Recipes

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