Stuffed Turkey Breasts

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Stuffed Turkey Breasts
Introduce this recipe at your holiday dinners and it will surely be a popular dish.


  • 1  package herb-seasoned bread stuffing mix. If you can make this from scratch then do so.
  • 2 skinless boneless turkey breasts
  • 1 cup chopped pecans
  • 2 packages dried, sweetened cranberries
  • 2 tablespoons olive oil
  • 6 lettuce leaves
  • 1/2 cup pecan halves



  1. Preheat the stove to 350 degrees. Make the stuffing mix either from scratch or from the package.
  2. Using a knife, butterfly breasts open to lay flat. Place each breast in between two sheets of waxed paper, and flatten with a tenderizer. Spread the readied stuffing to inside near to the the edge of the breasts. Coat all the breasts with diced pecans and dried cranberries, saving a portion of the cranberries for topping. Roll into a tight cylinder or roll shape, beginning with the long end. Tuck in the ends, and tie in areas with string, around 4 sections around the center and one running the length of the roll to secure the ends.
  3. Heat olive oil in a large skillet over medium heat. Brown the rolls on all sides.
  4. Place uncovered skillet into oven. Cook in a preheated 350 degrees oven for 60 minutes. Try not to let the rolls get excessively dry.
  5. Let rolls set for 15 minutes before taking off the string, and cutting into 1/2 to 3/4 inch circles. Keep one roll whole, and cut the other for presentation. Stuffing will be spiraled into meat. Present by topping with a sprinkling of the remaining 1/2 cup pecan pieces and the dried cranberries.