Cookies with chocolate chips and peanut butter and oats.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr |
| Additional Time: | 15 mins |
| Total Time: | 2 hrs |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (12 ounce) package herb-seasoned bread stuffing mix
- 2 skinless boneless turkey breasts
- 1 cup chopped pecans
- 2 (8 ounce) packages dried, sweetened cranberries
- 2 tablespoons olive oil
- 6 lettuce leaves
- ½ cup pecan halves
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to 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. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
- Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
- Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
- Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.
Nutrition Facts
| Calories | 369 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 3 g |
| Sodium | 858 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and I made this for Thanksgiving. I did make the mistake of buying a “bone-in” turkey breast, but it w3as the day before Thanksgiving and I was thrilled to find any turkey breast. We still got two (2) turkey breasts stuffed and cooked. Followed the recipe and it turned out delicious. It made two meals for us.
Tasted great but I couldn’t keep them rolled tightly that first night. Leftovers stayed together.
Delectable! I love cooking turkey parts for meals for 2. MDH is not fond of breast meat but this recipe was a huge hit with both of us. With the stuffing, it’s like a mini Thanksgiving any day of the year. Thank you so much for sharing it.
Made these tonight and family loved them. I do need to get a smaller turkey breast. I cut a 5 pound breast in half and pounded the living daylights out of it. One half would not pound thinner so I just folded it in half with the stuffing mix in it. The other half did better. Will make again.
Absolutely delicious and definitely a repeat. It was a most suitable alternative to the normal 23 lbs stuffed bird; in my opinion even better. I took off the skin, boiled it and used it as a gravy base. Instead of pecans I used walnuts. I will use a roast meat net the next time I make. I so look forward to eating the leftover today.
Thank you Ester and Happy Day-After Thanksgiving 2020 to each one of you, As I’m about to start writing my review, I notice Ester’s recipe calls for “boneless” turkey breast. I missed that and bought a turkey breast with bones. My mistake caused a lot more work. Cutting the turkey, rolling the breasts and getting rid of the carcass. Although a friend called last night and said he used his turkey carcass for turkey soup. Oh well, two more lessons learned in my journey to become a good cook. I also looked in four supermarkets until I found the cheesecloth at the Global Market in Kirkwood, Missouri. Onward and upward as we look to our next opportunity….Christmas 2020. Blessings, Jack
Delicious! The only thing I wish there was a sauce to go with it as it was a bit on the dryer side. Other than that, very tasty!
Delicious recipe. The family loved it.
I added chopped celery and used chestnuts instead of pecans although I will try pecans another time. We enjoyed this very much. I will definitely make it again.
Made this with a few suggestions from other reviewers such as skipping the browning step and added some butter for moisture. For the stuffing, I added the onion and celery and tossed the cranberries and pecans into the prepared stuffing mix. This worked well. The most challenging part of this recipe is the butterfly step; however, it tastes very good in the end even if not a perfect roll. Will be making this again next month for a dinner party – great recipe.
I did not brown the breast after securing it with string I placed them in a pan with melted butter and a little poultry seasoning on top. Then I put them in the oven uncovered. I turned them once during the cooking process and they turned out great. We had a thanksgiving bunch at my daughters house and my contribution was the traditional portion of the meal. Best thanksgiving I’ve had in a long time.
Fantastic! One of the best turkey recipes I’ve made. I followed the advice of one of the reviewers and cover the turkey in cheesecloth soaked in butter. Excellent!
i didn’t brown them, covered with soaked in butter cheese cloth, like another reviewer did and added 2 cups of water with a pouch of onion soup mix in the pan, delicious.
Perfect for your office Christmas party at someones home. It travels well until you take the string off and being on longer it keeps the roll together better when sliced.
Excellent for our T-day turkey, delicious!
I used Adelle’s method and it is delicious!
Nice and easy recipe. Added turkey gravy to the finished meal for more flavor. Will make it again.
This was pretty good. I didn’t use the lettuce to decorate, and I shouldn’t have used the pecans. Husband didn’t like them. The roll itself was good other than the nuts. It doesn’t need to sit for 15 minutes, it would have turned into a dried up log for sure. And it could have cooked for about 5 minutes less than suggested, maybe even 10. I will try again and make modifications.
I based the turkey with butter before laying on the stuffing, cranberries and pecans. Baking time 55 min’s. Rating 5 stars.
I won’t rate this too bad as I think the reason for the flop was the type of boneless turkey breast I used – had way too much salt in it – if I try this again, I will use fresh instead of frozen
Great starter recipe. I used chicken breast and thus they were individual ‘rolls’. I did not pan brown them, just placed in a baking dish and added some slices of butter with a little chicken broth and baked for an hour. Very moist. I made my own stuffing with cubed stale bread, herbs, eggs, sautéed onion and celery and dried cranberries. That cut down on the preservatives in the boxed stuffings. Will definitely make again.