Stuffed Turkey Breast with Cranberry Glaze
1 2-pound boneless skinless turkey breast (2 to 3 pounds)
STUFFING (for 3 pounds breast)
2 tablespoons butter or margarine
1/4 cup onion – chopped fine
1/4 cup celery – chopped fine
1/4 cup carrot – grated
1/2 cup turkey or chicken broth
1/2 teaspoon poultry seasoning
1/8 teaspoon salt & pepper
2 cups dry bread cubes
1 6-ounce can cranberry sauce
2 tablespoons brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground ginger
Prepare stuffing and glaze before removing turkey from refrigerator.
Stuffing: Melt butter in a skillet heated to medium. Add onion, celery and carrots and sautÃ© 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 oven to 325 degrees F. 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. Bake in oven 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.