Go Back Email Link

Cranberry and Apple Stuffed Turkey Breast Roll

If there are fewer of you around your holiday table this year, why not try this stuffed version of the real thing instead??
Prep Time2 hours
Cook Time1 hour
Course: Main Course
Cuisine: American

Ingredients

  • 1 package bacon (2 slices chopped and 10 slices reserved
  • 2 packages turkey scaloppine (flattened turkey pieces) about 350g each
  • 1 large apple, peeled, cored and chopped about 1 1/2 cups
  • 1/2 cup dried craberries
  • 1/2 cup walnuts, chopped
  • 1 cup mushrooms, chopped
  • 1 tbsp fresh, minced sage
  • 1/2 tbsp fresh thyme, minced
  • 1 cup cubed bread roughly 2-3 slices of bread
  • 2 eggs, beaten
  • 1/4 cup milk (you can sub in stock or even water)
  • 1 tbsp olive oil
  • sea salt and freshly ground pepper
  • cooking twine

Instructions

  • Lay 2 large pieces of plastic wrap on a cutting board or work surface, and place 5 pieces of bacon on each piece of plastic wrap.
  • Remove the scaloppini from one package and open them up; place them, overlapping over the bacon pieces on one of the plastic wraps, making a 12’ x 8’ square (roughly)
  • Repeat with the other package of turkey and the other piece of plastic wrap with bacon.
  • In a bowl, combine the apple, dried cranberries, walnuts, mushrooms, chopped bacon, rosemary, thyme, bread eggs, milk and season with salt and pepper to taste; toss until well mixed.
  • Divide the apple-cranberry stuffing in half and place on top of each turkey scallopini square, and spread up to 1/4-inch from the edge.
  • Roll up tightly (using the plastic wrap to guide you but removing it as you go), making sure to tuck all of the stuffing in as you roll and ensuring that the bacon is covering the entire outside of the breast roll.
  • Tie both bacon covered turkey rolls with cooking twine to secure.
  • Heat the oven to 350F.
  • Heat olive oil in a large ovenproof skillet placed over medium-high heat; brown each turkey breast on all sides, 2 to 3 minutes per side.
  • Place the skillet in the oven, uncovered, and roast for 30-40 minutes; allow the rolls to rest for 5 to 10 minutes before slicing and serving.

Notes

NOTE: instead of using turkey scaloppini, you can use 2 butterflied boneless turkey breasts, stuffing each with the stuffing and wrapping them finished breast with bacon (remember to cook this for longer – about 45-60 minutes)