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Cranberry-Pistachio-Stuffed Turkey Breast with Gravy

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READ REVIEWS ()

1 hr 45 mins total
25 mins prep

400 calories/serving

Recipe Filed Under
Turkey, Pork, Vegetable, Dairy, Nut, American, Main Dish, Side Dish, Dinner, Thanksgiving

Provided By: Woman's Day

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Ingredients

Serves:

Turkey/ Stuffing

2 Tbsp butter

2 cups chopped onions

2 slices firm whole-wheat or white bread, cut in 1/4-in. cubes

1/4 cup each chopped pistachios, dried cranberries and snipped apricots

1 tsp dried

1/4 cup chicken broth

1 skinless, boneless turkey breast half (about 2 1/2 lb)

6 slices reduced-sodium bacon

Gravy

1 1/2 cups chicken broth

1/3 cup dry white wine

1 Tbsp cornstarch

1 tsp chopped fresh thyme or 1/4 tsp dried

Garnish: herb sprigs and dried cranberries

Directions

Turkey/Stuffing: Heat oven to 375°F. Oil a large roasting pan.

Melt butter in a large nonstick skillet over medium heat. Add onions; cover and cook 12 minutes, stirring occasionally, until golden. Off heat, stir in bread, pistachios, cranberries, apricots and thyme. Stir in broth; toss until moist.

Place turkey breast skinned side down with 1 long side facing you between double layers of plastic wrap. Pound meat at thickest parts to 1/2 in. thick. Remove wrap on top; mound

stuffing crosswise down middle. Fold sides of turkey over stuffing into a tight roll. Skewer with toothpicks to help keep stuffing enclosed. Place pick side down in pan; wrap bacon crosswise around meat, tucking ends under.

Roast 60 to 70 minutes until thermometer inserted in center registers 160°F. Transfer to a cutting board; cover loosely with foil and let rest while preparing gravy (internal temperature will rise to 165°F).

Gravy: Discard fat from roasting pan. Place pan on stove over 2 burners. Add 11/4 cups chicken broth and the wine. Cook over medium-high heat, scraping up browned bits on bottom of pan until boiling. Boil 1 minute.

Mix remaining broth and cornstarch in a small cup until smooth. Stir along with the thyme into pan. Cook, stirring often, until boiling. Boil 1 minute until slightly thickened and clear.

To serve: Remove toothpicks from turkey. Cut in 1/2-in.-thick slices; place on serving platter; garnish. Pour gravy into gravy boat and serve alongside.

Planning Tip: Can be prepared through Step 3 up to 1 day ahead. Cover and refrigerate.