Stuffed Turkey Breast with Homemade Cranberry Sauce

Entertaining a smaller crowd for the holidays? Prepare turkey breasts stuffed with a delicious combo of cornbread and Andouille sausage. While that’s cooking, make a side of Cranberry Sauce to complement your main dish.

Ingredients:

For the Turkey:
4 roughly chopped stalks of celery
½ roughly chopped yellow onion
2 cups of baby portabella mushrooms
10 to 12 roasted garlic cloves
3 tablespoons of olive oil
1 pound of cooked and sliced andouille sausage
1 Heinen’s spoon cornbread
2 whisked eggs
1 teaspoon each of chopped fresh sage and thyme
2 fresh turkey breasts removed from the bone and butterflied
Kosher salt and fresh cracked pepper to taste

For the Cranberry Sauce:
1 cup of water
1 cup of sugar
1 bag of fresh cranberries
1 cup of roughly chopped pecans
½ cup of currants
½ teaspoon of cinnamon
¼ teaspoon of nutmeg

Preparation:

1. Preheat the oven to 375°.

2. Turkey: Add the celery, onion, mushrooms and garlic cloves to a food processor and process on high speed until it becomes finely minced.

3. Next add 1 tablespoon of olive oil to a large sauté pan over high heat and in the processed mixture and cook for 5 to 7 minutes or until most of the moisture has evaporated.

4. Add the sausage and cook for 2 to 3 minutes. Season the mixture with salt and pepper.

5. Transfer the mixture to a large bowl and mix it with the corn bread, whisked eggs, fresh herbs and salt and pepper until combined. Note: the bread should be broken up.

6. Season the inside of the butterflied turkey breast and then stuff it with the stuffing and roll it up tight from one end to the other and truss it or wrap it every 1”-2” inches with butcher’s twine. Repeat with the other turkey breast.

7. Place the stuffed turkey breasts in a large roasting pan and season the outside with salt and pepper and drizzle on the remaining 2 tablespoons of olive oil. Roast in the oven at 375° for 50-70 minutes or until golden brown on the outside and cooked throughout in the inside.

8. Once cooked let the turkey rest for 3 to 4 minutes before removing the butcher’s twine and slicing.

9. Cranberry Sauce: Bring the water and sugar to a boil in a medium pot and then add in the cranberries and cook for 10 to 15 minutes or until the cranberries are broken up and the mixture becomes thick.

10. Finish by stirring in the pecans, currants and spices. Serve hot or cold alongside the sliced turkey.

Recipe created by Chef Billy Parisi  l  Click here to print this recipe