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Cranberry-Pistachio-Stuffed Turkey Breast with Gravy

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Cranberry-Pistachio-Stuffed Turkey Breast with Gravy

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total prep 400 calories/serving



  • 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.


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