Cranberry-Stuffed Turkey Breast

November 24, 2009

When you want a quick holiday meal without having to prepare a large bird,
or an additional choice for a bigger crowd, this delicious and easy recipe does the trick.

½ yellow onion
2 stalks celery
1 cup sliced mushrooms
½ cup dried, sweetened cranberries
¼ cup walnut halves
2 slices potato bread
¼ teaspoon salt
¼ teaspoon poultry seasoning
1 tablespoon Italian seasoning
2 teaspoons olive oil
½ cup plain yogurt
1 3-pound fresh boneless turkey breast, skin on String

Place the onion, celery, mushrooms, cranberries, walnuts, bread, salt, and seasonings in a food processor.
Pulse several times until finely chopped.
Heat olive oil in a medium skillet over medium heat.
Transfer cranberry mixture to the skillet and sauté for about 5 minutes.
Remove from heat and add yogurt, mixing well.
Prepare turkey breast by laying skin-side down on a cutting board. If the breast is unevenly thick, cover with a couple of layers of plastic wrap and pound with a meat mallet to even out the thickness.
Mound the cranberry mixture down the center of the breast, distributing it evenly.
Fold sides of breast over stuffing. Using string, tie the breast together at about 2-inch intervals.
Spray the outside of the breast with cooking spray.
Place on a sheet pan with sides and bake at 350°F until an internal temperature of 165°F is reached, about 55 to 60 minutes.