Turkey Breast Stuffed with Cranberries
This turkey breast is incredibely rich in lean protein, which will keep you full for a long time. Cream cheese is high in calcium but can be replaced with goat cheese, as well.
Serve this turkey with a light side salad for added vitamins and minerals.
- 2 turkey breasts (approx 14-oz each, skin on)
- 2 cups cream cheese (Or goat cheese)
- 2 cups Cranberry (or red currants)
- 2 Tbsps chopped thyme
- lemons (juiced)
- 3 Tbsps vegetable oil
- 1 Tbsp honey
- ⅜ cup white wine
- ⅜ cup chicken stock
- Red currant (or cranberry, to garnish)
- thyme (to garnish)
Put the turkey breasts skin side down between 2 pieces of cling wrap and pound with a rolling pin to flatten slightly.
Mix the cream cheese with the thyme, lemon juice, salt and pepper then fold in the red currants or cranberries
Lay the turkey escalopes on a board skin side down and divide the cream cheese mixture between them. Carefully roll the escalopes to create roulades and secure along the length with string. Cover and chill for at least 1 hour.
Heat the oven to 400ºF.
Rub the roulades with the oil, salt, and pepper and place in a deep roasting tin. Roast in the oven for 45 - 50 minutes basting every 15 minutes. Remove from the tin and keep warm.
Put the roasting pan on the stovetop and heat the meat juices until bubbling. Add the honey, wine and chicken stock and simmer for 5 minutes stirring all the time.
Strain the sauce onto a warm serving plate and serve the turkey roulades on top sliced and garnished with red currants or cranberries, and thyme sprigs.