High-Protein

Turkey Breast Stuffed with Cranberries

or Red Currants
5
Average: 5 (4 votes)
(4 votes)
Turkey Breast Stuffed with Cranberries

Turkey Breast Stuffed with Cranberries - A holiday favorite

share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in

Healthy, because

Even smarter

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.

Ingredients

for
4
Ingredients
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
cup white wine
cup chicken stock
Red currant (or cranberry, to garnish)
thyme (to garnish)
How healthy are the main ingredients?
cream cheeseCranberryhoneythymelemonthyme
Preparation

Kitchen utensils

1 Skillet, 1 Baking sheet, 2 Bowls, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Kitchen towel, 1 Citrus juicer, 2 Plates, 1 Large knife

Preparation steps

1.

Put the turkey breasts skin side down between 2 pieces of cling wrap and pound with a rolling pin to flatten slightly.

2.

Mix the cream cheese with the thyme, lemon juice, salt and pepper then fold in the red currants or cranberries

3.

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.

4.

Heat the oven to 400ºF.

5.

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.

6.

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.

7.

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.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks