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Turkey Breast Stuffed with Bacon, Cranberries & Chestnuts

Autumn 2013
201305036.jpg
food and drink

BY: Tonia Wilson-Vuksanovic

This stuffing has a combination of both fresh and dried cranberries to help it become more wine-friendly. Fresh cranberries alone can be too tart for wine, so we’ve sweetened them up a little with the dried.

1 tsp (5 mL) olive oil
4 slices bacon, cut into ½ inch (1 cm) pieces
½ cup (125 mL) shallots, finely diced
¾ cup (175 mL) fresh or frozen cranberries, thawed
2 tsp (10 mL) sugar
¼ tsp (1 mL) salt
½ cup (125 mL) dried bread crumbs
2 tsp (10 mL) fresh sage, finely chopped
¾ cup (175 mL) roasted chestnuts (sold at most Italian and specialty food stores), finely chopped
⅓ cup (80 mL) dried cranberries
Salt and freshly ground pepper to taste
1½ lbs (750 g) turkey breast, boneless, skin-on
Plastic wrap, toothpicks and/or kitchen twine
1 tbsp (15 mL) olive oil
½ cup (125 mL) water
2 tbsp (30 mL) red wine
¼ cup (60 mL) unsalted butter

1 Preheat oven to 350°F (180°C).

2 In a medium saucepan, heat 1 tsp (5 mL) oil over medium heat, add bacon and cook until browned, about 10 minutes. Carefully remove bacon and set aside, leaving bacon fat in pan. Add shallots, fresh cranberries, sugar and salt. Cover and cook over medium heat for 15 minutes. Place bread crumbs in a bowl and stir in cooked cranberry mixture, reserved bacon, sage, chestnuts and dried cranberries, season to taste with salt and freshly ground black pepper and set aside.

3 Pull skin from breast, slice skin in half lengthwise and set aside.

4 Butterfly turkey breast and place between 2 large pieces of plastic wrap. Pound turkey flat with a mallet or rolling pin. Pound until the breast is at least a 10-inch (25-cm) square.

5 With the flattened turkey still on 1 piece of plastic, spread the cranberry mixture over the surface, leaving a ½-inch (1-cm) border. Carefully roll turkey into a log using the plastic to help manoeuvre and toothpicks to help close the ends. Place the 2 strips of turkey skin over the seam to help enclose the stuffing. Using kitchen twine (and toothpicks if necessary)secure the roll.

6 In a large ovenproof pan heat 1 tbsp (15 mL) olive oil over medium-high, brown turkey on all sides, about 15 minutes total. Before roasting the turkey make sure there are no stuffing bits that have fallen into the pan, they can easily burn. Make sure to stuff them back in the roll before placing in the oven.

7 Carefully pour ½ cup (125 mL) water into pan and place in preheated oven. Roast until turkey and stuffing are cooked through, about 15 minutes.

8 Remove roast from pan, cut off string, remove toothpicks. Cover and set aside to keep warm. Place pan over medium heat and add red wine, reduce by half and stir in butter. Slice turkey roll and drizzle butter sauce overtop.

Serves 4

What to Serve

Stock Type499939
$26.50  
201305036.jpg
food and drink

Turkey Breast Stuffed with Bacon, Cranberries & Chestnuts

Autumn 2013

BY: Tonia Wilson-Vuksanovic

This stuffing has a combination of both fresh and dried cranberries to help it become more wine-friendly. Fresh cranberries alone can be too tart for wine, so we’ve sweetened them up a little with the dried.

1 tsp (5 mL) olive oil
4 slices bacon, cut into ½ inch (1 cm) pieces
½ cup (125 mL) shallots, finely diced
¾ cup (175 mL) fresh or frozen cranberries, thawed
2 tsp (10 mL) sugar
¼ tsp (1 mL) salt
½ cup (125 mL) dried bread crumbs
2 tsp (10 mL) fresh sage, finely chopped
¾ cup (175 mL) roasted chestnuts (sold at most Italian and specialty food stores), finely chopped
⅓ cup (80 mL) dried cranberries
Salt and freshly ground pepper to taste
1½ lbs (750 g) turkey breast, boneless, skin-on
Plastic wrap, toothpicks and/or kitchen twine
1 tbsp (15 mL) olive oil
½ cup (125 mL) water
2 tbsp (30 mL) red wine
¼ cup (60 mL) unsalted butter

1 Preheat oven to 350°F (180°C).

2 In a medium saucepan, heat 1 tsp (5 mL) oil over medium heat, add bacon and cook until browned, about 10 minutes. Carefully remove bacon and set aside, leaving bacon fat in pan. Add shallots, fresh cranberries, sugar and salt. Cover and cook over medium heat for 15 minutes. Place bread crumbs in a bowl and stir in cooked cranberry mixture, reserved bacon, sage, chestnuts and dried cranberries, season to taste with salt and freshly ground black pepper and set aside.

3 Pull skin from breast, slice skin in half lengthwise and set aside.

4 Butterfly turkey breast and place between 2 large pieces of plastic wrap. Pound turkey flat with a mallet or rolling pin. Pound until the breast is at least a 10-inch (25-cm) square.

5 With the flattened turkey still on 1 piece of plastic, spread the cranberry mixture over the surface, leaving a ½-inch (1-cm) border. Carefully roll turkey into a log using the plastic to help manoeuvre and toothpicks to help close the ends. Place the 2 strips of turkey skin over the seam to help enclose the stuffing. Using kitchen twine (and toothpicks if necessary)secure the roll.

6 In a large ovenproof pan heat 1 tbsp (15 mL) olive oil over medium-high, brown turkey on all sides, about 15 minutes total. Before roasting the turkey make sure there are no stuffing bits that have fallen into the pan, they can easily burn. Make sure to stuff them back in the roll before placing in the oven.

7 Carefully pour ½ cup (125 mL) water into pan and place in preheated oven. Roast until turkey and stuffing are cooked through, about 15 minutes.

8 Remove roast from pan, cut off string, remove toothpicks. Cover and set aside to keep warm. Place pan over medium heat and add red wine, reduce by half and stir in butter. Slice turkey roll and drizzle butter sauce overtop.

Serves 4

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