Boneless Cranberry-Stuffed Turkey Breast

This boneless, rolled turkey breast is stuffed with a combination of sourdough bread, dried cranberries, orange zest and rosemary and served with a delcious, citrus-scented pomegranate sauce. With all the flavor elements of a classic turkey dinner, this dish makes a nice change from a whole bird as well as a lovely presentation on any holiday table.

Boneless Cranberry-Stuffed Turkey Breast
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  • Ingredients:
  • One 4 lb boneless turkey breast, skin on (see notes)
  • Salt and freshly ground black pepper
  • Unbleached cheesecloth and kitchen twine
  • 1-1/2 cups low sodium chicken broth
  • 4 tablespoons butter
  • Cranberry-Pomegranate Stuffing:
  • 6 cups sourdough bread cubes
  • 1/2 cup dried cranberries
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon grated orange zest
  • 1/4 cup (1/2 stick) butter, melted
  • 1 medium shallot, finely chopped
  • 1 stalk celery, finely chopped
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup chicken broth
  • 1/4 cup pomegranate juice
  • 1 egg, lightly beaten
  • Pomegranate Sauce:
  • 2 tablespoons butter
  • 1 clove garlic, very finely chopped
  • 1-3/4 cups pomegranate juice
  • 1/4 cup orange juice
  • 1/4 cup honey
  • Zest and juice of 1 lemon
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • Salt and freshly ground black pepper

Prepare the stuffing:
Preheat the oven to 350°F.

Place the sourdough bread cubes on a baking sheet and place in the oven until they become dry and crisp, but not browned - 6 to 8 minutes. Remove from oven and place in a large bowl. Add the dried cranberries, chopped rosemary and orange zest and toss to combine.

Heat the butter in a large skillet over medium heat. Add the shallot and celery and sauté until softened, 4 to 5 minutes. Add the shallot-butter mixture, salt, a few grinds of black pepper, chicken broth, pomegranate juice and egg to the bread cube mixture and combine thoroughly. Set aside.

Prepare the turkey:
Preheat the oven to 375°F.

Lay the turkey breast, skin side down on a parchment covered work surface and cover with plastic wrap. Pound to an even thickness of about 3/4-inch.

Spread the stuffing over the turkey to within 3/4-inch of the edge. Starting from one of the shorter sides, roll the breast into a log, using the parchment like a sushi mat and compressing the stuffing as you roll. Gently place the turkey, seam side down on a large piece of cheesecloth, roll tightly and tie at the ends with twine. Tie crosswise around the roll at 1-1/2-inch intervals, then place it on a rack set in a roasting pan.

Melt the butter in the microwave and combine with the chicken broth. Pour evenly over the turkey, soaking the cheesecloth. Roast until an instant read thermometer inserted in the center of the roll registers 155°F (it will rise more as it rests), 70 to 90 minutes. Cooking times may vary so plan accordingly and start checking for doneness after 1 hour.

Allow to rest for 10 minutes before unwrapping and carving.

Prepare the sauce:
Melt the butter in a saucepan over medium heat. Add the garlic sauté, until soft and fragrant, 2 minutes.

Add the pomegranate juice, orange juice, honey, lemon juice and zest. Simmer gently, uncovered, for about 10 minutes, stirring occasionally.

Combine the cornstarch and water in a small bowl. Increase the heat on the sauce to medium-high and bring it to a boil. Add the cornstarch-water mixture and cook, stirring constantly, until thickened, about 1-1/2 minutes. Remove from the heat and transfer to a serving dish. Makes about 1-3/4 cups.

Makes 8 servings

Recipe Notes:
If you don't have a butcher that will debone a whole turkey breast for you, or, if you simply feel up to the challenge, it's not that hard to remove the bones yourself. Fine Cooking Magazine (one of our favorites) has an excellent how-to video on their website (click here).

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comments & replies

4 comments ~

This looks amazing and so flavorful!

www.agirlandherfood.com

this looks delicious!

I love cranberry sauce with turkey but never thought of putting it in the middle for stuffing and it is beautifully displayed.

I love cranberry and turkey together! This looks awesome!

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