Roasted Boneless Turkey Breast with Cornbread Cranberry Nut Dressing

Roasted Boneless Turkey Breast with Cornbread Cranberry Nut Dressing

If you don’t want to roast a whole turkey, or you’re just looking for a new tradition, try a boneless stuffed turkey breast. I asked the meat department of my local grocery store if they could de-bone a turkey breast for me and they just pointed me to the meat case where they are already available!  First make your stuffing.  I made a cornbread cranberry nut stuffing for this one. 

Cornbread Cranberry Nut Dressing

2 tablespoons Butter
1 medium onion, diced
1 stalk celery, diced
2 garlic cloves, minced
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 cups cubed and day old cornbread

1 cup dried white bread cubes

1/2 cup chopped pecans
1/3 cup chopped dried cranberries
1/2 cup low sodium chicken broth 

Heat 2 tablespoons butter in a large skillet over medium heat. Add onions and celery and sauté until soft and translucent. Add garlic and cook for an additional 2 minutes. Add the fresh herbs, corn bread, bread cubes, pecans, cranberries and chicken broth. Season with salt and pepper to taste. Mix well and set aside to cool slightly.

Next prepare the turkey.

One whole 4-5 pound boneless turkey breast of turkey with skin 

2 tablespoons butter
1 teaspoon dried thyme 

salt and pepper

6 sage leaves, chopped

Arrange turkey breast skin-side down on a clean surface so that it lies open and flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten and make an even thickness all over. Discard plastic wrap and season turkey with thyme, sage, salt and pepper.

Place stuffing on the breast and fold the edges of the turkey “envelope” over the stuffing. You should have the shape of a football.  Flip to skin side up. Roll and tie turkey with twine. Rub the turkey with butter and sprinkle with salt and pepper. Place the turkey on a rack fitted into a large pan. 

Next pour cranberry glaze (see recipe below) all over turkey and roast covered at 400 degrees for 1 hour. Then turn the temperature down to 350 degrees, uncover and continue roasting until temperature reaches 160 degrees.  Allow to rest for 10 minutes, slice and serve. 

Cranberry Glaze

1 tablespoon unsalted butter
1/2 shallot, finely chopped (about 2 teaspoons)
2 fresh sage leaves
1 cup fresh or thawed cranberries
2/3 cup pure maple syrup
2/3 cup apple cider, plus more if needed 
1/2 cup red-currant jelly

1/4 teaspoon coarse salt

Pinch of freshly ground pepper

In a medium saucepan, melt butter over medium heat. Add shallot, and cook until translucent, stirring occasionally, about 2 minutes. Add sage leaves and cook, stirring, 1 minute. Add cranberries, maple syrup, apple cider, jelly, salt and pepper. Raise heat to medium-high, and simmer until cranberries are soft and starting to burst, about 3 minutes. Continue to simmer gently over medium heat until it has thickened, about 10 to 15 minutes; you should have about 1 1/4 cups. If glaze seems too thick, thin it with a little apple cider. Keep warm until ready to use.