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.

CHICKEN CRANBERRY SANDWICH

This is by far one of my favorite sandwiches. I don’t wait for Thanksgiving and leftover turkey. I make anytime I want and love every bite. I buy a Costco Rotisserie chicken, grab a loaf of fresh white bread, throw on some mayo and open a can of jellied cranberry sauce. OMG….I can eat one everyday!

Chicken cranberry SANDWICH

• 2 slices of your favorite bread
• 2 or more slices Rotisserie Chicken breast 
• mayonnaise 
• 2 tbs cranberry relish or a slice of jellied cranberry sauce

Slightly warm the chicken in the microwave on low. Lay open the bread, and spread the bottom with mayo.  Then lay the warm turkey on the bread next. Spread the cranberry relish on the turkey, close the sandwich and enjoy.

Photography is the property of and copyrighted to ©Welcome Home

Cranberry Turkey Sandwich

This classic turkey sandwich is perfect for those thanksgiving leftovers. The cranberry relish brings back Thanksgiving dinner itself and each bite becomes a package of memories melting in your mouth. This is my favorite "get up in the middle of the night and raid the fridge sandwich!"  

Cranberry Turkey Sandwich

• 2 slices of your favorite bread
• 2 or more slices turkey
• mayonnaise 
• 2 tbs cranberry relish

Slightly warm the turkey in the microwave on low. Lay open the bread, and spread the bottom with mayo.  Then lay the warm turkey on the bread next. Spread the cranberry relish on the turkey, close the sandwich and enjoy.

Photography is the property of and copyrighted to ©Welcome Home

Stuffed Cranberry Sauce

You're going to remember this recipe. Not because you got it here. Not because it's a Paula Deen recipe. But because it is so easy to make and so delicious! I watched Paula make this on one of her Thanksgiving TV shows about five years ago and I have been making it ever since. It is a wonderful little side dish that you eat with a fork. I make it instead of cranberry relish and my guests love it.

Stuffed Cranberry Sauce

1 1/2 tablespoons mayonnaise
(16oz) Jellied Cranberry Sauce, chilled
1 8-ounce cream cheese, softened
1/2 cup chopped pecans

Mix cream cheese and mayonnaise until creamy. It needs to be spreadable so if you need more mayo, add up to another 1/2 tablespoon but no more than 2 tablespoons total. Add pecans and mix well.

Slice cranberry sauce in 1/4 inch rounds and spread cream cheese mixture on one round and place another round on top, sandwich style. Keep in fridge until time to serve.
Garnish with a piece of mint for a pretty presentation.

Recipe courtesy of Paula Deen

My Holiday Sub

 

My Holiday Sub

 

 

 

 

 

 

 

 

 

 

  

 

This is the meal I look forward to the day after Thanksgiving or Christmas.  Oh, it may look like just another sandwich but its far more than that!  You have your turkey, stuffing, cranberry sauce, and bread…  almost the entire meal from the day before!  And boy is it delicious!  I call it a sub because I top it with melted provolone cheese and well, it looks like a sub.  But far better than one!  You should try this.  You too will look forward to it year after year! 

 

My Holiday Sub

1 loaf French bread, sliced in half long ways

1/2 cup mayonnaise (I use Dukes or Hellmans)

1 cup whole cranberry sauce, not the jellied kind

3 cups sliced or shredded leftover turkey

2 cups Stove Top stuffing (Chicken or turkey)

6 slices Provolone Cheese

 

Slice your bread in half long ways and separate to two pieces.

 

 

 

 

 

 

 

 

 

 

 

Once you cut your bread in half, spread each side with mayonnaise.

 

 

 

 

 

 

 

 

 

 

 

Spoon the cranberry sauce over each bread half and spread it out with a knife.

 

 

 

 

 

 

 

 

 

 

 

 

 

Arrange the turkey over the cranberry sauce.

 

 

 

 

 

 

 

 

 

 

 

 

Next add the stuffing over the top of the turkey.

 

 

 

 

 

 

 

 

 

 

 

 

 

Finally, add slices of provolone cheese over the top of the stuffing.

 

 

 

 

 

 

 

 

 

 

 

Bake at 350 degrees for 10 minutes. This will make the bread hot and crispy on the bottom.  Then turn your oven to broil. Watch carefully so it doesn’t burn. 

 

 

 

 

 

 

 

 

 

 

 

Broil until the cheese get golden brown and bubbly. It usually takes only about 5 minutes.

 

 

 

 

 

 

 

 

 

 

Let your sandwich cool for a minute or two and then slice and serve.

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

Cranberry Orange Chutney over Warm Baked Brie

When it comes to making  holiday appetizers, everyone needs just one very reliable  crowd pleaser.  Here is a pretty and easy appetizer that will be on your favorite list for every holiday get together. I mean, who wouldn't love warm cheese topped with a wonderful citrus flavored sweet cranberry sauce.  It's warm, sweet, savory and buttery....it's the perfect holiday appetizer.

Cranberry Orange Chutney over Warm Baked Brie

1 (12 ounce bag) fresh cranberries
1 cup of water
1 cup of sugar
zest of 1 orange
dash of cinnamon
juice of one orange

Heat water in medium saucepan and add cranberries.  Add orange juice, sugar, cinnamon and orange zest and bring to boil over medium high heat. Cranberries will begin to pop open and sauce will begin to thicken as you stir.  Continue to stir for another 10-15 minutes on low as mixture thickens. 

Remove from heat and into a heat proof bowl.  Cover and refrigerate for an hour. It will become jelly-like as it cools.  Heat oven to 375 degrees.  Unwrap your wheel of brie and place it on a parchment lined baking sheet or oven proof pie plate. Bake the Brie for about 8-10 minutes until soft and warm. 

Spread the cranberry chutney over top and serve.  You can also add some chopped pecans or walnuts on top if desired.  Serve with crackers or warm bread rounds.

Photography is the property of and copyrighted to ©Welcome Home 

Cranberry Cream Cheese Jalapeno Dip

 

 

 

 

 

 

 

Looking for a great holiday dip for your holiday party?  This is the perfect choice.  Creamy and sweet with just enough bite to give it a kick. Just enough sweetness from the cranberries. Just enough creamy from the cream cheese. And just enough spice from the jalapeno.  Not too spicy…hardly spicy at all but you know it’s there. The trick is to remove the seeds. I love this dip better than any other dip I make. My guests love it too!

 

Cranberry Cream Cheese Jalapeno Dip

 

12 ounces fresh cranberries

1 jalapeno with seeds removed, minced. Use two if you want more kick.

4 green onions sliced thin, about ¼ cup

¼ cup cilantro chopped small

¾ cup sugar

⅛ teaspoon kosher salt

16 ounces cream cheese, room temp

2-3 tablespoons freshly squeezed lime juice

 

Pour the cranberries into a food processor. Pulse once or twice to give the cranberries a rough chop. Do not puree them. Just a rough chop.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Take the cream cheese out of the fridge and sit it on the counter. You want it to be room temperature while you are mixing the other ingredients.

 

 

 

 

 

 

 

 

 

 

Mix together the chopped cranberries with the jalapeno, scallions, cilantro, sugar, lime juice, and salt. Once thoroughly mixed refrigerate for at least one hour. Overnight is preferred. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When you’re ready to serve. remove the cranberry mixture from the refrigerator and pour it through a fine mesh strainer. You want to drain the juice but catch it in a bowl underneath the strainer. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

Using a hand mixer, mix the cream cheese until it is smooth. Add the strained cranberry mixture and about 2 tablespoons of the reserved liquid. Stir to combine. Add additional liquid, a teaspoon at a time, only as needed until the desired consistency has been achieved. Serve with crackers or bread rounds or whatever you want to use.

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.