Sometimes a whole turkey is just too much for a small group at the holidays. Instead,
celebrate with slices of this beautiful, easy all-in-one turkey-and-stuffing dinner. Look for
a fresh boneless skin-on turkey breast at the butcher’s counter.
HANDS-ON TIME
30 minutes
TOTAL TIME
2¼ hours
MAKES
4 to 6 servings
INGREDIENTS
CRANBERRY SAUSAGE STUFFING:
- 115 g turkey sausage, casings removed
- 2 tsp olive oil
- 2 cloves garlic, minced
- ¼ cup each finely diced onion and celery
- 1 tbsp chopped fresh sage
- 2 tsp chopped fresh thyme
- 1 cup cubed sourdough bread
- ¼ cup dried cranberries
- ¼ cup sodium-reduced chicken broth
- ¼ tsp pepper
TURKEY BREAST:
- 1 boneless skin-on turkey breast (900 g)
- 1 tsp olive oil
- pinch each salt and pepper
CREAMY GRAVY:
- 1 tbsp butter
- 3 cloves garlic, minced
- 2 tsp chopped fresh thyme
- 2 cups sodium-reduced chicken broth
- ⅓ cup whipping cream (35%)
- 2 tsp grainy mustard
- ¼ tsp pepper
- pinch salt
- 2 tbsp cornstarch
PREPARATION
CRANBERRY SAUSAGE STUFFING:
- Cook sausage in skillet over medium heat until browned; transfer to plate.
- Add oil to skillet and cook garlic, onion, celery, sage, and thyme until onion is softened.
- Stir in sausage, bread, cranberries, broth, and pepper until bread is softened; let cool.
- (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
TURKEY BREAST:
- Slice turkey breast horizontally, pound to ½-inch thickness.
- Spread stuffing over turkey, leaving a 1-inch border on all sides; roll up and tie with kitchen string.
- Brush with oil, sprinkle with salt and pepper.
- Place on rack in roasting pan, add 1 cup water.
- Roast in 325°F (160°C) oven until no longer pink inside and thermometer reads 165°F (74°C), about 1½ hours.
- Transfer to cutting board, cover loosely with foil, and let rest for 10 minutes before slicing.
CREAMY GRAVY:
- While turkey is resting, melt butter in saucepan over medium-high heat.
- Add garlic and thyme, cook until fragrant, about 1 minute.
- Add broth and cook until slightly reduced, about 4 minutes.
- Stir in cream, mustard, pepper, and salt.
- Stir cornstarch with 1 tbsp water, stir into broth mixture, and cook until thickened, about 1 minute.
- Serve with turkey.
NUTRITIONAL INFORMATION, PER EACH OF 6 SERVINGS: about 313 cal, 41 g pro, 16 g total
fat (17 g sat. fat), 12 g carb, 1 g fibre, 126 mg chol, 465 mg sodium, 503 mg
potassium. % RDI: 4% calcium, 9% iron, 7% vit A, 3% vit C, 8% folate.
VARIATION
ROLLED LEEK AND MUSHROOM TURKEY BREAST
WITH CREAMY GRAVY
STUFFING: Omit sausage. Substitute 1 leek (white and light green parts
only), thinly sliced, and 1 cup sliced cremini mushrooms for onion,
celery and cranberries. Add ¼ cup grated Parmesan cheese along
with bread.
