Turkey breast,stuffed with cranberry-fig dressing,is rolled and roasted.
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I'm making a boneless turkey breast stuffed with fig and cranberry scuffing, it’s so delicious.
First thing I'm going to do is make the stuffing. So, it’s three quarters of cup of dried figs into a pan, three quarters of cup of dried cranberries. I’m just going to reconstitute them with about a half of cup of Apple brandy plus I have a cup of water. Bring it to a simmer, okay.
Next, I’m going to cook the onions. I’ve got one stick of butter that I’ve melted, one and a half cups of onions. Onions are really the beginning of anything, it’s got lots of flavor then savory, one cup of chopped celery. I’m just going to simmer that for about five or 10 minutes just until they get tender. I don’t want to brown them.
Turkey is actually a fairly blend, so I like to make a really flavorful stuffing and sausage is perfect, so I’ve got three quarters of pan with the sausage. I like to make sweet and hot half and a half. I don’t like it too sweet. I don’t like it too hot, so I figure half and a half is just perfect for me but if you like it half, go for it.
I’m just going to cook this for about 10 minutes just until the sausage is nicely brown. I want to really break this up and I’m just going to add the dried cranberries and figs and let it just soak. In the meantime, I'm going to get the bread stuffing ready and the herbs. I need one and a half tablespoons of minced fresh rosemary. Just add it to the stuffing and then some pie nuts, three tablespoons that I actually toasted. I think it really brings out the flavor and they are cool, a really nutty, wonderful flavor, a little crunch.
This is my secret little—is package bread stuffing, herb bread stuffing from the store and it’s just so easy. It’s so much easier than cutting up all that bread. I need three cups and it’s really good, all the sausage and figs and cranberries, all the mixture, and also the juices from soaking the cranberries.
One and a half cups of chicken stock no point in making stuffing, it’s really dried. We want to be so moist. One egg to hold it together, a teaspoon of salt, half a teaspoon of pepper, stir it all up, and that just look like good stuffing or what.
Okay now, for the turkey. So, I guess the butcher, they gave me a boneless turkey breast which is actually two halves, it’s not just one, so it’s thick with the skin still on. And one of the great things about this is that usually with the whole turkey by the time the dark meat is cooked, the white meat is dry as a bone and everybody likes it, they don’t like meat anyway.
So, in this case, it’s just light meat, so I’m going to cook it to perfection. Just sprinkle a salt and pepper evenly on the inside, add pepper. Okay and then the stuffing, I’m going to take enough stuffing, so it’s about a half inch thick and leave a border around the outside I don’t want it to fell out of the turkey. I'm going to take one end and just roll it up just like a jelly roll. And this is why it’s important to have the skin on it because on the outside it’s going to be nice and brown, the skin is going to be just gorgeous.
This is where butcher string comes in, I love this stuff. And I know these are really fancy where the butcher does it but you can just tie it with knots, it’s so much simpler. Okay, just brush the top with butter, make sure it’s nice and brown, sprinkle it with salt and pepper into the oven 325 degrees for just under two hours and it’s going to be moist and delicious.