Wednesday, November 9, 2011

Stuffed Boneless Turkey with Cranberry Gravy

What could be more elegant for a small Autumn gathering than a stuffed, boneless breast of turkey drizzled with a luscious cranberry infused gravy? This easy to make recipe is a show stopper!

 Please enjoy my easy to follow step by step video!

The printable recipe can be found HERE:

  • 1 boneless, skinless turkey breast that has been butterflied flat
  • 1/2 small diced onion
  • 1 stalk celery
  • 3 sliced button mushrooms
  • 1 tbsp extra virgin olive oil
  • 1/2 cup dried cranberries
  • 1/4 tsp black pepper.
  • 1 box Stove Top Stuffing in the turkey or chicken flavour
  • 1 boneless turkey breast
  • 1/4 cup softened butter
  • 1 tsp grand marnier
  • 1 tsp orange zest
  • 1 clove minced garlic
  • 1/2 tsp herbes de provence
  • 6 carrots
  • 2 cups brussels sprouts
  • 1 tbsp extra virgin olive oil
  • kosher salt, garlic powder, pepper
  • 1 pkg dry turkey gravy mix
  • 2 tbsp cranberry sauce
  1. Mix the grand marnier, orange zest, garlic, and 1/2 tsp herbes de provence. Place the softened mixture onto a sheet of plastic wrap and roll it into a tube. Place in the freezer.
  2. Saute the onion, celery, and mushroom in the extra virgin olive oil until the onions begin to get golden and caramelized and the mushrooms have released their water. Add the cranberries during the last 3-5 minutes of sauteing. Add the black pepper. 
  3. Prepare the Stove Top Stuffing according to package directions. Add the sauteed onion, celery, mushroom, and cranberries.
  4. Using your hands, pat a layer of stuffing down the center of the turkey breast. Save any additional stuffing in tinfoil and bake it alongside the turkey. 
  5. Beginning at one end, roll the breast jelly roll style and then tie with butcher's string.
  6. Cut several slits into the turkey breast using a sharp knife. Remove the flavoured butter from the freezer and cut into small discs that have been cut into halves. Insert the discs into the slits made in the turkey.
  7. Season the turkey breast with the salt, pepper, and garlic powder.
  8. Toss the Brussels sprouts and carrots in 1 tbsp extra virgin olive oil, salt and pepper. Place the vegetables into the bottom of a shallow roating pan.Place the turkey on top and roast in a 350 oven until the turkey reaches an internal temperature of 165 degrees (about an hour and fifteen minutes)
  9. Prepare the packaged turkey gravy according to package directions and add 1-2 tbsp cranberry sauce to taste.. Stir until the cranberry sauce melts into the gravy.
  10. Slice the turkey breast and serve with the gravy drizzled over.   



Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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