Cranberry-Walnut-Stuffed Turkey Breast
Wine Recommendation
Beringer Knights Valley Cabernet Sauvignon
Ingredients
- 2 (3-lb) frozen boneless turkey breasts, thawed
- 3 Tbsp butter
- 2 (8-oz) pkg sliced mushrooms
- 1 cup chopped onion
- 4 cloves garlic, minced
- 1 (10-oz) pkg baby spinach
- 1 cup sweetened dried cranberries
- 1 cup chopped walnuts
- ⅔ cup panko breadcrumbs
- 1 tsp rubbed sage
- 2 Tbsp olive oil, divided
Instructions
- Preheat oven to 400°F. Pound turkey breasts to ½-inch thickness between 2 sheets of plastic wrap using the heel of your hand or a meat mallet; cut into 8 (6- x 6-inch) pieces. Season lightly with salt and pepper.
- Meanwhile, melt butter in a large deep skillet over medium-high heat; add mushrooms, onion, and garlic. Cook, stirring occasionally until mushrooms are browned and tender. Gradually stir in spinach until wilted.
- Stir in cranberries, nuts, breadcrumbs, and sage; season with salt and pepper to taste.
- Spoon about ⅓ cup mushroom mixture down center of each portion of turkey. Roll up, and secure with kitchen twine. Season turkey lightly with salt and pepper.
- Cook 4 turkey rolls in 1 Tbsp hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until browned. Transfer to a parchment paper-lined rimmed baking sheet. Repeat procedure with remaining oil and turkey rolls.
- Bake 20 to 25 minutes or until a meat thermometer inserted reads 165°F. Cover with foil, and let stand 10 minutes before slicing.
Nutritional Information
| Main | Total | |
| Servings | 12 | |
| Calories |
396
|
396
|
| Fat (g) | 10 | 10 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 56 | 56 |
| Carb (g) | 18 | 18 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 228 | 228 |
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