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Stuffed Turkey Breast with Cranberry Stuffing
Ingredients
  • 1 large boneless turkey breast half with skin, (about 2 ½ lbs)
  • 1-¼ teaspoon kosher salt
  • 6 to 8 pieces cooking twine
  • 1 teaspoon salted butter, softened
  • subheading: Stuffing:
  • 5 ounces whole wheat french bread, cut into small cubes
  • ½ tablespoon butter
  • ½ medium onion, minced
  • 1 large stalk celery, minced
  • 4 fresh sage leaves, minced
  • ¼ cup chopped parsley
  • ½ teaspoon turkey or poultry seasoning
  • ¼ teaspoon kosher salt and fresh pepper, to taste
  • 1 large egg, beaten
  • ¾ cups chicken broth
  • 2 tablespoons dried cranberries, chopped
  • 1 piece Reynolds Wrap® Heavy Duty Foil
  • subheading: Gravy (makes 2 cups):
  • 2 cups turkey or chicken broth
  • 2 leaves fresh sage
  • ¾ teaspoon turkey or poultry seasoning
  • ¼ cup all-purpose flour
  • kosher salt and freshly ground black pepper, to taste
Steps
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