Turkey Breast with Cranberry Sage Stuffing

Preparation

1. Step 1

   In a medium bowl, stir together the stuffing ingredients.

   Step 2

   If your butcher wouldn’t butterfly the turkey breast, cut it lengthwise down the center, almost in half; don’t cut completely through it. Lay it out flat between two pieces of plastic wrap. Using the smooth side of a meat mallet or a heavy pan, lightly flatten the turkey, being careful not to tear the meat.

   Step 3

   Spoon the stuffing down the middle of the turkey. Roll the turkey around the stuffing. Tie at 2-inch intervals with kitchen twine.

   Step 4

   Preheat the oven to 350°F.

   Step 5

   In a Dutch oven, heat the oil over medium-high heat, swirling to coat the bottom. Brown the turkey for 2 minutes on each side. Pour 2 cups broth over the turkey.

   Step 6

   Bake, covered, for 45 to 50 minutes, or until the turkey is no longer pink and the internal temperature reaches 170°F. Transfer the turkey to a carving board, leaving the liquid in the Dutch oven. Let the turkey rest while you make the gravy.

   Step 7

   Bring the broth to a boil over medium-high heat.

   Step 8

   Meanwhile, put the flour in a small bowl. Pour in the water, whisking to dissolve. Whisk into the boiling broth. Cook for 3 to 4 minutes, or until the gravy is thick and bubbly, whisking frequently. Remove from the heat.

   Step 9

   Slice the turkey into 6 pieces. Serve with the gravy.

2. Cook’s Tip on Mesh

   Step 10

   Kitchen twine is a great way to secure roasts and help them keep their shape while cooking. Butchers use a similar product that is stringlike and stretchy, and with a bit of maneuvering, can easily cover a roast. Many butchers will sell—or perhaps even give—you a small amount of mesh to use at home. For large quantities, check restaurant supply or specialty stores.

3. nutrition information

   Step 11

   (Per Serving)

   Step 12

   Calories: 231

   Step 13

   Total Fat: 4.5g

   Step 14

   Saturated: 1.0g

   Step 15

   Trans: 0.0g

   Step 16

   Polyunsaturated: 1.0g

   Step 17

   Monounsaturated: 2.0g

   Step 18

   Cholesterol: 68mg

   Step 19

   Sodium: 130mg

   Step 20

   Carbohydrates: 18g

   Step 21

   Fiber: 1g

   Step 22

   Sugars: 9g

   Step 23

   Protein: 29g

   Step 24

   Dietary Exchanges

   Step 25

   1 Carbohydrate

   Step 26

   3 Lean Meat