Turkey Breast with Walnut and Dried Cranberry Stuffing

Thanksgiving is almost here/how did that happen?  

The following recipe is a delightful alternative to the traditional turkey. I've used it several times, most notably when oven space was restricted or baking times were in question, as in high-altitude, Tahoe-type, cooking.  

Not only is this far less hassle than the traditional turkey, it cooks in about one-third the time of a whole bird, fits in every oven, and is easy to carve.

Save time and frustration by asking the butcher to do the butterflying.

Turkey Breast with Walnut and Dried Cranberry Stuffing

• 1 boneless turkey half breast (about 5 pounds)
• salt and freshly ground pepper to taste
• 1/2 cup /3 ounces dried cranberries
• 1/4 cup/2 fl ounces red wine
• 2 tablespoons/1 ounce butter
• 1 medium onion, diced
• 3 shallots, chopped
• 3 cloves garlic, chopped
• 2 cups/4 ounces diced bread
• 1 1/2 cups/12 fluid ounces chicken stock
• 3 eggs
• 1/2 cup walnuts, chopped
• 1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
• 1/4 teaspoon chopped fresh rosemary or 1/8 teaspoon dried
• 2 tablespoons olive oil

1. Butterfly turkey and pound slightly with a meat mallet to even the shape.  Season with salt and pepper and set aside.
2. For stuffing, soak dried cranberries in red wine for approx. 30 minutes or until berries are soft and plump.  In large sauté pan over high temperature, heat the butter until very hot.  Add onion, shallots and garlic and sauté for approximately 2-3 minutes.  Add the cranberries and wine and cook for 3 or 4 minutes or until all the liquid has evaporated.
3. In large bowl, toss the diced bread with the sautéed onion mixture.  Add enough chicken stock to soften the bread.  Add eggs, walnuts, thyme, rosemary and salt and pepper to taste.  Cool completely in refrigerator. 
4. Preheat oven to 450 degrees.
5. Spread cooled stuffing over the butterflied half breast.  Roll the turkey and tie it with kitchen twine.  In a large roasting pan over high heat, heat the olive oil until smoking hot.  Place the turkey in the roasting pan and bake for 15 minutes or until it is golden brown.  Reduce the heat to 350 degrees and cook for 30 to 45 minutes or until the internal temperature of the turkey is 155 degrees.
6. Place on serving platter and set aside for 2 minutes before carving into generous slices, accompanied by seasonal vegetables.

from Caprial's Cafe Favorites by Caprial Pence