Recipes & Cooking Blog

Turkey holiday meal is always a favorite family members.The smell of turkey roasting in the oven is a memory, many are, and holidays. When you cook, but it can give you anxiety!

worry if you buy the right kind of Turkey. You wonder whether you should be fresh, or if it makes a difference? And how long should you freeze it (if any) and how long to digest? You are afraid, if it comes out right. You do not want that it is insufficient or too much, either. It can make you want to order a pizza!

It’s a great recipe for you.

Cranberry stuffed turkey breasts

Ingredients:

2 boneless and skinless breasts, Turkey

1 (12 ounce) package herb-seasoned dry bread stuffing mix

1 1 / 2 cups sweetened dried cranberries

half cup Pecan halves

1 cup chopped pecans

2 tablespoons olive oil

Instructions:

Prepare filling mix according to package directions aside and allow to cool.

with a sharp knife, butterfly breasts open to lay flat (it usually takes 3 cuts, depending on the size of the breasts).

Place breast center of two sheets of wax paper and flat with a hammer.

Breast Center, spread ready to be filled with 1 / 4 inch from edge. Sprinkle with dried cranberries, and most of all the chopped pecans. Roll up “jellyroll” style from the long end and roll tightly. Tuck the ends and tie with string sections, whether § 4 on the middle and one running the length to secure the ends.

Come olive oil in ovenproof skillet and heat. Carefully brown rolls page. Place skillet in the oven uncovered and bake in preheated 350 degrees F (175 ° C) oven for 1 hour or until inserted knife pulls clear juice.

Let them not be too dry.

Allow rolls to set for 15 minutes before slicing (do not forget to break the strings) in 1 / 2 3 / 4 inch circles. Leave one roll whole and slice the second performance.

Fill is driven into the flesh. Present your most beautiful bed of curly lettuce platter, garnish with a sprinkle with whole pecans and some dried cranberries.

Enjoy a delicious turkey!

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