Delicious Cranberry Pecan Stuffed Turkey Breast with Cider Gravy
When it comes to holiday meals or special family gatherings, nothing impresses quite like a beautifully roasted turkey breast. But let’s be honest—sometimes the thought of wrestling with a whole turkey can feel more like a wrestling match than a cooking experience. That’s where this Cranberry Pecan Stuffed Turkey Breast with Cider Gravy shines! It’s a delightful dish that combines the flavor of tart cranberries, crunchy pecans, and a warm, comforting cider gravy. Perfect for busy cooks and gourmet lovers alike, this recipe is sure to leave your loved ones coming back for seconds (and maybe even thirds!).
Why You’ll Love This Cranberry Pecan Stuffed Turkey Breast
This isn’t just any turkey recipe—there’s a reason why this Cranberry Pecan Stuffed Turkey Breast is my kitchen’s showstopper. It’s not only easy to whip up, but the layers of flavor will have your family raving about your culinary skills. Plus, with the added bonus of cider gravy, it’s like the turkey just got a fabulous makeover!
And let’s face it: turkey is often associated with dry, overcooked meat, right? But fear not! With this recipe, we’ll keep things juicy and delicious—no turkey horror stories here!
Ingredients
To get you started, here’s what you’ll need for this fabulous dish:
For the Stuffed Turkey Breast:
- 2 lbs turkey breast, boneless and skinless
- 1 cup fresh cranberries (or dried if you’re in a pinch)
- 1 cup pecans, chopped
- 1 cup breadcrumbs (use gluten-free if desired)
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 cup fresh parsley, chopped
For the Cider Gravy:
- 1 cup apple cider
- 1 cup chicken broth
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
Steps
Ready to impress? Let’s get cooking!
1. Prepare the Stuffing
In a skillet, heat up olive oil over medium heat. Toss in your diced onion and minced garlic, sautéing until fragrant and translucent (about 3-4 minutes). Next, add the cranberries, chopped pecans, and breadcrumbs into the skillet. Mix in thyme, rosemary, salt, and pepper. Remove from heat and stir in the parsley.
2. Stuff the Turkey
Place your turkey breast on a cutting board and carefully slice it in half, creating a pocket for the stuffing. Fill the turkey pocket with your fragrant stuffing mixture, then secure it with toothpicks or kitchen twine—because we want all that deliciousness to stay inside!
3. Roast the Turkey
Preheat your oven to 375°F (190°C). Place the stuffed turkey breast on a baking sheet and season the outside with salt and pepper. Roast for about 1.5 hours, or until the internal temperature reaches 165°F (75°C). Oh, your kitchen is about to smell heavenly!
4. Make the Cider Gravy
While your turkey is roasting, let’s get that gravy going! In a saucepan, melt butter over medium heat. Whisk in flour until well combined. Gradually pour in the apple cider and chicken broth, whisking continuously. Bring it to a simmer until it thickens slightly, then season with salt and pepper.
5. Serve
Once your turkey is cooked and rested, slice it up, drizzle that cider gravy all over, and serve with your favorite sides. Voilà! You’ve just created a stunning meal that’s sure to become a family favorite.
Cooking Tips
- Don’t Stress the Stuffing: It’s okay if your stuffing spills out a bit while roasting—after all, more stuffing equals more deliciousness!
- Gravy Troubles: If your gravy looks a little lumpy, don’t worry—it’s part of the charm! Just give it a good whisk, and those lumps will disappear.
- Cutting in Silence: If you’re trying to carve your turkey quietly so as not to wake sleeping toddlers, perhaps try whispering sweet nothings to them instead—who knew turkey carving required stealth?!
Personal Anecdote
This Cranberry Pecan Stuffed Turkey Breast has turned into a staple in my home, especially after my kids declared, “Mom, even the turkey is a party!” After hearing that, I knew I was onto something special. It’s become our go-to for celebrations—fancy enough for family gatherings yet simple enough to prepare on a Tuesday when we just need some comfort food.
FAQs
Can I substitute dried cranberries in this recipe?
Absolutely! Dried cranberries work just fine and can add a nice sweetness to balance the pecans.
How can I store leftovers?
Store any leftover turkey in an airtight container in the fridge for up to 3 days. Just reheat gently so it doesn’t dry out—it deserves to stay juicy!
What can I serve as sides?
Try roasted veggies, cream potatoes, or a crisp side salad. And for dessert? Well, how about some homemade apple pie—you can’t go wrong there!
Doesn’t this Cranberry Pecan Stuffed Turkey Breast with Cider Gravy sound like the perfect recipe to bring warmth and flavor to your table? Whether you’re cooking for a crowd or just your immediate family, this dish is bound to create not only a meal but also lasting memories. So grab your apron, unleash your inner chef, and let’s create something delicious together!
For more delightful recipes that turn simple ingredients into extraordinary dishes, check out my other favorites like Creamy Garlic Mashed Potatoes or the crowd-pleasing Sweet Potato Casserole!
Meta Description:
Cranberry Pecan Stuffed Turkey Breast with Cider Gravy is the perfect recipe for impressing loved ones. Quick, easy, and delicious, try it today!
Cranberry Pecan Stuffed Turkey Breast with Cider Gravy
Ingredients
Method
- In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent, about 3-4 minutes.
- Add cranberries, chopped pecans, and breadcrumbs to the skillet. Mix in thyme, rosemary, salt, and pepper. Remove from heat and stir in the parsley.
- Place the turkey breast on a cutting board and carefully slice it in half to create a pocket for the stuffing.
- Fill the pocket with the stuffing mixture and secure it with toothpicks or kitchen twine.
- Preheat your oven to 375°F (190°C). Place the stuffed turkey breast on a baking sheet and season the outside with salt and pepper.
- Roast for about 1.5 hours or until the internal temperature reaches 165°F (75°C).
- While the turkey is roasting, melt butter in a saucepan over medium heat. Whisk in flour until well combined.
- Gradually pour in the apple cider and chicken broth, whisking continuously. Bring to a simmer until it thickens slightly, then season with salt and pepper.
- Once the turkey is cooked, let it rest, slice it up, drizzle the cider gravy over it, and serve with your favorite sides.
Notes
If your gravy looks lumpy, give it a good whisk and the lumps will disappear.