Rolled Stuffed Turkey Breast With Cranberry and apricot and Pistachio Recipe

 Elegant, flavorful, and perfect for special occasions, Rolled Stuffed Turkey Breast with Cranberry, Apricot, and Pistachio  is a stunning centerpiece that combines the savory tenderness of turkey with the sweetness of dried fruits and the crunch of pistachios. This rolled and stuffed turkey breast is oven-roasted to juicy perfection, offering a beautiful presentation and a delightful balance of textures and flavors. Ideal for holiday celebrations, family gatherings, or dinner parties, this dish brings a touch of gourmet charm to your table.

Ingredients

For the Turkey:

For the Stuffing:

Cooking Steps

Step 1: Prepare the Turkey Breast (Butterflying)

1. Place the turkey breast on a cutting board. Locate the thickest part. Using a sharp chef's knife, carefully slice horizontally from the thickest side towards the thinner side, stopping about ½ inch from the edge. Do not cut all the way through.
2. Open the turkey breast like a book. If one side is still much thicker than the other, you can place plastic wrap over it and gently pound it with a meat mallet or rolling pin until it's an even ¾-1 inch thickness. You want a relatively uniform rectangle.
3. Pat the butterflied turkey breast very dry with paper towels.

Step 2: Prepare the Stuffing

1. In a medium skillet, melt 2 tablespoons unsalted butter (or olive oil) over medium heat.
2. Add the finely minced shallots (or red onion) and sauté for 3-4 minutes until softened.
3. Add the minced garlic and cook for another 1 minute until fragrant. Remove from heat and let cool slightly.
4. In a medium bowl, combine the cooled shallot mixture with the dried cranberries, diced dried apricots, chopped shelled pistachios, Panko breadcrumbs, chopped fresh sage, fresh thyme leaves, chicken broth, lightly beaten egg, ½ teaspoon salt, and ¼ teaspoon black pepper.
5. Mix gently until all ingredients are well combined.
6. Step 3: Stuff and Roll the Turkey Breast
7. Lay the butterflied turkey breast flat on your cutting board with one of the longer sides facing you.
8. Spread the stuffing mixture evenly over the entire surface of the turkey breast, leaving about a 1-inch border along the edges. Don't overstuff.
9. Starting from one of the longer sides, tightly roll the turkey breast away from you, creating a compact log.
10. Secure the rolled turkey breast with kitchen twine. Tie it at 1-inch intervals along the length of the roll, and then once lengthwise, if desired, to ensure it holds its shape during cooking.

Step 4: Sear and Roast the Turkey

1. Preheat your oven to 190°C (375°F).
2. Heat 1 tablespoon olive oil in a large oven-safe skillet (like cast iron) over medium-high heat.
3. Once shimmering, carefully place the rolled turkey breast in the hot skillet. Sear for 3-5 minutes per side, turning with tongs, until golden brown all over. This step adds rich flavor and color.
4. Transfer the skillet (if oven-safe) or the turkey roll to a roasting pan.
5. Roast for 45-60 minutes, or until an instant-read meat thermometer inserted into the thickest part of the turkey (avoiding the stuffing) reads 74°C (165°F).

Step 5: Rest and Make Pan Sauce (Optional)

1. Remove the turkey from the oven and transfer it to a cutting board.
2. Tent loosely with foil and let it rest for 10-15 minutes. This is crucial for keeping the turkey juicy and allowing the stuffing to set.
3. For the Pan Sauce: While the turkey rests, place the roasting pan (or skillet) over medium heat (if not oven-safe, transfer drippings to a saucepan). Add 1 cup chicken broth to the pan, scraping up any browned bits from the bottom. Bring to a simmer.
4. If thickening, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to create a slurry. Gradually whisk the slurry into the simmering broth until desired thickness is reached. Simmer for 1-2 minutes. Taste and adjust seasoning.

Step 6: Slice and Serve

1. Remove the kitchen twine from the rested turkey breast.
2. Using a sharp knife, slice the turkey roll into 1-inch thick medallions.
3. Arrange on a platter, spoon some of the optional pan sauce over the slices, and garnish with fresh chopped parsley.

---

Extra Tips for Success

• Don't Overstuff: While tempting, too much stuffing can make it hard to roll and can cause the turkey to split.
• Tie Tightly: Proper tying ensures the stuffing stays put and the turkey cooks evenly.
• Meat Thermometer is Key: Essential for safe cooking and preventing dry turkey. Turkey is done at 74°C (165°F).
• Resting Time: Don't skip this step! It's vital for juicy results.
• Make Ahead: You can prepare and stuff the turkey roll up to a day in advance. Cover tightly and refrigerate until ready to sear and roast.
• Serving Suggestions: This elegant dish pairs beautifully with:
• Roasted root vegetables (carrots, potatoes, parsnips)
• Green beans or asparagus
• Wild rice pilaf
• A simple green salad

---

Nutritional Value 

(per serving, based on 6 servings, with optional pan sauce)

Benefits 

• ✅ High in Lean Protein: Turkey breast provides essential protein for muscle health and satiety.
• ✅ Rich in Nutrients & Antioxidants: Cranberries and apricots offer vitamins, fiber, and natural sweetness.
• ✅ Heart-Healthy Pistachios: Add crunch, flavor, and beneficial fats.
• ✅ Festive & Elegant Presentation: Ideal for holidays, special occasions, and entertaining guests.
• ✅ Gluten-Free Friendly: Naturally free from gluten and easy to adapt to various diets.

With its juicy turkey, sweet-tart fruit filling, and nutty pistachio crunch, Rolled Stuffed Turkey Breast with Cranberry, Apricot, and Pistachio (International Cuisine – High-Protein, Festive & Gluten-Free) is a show-stopping dish that’s as delicious as it is beautiful. Whether served at Christmas, Thanksgiving, or any special gathering, this recipe delivers elegance, flavor, and satisfaction in every bite.

Explore more holiday main courses, healthy festive recipes, and gourmet turkey ideas on our site. Try this Stuffed Turkey Breast and impress your family and guests with a meal that looks as incredible as it tastes.