Gluten Free Stuffed Turkey Breast with Fresh Cranberry Sauce

Don’t wait until a holiday to whip up a turkey dinner.  Often times you can get a really great price on turkey breasts after the holiday muss and fuss is over.  This easy version looks and tastes complicated but is wickedly easy!  Follow these 3 steps for a meal that will wow!

Preheat the oven to 325 Degrees.

STEP ONE For the Turkey Here’s What You Will Need:

One Whole Turkey Breast (the one I got on sale was 5 lbs!)

Salt (I used 2 tsp. for this 5 pound whopper)

Freshly Cracked Pepper

1 Sprig of Rosemary and 2 Sprigs of Thyme, if you want to be a fancy pants

Lightly grease a roasting pan and bottom rack.  Something like this one below.

kitchen-craft-roasting-pan-with-rack-stainless-steel-40cm

Lightly grease a piece of foil, the approximate width and length of your turkey breast and lay it in the center on top of the rack. Liberally salt and pepper both sides of the turkey breast and set it aside.

STEP TWO For the Stuffing Here’s What You Will Need:

1 T. Butter

1 T. Olive Oil

2 Stalks Celery, chopped

1/2 Medium Onion, chopped

2 Cloves Garlic, minced (Time Saver Tip:  you can buy this pre-minced at the grocery store, often in the produce aisle in a glass jar)

1/2 tsp. Poultry Seasoning

1/4 tsp. Salt

4 C. Gluten Free Bread, cubed (SEE NOTE)

1/2 C. Chicken Broth

NOTE:  You know those heels, stale slices, crusts, and other odds and ends (like this onion garlic bagel I could not believe I accidentally bought)? IMG_5002 Label a plastic zippy bag to keep  in the freezer or use one of the bread bags and every time you have one of those odds or ends, toss it in the bag for making your own breadcrumbs, croutons, and yes, stuffing.  It will add up faster than you think!

Over medium heat, in a large frying pan, heat the oil and butter.  Cook the celery and the onion until the onion is translucent (5 minutes or so), making sure to give it a stir now and again.  Before you take it off the heat, add your minced garlic and cook, stirring constantly, for one more minute.  If you cook it too long it will turn bitter or burn.  Set the pan aside.

IMG_4998

Cube up your gluten free bread and, in a medium sized bowl, combine it with the spices, cooked veg, and give it a good stir to coat it evenly.  Slowly stir in your chicken broth.  Let sit.

IMG_5001 IMG_5008

Time to Assemble the Turkey Breast and Stuffing 

At the tail end of your turkey cooking time, you will want to prepare the cranberry recipe at the bottom of the page.

Pour the stuffing onto the center of the foil in the roasting pan and place the turkey breast directly on top.

IMG_5010 IMG_5011

If you wish, add the rosemary and thyme. You can also place fresh sprigs on top of the stuffing under the turkey and then remove them before serving.  If your turkey has a pop up timer, feel free to use that to gauge when the turkey is fully cooked.  I prefer using this oven thermometer so I’ll replace the pop up with mine.

IMG_5078

Cover with foil (I first give the foil a light spray of Pam or other gluten free cooking spray) and place in the preheated oven.  Cook until the red timer on the turkey pops up or until the turkey breast reaches an internal temperature of 165 degrees.

IMG_5014

Allow to rest for 15-20 minutes before carving and serving.

IMG_5050IMG_5062

STEP THREE For the Cranberry Sauce Here’s What You Will Need:

4 C. Fresh Cranberries

1 T. Freshly Grated Orange Peel (make sure not to grate the white pith because it’s bitter)

1/2 C. Orange Juice (I use fresh since we’re zesting one anyway and I don’t want to put it back in the fruit bowl naked)

1 1/2 – 2 C. Sugar (the amount here is just a preference on tartness so feel free to add a bit more if you have more of a sweet tooth)

Potato Masher – looks like this and comes in really handy for a variety of things

31DEEK9E32L

Rinse the cranberries and heat them in a deep pot over medium heat.  Meanwhile, if you haven’t already, grate the orange peel (zest) and toss that in the pot along with the sugar and the juice.

IMG_5015 IMG_5016 IMG_5019

Periodically give the cranberries a stir and a good mashing with the potato masher, continuing to cook over medium heat.  The process will take 18-20 minutes in all.

You may hear a popping sound as the cranberries swell and split.

IMG_5022

After a few minutes, the mixture will begin to bubble and thicken.  Keep smashing away with the masher.

IMG_5025 IMG_5027

Once the mixture breaks down and thickens up like the picture below, you can remove the pot from heat.

IMG_5030

Serve like so, or eat it right out of the bowl!  Leftovers store quite well covered in the fridge.

IMG_5071 IMG_5043

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: