Cranberry stuffed turkey breast
Toast the pecans in a small skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes. Set aside. Place the cranberries in a small saucepan. Cover with water and bring to a boil, cook for one minute, then remove from the heat, drain and set aside. Heat 2 Tablespoons oil in a large heavy skillet over medium heat. Add the diced onion, celery and Apple Cranberry Chutney.
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Cranberry And Apple Stuffed Turkey Breasts
Cranberry & Pistachio Stuffed Turkey Breast | Haute & Healthy Living
It has a beautiful presentation and is perfect to serve for company! One year, they tried cooking it for a shorter period of time, another year, they tried cooking it longer. Another year, they tried cooking it with stuffing and another year without. And then, ONE YEAR, they decided to get really adventurous and cook the turkey in a bag which resulted in a super overdone turkey that practically exploded when we went to cut it. Needless to say, when it was my turn to host Thanksgiving this year in our new house AKA the new gathering place , I was a little terrified to cook a whole turkey.
Apple Cranberry Stuffed Turkey Breast Recipe
Set aside. To make the cranberry and sage stuffing, heat the oil in a large non-stick frying pan over medium heat. Add onions and garlic and cook 8—10 minutes until softened. Remove from the heat, add the breadcrumbs, sage, cranberries, orange rind and butter and stir until well combined. Gently loosen skin from the turkey breast meat and push the butter under.
Heat olive oil in a large skillet over medium high heat. Transfer celery, leeks, and garlic to skillet and saute for 2 to 3 minutes, stirring regularly. Add pears and cook for 1 minute. Add sausage and cook until browned, using a fork or spatula to break break into pieces. Add sage, parsley, thyme, bread, chicken stock, salt, and pepper.