CRANBERRY STUFFED TURKEY BREASTS

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By: Ester Nelson

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Ingredients

1 1 1 (12 ounce) package herb-seasoned bread stuffing mix
2 2 2 skinless boneless turkey breasts
1 1 1 cup chopped pecans
2 2 2 (8 ounce) packages dried, sweetened cranberries
2 2 2 tablespoons olive oil
6 6 6 lettuce leaves
1/2 1/2 1/2 cup pecan halves
Directions
to 350 to to to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
to With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet.
to 1/4 the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish.
4 to up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
● Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
350 1 170 in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
to 15 1/2 to 3/4 for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles.

Servings 10

Amount Per Serving Calories: 387 | Total Fat: 18.4g | Cholesterol: 34mg Sodium: 858mg Total Carbs: 32.6g Dietary Fiber: 3g Protein: 23.2g