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Cranberry Stuffed Turkey

1 tablespoon Kerrygold® Salted Butter
1 shallot, sliced
1/3 cup apple cider
1 apple, peeled, cored and chopped
½ cup dried cranberries
2 tablespoons chopped fresh sage
4 Kerrygold® Savory Sliced Cheddar Cheese
Kosher salt and pepper to taste
2 -12- ounce skinless, boneless turkey breasts
Kitchen twine
1 tablespoon olive oil

Directions for Stuffing:

  1. Melt Kerrygold Salted butter in a small saucepan and add the shallot, cooking until soft and just starting to brown. Add the apple cider, bring to a boil and boil for 30 seconds. Remove from heat.
  2. Add apples, cranberries and sage and stir to combine. Set aside.

Directions for Turkey:

  1. Preheat oven to 400˚. Using a sharp knife, carefully butterfly each turkey breast but do not cut all of the way through.
  2. Spread turkey breast open and place between 2 pieces of plastic wrap. Lightly pound turkey until about ¼ inch thickness. Remove plastic wrap. Repeat process with second turkey breast.
  3. Cut the Kerrygold® Savory Cheddar Slices in half and place the 4 halves on top of each breast, leaving a ½ border all of the way around.
  4. Divide the apple mixture between the 2 breasts and spread over cheese slices.
  5. Starting from the long side, roll each breast into a spiral. Tie at 2-inch intervals with the kitchen twine. Season with salt and pepper.
  6. Heat olive oil over medium high heat until hot in oven safe skillet.
  7. Add turkey breasts and brown on each side.
  8. Place skillet in preheated oven and roast for 30 -40 minutes or until meat is cooked to 165. Let rest for 10 minutes so juices redistribute.
  9. Remove kitchen twine and cut into ½ inch slices.
  10. Serve warm

Source: Kerrygold USA

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