Grilled Stuffed Turkey Breast with Cranberry Sauce

Grilled Stuffed Turkey Breast with Cranberry Sauce by

Joe Lasher Sr.

Media

Shopping List

  • 3 cups cranberries, fresh or frozen
  • 1 cup orange juice
  • 1 cup apple jelly
  • 1⁄2 tsp allspice
  • 3 Tbsp cornstarch
  • 5 Tbsp unsalted butter, divided
  • 1⁄2 cup finely chopped yellow onion
  • 1⁄2 cup finely chopped celery
  • 1 cup toasted or stale 1⁄4 inch bread cubes
  • 1⁄2 cup dried sweetened cranberries
  • 1⁄2 cup pecans, toasted and chopped
  • 2 tsp minced fresh sage leaves
  • Kosher salt
  • Freshly ground black pepper
  • 1 boneless turkey breast half (with skin), 2 1⁄2 to 3 lbs, butterflied

Instructions

  • In a food processor add 2 cups of the cranberries, orange juice, apple jelly, all spice and cornstarch. Pulse a few times until smooth. Set aside.
  • In medium saucepan melt 2 tbsp of the butter. Add the onion and cook for about 5 minutes until it starts to brown and becomes soft and translucent.
  • Season the onion with salt and pepper.
  • Add the cranberry mixture to the skillet and bring to a boil, stirring occasionally.
  • Remove from heat and stir in the remaining 1 cup of cranberries. Set aside and let thicken.
  • Prepare the grill for indirect cooking over medium heat (350 to 450). In a large skillet over medium heat on the stove, melt 3 tablespoons of butter.
  • Add onion and celery and cook until tender, 6-8 minutes, stirring occasionally.
  • Remove from heat and add bread cubes, cranberries, pecans, sage,1⁄4 teaspoon salt and 1⁄4 teaspoon pepper.
  • Mix until all the bread is moistened. Let cool.
  • Lay butterflied turkey breast out and season both sides with salt and pepper.
  • Spread the stuffing over the turkey breast leaving a margin of about 1 inch around the edges.
  • Roll up breast lengthwise and tie with butcher’s twine.
  • Brush turkey breast all over with softened butter.
  • Place turkey breast skin side up and grill over indirect heat with lid closed until internal temp of 160- 165, about 45 minutes.
  • Transfer to cutting board and let rest. Slice into 1/4 – 1⁄2 inch slices plate and serve topped with sauce!