Turkey Breast Stuffed with Cranberries, Apples  & Pecans

serves 6-8

Stuffing can be prepared a day ahead if you like.  You can also assemble the whole thing the day ahead and refrigerate it and just roast it the next day (make sure your stuffing is completely cooled.) You will need kitchen twine for this recipe.

  • 7-pound bone-in turkey breast
  • 1 cup pecans
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • 1 large Granny Smith apple, peeled, cored and diced  (about 1-1/2 cups)
  • 4 tablespoons butter, divided
  • 2-1/2 cups fresh bread crumbs (I used whole wheat bread)
  • 1/2 cup dried cranberries
  • 1/2 cup chopped fresh parsley
  • 2 teaspoons dried thyme
  • salt and pepper
  • 1-1/2 cups apple cider
  • 1-1/2 cups chicken stock


Preheat oven to 375°F.  Bone the turkey breast, being careful to keep the skin intact. The skin will act like a wrapper for the whole thing.  Lay plastic wrap on the breast and pound it till it's flat.  

Toast the pecans in the oven on a sheet pan for about  8-10 minutes until fragrant. Place in a plastic bag and pound until the whole pecans are broken up into pieces.  Lower oven temperature to 350°F.

Saute the onion, apple, celery in 2 tablespoons of butter in a large pan until soft, about 8 minutes.  Add the bread crumbs, pecans, parsley and thyme and mix thoroughly.  Season with salt and pepper.  Completely cool the stuffing.

Combine the chicken stock, apple cider and 2 tablespoons butter in a large pyrex measuring cup and warm in the microwave until butter has melted and mixture is hot.  Set aside.

Lay the turkey breast flat on the counter and season with salt and pepper. Spread the cooled stuffing mixture on top. Roll the turkey breast up as tightly and tie with the kitchen twine.  Lay the turkey on a rack in a roasting pan and roast in a 350°F oven for about one hour, basting every 15- 20 minutes with the cider mixture. Remove from oven, cover with foil and let sit for 10 minutes before slicing. 

The Italian Dish