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Stuffed Turkey Breast

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Recipe photo courtesy of DAVID M. RUSSELL
Servings

Ingredients

Directions

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Reviews

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How would you rate this recipe?
152
  • TallBob
    21 SEP, 2013
    OOPS!! Look with my eyes a lot closer!
    Reply
  • TallBob
    21 SEP, 2013
    Sorry but I missed the recipe for the stuffing - can someone share it's location? Thanks
    Reply
  • gwsp
    26 AUG, 2013
    Ok so now I see what to do with the butter!
    Reply
  • gwsp
    25 AUG, 2013
    I could not figure out what to do with the 6 tbsp of butter since it does not appear in either the turkey breast or stuffing recipes. Better to use extra twine vs. cheesecloth.
    Reply
  • JEG78
    11 AUG, 2013
    Loved it
    Reply
  • irleshay
    2 JAN, 2011
    This came out great. I substituted my favorite stuffing. I wouldn't recommend freezing, since it's bound to be dry the second time around. Stuffing the meat can be done in advance if the stuffing is cold so bacteria doesn't build.
    Reply
  • irleshay
    2 JAN, 2011
    This came out great. I substituted my favorite stuffing. I wouldn't recommend freezing, since it's bound to be dry the second time around. Stuffing the meat can be done in advance if the stuffing is cold so bacteria doesn't build.
    Reply
  • Hougoss
    29 NOV, 2009
    Does anyone know if this can be made ahead and frozen till needed?
    Reply
  • katheryn1107
    29 MAR, 2009
    This awesome! Yes I will make this again!
    Reply
  • CristinaS
    5 DEC, 2008
    It turned out so fantastic I will make it again for sure!! I agree the stuffing could use more cherries, needed more color aside of something with a stronger flavor. The oven time was perfect. I pounded the breast in the morning and left it between the plastic films in the fridge (I did two layers of film because it tears when pounding). I bought a whole turkey, so I had two breast halves. Reheated the second one the next day and it was still moist. You do need a sauce or gravy.
    Reply

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