Turkey Breast Stuffed with Cranberries and Nuts, with Rougette de Brigham Cheese

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Course Main Dishes
Prep. Time 15 mins
Cooking Time 35 - 40 mins
Yields 4 servings

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Ingredients

Stuffing:

1/2 cup (125 mL) dried cranberries

1/2 cup (125 mL) pecans, toasted and chopped

1 shallot, finely chopped

1/2 cup (125 mL) spinach, blanched and chopped

Salt and freshly ground pepper, to taste

1 skinless turkey breast, (about 1 lb 5 oz / 600 g), de-boned

5 oz (150 g) Canadian Rougette de Brigham cheese, sliced

1/4 cup (60 mL) melted butter

Did you know?

Firm cheeses like Gruyere and Monterey Jack make great additions to soups. Find more great matches for your favourite cheeses.

Preparation

Preheat oven to 400 °F (200 °C).

Mix together all the stuffing ingredients. Season to taste.

Open out the turkey breast, cutting lengthwise towards the thickest part, but do not cut right through (butterfly style); flatten with a butcher's mallet or a saucepan. Place the slices of cheese inside the turkey breast and cover with the stuffing. Close and secure with toothpicks.

Place on a buttered ovenproof dish. Brush turkey with butter and cook in the centre of the oven for 35 to 40 minutes, brushing twice again with melted butter.

Serve the stuffed turkey breast with green vegetables and mashed potatoes.