This Turkey roll is a great alternative to the whole turkey, whether you are entertaining guest or family.
- Skinless Boneless Turkey Breast - 2
- Package of seasoned stuffing or left over stuffing - 1 package or 12 oz left overs
- Cranberry Garlic Rum Preserve - 1 Jar ( 250ml )
- Pecans - 1 cup chopped and 1/2 cup halves
- Roasted Garlic Oil w Scapes - 2 tbsp
- Lettuce ( optional ) - 6 leaves
- Preheat oven to 350 degrees F ( 175 degrees C ) Prepare stuffing mix according to package unless using left over stuffing.
- With a sharp knife, butterfly breast open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and cranberry garlic rum preserve, reserving some of the cranberry for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
- Heat the roasted garlic oil w scapes in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
- Place skillet in oven, uncovered. Bake in a preheated 350 degrees F ( 175 degrees C ) oven for 1 hour, or until the internal temperature is at 170 degrees F ( 78 degrees C ) when taken with a meat thermometer. Do not let these get overly dry.
- Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 circles. Leave one roll whole, and slice the other for presentation. Stuffing will spiral into meat. Present on your prettiest platter on a bed of curly lettuce ( optional ), and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved cranberry garlic rum preserve.
Recipe original by: Ester Nelson