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Glazed Turkey Breasts with Cranberry and Chestnut Stuffing

Source: The Cranberry Cookbook
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Active Time:  35 Minutes
Total Time:  1 Hour 35 Minutes
  Serves 4
4 turkey breast fillets, 5 ounces each
2 tablespoons vegetable oil, for frying
1 tablespoon sugar
1 1/4 cups cranberry juice
1/4 cup cranberries, defrosted, if frozen
salt and pepper
sprig of thyme, to garnish
1 large onion, finely chopped
2 tablespoons vegetable oil, for frying
1 pound turkey or pork mince
1 cup fresh white bread crumbs
1 cup canned chestnuts, chopped
1/4 cup dried cranberries
1 teaspoon chopped fresh thyme
2 teaspoons chopped fresh sage
1 egg, beaten
Preheat the oven to 400 degrees F. Grease a 1-lb. loaf pan.

To make the stuffing, lightly fry the onion in the oil until golden brown. Stir in the mince and bread crumbs and cook for 2-3 minutes. Add the chestnuts, dried cranberries, thyme, and sage. Mix together well and season to taste. Remove from the heat and stir in the beaten egg. Spoon into the loaf pan and cook on the middle shelf of the oven for 1 hour, or until the top is a rich golden brown.

Season the turkey fillets on both sides and then lightly fry in the oil until golden brown. add the sugar and cranberry juice to the pan, cover, and simmer gently for 15 minutes. Add the cranberries and cook for a further 5 minutes, or until the turkey has cooked through and the berries have slightly softened.

Remove the stuffing from the pan and cut into 8 thick slices. Serve the turkey fillets either whole or sliced and arranged over two slices of stuffing on each plate. Bring the cranberry sauce to the boil for 5 minutes or until thickened and pour over the turkey. Serve with green beans and snow peas and garnish with thyme.

Recipe reprinted by permission of Hamlyn. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 694
Fat. Total: 27g
Fiber: 3g
Carbohydrates, Total: 50g
Sodium: 431mg
% Cal. from Fat: 35%
Cholesterol: 231mg
Protein: 61g
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