Treat the family to this Turkey Breast Stuffed with Wild Rice and Cranberries recipe
1/2 cup wild rice
1/4 cup dried cranberries
1 Tbsp dried thyme leaf
1/4 cup diced apple (any tart variety)
4 tsp olive oil, divided
1/4 cup diced onion
1/4 cup died celery
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1 egg (any size)
1.5kgs boneless turkey breast, skin removed, butterflied/ Chicken breast
1 whole onion, peeled and quartered
340g can unsweetened frozen apple juice concentrate, or 340g apple cider
In a small sauce pan, bring the rice and 1-1/4 cups water to boil over high heat. Reduce heat to lowest simmer, cover, and cook for 35 minutes, until the rice is fully cooked. Remove from heat and transfer half of the rice to a mixing bowl (save the remaining rice for another use). Stir in the cranberries, thyme, and apple, and set aside.
In a large nonstick frying pan, heat 2 tablespoons of oil, and saute the diced onion and celery for 2-3 minutes. Pour the vegetables into the rice. Mix well, and season to taste with salt and pepper. Lightly beat the egg, and add it to the rice. Stir to combine, then set the rice mixture aside to cool completely. (You could even make the rice stuffing a day ahead.)
When the rice mixture is cool, unfold the turkey breast on a board, with the inside facing up, being sure to open all of the flaps. Spread the rice mixture evenly over the turkey. Starting at one end, roll the turkey as best you can (it won’t be perfect, but that’s okay), and tie with kitchen twine to hold the meat together. Season lightly with salt and pepper.
Add the remaining oil to the frying pan, and brown the turkey on all sides. Transfer to a large slow cooker, along with the quartered onion and all of the apple juice concentrate or cider.
Cover and cook on HIGH for 1-3/4 to 2 hours, or until a thermometer measures 73C when inserted into the center of the turkey.
Remove the turkey from the slow cooker, and cover with foil. You can strain the liquid and boil it down in a small sauce pan, to make a gravy.
Serve warm or at room temperature. Can be made ahead; let cool, and refrigerate.
Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 – licensed under Creative Commons.