Pomegranate and Pecan Stuffed Turkey Breast

by

Ingredients

  • 1 boneless turkey breast (about 3-4 pounds)
  • 1 cup pomegranate seeds
  • 1/2 cup chopped pecans
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup fresh spinach, chopped
  • 1/4 cup dried cranberries
  • 1/4 cup breadcrumbs (optional for texture)
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
  • Salt and pepper, to taste
  • 1/2 cup chicken broth
  • 2 tablespoons unsalted butter
  • 1 tablespoon honey (optional for a touch of sweetness)

Instructions

  1. Preheat the oven to 375°F (190°C). Prepare a roasting pan by lightly greasing it or lining it with parchment paper.
  2. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 3-4 minutes. Add the chopped spinach and cook for another 1-2 minutes until wilted. Remove from heat and set aside to cool slightly.
  3. In a mixing bowl, combine the pomegranate seeds, chopped pecans, dried cranberries, breadcrumbs (if using), thyme, and the cooled spinach mixture. Season with salt and pepper to taste. Drizzle with honey if you want a touch of sweetness in your stuffing.
  4. Lay the turkey breast flat on a cutting board and, if not already butterflied, slice it open horizontally to create a pocket for stuffing (or you can ask your butcher to butterfly it). Season both sides with salt and pepper.
  5. Spoon the pomegranate-pecan stuffing mixture evenly onto the turkey breast. Carefully roll the turkey breast back up and secure it with kitchen twine or toothpicks.
  6. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sear the stuffed turkey breast on all sides until golden brown, about 5-7 minutes.
  7. Transfer the seared turkey breast to the prepared roasting pan. Pour chicken broth around the turkey and place a couple of tablespoons of butter on top of the turkey breast.
  8. Roast the turkey breast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer.
  9. Once cooked, remove the turkey breast from the oven and let it rest for about 10 minutes before slicing.
  10. Serve the sliced stuffed turkey breast with the pan drippings or a drizzle of extra honey for added sweetness. Enjoy!

This dish would be perfect for a holiday meal or any special occasion!

Leave a Comment