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Turkey breast stuffed with cranberries, walnuts and Quebec cheese
Turkey breast stuffed with cranberries, walnuts and Quebec cheese

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Turkey breast stuffed with cranberries, walnuts and Quebec cheese

Preparation 15 minutes
Cooking time 35 to 40 minutes
Servings 4


  • 125 ml (1/2 cup) dried cranberries
  • 125 ml (1/2 cup) walnuts, toasted and crushed
  • 125 ml (1/2 cup) green onion, thinly sliced
  • 250 ml (1 cup) semi-soft cheese (not too strong), grated
  • 1 turkey breast, about 650 g (1 1/4 lb), boneless, skinless, tenderloin removed
  • Salt and freshly ground black pepper
  • 5 ml (1 tsp) dried savory
  • 60 ml (1/4 cup) melted butter


  1. Preheat the oven to 200°C (400°F).
  2. In a bowl, combine the cranberries, walnuts, green onion and cheese.
  3. Stir well and set aside.
  4. Butterfly the turkey breast lengthwise.
  5. Place the breast between two sheets of plastic wrap.
  6. With a meat tenderizer or a rolling pin, flatten the meat well.
  7. Season with salt and pepper, and sprinkle with half of the savory.
  8. Place the stuffing in the centre of the breast, and roll tightly so all the stuffing stays in.
  9. Seal with butcher twine or toothpicks.
  10. Place the breast in an oven-safe dish.
  11. Brush with one-third of the melted butter. 
  12. Season with salt and pepper, and the remaining savory.
  13. Place in the oven and cook for 35 to 40 minutes, basting twice during the cooking time.
  14. Remove from the oven and cover with a sheet of aluminum foil.
  15. Let rest for 15 minutes.
  16. Cut the turkey roll into slices and place on plates.
  17. Serve with roasted garlic mashed potatoes and honey-glazed carrots.
Availability in stores