Holiday Entrée

Show-Stopping Holiday Entrée

Phyllis Lifestyle 10 Comments

I’m already planning my holiday entrée’s for this year’s gatherings. When every seat at the table is full, the menu preparations are all the more important. If you’re from the South, you’re sure to make enough food for everyone to be able to go back for seconds and take home enough leftovers to feed them for the next week. No matter the number of guests or the number of different side items you prepare, the entrée should be the star of the meal. This Butternut Squash, Cranberry, and Pecan Stuffed Turkey Breasts recipe, from Cooking with Paula Deen’s December issue, will definitely steal the show at your table. The turkey breast is rolled with cornbread stuffing enhanced with butternut squash, cranberries, and pecans to complement the flavor of the turkey. Add a few simple sides to make it a complete meal, and enjoy a satisfying, mouthwatering dinner.

Butternut Squash, Cranberry, and Pecan Stuffed Turkey Breasts
Makes 6 to 8 servings
Write a review
Print
Ingredients
  1. 1 tablespoon unsalted butter
  2. 1½ cups diced peeled butternut squash
  3. ½ cup fresh cranberries
  4. 1½ tablespoons chopped fresh sage
  5. 1 tablespoon maple syrup
  6. ¼ cup chopped pecans
  7. Cornbread Stuffing (We used the recipe in Cooking with Paula Deen December issue pg. 44)
  8. 2 boneless skinless turkey breasts
  9. 1 tablespoon vegetable oil
  10. 1 teaspoon kosher salt
  11. ½ teaspoon ground black pepper
Instructions
  1. 1. Preheat oven to 325°. Line a roasting pan with foil.
  2. 2. In a medium skillet, melt butter over medium-high heat. Add squash, cranberries, sage, and maple syrup; cook, stirring occasionally, until squash is crisp-tender, about 10 minutes. In a large bowl, stir together squash mixture, pecans, and Cornbread Stuffing.
  3. 3. Make a lengthwise cut into the thick side of turkey breasts, cutting to but not through opposite side; unfold. Place turkey breasts between sheets of heavy-duty plastic wrap. Using the flat side of a meat mallet or a rolling pin, flatten to ½-inch thickness.
  4. 4. Spread stuffing mixture onto meat, leaving a ½-inch border. Starting at one long side, roll up meat and stuffing. Tie turkey together at 1-inch intervals with butcher’s twine. Brush with oil, and sprinkle with salt and pepper. Place seam side down in prepared pan.
  5. 5. Bake until a meat thermometer inserted in thickest portion registers 165°, 75 to 90 minutes. Loosely cover with foil, and let stand for 10 minutes before serving.
The Ribbon in My Journal - Phyllis Hoffman DePiano http://www.theribboninmyjournal.com/

What are you cooking for the Holidays?

Comments 10

  1. Phyllis, as an addendum to my previous note about using the stuffing as a side, my husband saw the recipe said sounds wonderful, but as I read your directions, he said let’s try the whole recipe… Looks delicious. So out to the store we went..

    Thanks, as always for your wonderful Ribbon!

    Merry Christmas to you and your family….and to ALL the “Ribbon” friends.

    May your 2017 be filled with good health and happiness!!!

  2. Was just thinking earlier about brunch and/or dinner menus for Christmas Day. This beautifully presented entrée would certainly contribute to either festive occasion!
    Phyllis, praying that you & yours and all our Ribbon Friends are experiencing many blessings during Advent. . .

  3. I love your recipes!! Beautiful!!! Do you think I could use the filling as an actual side or as stuffing? Sounds delicious and is BEAUTIFUL!

  4. These look so festive and able to accommodate any food allergies. Relatively simple to prepare, too – can’t wait to try. Thank you for providing a recipe for the perfect entree choice!

  5. Love this idea but I have been thinking of a large pork loin. I think this would also work with pork, the other white meat. What do you think?

    Thank you for all you do to make our lives more gentle through all of the magazines and the courage to try something a little different.

    Merry Christmas and a Happy New Year to you, your family and staff.

    1. Using the stuffing recipe with a Pork Crown would be very showy also. Our butcher looks for us this time every year to place our order for the roast. I will be trying the stuffing as a side though…..I don t think, from the looks and sound of itrecipe, you could go wrong

  6. This looks beautiful, and sounds delicious! I think I just found my Show Stopper for Christmas Day. Thank you so much, Phyllis. We are having a full house on Christmas Eve, and part of Christmas Day, but Christmas dinner will be a smaller group of us, this is the perfect entree for then.

    I hope you are having a delightful month of December and enjoying all the festive beauty that it brings.

Leave a Reply

Your email address will not be published. Required fields are marked *