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Glazed Turkey Breasts with Cranberry and Chestnut Stuffing Recipe

By The Cranberry Cookbook (Hamlyn)

Turkey breasts or slices are layered with savory dressing made with canned chestnuts and cranberries.

Prep Time: 20 minutes

Cook Time: 1 hour, 25 minutes

Total Time: 1 hour, 45 minutes


  • 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
  • .
  • Stuffing:
  • 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-pound loaf pan.

To make the stuffing, lightly fry the onion in the oil until golden brown. Stir in the mince (ground turkey or pork) and bread crumbs and cook for 2 to 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.

Yield: 4 servings

Recipe Source: The Cranberry Cookbook (Hamlyn)
Reprinted with permission.

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