Turkey breast stuffed with Madame Clément Camembert, Cranberries and Pecans
- Ingredients
- Stuffing:
- 1/2 cup (125 mL) dried Cranberries
- 1/2 cup (125 mL) coarsely chopped Pecans, toasted
- 1 Shallot, chopped
- 1/2 cup (125 mL) cooked and chopped Spinach
- Salt and freshly ground Pepper
-
- Other ingredients:
- 1 boneless, skinless Turkey Breast, about 1 1/3 lb (650 g)
- 1 round (150 g) Madame Clément Camembert, sliced, rind removed
- 1/4 cup (50 mL) Butter, melted
- Directions
- Preheat oven to 400°F (200°C).
Combine all stuffing ingredients, seasoning to taste.
Butterfly turkey breast (cut almost all the way through breast horizontally, then open). Pound turkey with a butcher's mallet or a heavy rolling pin to flatten.
Place Madame Clément Camembert slices on half of turkey breast and cover cheese with stuffing. Fold over other half to cover and attach with toothpicks.
Place in a buttered, ovenproof dish. Brush turkey with melted butter and roast in centre of oven for 35 to 40 minutes, brushing with butter two more times.
- Tip
- Recipe courtesy of Dairy Farmers of Canada.
