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{Cranberry & Fig} Stuffed Turkey Breast {with Brandied Fig Sauce}

{Cranberry & Fig} Stuffed Turkey Breast {with Brandied Fig Sauce}

Looking for something a little different this Thanksgiving? My Mom made this delicious {Cranberry & Fig} Stuffed Turkey Breast {with Brandied Fig Sauce} over the weekend and I couldn't help but think what an awesome Thanksgiving meal this would make! 
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Resting time 15 minutes
Total Time 1 hour 40 minutes
Servings 4 People
Calories 654kcal
Author Nicole Crocker


For the Turkey

  • 1 ,3 pound Boneless turkey breast ,You will also need some of the skin.If your turkey doesn't come with the skin on you could ask your butcher for some. My Mom used the skin off of some chicken thighs that she bought., The skin will help keep the turkey from drying out too much.
  • 1 Tablespoon Olive oil
  • 1/2 Cup Dry white wine
  • 2 Cups Chicken stock
  • 1/4 Cup Red fig jelly with seeds strained or currant jelly
  • 1 Tablespoon Brandy
  • 2 teaspoons Cornstarch

For the Cranberry & Fig stuffing

  • 1/2 Cup orange juice
  • 2/3 Cup Dried cranberries
  • 2 Tablespoons Olive oil
  • 1 Small red onion ,finely chopped
  • 1-2 Cloves Garlic ,minced
  • 1/4 teaspoon Ground cinnamon
  • 1 Tablespoon Fresh sage ,chopped
  • 2 Tablespoons Fresh tarragon ,chopped
  • 1/2 Stick Unsalted butter
  • 3/4 Cup Dried figs ,chopped, stems removed before chopping
  • Zest of one orange
  • 2 Cups Fresh coarse bread crumbs ,My Mom left some Italian bread out on the counter to dry out
  • Salt and pepper to taste
  • 1 Large egg ,beaten


For the Cranberry & Fig Stuffing

  • Combine the orange juice and cranberries in a saucepan over medium high heat. Bring to a boil then reduce and simmer on low until cranberries are tender. Set aside.
  • Heat 2 tablespoons of olive oil in a skillet or sautee pan. Add onions and sautee until softened but not brown. Stir in the minced garlic, Cinnamon, tarragon, sage and orange zest. Cook about 1 minute then add butter, dried figs and the cranberry mixture. Season with salt and pepper. Cook for about 2 minutes or until the figs are tender. Remove from heat and let cool. Once cooled at the beaten egg and mix in the bread crumbs to moisten. Set aside.

For the Turkey and Sauce:

  • Preheat oven to 350 Degrees F.
  • Rinse turkey breast and pat dry. Place turkey onto a chopping board. Slice Through the thickest part of the meat (but not all the way through.) Spread apart to make one larger piece.
  • Cover with plastic wrap and pound slightly with a meat tenderizer or mallet.
  • Season with salt and pepper.
  • Spread the stuffing down the center but not out to the edges.
  • Roll the breast up from the short end, tucking in the ends to seal in the stuffing. Tie with twine.
  • Place skin on top and rub with olive oil.
  • Pour one cup of wine and one cup of chicken stock into a roasting pan. Place a rack in pan and place turkey on top of it. Roast for 45 minutes. Pour in the other cup of chicken stock and roast for another 20 minutes or until it is browned and cooked through. Remove from oven and cover loosely with foil. Let it rest for 15 minutes while you make the sauce.
  • Pour the juices from the pan straining any loose bits from the meat into a saucepan. Add the jelly and cook over medium heat. Whisk until the jelly is dissolved. Stir in the brandy. Mix cornstarch into a tablespoon of cold water and whisk mixture into the saucepan. Cook, stirring for 2-3 minutes until slightly thickened. Remove from heat and serve with turkey.


Calories: 654kcal | Carbohydrates: 102g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 698mg | Potassium: 687mg | Fiber: 8g | Sugar: 46g | Vitamin A: 655IU | Vitamin C: 21.9mg | Calcium: 225mg | Iron: 5.4mg