Recipe: Rotissed Stuffed Turkey Breast with Cranberry Glaze

Rotissed Stuffed Turkey Breast with Cranberry Glaze
Serves 8

1 3-4 pound boneless turkey half breast
Salt and pepper to taste
1/2 cup dried cranberries
1/4 cup red wine
2 tablespoons unsalted butter
1 medium onion, diced
3 shallots, chopped
3 cloves garlic, minced
3 cups diced French bread
1/2 cup chicken broth
1 egg
1/2 cup toasted pecans
1/2 teaspoon chopped fresh thyme
1/4 teaspoon chopped fresh rosemary
2 tablespoons olive oil
Cranberry Glaze(next)

Cranberry Basting sauce: makes 1 cup

1 cup jellied cranberry sauce
2 tablespoons grenadine syrup
1/2 teaspoon hot sauce
1/2 teaspoon freshly ground pepper

Place all ingredients in a medium saucepan and heat over medium-lot heat to melt the cranberry sauce. Use to glaze turkey or chicken during roasting.

Butterfly the turkey breast, leaving skin on, by cutting halfway through and opening up. Then pound it slightly with a mallet to even the shape. Season with salt and pepper and set aside.

To make the dressing, soak the dried cranberries in the red wine for 30 minutes or until soft and plump. In a large skillet over medium-high heat, cook the onions, shallots and garlic in the butter for 2-3 minutes. Add the plumped cranberries and wine, and cook for 3-4 minutes or until all the liquid has evaporated.

In a large bowl toss the bread with the sauteed onion mixture and add enough chicken broth to soften the bread. Add the egg, pecans thyme, rosemary, and salt and pepper to taste; mix well. Set dressing aside in the refrigerator to cool completely.

Spread the stuffing over the turkey and roll up; tie with kitchen twine. Brush with Cranberry glaze once before rotating, and again half-way through the rotating. Rotate the turkey roll on the spit rods for 1 hour or until the internal temperature reaches 155 to 160 degrees. let stand 10 minutes before carving into generous slices.

Personal Note: this can also be placed in the large basket,depending how big the roll is and rotissed.

Recipe from Rotisserie and BBQ Ron Popeil