Christmas Recipes: Cranberry Stuffed Turkey Breasts | Submitted By: Esther Nelson

1 (12 ounce) package herb-seasoned bread stuffing mix2 skinless boneless turkey breasts1 cup chopped pecans2 (8 ounce) packages dried, sweetened cranberries2 tablespoons olive oil6 lettuce leaves1/2 cup pecan halvesPreheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends. Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries. Amount Per Serving  Calories: 387 | Total Fat: 18.4g | Cholesterol: 34mg Powered by ESHA Nutrient Database

Cranberry Stuffed Turkey Breasts

Servings Per Recipe: 10

Amount Per Serving

Calories: 387

Total Fat: 18.4gCholesterol: 34mgSodium: 858mgTotal Carbs: 32.6g    Dietary Fiber: 3gProtein: 23.2g VIEW DETAILED NUTRITION
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Egg-Free Recipes: Korean Bean Curd (Miso) Soup | Submitted By: Esther

3 1/2 cups water3 tablespoons denjang (Korean bean curd paste)1 tablespoon garlic paste1/2 tablespoon dashi granules1/2 tablespoon gochujang (Korean hot pepper paste)1 zucchini, cubed1 potato, peeled and cubed1/4 pound fresh mushrooms, quartered1 onion, chopped1 (12 ounce) package soft tofu, slicedIn a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochujang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender. Amount Per Serving  Calories: 158 | Total Fat: 4.1g | Cholesterol: 0mg

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