Apple, Cranberry, & Pecan Stuffed Turkey with an Orange Balsamic Reduction

In the spirit of clearing out the old in time for the new year, I’m trying to organize a few recipes that I typed up and never posted. So here’s the second one today! The turkey was great. Pecans are a must in this dish. But the SAUCE. It is what really shines. I want to drink. Seriously though, this sauce was super easy and would make any dish taste better!


  • 1 turkey breast pounded out thin
  • 1 apple peeled & diced
  • 1/2 onion diced
  • 4 pieces bacon
  • 1/4-1/2 c. craisins or fresh cranberries
  • 1 package mushrooms, sliced
  • Tbsp sugar
  • 1/4 c. parsley
  • 2 pieces Gfree bread chopped up in food processor
  • sage, salt & pepper
  • 1/2-3/4 c. pecan pieces chopped (for coating)
  • olive oil
  • 2/3 c. orange juice (I used fresh squeezed)
  • 1/3 c. balsamic vinegar
  • 1 Tbsp brown sugar

cook bacon & take out of pan

cook mushrooms in bacon fat. Add in craisins. Add in the onions, apples, sage, salt & pepper.

mix the pan mixture with the gfree bread crumbs & parsley.

stuff turkey & roll up

coat in oil & then pecans

bake @ 400 for 20 minutes then turn oven down to 325 for another 10 min. Take out to rest & cover with aluminum foil 10-20 min

in the mean time combine OJ, balsamic, & brown sugar. Boil and then cook over medium (4-5) until it thickens into a syrup.



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