Lorenza Ávila

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Recipe of Turkey Breast Stuffed with Figs and Cranberries

Turkey Breast Stuffed with Figs and Cranberries

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This turkey breast is a very rich alternative to cooking a complete turkey. The sausage filling with figs and blueberries combines perfect.
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10 portions
  • 3/4 cups dried fig, without its stem
  • 3/4 cups cranberry
  • 1/2 cups brandy
  • 4 tablespoons unsalted butter
  • 2 onions, chopped
  • 1 cup celery
  • 340 grams butifarra
  • 3 tablespoons toasted pine nuts
  • 1 1/2 tablespoons fresh rosemary, chopped
  • 3 cups croutons, for filling
  • 1 1/2 cups chicken soup
  • 1 egg, smoothie
  • 1 boneless Whole turkey breast, cut as a book (with the skin), as of 2.5 kg
  • 3 tablespoons unsalted butter, melted


Put the figs and blueberries in a small pot and add the brandy and 1/2 cup of water. Wait for it to boil over medium heat and cook for 2 minutes. Reserve.
Melt the butter in a large skillet on medium. Add the onion and chopped celery and sauté about 5 minutes. Add the longaniza (without the skin) and with a fork or wooden spoon separate into pieces, stirring frequently for 10 minutes until golden brown and cook. Add reserved figs and blueberries with their liquid, chopped rosemary and previously roasted pine nuts. Cook another 2 minutes.
In a large bowl place the bread for the cubed filling, add the prepared sausage mixture, the chicken broth, 1 beaten egg, 1 teaspoon salt, and 1/2 teaspoon of pepper. Stir well and reserve.
Preheat the oven to 325 F or 160 degrees.
Put the chicken breast with the skin side down on a chopping board. Sprinkle the breast with 2 teaspoons of salt and 1 teaspoon of pepper. Put the prepared filling on top (leaving a border around so that it does not overflow when rolled).
Put the rest of the stuffing in a greased pyrex and bake for 45 minutes when you put the turkey.
Roll the turkey like a roll and with thread to cook it tie well different parts so that it is a tight cylinder.
Put the turkey roll on a baking tray (with the most beautiful part facing up) and varnish with melted butter. Sprinkle with salt and pepper and bake for 1 hour 45 minutes to 2 hours. (or until a thermometer registers 150 F or 65 degrees).
Remove the turkey from the oven and cover with aluminum foil to let it rest for 15 minutes.
Slice the turkey and serve with the additional filling.


You can ask the butcher to cut the turkey breast as a "book" so that it is easy to roll up.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (7)
Andrea Cristerna
02/01/2018 16:30:21
Yo no contaba con la butifarra asi que use carne molida y en lugar de piñones le puse almendras y nueces molidas ya que donde soy no tenemos esos ingredientes, pero salio miy bueno.
08/12/2014 16:19:44
Hola Rosa María, la butifarra es lo equivalente a la longaniza o chorizo en esta receta y son 340 gramos. Saludos!
08/12/2014 15:06:54
tengo una duda ¿cuánto lleva de chorizo? no aparece la cantidad, muchas gracias, la voy a hacer para la cena de navidad.
Dess Zamora
02/12/2014 10:40:50
como es cortada como libro la pechuga? hola  !! alguien me puede explicar como es cortada como libro , es por la mitad?? no entiendogracias
19/12/2013 15:20:07
van a estar sabrosas Me gusta por practico pero creo que también lo puedo hacer con pechugas de pollo, solo que algunos ingredientes como los piñones no se que son aqui en El Salvador, tratare de hacerlo con los ingredientes que tenemos aqui
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