Alejandra Cota

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Turkey Breast with Mixed Berry Sauce

10 mins
50 mins
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The best turkey recipe for this Christmas Eve dinner is this Turkey Breast with Mixed Berry Sauce. Change the traditional way of cooking the whole turkey and prepare only the cured breast with dehydrated cranberry and peach apricots. The sauce, made of strawberries, raspberries and red wine, gives it an acidity that balances the sweetness of the fruit. If you don't know what to cook at Christmas don't get too complicated and prepare this Turkey Breast with Mixed Berry Sauce, what side dish would you like to serve with this recipe with?
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8 portions
  • 1 Turkey breast
  • 1 cup dehydrated cranberry, for stuffing
  • 1 cup orejones, of peach, for stuffing
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1/2 cups rosemary, finely chopped
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 cup onion, cut into cubes
  • 1/2 cups celery, cut up into pieces
  • 2 cloves garlic, cut up into pieces
  • 2 cups raspberry
  • 2 cups strawberry
  • 1/2 cups Red wine
  • 1 cup chicken soup
  • 1 cup cream cheese
  • 1 pinch salt
  • 1 pinch black pepper
  • teaspoons nutmeg
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Preheat the oven to 200 °C. (392 °F)
To stuff the turkey, on a board with a knife, form holes and insert the cranberries and dried apricots, season with salt, pepper and rosemary. Tie up with kitchen twine.
Heat a skillet over medium heat with a tablespoon of butter and half a tablespoon of oil, seal the turkey breast until it is golden brown, remove from the pan and place in a tray and cover with aluminum foil. Bake on a tray for 30 minutes or until cooked.
For the sauce, in the same pan heat the remaining butter and oil, cook the onion, celery and garlic until transparent. Add the raspberries and strawberries, deglaze with the red wine, fill with the chicken broth and cook for 20 minutes, remove from the pan and blend with the cream cheese, season to taste with salt, pepper and nutmeg.
Cut the turkey breast into slices and serve with the creamy red fruit sauce. Enjoy


Serve the Turkey breast with the sauce and decorate with more red fruits.


To deglaze is a term used to collect the browned bits remaining in the pan to make a sauce, this helps to enhance the flavor thanks to meat or protein bits that remain in the pan after cooking the main piece of meat.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (4)
Irasema Cl
01/01/2020 13:56:38
Esta receta es una delicia, yo la modifiqué con pollo y agregué almendras y zarzamoras, queda bastante bien.
Gaby Camberos
09/12/2019 10:19:10
Se puede sustituir la mantequilla y queso crema con algo más??? No comemos lácteos
Denia Zamora
05/12/2019 12:11:02
Con que se podrá remplazar el vino?
Luz Romero
23/12/2018 09:15:24
Hola, Prepararé ésta receta para Nochebuena...espero que me quede bién..gracias

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