Michael and I love Thanksgiving. One of our favorite things about Thanksgiving is the food. And if you’re like me, I wish I could have all the Thanksgiving fixins all year around. Once in a while, I crave it during the summer time.
We had turkey breast in our refrigerator. The turkey I had purchased had two pieces of turkey breast. I figured why not make a mini version of a Thanksgiving meal. I decided to just buy Stove Top cornbread stuffing and a can of cranberry sauce. Yes, that is such a cardinal sin to do. But it is just Michael and I in the house and there really is no need to make a huge pan of stuffing for two small pieces of turkey breast. I had Michael pick a vegetable for a side and he chose asparagus. There you have it, my Thanksgiving craving, stuffed turkey!
- 1-1 1/2 Pound of turkey breast tenderloin
- 1 Box of Stove Top cornbread stuffing
- 1 Can of cranberry sauce
- 1 Tsp of salt
- 1 Tsp of pepper
Serving Size: 2 Prep Time: 10 minutes Cook Time: 30-35 minutes
Preheat oven to 375°
Start with making your cornbread stuffing. Just follow the directions of the box. Once cooked, put to the side to cool. Then begin to cook your cranberry sauce. For my cranberry sauce, I place in a small pot and add about half a cup of water and three tablespoons of sugar. Once sauce comes to a boil, turn off burner and put to the side to cool.
For the turkey breast, slice into middle creating a butterfly. You do not want to cut all the way through. Cut turkey where it becomes flat. Season both sides of turkey with salt and pepper. After seasoning, stuff turkey breast with your stuffing. Line pan with aluminum foil and lightly grease foil with oil. Place stuffed turkey on pan and place in oven for 30 minutes.
Once turkey is fully cooked, let it sit for about five minutes prior to cutting into slices. Plate cranberry sauce and place turkey on top. Top off with additional cranberry sauce.