Sometimes the whole bird doesn't suit the smaller more intimate gatherings that many people enjoy during the holiday season. To suit smaller occasions, cooking just the breast or thighs is the perfect solution. And recipes that include stuffing make for a festive dinner all in one!
Prep time: 1 hour 40 minutes
Serves 4 to 6
1 tbsp butter
¼ cup onions, finely diced
1 clove  garlic, minced
1 tbsp fresh sage, chopped
½ cup fresh or frozen cranberries,   chopped
1 1/2 cups long grain and wild rice   mix, cooked
Salt and pepper to taste
3 lb turkey breast, boneless,
 skin on
¾ cup real maple syrup
½ cup butter, softened
1 tsp dried sage
4 large carrots, cut into halves   lengthwise
Pre- heat oven to 325°F.
In a large pan, on medium-low, heat butter and sauté onions
until transparent. Add garlic, sage and cranberries. Sauté for
three minutes more or until cranberries are softened. Stir in
rice, season with salt and pepper and set aside.
Place turkey breast skin-side down. Place a piece of wax or
parchment paper on top and flatten with the flat side of a meat
mallet or a rolling pin until turkey breast is of fairly
uniform thickness.
In a small bowl, combine maple syrup and butter well. Remove
wax paper and spread ¼ cup of the butter mixture on the inside
of the turkey breast. Spoon the stuffing mixture on breast
leaving a two-inch border around the sides.
Starting at one end, fold the turkey breast around the
stuffing, fully enclosing the stuffing and secure with string
or skewers.
Lay the carrots in the bottom of a lightly oiled roasting pan.
Place the turkey breast seam side down on the carrots and rub
with another ¼ cup of the butter mixture. Season with salt,
pepper and dried sage then cover and bake for 30 minutes.
Uncover and continue to bake for one hour or until a meat
thermometer registers 180°C.
Let turkey rest five minutes. In the meantime, heat remaining
butter and maple syrup on medium heat until mixture begins to
boil and starts to reduce. When mixture appears thickened
remove from heat. Remove string or skewers from turkey breast
and slice in one-inch thick slices. Serve with roasted carrots
and maple sauce.
