Depending on the size of your turkey breast, this may be a lot for two people, but Thanksgiving without leftovers seems to be a shame, so either save this for a very small dinner, or plan to do multiples. Two breasts will likely feed 6 people, and only a few minutes more work than preparing one. OR consider cooking the stuffed breast and the herbed thigh recipe so you’ll have both light and dark meat.
The recipe makes enough stuffing for the turkey breast, but it’s easy to double if you’d like to have some to serve alongside. Reheat it in a covered dish, placing it in the oven with the turkey about 20 minutes before it’s done.
1 turkey breast, skin removed and reserved, meat butterflied and pounded out into a roughly rectangular shape 1-2 tablespoons olive oil salt and pepper for seasoning
For the stuffing: ½ cup quinoa, well rinsed and prepared according to package directions
2 tablespoons dried, fruit juice sweetened cranberries
Add the butter to the hot quinoa and allow it melt. Stir in remaining ingredients and season to taste with salt and pepper.
To assemble: Spread quinoa stuffing over turkey breast.
Roll turkey up from a long edge and tie securely with butcher’s twine. Rub skin with a little olive oil and season the turkey with salt and pepper.
Bake in a 350° oven for about 20 per pound, or until a thermometer inserted into the roast measures 165°.
Remove the twine and slice turkey into ¼ inch thick slices. Serve while hot.