Rice Stuffed Turkey Breasts

Ingredients

• ----For the Turkey Breast----
• 2 Turkey Breasts, boneless, skin-on or off
• 1/3 cup butter, softened
• 5 cloves Garlic, minced
• 2 tsp Paprika
• 2 tbsp Fresh Parsley, Rosemary, Thyme and Sage (Poultry Blend), or any combination
• Salt and Pepper, to taste
• ----For the Rice Stuffing----
• 1 cup Wild Rice, cooked
• 1 small Onion, finely diced
• 1/4 cup Celery, finely diced
• 1/4 cup Dried Cranberries
• 1/4 cup Pecans or Walnuts, chopped, optional
• 1 tbsp Fresh Herbs, finely chopped
• 1/2 tsp Poultry Seasoning
• 1/4 cup chicken broth
• Salt and Pepper, to taste
• 2 tbsp Butter

Directions

1. In a skillet, melt 2 tbsp of butter over medium heat. Add the diced onion and celery, and sauté until nearly softened. Add the cooked wild rice, dried cranberries, nuts (if using), fresh herbs, poultry seasoning, salt, pepper, chicken broth and stir to combine until heated through and liquid absorbed. Set aside to cool slightly.
2. Preheat the oven to 375°F (190°C). In a small bowl, combine the softened butter, diced garlic, paprika, fresh herbs (parsley, rosemary, thyme and sage), salt, and pepper and mix well to form a herbed butter paste.
3. Lay the turkey breasts on a cutting board. Using a sharp knife, carefully cut a deep pocket into the thickest part of each turkey breast.
4. Spoon the wild rice stuffing into each pocket, pack it in tightly but do not overstuff. Use kitchen twine or toothpicks to secure the opening if necessary.
5. Using your hands, carefully loosen the skin on each turkey breast and spread the herb butter under the skin (if skin-on) and over the top of the turkey breasts.
6. Transfer to an oven safe pan and tightly seal with aluminum foil. Roast in the preheated oven for 20-60 minutes depending on size, or until the internal temperature of the thickest part of the turkey reaches 165°F (75°C). Optional: place under the broiler for the last few minutes to add some browning.
7. When done, remove from the oven and let rest for about 10 minutes before slicing, serve with remaining wild rice stuffing and enjoy!