Turkey Breast Stuffed with Buckwheat, Pumpkin Seeds and Dried Cranberries is a festive dish that is perfect for any Holiday. It’s beautiful, incredibly flavorful and stress relieving all at the same time. The stuffing is incredibly flavorful with fresh sage and thyme, a little sweet from the dried cranberries, and the chopped pumpkin seeds add some wonderful texture.
- 1 large boneless, skinless turkey breast (around 3 pounds each)
- 1 cups sweet and sour duck sauce
- 1/2 cup pumpkin seeds
- nonstick vegetable spray
- 5 (12-inch) pieces of cooking twine
- plastic wrap
- cooking mallet
FOR THE STUFFING
- 1 tablespoons extra virgin olive oil
- 1 large onion, finely diced (around 2 cups), or 2 cups green onion
- 2 large cloves garlic, minced (around 2 tablespoons), or substitute garlic oil for the tablespoon extra virgin olive oil
- 2 cups whole buckwheat
- 2 large eggs, slightly beaten
- 16 ounces vegetable stock, or 16 ounces water and 1 teaspoon kosher salt
- 1/2 tablespoon finely chopped fresh sage
- 1/2 tablespoon finely chopped fresh thyme
- 1/2 cup raw pumpkin seeds, coarsely chopped
- 3/4 cup dried cranberries
- 1 tablespoons extra virgin olive oil
- 1/4 teaspoon black pepper (or to taste)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- Preheat oven to 350°F or 325°F convection mode.
- Cover a large baking sheet or pan with foil. Spray with non-stick vegetable spray. Set aside.
- Heat the olive oil over medium/high heat in a large skillet or wok. Add the onion and garlic, then saute until the onions are clear.
- Reduce heat to medium. Add the buckwheat to the onions and stir until combined. Pour the eggs over the buckwheat, then quickly stir to completely coat the buckwheat. Cook until the buckwheat is slightly toasted and the grains are separated. Add the vegetable stock, then bring to a boil. Reduce heat to low, cover, and cook for around 15-17 minutes until all the stock is absorbed. Remove the lid and fluff with a fork.
- Stir the sage, thyme, pumpkin seeds, cranberries, olive oil, back pepper, salt, nutmeg, and cinnamon into the cooked buckwheat. Set aside to cool.
- Place a large piece of plastic wrap on a large cutting board, if necessary make the plastic double wide. Place a turkey breast on the plastic, then completely cover with additional plastic. Pound the breast until it is a thin rectangleish shape. Set aside, and repeat with the second turkey breast.
- Transfer some of the stuffing to a large bowl. Spread stuffing on one of the rectangles, leaving around 2 inches on the end. Carefully roll the breast around the stuffing. Take one of the pieces of cooking twine and gently slide it under the turkey. Make a slip knot on one end of the twine, then place the other end through it. Pull the slip knot end taught around the turkey. Repeat down the turkey with additional twine. Carefully trim the twine taking off the extra parts. Repeat with the additional turkey breast.
- Brush the turkey breasts with the sweet and sour duck sauce. Sprinkle with 1 cup of pumpking seeds.
- Place in the oven and cook for 35-45 minutes until cooked through, basting with the pan sauce every 15 minutes. You can also determine when the turkey is done by inserting a meat thermometer and removing the turkey from the oven when it reaches 160°F. The turkey will continue to cook when removed from the oven.
- Remove from oven and allow the turkey to rest at least 10-15 minutes before slicing. Garnish with additional sage and thyme leaves.
- There will be several cups of stuffing leftover. You can use them to garnish the turkey or serve separately as a side dish.
- A thinner layer of stuffing will create a pinwheel effect. A larger layer will create a single filled piece with no pinwheel.
- To make this gluten free use gluten free vegetable stock.
- Serving Size: 12
Keywords: Turkey, Stuffed Turkey, Jewish Holiday, Gluten Free, Thanksgiving