Roast Turkey Breast with Cranberry-Sage Stuffing and Sage Pesto Cream


3 tbsp unsalted butter

1/2 c pine nuts

1/2 c dried cranberries, rehydrated

2 c brioche, cut into small dice

5 Leaves fresh sage, cut into thin strips


Salt and freshly ground black pepper To taste

Canola oil, for searing As needed

1 Pint cream

15 Leaves fresh sage

10 Leaves baby spinach

Canola oil As needed

Salt and freshly ground black pepper To taste

Canola oil, for sautéing As needed

1 c yellow onion, finely minced

6 c assorted fresh mushrooms, cut into large pieces

1 c Swiss chard stems, cut into thin pieces

1 tbsp garlic chives, finely minced

1 Bunch Swiss chard leaves, cut into large pieces

1/2 c dry white wine

3 tbsp unsalted butter, cut in chunks

1 tbsp fresh thyme

Salt and freshly ground black pepper To Taste




Preheat oven to 300 degrees F.

Heat 3 tablespoons butter in pan and add pine nuts, cranberries, brioche and sage leaves. Cook for about 2 minutes. Mix well and allow to cool.

Remove skin from the turkey breast and butterfly it.

Spread stuffing mixture to within 1-inch of the edges. Starting with a long edge, roll up the meat. Tie with butchers twine in 3 or 4 places to secure it. Season with salt and pepper.

Sear in pan with hot canola oil until all sides are golden brown.

Oven roast until internal temperature reaches 165 degrees F.


Reduce cream by half over high heat.

Puree sage and spinach in blender with just enough oil to allow the puree to be smooth.

Add puree to cream. Adjust consistency.

Season to taste with salt and pepper. Hold warm on the side.


Over very high heat and in a large pan, sauté onions in oil.

Add mushrooms and chard stems and cook, stirring, until almost done. Add garlic chives and chard leaves and cook until all are tender.

Deglaze with wine. Add 3 tablespoons cold butter in small chunks to finish and emulsify sauce.

Add thyme. Season to taste with salt and pepper.


To serve, remove twine and slice the turkey in rounds.

Place some mushroom-chard mixture in center of each plate. Top with turkey.

Pour sage cream around the outside of the plate.