Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Apple Chutney is perfect to serve at Thanksgiving if you’ve only got a small crowd to feed! Lean turkey breast is butterflied and stuffed with creamy wild rice then wrapped with bacon. After a quick roast, the turkey is sliced then served with homemade Cranberry-Apple Chutney, which sounds fancy but all you have to do is throw a bunch of stuff in a pot and let it simmer for 30 minutes. This dish is super impressive and chock full of savory flavors, but is actually very easy!
Thanksgiving is notorious for being a tiny bit stressful, what with all the dishes to prepare, but all the components can be made/prepped a day or two beforehand, and have I mentioned how delicious it is? If you are feeding a crowd this year, keep this recipe in your back pocket for a festive meal later this winter. You’ll love it!
Start by making the Wild Rice Stuffing. Saute chopped shallots and celery in butter until tender, about 5 minutes. Next add a 6oz package wild rice mix, along with the amount of water called for on the package. Pop a lid on top then cook according to package directions. When the rice is tender, stir in dried cranberries and sour cream then set aside. You can make the wild rice stuffing up to two days ahead of time then refrigerate until you’re ready to use.
Next turn to the turkey – can’t have Thanksgiving without it! I like these pre-packaged turkey breast tenderloins, which usually come in pairs. If you’re feeding four, make both. If it’s just two or three, you’ll just need one. You’ll have enough stuffing to make both if you want.
Use a sharp knife to butterfly the tenderloin then place a piece of saran wrap on top and pound until 1/2″ thick. This is also something you can do a couple of days in advance.
Season the butterflied turkey with salt and pepper then mound 1 cup wild rice stuffing on one side and fold the other side over. Lay 6 strips bacon on a foil-lined baking sheet then place the turkey on top and wrap the bacon slices around the turkey, trimming any overlapping bacon.
Roast for 40 minutes at 375 degrees, finishing with a broil blast if needed to really get the bacon sizzling!
You can serve the turkey with or without the Cranberry-Apple Chutney, but I highly recommend that you do. I LOVE this chutney, which has a bite thanks to apple cider vinegar, red chili pepper flakes, and fresh ginger. It’s such a fun twist on regular cranberry sauce, and it’s best made a day ahead of time so it can be chilled. In a small saucepan combine:
Canned whole-berry cranberry sauce Chopped Granny Smith apple Fresh squeezed orange juice Chopped shallot Garam masala Red chili pepper flakes Fresh ginger Apple cider vinegar.
Bring to a boil then reduce the heat and let simmer for 30 minutes. Chill in the fridge.
All together now! Thickly slice the bacon-wrapped and stuffed turkey breast then serve alongside the chilled Cranberry-Apple Chutney and extra wild rice stuffing.
Give thanks, then dig in already!
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