What I’m about to show you is the best meal I’ve cooked in a long time.
And I cook a lot.
Lloyd praised this dish whilst shoveling it into his mouth by the fistful fork full. As he was stuffing his second (turkey) breast in his mouth (;)) he was already requesting that I make it again.
Yea, THAT good.
How gorgeous is that?! I love pomegranates (and they are so good for you!) and when I saw this recipe, I knew I had to make it, but I was intimidated by it for the longest time. Finally, the Sunday after Thanksgiving, I decided to dedicate some time to recreating this masterpiece.
The irony in that mere days after the holiday, I made a dinner with not only turkey, but stuffing as well.
But remember? We didn’t have any leftovers.
After making this dish, I was kicking myself (figuratively, much to Lloyd’s disappointment) that I hadn’t made it sooner. It wasn’t nearly as complicated as it appears, but if I ever serve it for guests, I certainly won’t tell them that.
Stuffed Turkey Breasts with Pomegranate Glaze
Ingredients
- 3 pounds turkey breast
- sweet Italian sausage links – casings removed (approximately 8 ounces
- 4 ounces turkey bacon– diced
- 3 tablespoons fresh sage – chopped and divided (I subbed ~2 tbsp dried)
- 1 onion – diced
- 1 stalk of celery – diced
- 1 egg
- 1 tablespoon fresh flat leaf parsley – chopped
- 1 tablespoon poultry seasoning
- 8-10 slices sandwich bread
- 1 cup chicken broth – more if necessary
- salt/pepper
- extra virgin olive oil – enough to drizzle
Pomegranate Glaze
- 3 cups sugar
- 1 cup POM Wonderful pomegranate juice
- 1 1/2 lemons – juice of
- 2 tablespoons spicy brown mustard
- 2 tablespoons pomegranate arils
Directions
- Into a bowl, add: sausage, pancetta, 2 tablespoons of sage. Season with salt and pepper. Mix well.
- Heat a sauté pan over medium heat. Add filling and cook until meat is cooked through. Check for seasoning and add if necessary. Remove from heat and set aside.
- In a separate sauté pan add 1 tablespoon of olive oil and heat over medium heat. Add onion and celery and cook until softened. Add to meat mixture. Stir to combine.
- Transfer mixture to a LARGE bowl. Add egg, remaining tablespoon of sage, parsley, and poultry seasoning. Stir to combine. Add in bread slices and chicken broth. Combine. If mixture is too dry add additional stock, if mixture is too wet add additional bread. When well combined and to desired consistency, set aside.
- Preheat oven to 375 degrees. If your turkey breast is whole, cut your turkey breast into 8 equal portions. Pound your turkey segments until they are of equal thickness. Lay segments flat and season with salt and pepper. To assemble: spread equal amounts of filling down center of turkey segments. Roll turkey over itself. Secure with kitchen twine. Transfer to a roasting tray that has been sprayed with cooking spray. Continue until all segments are assembled. Drizzle top of turkey segments with extra virgin olive oil.
- Cook turkey until internal temperature reaches 165 degrees and outside is golden. Approximately 30 -40 minutes {this will depend on the thickness of your stuffed turkey} Half way through cooking time, carefully remove roasting tray and baste with pomegranate glaze.
- WHILE the turkey is cooking make your pomegranate glaze. Into a deep sauce pan add: sugar, pomegranate juice and the juice from 1 lemon. Stir to combine and cook over medium heat until mixture has thickened. Stirring often. Once it has reached a preserve like state add spicy brown mustard and the juice from 1/2 lemon. Mix together. Add pomegranate arils once you have removed mixture from heat. Stir to combine.
- When cooked. Remove from oven and allow turkey to rest for approximately 10 minutes prior to slicing. Garnish with additional pomegranate glaze and fresh sage if desired.
Notes: I halved this recipe and altered the measurements. I subbed turkey bacon for pancetta, and dried sage for fresh. I also only needed 2 slices of bread for the stuffing, and I obviously still used one whole egg. The stuffing recipe (even halved) yielded plenty for four breasts and then some. I couldn’t find twine at my grocery store, so I just asked the butcher for some. 
Absolutely… POM wonderful!
This dish packed a double punch of savory AND sweet, with the sage and turkey bacon combined with the sweet sausage.
The pomegranate glaze definitely added a “WOW!” flavor.
Never tried a pomegranate?!
You’re missing out!
Not only are the insanely good for you (and loaded with antioxidants) but they are deliciously fun to eat! Time-consuming to cut, yes, but so worth the effort.
Anything stuffed is like getting a present- you take the first bite and then you taste that little “surprise” inside… and your taste buds rejoice.
The sprinkling of pomegranate arils added some visual “flair” to the dish, but it also added some FUN! I love the way those things pop in your mouth.
Lloyd claims he doesn’t even like pomegranates (crazy, I tell you!) and he was impressed with this meal. If there’s one chicken dish I suggest you try from my archives… this is the one!
Oh my goodness Liz- this looks like something you would order at a restaurant!! It’s SO formal looking. & delicious looking
I can’t believe Lloyd claims not to like pomegrantes…I bet you changed his mind after this one.
What a fabulous recipe – this looks so delicious and perfect for the holidays. Thanks for sharing!!
I love pomegranate seeds! I have boughten alot lately and put them on my oatmeal for breakfast and yogurt for lunch. Never tried them in a meal like yours though. Looks delish!
I also bought a whole pom. Now I’ve got to figure out how to get the seeds out of it!
Wow! This looks absolutely amazing and I’m going to have to make this, this week! love pomegranate! Thank you for sharing. love the pics!
Looks absolutely divine!
xo
That is seriously is gorgeous, magazine gorgeous even.
Oh my my this looks great! I wished I would have seen this just 20 minutes earlier when we were trying to figure out what we wanted for dinner tonight! Definitely bookmarked!
Wow! This recipe is so creative. I would have never thought to put those ingredients together in one dish. Truly beautiful!
This looks fantastic! I love pomegranates and my husband loves stuffing in any form. I can see this being a no-leftover meal in our house too
Thanks for sharing such an awesome dinner idea!
Wow, this looks gorgeous. Love pomegranates. I can see why you were worried about attempting it. I love to eat meat stuffed with whatever but I’ve never attempted it myself! Looks like it was a great success for you.
So yummy! I love the pomegranates!
Oh my. These look amazing. Thank you.
This looks awesome! I love turkey breasts too, so will definitely have to try this recipe!
OMG that looks amazing!!!1 I adore pomegranates!!!
Not only does the stuffed turkey look incredibly delicious but it’s soooo gorgeous!!! I love how you made a pomegrante glaze for the turkey, it sounds amazing! I must make this.
Great recipe! It looks delicious!
Thanks for stopping by my blog and for the kind comment!
Looks GREAT! I love pomegranate (but wish it wasn’t so expensive!). -Dept Of Plate (www.deptofplate.blogspot.com)
I love anything with stuffing. count me in.
Pomegranates with their vibrant red colour just scream Christmas for me. Great idea using them as a glaze for your stuffed turkey breasts.
Getting the seeds out is a pain- cut off the crown (top) and then make four cuts in the pom. Then, soak in water for about 10 minutes. After they soak, they should come off of the membrane more easily.
Very sweet- thanks!
It’s so tasty and so easy- let me know if you try it!
I agree- very seasonal!
Wow, incredible! Meat stuffed with meat – my husband would love this too!
How funny that you made this right after Thanksgiving. It looks pretty awesome, and I have to agree with you pomegranates are the bomb.
Nice text & pictures, thank you.