Ingredients
For the Stuffing:
- 1 cup wild rice
- 1 cup long-grain white rice
- 2 1/4 cups chicken or vegetable broth
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans or walnuts
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Turkey:
- 1 (3-4 pound) boneless, skinless turkey breast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12-14 slices bacon
Instructions
Make the Stuffing:
- Cook the rice: Combine the wild rice, white rice, and broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until tender and the liquid is absorbed.
- Sauté vegetables: While the rice is cooking, melt butter in a large skillet over medium heat. Add onion and celery and cook, stirring occasionally, until softened (about 5 minutes).
- Finish the stuffing: Stir in cranberries, pecans (or walnuts), sage, thyme, salt, and pepper into the cooked vegetables. Gently fold in the cooked rice.
Prepare the Turkey:
- Butterfly the turkey: Pat the turkey breast dry with paper towels. Place the breast flat on a cutting board. Using a sharp knife, carefully slice the breast horizontally, stopping about 1/2-inch from the other side so the breast opens up like a book.
- Pound the turkey: Place the butterflied turkey between two sheets of plastic wrap. Use a meat mallet or heavy pan to pound the breast out to about 1/2-inch thickness.
- Season the turkey: Sprinkle the inside of the turkey breast evenly with salt and pepper.
Assemble and Cook:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Stuff the turkey: Spread the wild rice stuffing evenly over one side of the turkey breast, leaving about a 1/2-inch border around the edges. Fold the other half of the turkey breast over the stuffing.
- Wrap in bacon: Lay the bacon slices slightly overlapping across a baking sheet. Place the stuffed turkey breast on top of the bacon. Wrap the bacon around the turkey breast, securing with toothpicks if needed.
- Bake: Bake in the preheated oven for approximately 60-75 minutes, or until the internal temperature of the thickest part of the turkey reaches 165°F (74°C). Tent loosely with foil if the bacon starts to brown too quickly.
- Broil (optional): For extra crispy bacon, turn on the broiler and broil for 2-3 minutes, watching carefully to avoid burning.
- Rest: Let the turkey rest for 10 minutes before slicing and serving.
Tips:
- Don’t overstuff: Overstuffing will make the turkey difficult to close and might lead to the stuffing spilling out.
- Check the temperature: Use a meat thermometer to ensure the turkey’s doneness.
- Adjust seasoning: Taste the stuffing before assembling and adjust the herbs and spices to your preference.
- Make it ahead: Both the stuffing and seasoned turkey can be prepared a day in advance for a stress-free meal.
