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Photo: Tina Cornett Photo by: Photo: Tina Cornett

Wild Rice-Stuffed Turkey Breast

Southern Living DECEMBER 1997

  • Yield: 8 to 10 servings


  • 1 (3-ounce) package dried cherries
  • 2 cups port wine
  • 3 1/2 cups chicken broth, divided
  • 1/2 cup uncooked wild rice
  • 1/2 cup uncooked long-grain rice
  • 1 teaspoon freshly ground pepper
  • 1 small onion, chopped
  • 1/2 cup diced celery
  • 2 cups soft whole wheat breadcrumbs
  • 1 (6-pound) turkey breast
  • 2 teaspoons chopped fresh rosemary
  • 2 garlic cloves, minced
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground pepper
  • 2 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour


Combine cherries and wine; let stand 1 hour. Drain, reserving wine.

Bring 2 cups chicken broth, wild rice, and next 4 ingredients to a boil in a medium saucepan; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed and rice is tender. Cool; stir in breadcrumbs and cherries.

Remove bone from turkey breast, leaving skin and meat intact.

Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1-inch thickness using a meat mallet or rolling pin. Rub skinless side of turkey breast with rosemary and garlic; spread with rice mixture. Starting at a long side, tightly roll up breast, jellyroll fashion; secure at 2-inch intervals with kitchen string. Sprinkle with salt and 1 tablespoon pepper; place on a lightly greased rack in a roasting pan.

Bake at 375° for 2 hours or until a meat thermometer inserted into thickest portion registers 180°. Remove from pan, reserving drippings; let stand 10 minutes.

Melt butter in a heavy saucepan over low heat; stir in reserved drippings. Whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add reserved wine and remaining 1 1/2 cups broth; cook over medium heat, whisking often, 5 minutes or until thickened. Serve with turkey.