TIP: If you can’t find scallopini at your grocery store, a boneless turkey breast pounded thin with a meat tenderizer is A-OK! The apples and cranberries added to the stuffing are DELICIOUS! I wouldn’t blame you if you wanted to double or triple the stuffing part of the recipe.
Preheat oven to 350°F.
- Melt butter in a frying pan on medium heat. Add chopped apples, cranberries, pumpkin pie spice, sugar and water. Sauté until apples are tender. Add stuffing and fold ingredients together.
- Finely chop rosemary, thyme and sage. Mix together with olive oil and a pinch of salt and pepper to make a paste.
- Lay your turkey breasts flat on a work surface. Sprinkle with a pinch of salt. Place a mound of your apple cranberry stuffing on the wider end of the turkey breast. Wrap the thinner end of the turkey over and then under the thicker end of the turkey that has the stuffing. You want to make sure that there is turkey overlap and that the end is pulled snug and secured underneath the stuffed turkey breast.
- Gently rub the stuffed turkey breast with the rosemary, thyme, and sage herb paste.
- At this point you have three options. You can leave the turkey breast as is without securing it (when you sear the turkey it will seal - it’s just a matter of getting it in the pan without a mishap). You can also tie your turkey breast with butcher’s twine. A third option is to secure the turkey breast with toothpicks.
- Heat a non-stick or cast iron pan over medium high heat. Pour a thin layer of oil in the bottom of the pan. When your oil is hot, add your stuffed turkey breasts to the pan. Leave for 2-3 minutes or until brown. Flip each turkey breast over, add the rest of the stuffing to the pan and put in the oven for 20 minutes or until the stuffing inside of each of the breasts reaches a temperature of 165°F.