Chef Randy Feltis adds great flavour to this stuffed turkey dish.

Cranberry, Pecan & Red Swiss Chard Stuffed Turkey Breast

1 large                turkey breast approx 3lbs skin on  

1/2 cup               dried cranberries  

1/2 cup               whole pecans  

1/2 cup               wilted red swiss chard

2 cloves              garlic  

2                        shallots  

1/2 oz                 red wine vinegar  

few sprigs           sage  

2 oz                    red wine  

                          salt and pepper to taste    

1 loaf                  favourite bread, semi stale

5 oz                    butter   

2 cloves              garlic  

4                        shallots (or 1 onion)

2 sprigs              chopped rosemary  

2 cups                cubed or ripped cheddar

5oz                   vegetable stock or chicken stock    

1. Melt the butter with garlic, shallots and rosemary. 

2. Add the chicken or veg stock to this mixture. 

3. Tear up your cheddar and mix it with your bread cut into cubes. Drizzle the butter mixture over the bread and cheddar mixture. Moisten the bread mixture with the butter using your hands to make it moist.

4. Place into desired ring moulds. Let firm up in the fridge for about an hour. Remove when firm and sear in a large non stick pan at a med temp turn when golden brown. Place on plate and under roasted turkey breast. 

5. Preheat oven to bake at 425.

6. Mix all stuffing ingredients in a large bowl.

7. Place turkey breast on cutting board skin side down. Make a small incision under the filet the length of the breast. Then stuff away!

8. Fold the filet over to cover the incision once it has been stuffed. Place on a baking sheet and roast at 425 for 10 mins and then turn down to 325 for the last 10-15 minutes.

9. Let the Turkey Breast rest for 10 mins before carving.

Courtesy Randy Feltis http://www.oscarsrestaurant.ca/