Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Apple Chutney

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Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Apple Chutney is perfect for a small crowd!

Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Orange Chutney. Perfect if you're only having a small crowd for Thanksgiving! | iowagirleats.com

It’s time for another Way Back Wednesday post! I am so, so excited to unearth the recipe for Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Apple Chutney (whew!) from the archives, because this dish is one of my favorites, yet I kind of forgot all about it! I created the recipe three years ago while competing against three other bloggers to create yummy, family-favorite holiday dishes.

Um, I lost. But my taste buds still won. BaHA!

Anyway, this dish is perfect to serve at Thanksgiving if you’ve only got a small crowd to feed. Nothing like roasting a 10lb bird for 4 people then finding yourself stuck eating cold dark meat for days. Maybe that’s your jam, but if not, this dish is for you.

Lean turkey breast is butterflied then stuffed with creamy wild rice, and then wrapped with bacon. After a quick roast the turkey is sliced thickly then served with homemade Cranberry-Apple Chutney, which sounds fancy but all you do is throw a bunch of ingredients in a pot and let it simmer for 30 minutes.

Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Orange Chutney. Perfect if you're only having a small crowd for Thanksgiving! | iowagirleats.com

Thanksgiving is notorious for being a tiny bit stressful, what with all the dishes to prepare, but this recipe is Easy with a capital E. ALL the components can be made/prepped a day or two before, and have I mentioned how delicious it is?

If you are feeding a crowd this year, keep this recipe in your back pocket for a festive meal later this winter. You’ll love it!

Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Orange Chutney. Perfect if you're only having a small crowd for Thanksgiving! | iowagirleats.com

Start by making the Wild Rice Stuffing. I made a few tweaks from the original recipe including nixing walnuts in the stuffing (I just wasn’t feeling it,) reducing the amount of butter, and eliminating an extra step that would have resulted in an extra dirty skillet.

First saute 1 large chopped shallot with 1 rib chopped celery in 1 Tablespoon butter until tender, about 5 minutes. Next add a 6oz package wild rice mix, along with the amount of water called for on the package. Pop a lid on top then cook according to package directions.

Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Orange Chutney. Perfect if you're only having a small crowd for Thanksgiving! | iowagirleats.com

When the rice is tender, stir in 1/4 cup dried cranberries and 1/2 cup low fat sour cream (I would not sub in Greek yogurt) then set aside. You can make the wild rice stuffing up to two days ahead of time then refrigerate until you’re ready to use.

Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Orange Chutney. Perfect if you're only having a small crowd for Thanksgiving! | iowagirleats.com

Next turn to the turkey – can’t have Thanksgiving without it! I used a 12-oz turkey breast tenderloin, which is usually packaged in pairs. If you’re feeding four, I’d make both. If it’s just two or three, you’ll just need one. You’ll have enough stuffing to make both if you want.

Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Orange Chutney. Perfect if you're only having a small crowd for Thanksgiving! | iowagirleats.com

Use a sharp knife to butterfly the tenderloin then place a piece of saran wrap on top and pound until 1/2″ thick. I usually use a rolling pin to do this – works like a charm! This is also something you can do a couple of days in advance.

Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Orange Chutney. Perfect if you're only having a small crowd for Thanksgiving! | iowagirleats.com

Season the butterflied turkey with salt and pepper then mound 1 cup wild rice stuffing on one side and fold the other side over. Lay 6 strips bacon on a foil-lined baking sheet then place the turkey on top and wrap the bacon slices around the turkey, trimming any overlapping bacon. In the original recipe I used toothpicks to hold the turkey shut, but it’s not needed as the bacon hold everything together.

Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Orange Chutney. Perfect if you're only having a small crowd for Thanksgiving! | iowagirleats.com

Roast for 40 minutes at 375 degrees, finishing with a broil blast if needed to really get the bacon sizzling!

Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Orange Chutney. Perfect if you're only having a small crowd for Thanksgiving! | iowagirleats.com

You can serve the turkey with or without the Cranberry-Apple Chutney, but I highly recommend that you do. I LOVE this chutney, which has a bite thanks to apple cider vinegar, red chili pepper flakes, and fresh ginger. It’s such a fun twist on regular cranberry sauce, and it’s best made a day ahead of time so it can be chilled.

Combine 1 can whole-berry cranberry sauce with 1 chopped Granny Smith apple, the juice of 1 orange, 1 large shopped shallot and seasonings like garam masala (I find that at Target under the Archer Farms brand,) red chili pepper flakes, fresh ginger, and apple cider vinegar. Bring to a boil then reduce the heat and let simmer for 30 minutes. Chill in the fridge.

Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Orange Chutney. Perfect if you're only having a small crowd for Thanksgiving! | iowagirleats.com

All together now! Thickly slice the bacon-wrapped and stuffed turkey breast then serve alongside the chilled Cranberry-Apple Chutney and extra wild rice stuffing. Give thanks, then dig in already!

Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Orange Chutney. Perfect if you're only having a small crowd for Thanksgiving! | iowagirleats.com

Bacon Wrapped Turkey Breast with Creamy Wild Rice Stuffing

& Cranberry-Apple Chutney

Print this recipe!

Serves 2-3

Ingredients:
1 Tablespoon butter
1 rib celery, chopped
1 large shallot (or 1/2 small onion,) chopped
salt and pepper
6oz package wild rice mix
1/4 cup dried cranberries
1/2 cup low fat sour cream
3/4lbs boneless turkey breast tenderloins (or 1-1/2lbs if feeding more than 2-3. You’ll have enough stuffing to make 1-1/2lbs worth of turkey)
salt & pepper
6 slices bacon (or 12 if making 1-1/2lbs turkey)

For the Cranberry-Apple Chutney:
14oz can whole-berry cranberry sauce
1 Granny Smith apple, chopped
1 large shallot (or 1/2 small onion,) chopped
1/4 cup apple cider vinegar
1/4 teaspoon red chili flakes
1/4 teaspoon garam masala
1″ knob fresh ginger, peeled
Juice of 1 orange

Directions: 

  1. For the Cranberry-Apple Chutney: combine all ingredients in a saucepan then bring to a boil. Place a lid on top then reduce heat to medium and simmer for 30 minutes, stirring every so often. Remove ginger then cool slightly, and then chill completely in the refrigerator. Can be done 2-3 days ahead of time.
  2. Preheat oven to 375 degrees. Line a baking sheet with foil then set aside.
  3. Melt butter in a medium-sized saucepan over medium heat. Add celery and shallot then season with salt and pepper and saute until tender, 5 minutes. Add wild rice mix, including amount of water called for on package, then place a lid on top, turn heat down to medium-low, and then cook according to package directions. Stir in dried cranberries and sour cream then set aside to cool slightly. Can be done 1-2 days ahead of time.
  4. Using a sharp knife, butterfly turkey breast by slicing horizontally across the length of the breast, being careful not to cut all the way through. Open like a book then place a piece of plastic wrap on top and pound until 1/2″ thick. Can be done 1-2 days ahead of time.
  5. Season turkey with salt and pepper then scoop 1 cup wild rice mixture onto one half of the turkey, and then spread leaving 1/2″ clear on the sides. Fold the other half other.
  6. Lay bacon on prepared baking sheet then place stuffed turkey breast on top and fold bacon slices over, trimming any overlapping pieces. Bake for 40 minutes, or until the internal temperature reaches 160 degrees, finishing with a few minutes under the broiler if bacon needs to crisp up a little bit. Let turkey rest for 10 minutes then slice and serve with Cranberry-Apple Chutney.

Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Orange Chutney. Perfect if you're only having a small crowd for Thanksgiving! | iowagirleats.com

This turkey, I’m telling you, it’ll be hard to have it not stuffed and wrapped with bacon in the future!! And that Cranberry-Apple chutney – so, so good. You’ve got to give it a try. It’d also be awesome with pork tenderloin, or dolloped in a day after Thanksgiving panini sandwich. YUM.

Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Orange Chutney. Perfect if you're only having a small crowd for Thanksgiving! | iowagirleats.com

Wherever you are, and however you celebrate, have a happy Thanksgiving this year!

Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Orange Chutney. Perfect if you're only having a small crowd for Thanksgiving! | iowagirleats.com

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Comments

  1. Abi@AbsofSteel 11.20.2013

    Yum, this makes me so excited for thanksgiving!

  2. Oh this looks delicious. I might just make it to stay in the holiday spirit! :)

  3. Melissa 11.20.2013

    Such a unique stuffing w/the wild rice! I love how it sounds and looks. Definitely a great spin on the traditional stuffing.

  4. Becky 11.20.2013

    That looks so yummy! I’m making a whole turkey, but I’m going to make the chutney to go with it…it looks and sounds awesome!

  5. this looks intense, and amazing.

  6. This looks like an amazing meal! I love the wild rice stuffed in the turkey and bacon can only make things better!

  7. Ashley 11.20.2013

    These look amazing! For Thanksgiving I am making a spiced apple-maple-bacon wrapped turkey, these would be perfect if I’m ever craving that taste again!

    http://www.ashleykiraand.wordpress.com

  8. This recipe is still just as gorgeous as it was three years ago!

    PS – how has it already been three years since that post?! I remember reading this like it was yesterday. We must be in some sort of time warp.

  9. Sanaz@runforcake 11.20.2013

    Genius idea with the rice! Great way to add flavor and save time. I love this for any dinner throughout the entire year. Turkey is such a great meat and easily found year round. Thanks for the great idea.

  10. Wow! What a beautiful dish! I love your recipe for Sweet Potato Stuffed Baked Apples with Toasted Marshmallows too :)

  11. Audrey 11.20.2013

    Wow, I just got so hungry. This just goes to show you can have an amazing, indulgent meal without using bread. You go, girl!

  12. I love this easy and elegant meal for Thanksgiving or any fall night! Looks so delicious!

  13. Sarah 11.20.2013

    This brings me back to my early days of reading IGE! We ended up staying in DSM due to weather for our first Thanksgiving as a married couple 3 years ago and I made that AMAZING chutney. It was seriously to die for. I will always remember that Thanksgiving because that was the weekend we found out we had our first baby on the way! :)

  14. Jen K 11.20.2013

    This post doesn’t contain any pictures of Lincoln.. and that makes me sad.

    Just kidding! Looks delicious — can’t wait to pin it and try it! :)

  15. […] the week.  Today I did decide to cook up a little pre-Thanksgiving meal, courtesy of an Iowa Girl Eats recipe.  That would be a bacon-wrapped turkey breast stuffed with creamy wild rice stuffing, […]

  16. Kim 11.25.2013

    In the oven as I type this! Hope it looks/tastes as good as yours!

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  18. Tammy Hershberger 11.28.2013

    This was our Thanksgiving dinner today, and it was FANTASTIC! The recommendation to make the rice a day ahead is one to consider… great time-saver plus I think the fact that it came out of the fridge before we put it in the breasts made it easier to handle. We added Brussels sprouts, mashed potatoes and gravy, deviled eggs, spinach salad, yams and rolls to our menu. Thanks for the great recipes!

  19. Lauren 12.24.2013

    This was phenomenal! We made it Saturday night for our own little two-person Christmas celebration and not only was it easy, it was absolutely delicious. Seriously, I couldn’t get over it. Mid-meal, I vowed to rely on this recipe if I ever have to cook for a special occasion. Just wonderful :)

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  21. Steve 03.28.2014

    The sauce was great and the turkey a hit. Just a few questions – I grated the ginger root – was I supposed to just let it cook then take it out? And garam masala was impossible to find – was it a key spice?

    Also, I prepared the rice with its seasoning packet – was I supposed to or just do your steps?

    • Kristin 04.08.2014

      Hey Steve! The ginger is intended to be taken out, though if you like a strong ginger flavor you could grate and keep in as you did. Garam masala is a key spicy in chutney so I hope you liked it without! Also you prepared the rice correctly with the seasoning packet! :)

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