Bacon-Wrapped Turkey Breast

Bacon-Wrapped Turkey Breast with Wild Rice Stuffing and Cranberry-Apple Chutney is moist, tender, and full of fall flavors!

Prep Time 30

Cook Time 1 20

Resting time 10

Total Time 2

Course Main Course

Cuisine American

Keyword gluten free

Method Baking, Stovetop

Servings

Calories 753kcal

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

Combine all ingredients in a saucepan then bring to a boil. Place a lid on top then reduce heat to medium-low and simmer for 30 minutes, stirring every so often. Remove ginger then cool slightly, and then chill completely in the refrigerator. Can be made 2-3 days ahead of time.

Preheat oven to 375 degrees. Line a baking sheet with foil then set aside.
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 cook according to package directions. Stir in dried cranberries and sour cream then set aside to cool slightly. Can be made 1-2 days ahead of time.
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.
Season butterflied 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.
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.