I have been saving up for my cornbread dressing. I have this zip loc bag I throw my leftover cornbread in. I usually have more than plenty for a big dish of southern cornbread dressing dressing.
This dressing will be perfect with our cranberried turkey breast. We'll also be having a huge ham and sweet potatoes for Christmas dinner.
I made this little turkey breast ahead of time so that I'd be able to post it... and so I'd have some leftovers for turkey salad.
I made this little turkey breast ahead of time so that I'd be able to post it... and so I'd have some leftovers for turkey salad.Cranberried Breast of Turkey
1 cup whole cranberries
2 big bunches sage
ground salt and pepper
1/4 cup WhistleStop Marinade
1 cup orange juice
white wine (optional)
Marinate the turkey breast in WhistleStop Marinade for 2 hours in the fridge. Place the roast and marinade in a 8x8 baking dish. Cover the breast generously with cranberries and fresh sage. Cover and bake until the center reaches 165. Remove the foil and baste. Cook the remaining few minutes uncovered to brown. Poultry should be 170 when it is done.
Once the turkey is done allow it to sit while you make a cranberry reduction. Add cranberries and juices from the pan to a skillet. Add 1 cup orange juice and some white wine. Cook at a hard boil until the sauce becomes thickened. Serve with a drizzle over the turkey.
Merry Christmas y'all!
Sandi