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Turkey Breast with Cranberry Almond Stuffing

Turkey Breast with Cranberry Almond Stuffing


  • 1 (5 to 6 pound) fresh whole turkey breast
  • Canola oil, salt and pepper for seasoning turkey
  • 1/4 cup unsalted butter
  • 1 (6-ounce) box cornbread stuffing mix
  • 1/3 cup dried cranberries or halved fresh cranberries
  • 1/3 cup slivered almonds, roasted


Preheat oven to 350°F. Rub turkey all over with canola oil, salt and pepper. Cut away any excess skin from turkey's neck. Place in a roasting pan with a rack, breast side down. Roast for 1 hour, then use tongs to turn breast side up, and roast 45 more minutes, or until a meat thermometer inserted in the thickest part of the breast registers 170°F. Meanwhile, bring 1 1/2 cups of water and the butter to a boil; add stuffing mix and cranberries, and remove from heat. Let stand for 5 minutes, then fluff with a fork and stir in almonds. Serve stuffing alongside turkey.

Nutritional Analysis

Per serving for 6 servings:

Calories 338
Fat 20g
Saturated 7g
Monounsaturated 6.7g
Polyunsaturated 4g
Carb 13g
Protein 28g
Cholesterol 113mg
Fiber 2g
Calcium 47mg
Magnesium 46mg
Sodium 237mg
Potassium 337mg
Vitamin E 2.3mg
Courtesy of the Almond Board of California