---
title: "Turkey Stuffed with Cranberries and Ricotta"
url: /turkey-stuffed-with-cranberries-and-ricotta/
canonical_url: https://flowers-recipes.com/turkey-stuffed-with-cranberries-and-ricotta/
language: en
alternates:
  pl: https://flowerek.com/indyk-faszerowany-zurawina-ricotta/
  de: https://barbaras-kochbuch.de/putenbrust-gefuellt-mit-cranberrys-und-ricotta/
  en: https://flowers-recipes.com/turkey-stuffed-with-cranberries-and-ricotta/
  x-default: https://flowers-recipes.com/turkey-stuffed-with-cranberries-and-ricotta/
published: "2012-01-21"
last_updated: "2012-01-21"
type: recipe
author: Basia
prerequisites:
  - /category/savory-dishes/
  - /category/meat-dishes/
related:
  - /rosemary-chicken-breasts-with-pan-fried-polenta/
  - /braised-beef-shank/
  - /pork-tenderloin-with-mold-ripened-cheese-and-cranberries/
  - /poultry-meatballs-in-cheese-sauce/
categories:
  - "Savory Dishes"
  - "Meat Dishes"
tags:
  - meat
servings: "3 servings"
time: "about 50-60 minutes"
rating:
  score: 10
  best: 10
  votes: 4
comments: 3
image: https://flowers-recipes.com/images/2012/01/indyk-faszerowany-zurawina-i-ricotta1-230x150.jpg
summary: "Tender turkey meat tasted wonderful with slightly sweet cranberries. Ricotta gave the whole dish a creamy texture."
---

# Turkey Stuffed with Cranberries and Ricotta

Tender turkey meat tasted wonderful with slightly sweet cranberries. Ricotta gave the whole dish a creamy texture.

**This page in other languages:** [Polski (pl)](https://flowerek.com/indyk-faszerowany-zurawina-ricotta.md) · [Deutsch (de)](https://barbaras-kochbuch.de/putenbrust-gefuellt-mit-cranberrys-und-ricotta.md)

**Published:** January 21, 2012 · **Author:** Basia · **Servings:** 3 servings · **Time:** about 50-60 minutes · **Rating:** 10/10 (4 votes)

<!-- related -->
## Related pages

> **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages.

- [Category: Savory Dishes](https://flowers-recipes.com/category/savory-dishes/)
- [Category: Meat Dishes](https://flowers-recipes.com/category/meat-dishes/)
- [Rosemary Chicken Breasts with Pan-Fried Polenta](https://flowers-recipes.com/rosemary-chicken-breasts-with-pan-fried-polenta/) — Rosemary chicken breasts with pan-fried polenta, a delicious and aromatic dish ready in less than 30 minutes
- [Braised Beef Shank](https://flowers-recipes.com/braised-beef-shank/) — Braised beef shank, the perfect dish for a winter dinner. Wonderful with spaetzle, pasta or potatoes.
- [Pork Tenderloin with Mold-Ripened Cheese and Cranberries](https://flowers-recipes.com/pork-tenderloin-with-mold-ripened-cheese-and-cranberries/) — Marinated pork tenderloin medallions pan-fried and topped with melted Brie-style cheese, served with warm cranberries. Q
- [Poultry Meatballs in Cheese Sauce](https://flowers-recipes.com/poultry-meatballs-in-cheese-sauce/) — Quick poultry meatballs made with ground turkey and ricotta, simmered in a creamy cheese sauce. Perfect with spätzle and

## Ingredients

- 2 shallots
- 60 g dried cranberries
- 120 g ricotta
- 3 turkey breasts (small, 1 per person)
- salt
- pepper
- 1 small bunch parsley
- 1 tbsp canola oil
- 150 g cherry tomatoes or other small tomatoes
- 1 tbsp olive oil

## Instructions

Turkey breasts stuffed with cranberries and ricotta were my last Sunday dinner. The tender turkey meat tasted wonderful with the slightly sweet cranberries. The ricotta gave the whole dish a creamy texture. Alternatively, you can use lean farmer's cheese (twaróg, a Polish white cheese), but beat it until smooth first (like for cheesecake).

You can also use one large turkey breast and make a roulade out of it. Chicken or guinea fowl meat can be used as well.

Turkey stuffed with cranberries and ricotta

**Directions:**

Peel and finely chop the shallots. Put half of them in a bowl, add the cranberries and half of the parsley, season with salt and pepper, and mix with the ricotta.

Wash and dry the turkey breasts, then use a thin, long knife to cut a pocket in each one, being careful not to poke a hole through to the outside. Stuff each one with the filling and close the opening with toothpicks.

Heat the oil in a skillet and fry the breasts for about 15 minutes on each side.

Meanwhile, wash the tomatoes, put them in a bowl, and pour boiling water over them. After 30 minutes, drain the water and rinse the tomatoes with cold water. Peel off the skins, helping yourself with a thin, sharp knife. Heat the olive oil in a skillet, add the tomatoes, sauté for about 2 minutes, and season. Put the meat on plates, top it with the tomatoes, sprinkle with the remaining parsley, and serve.

Enjoy!

## Comments (3)

- **tuptusia** · 2012-01-22 17:11
  that looks so delicious… :)
- **Eva** · 2012-01-22 17:30
  Sorry, dumb question.. what are shallots…?
  - **flowerek (Author)** · 2012-01-22 17:37 · reply
    Eva, it's a type of onion, but it's milder than a regular white one. http://en.wikipedia.org/wiki/Shallot

---

[Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)