Turkey Stuffed with Cranberries and Ricotta

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!