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Turkey Breast - Stuffed with Pork Sausage, Cranberry & Apple

Per: 600 g


Seasoned turkey breast (turkey breast, water, salt, cultured dextrose [cultured dextrose, corn maltodextrin], vinegar with natural flavour [dehydrated vinegar, citrus extract, spice], spice, sodium phosphates) • Stuffing (pork, water, dehydrated cranberry [cranberry, sugar, sunflower oil], dehydrated apple, seasoning [dehydrated garlic, herbs and spices, dehydrated red bell pepper], dehydrated onion, vinegar, salt).

Nutrition facts:

Per 100 g
Calories 130
% Daily Value (DV) *
Fat 4.5 g
Saturated 1.5 g
+ Trans 0 g
Carbohydrate 3 g
Fibre 0 g0%
Sugars 2 g2%
Protein 18 g
Cholesterol 50 mg
Sodium 370 mg16%
Potassium 300 mg6%
Calcium 10 mg1%
Iron 0.5 mg3%
*5% or less is a little, 15% or more is a lot

Cooking Instructions

Conventional Oven

  • Remove roast from protective packaging.

  • Preheat oven to 400°F (204°C).

  • Place roast into roasting pan and cook for 1 hour 10 minutes to 1 hour 20 minutes or until pop up thermometer pops and the internal temperature of 165°F (74°C) is reached.

  • Remove roast from pan and let rest for 10 minutes.

  • Carefully remove elastic strings and pop up thermometer from roast, slice and serve.

FOR CONVECTION OVEN, cooking time is 55 minutes to 1 hour 5 minutes.

Pressure Cooker

  • Remove and discard blue pop-up thermometer from roast.

  • Using the Sauté function, heat the pressure cooker. Add 1 tablespoon of olive oil.

  • Sear roast on all sides, approximately 4 minutes per side. Remove roast and set aside on a plate.

  • Add 1/2 cup of broth or water to the pressure cooker, scraping any bits from the bottom of the pot.

  • Place the trivet in the bottom of the pressure cooker and lay the roast on top of the trivet.

  • Cook for 25 minutes.

  • When the cooking cycle has finished, allow the pot to sit for 10 minutes, and then do a quick release by moving the valve to Venting.

  • Remove the turkey roast and let rest for 5 minutes.

  • Remove elastic strings from the roast, slice and serve.


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