Matt invented this recipe for the Vermont Wild Kitchen event we co-led in November 2025.

You can purchase both the turkey breast and the ground mutton from Make Do Farm!

Ingredients

• 2 skin on turkey breasts, pounded flat
• 1 lb ground mutton
• 1 onion, diced
• 4 to 5 garlic cloves, minced
• 1 large handful of cranberries
• 1 large apple
• 2 tablespoons red wine, or 1 tablespoon balsamic vinegar
• 1 tablespoon of olive oil
• A few sprigs of fresh herbs like rosemary, thyme, sage, parsley
• 2 cups of turkey gravy

Helpful Tools

• Meat tenderizer
• Baking twine
• Kitchen scissors

Preparation

1. Preheat oven to 375 degrees.

2. Pound turkey breasts flat to about 1-inch thick. Season both sides with salt and pepper.

3. Make the filling:

• Heat a large cast iron pan over medium high heat.
• Add olive oil and onions and sauté until translucent.
• Add garlic and ground mutton.
• Sauté until mutton is just browning.
• Season with salt and pepper.
• Add apples, cranberries, herbs, and wine or vinegar.
• Cook until apples and cranberries soften.

4. Spread the filling lightly on the inside of the turkey breasts.

5. Roll up tightly and secure closed with baking twine. It can be easier to roll the breast, and then stretch the skin around the roll and then tie closed.

6. Sear the turkey skin on the outside of the roll (in the same pan) over medium heat until well browned all over.

7. Put the pan in the oven for 30 to 40 minutes, until 165 degrees Fahrenheit in the thickest part of the turkey breast.

8. Remove turkey and allow it to rest before cutting into rounds.

9. Add turkey gravy to the pan and scrape up browned bits to create pan sauce.

10. Serve! We recommend pairing with crispy brussel sprouts and wild rice.