Mark Boughton/styling: Teresa Blackburn
If you’re looking for a new holiday menu—one that doesn’t have you wrestling a big bird—this is it. Boneless turkey breasts are stuffed with creamy, mild Brie cheese and fragrant basil, wrapped in salty prosciutto and baked for less than an hour. Make a quick “au jus” by deglazing the pan with chicken broth to harness the flavorful juices. Serve with fruity braised greens and creamy feta potatoes for an easy festive dinner.
