Step 1

Make the wild rice stuffing:

Step 2

In a medium saucepan, bring the broth to a boil, add the wild rice and reduce the heat to low. Cover and simmer for 45 to 50 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 3

Meanwhile, in a large skillet, heat olive oil over medium heat. Add the diced onion and celery, and sauté for about 5 minutes, or until softened.

Step 4

Add the mushrooms and cook until tender. Stir in the cranberries and pecans or walnuts, cooking for another 1 to 2 minutes.

Step 5

Once the rice is done, fluff it with a fork, mix in the sautéed veggies, parsley and sage, and season with salt and pepper to taste.

Step 6

Roast the turkey breast:

Step 7

Preheat your oven to 325 F.

Step 8

In a small bowl, combine the olive oil, garlic, rosemary, thyme, sage, salt and pepper.

Step 9

Rub the oil-herb mixture generously all over the turkey breast, making sure to get under the skin for maximum flavor.

Step 10

Place the turkey breast in a roasting pan, pour the broth into the bottom of the pan and cover loosely with foil.

Step 11

Roast the turkey breast for about 1½ to 2 hours, or until the internal temperature reaches 165 F when measured with a meat thermometer. Remove the foil during the last 20 to 30 minutes of roasting to let the skin get golden brown and crispy.

Step 12

To serve:

Step 13

Let the turkey rest for 10 to 15 minutes before slicing. Serve it alongside the wild rice stuffing, garnished with fresh herbs, if desired.