Thanksgiving is a time of feasting on traditional dishes such as turkey and potatoes, but every family is different and sometimes the traditional thanksgiving meal can get a little old.

The solution to having a more enjoyable Thanksgiving dinner is to spice up the traditional recipes with a little creativity and a smidgen of courage.

This turkey cordon bleu recipe will do exactly that.

Turkey Cordon Bleu

1 (3 pounds) brined turkey breast

2 cups mozzarella cheese

1 (14 ounce) can cranberry sauce

1 (6 ounce) box of corn bread stuffing mix

Cooking twine

2 cups of Italian bread crumbs

1 egg

1 cup milk

3 cups water

Preheat oven to 350 F.

Turn the stove to medium heat and in a small sauce pan bring 2 1/2 cups of water to boil. When the water comes to boil add four tablespoons of olive oil and the corn bread stuffing mix. Reduce the stove to a low heat and cover the sauce pan. The stuffing will be ready in five minutes.

Place the turkey breast on a cutting board.

To be able to stuff the turkey, the turkey breast has to be butterflied first.

Place your hand on the top of the turkey breast and with the knife parallel to the cutting board, carefully cut down the long side of the turkey. Don’t cut it all the way – stop near the edge of the turkey breast. Next, cover the turkey breast with plastic wrap. Using the smooth side of a meat tenderizer, or a small cup, pound the turkey breast to one – fourth thickness.

In small mixing bowl add the milk and egg and mix together.

Rub the egg and milk mixture on the outside of the turkey breast and smother in the bread crumbs. Keep doing this until the turkey breast is covered. If needed, use more than just two cups.

Place the turkey breast breaded-side-down on a baking dish or any oven-safe skillet.

Add the corn bread stuffing and cheese on one side of the turkey breast and roll the turkey breast as tight as possible, without pushing the corn bread stuffing and cheese out of the side.

Cut three six-inch pieces of twine. Wrap the twine around each edge and the middle of the rolled up turkey breast. Tie them as tightly as possible to secure it.

Place the turkey cordon bleu in the oven for 30 minutes.

After 30 minutes, turn the turkey and let it bake for another 30 minutes to finish.

Heat a small sauce pan with about one-fourth cup of water and add the canned cranberry sauce. Break up the cranberry sauce with a wooden spoon. Let it cook for 10 minutes or until it has liquefied.

Remove the twine and cut the turkey to a desired size. Add a preferred side dish and drizzle the cranberry sauce over the turkey.

Try something new this Thanksgiving that is different enough to break the cycle, yet familiar enough to make the dinner special.

Miguel Lopez can be reached at [email protected] and William Miles can be reached at [email protected]