why make this recipe
Stuffed Turkey Breast is a delightful dish perfect for special occasions or family dinners. It combines the savory flavors of turkey with a delicious filling of mushrooms, cheese, and spices. This recipe is not only tasty but also looks impressive on the table. Making a stuffed turkey will surely impress your guests and make your meal memorable.
how to make Stuffed Turkey Breast
Ingredients
- 4 oz bacon, cut into 1/2 inch pieces
- 8 oz mixed mushrooms (such as oyster, cremini, and shiitake), finely chopped
- 1 Tbsp chopped fresh thyme leaves
- 4 cloves garlic, chopped, divided
- 1 Tbsp kosher salt, divided
- 1/2 cup chopped fresh parsley, plus more for serving
- Fresh ground black pepper
- 1 1/2 oz cream cheese, softened
- 1/4 oz panko bread crumbs
- 4 oz smoked gouda cheese, shredded (about 1 1/2 cups)
- 1 (2-lb) skinless, boneless turkey breast
- 1 tsp dried oregano
- 2 Tbsp extra-virgin olive oil, divided
- 1 1/2 cups low-sodium chicken stock
- 1 1/2 tsp cornstarch
- 1/2 cup heavy cream
- Juice of 1 lemon
Directions
- Preheat your oven to 400 degrees.
- In a large cast-iron or ovenproof skillet, add the cold bacon and cook it over medium heat. Stir occasionally until the bacon is crispy and the fat has rendered, about 13 to 15 minutes. Once done, drain the bacon on paper towels and transfer it to a large bowl.
- Increase the heat to medium-high and add the finely chopped mushrooms. Stir occasionally for about 5 minutes until they start to brown.
- Add thyme, half of the chopped garlic, and 1 teaspoon of salt to the mushrooms. Cook for about 1 minute until fragrant. Remove from heat and stir in chopped parsley. Season with fresh ground black pepper.
- To the bowl with the bacon, add the mushroom mixture, cream cheese, and panko breadcrumbs. Mix everything until combined. Gently fold in the gouda cheese.
- Pat the turkey breast dry with paper towels. With a sharp knife, make a deep incision into the thickest side of the breast, working from top to bottom. Be careful not to cut all the way through. Season the turkey all over with oregano, 2 teaspoons of salt, and 1/2 teaspoon of pepper.
- Using a spoon, fill the turkey breast with the mushroom mixture, packing it tightly. Cut 5 pieces of twine, each 12 inches long, and tie them snugly around the turkey breast.
- In the same skillet, pour 1 tablespoon of olive oil and place the turkey breast in the skillet. Drizzle the remaining tablespoon of olive oil over the turkey.
- Roast the turkey in the oven until an instant-read thermometer inserted into the thickest part reads 160 degrees, which will take about 45 to 50 minutes.
- Once done, transfer the turkey to a cutting board and tent it with foil.
- In a medium bowl, whisk together the chicken stock and cornstarch. Heat the same skillet over medium-high heat and add the remaining chopped garlic. Stir until fragrant, about 1 minute. Add the stock mixture to the skillet, scraping up any browned bits from the bottom. Cook until the liquid is reduced by half, about 5 minutes.
- Stir in the heavy cream and lemon juice. Reduce the heat to low and let it simmer, stirring occasionally, until the sauce thickens, about 5 more minutes.
- Slice the stuffed turkey breast and transfer it to a large platter. Top it with the lemon cream sauce and additional parsley for serving.
how to serve Stuffed Turkey Breast
Serve the stuffed turkey breast warm, drizzled with the lemon cream sauce. It pairs wonderfully with mashed potatoes, stuffing, or roasted vegetables.
how to store Stuffed Turkey Breast
If you have leftovers, let the turkey cool down to room temperature. Place it in an airtight container in the refrigerator. It should be good for up to 3 days. You can reheat it in the oven or microwave before serving.
tips to make Stuffed Turkey Breast
- Make sure to take your time filling the turkey breast; packing the filling tightly is key.
- Use a meat thermometer to ensure the turkey is cooked perfectly.
- Let the turkey rest for a few minutes after roasting to keep it juicy before slicing.
variation
You can change the filling ingredients based on your preference. Try adding spinach, different cheeses, or even nuts for added crunch.
FAQs
1. Can I prepare the stuffed turkey breast the day before?
Yes! You can prepare the stuffing and fill the turkey breast the day before. Cover it properly and store it in the refrigerator. Just roast it the next day.
2. What can I use instead of gouda cheese?
If gouda is not available, you can use other cheeses like mozzarella, cheddar, or even feta for a different flavor.
3. Can I use chicken breast instead of turkey?
Absolutely! This recipe can be adapted to chicken breast using the same filling and cooking method. Just adjust cooking times as necessary, as chicken may cook faster than turkey.
Stuffed Turkey Breast
A delightful dish perfect for special occasions or family dinners, combining savory turkey with a delicious filling of mushrooms, cheese, and spices.
Ingredients
Method
Preparation
- Preheat your oven to 400 degrees.
- In a large cast-iron or ovenproof skillet, add the cold bacon and cook it over medium heat. Stir occasionally until the bacon is crispy and the fat has rendered, about 13 to 15 minutes. Once done, drain the bacon on paper towels and transfer it to a large bowl.
- Increase the heat to medium-high and add the finely chopped mushrooms. Stir occasionally for about 5 minutes until they start to brown.
- Add thyme, half of the chopped garlic, and 1 teaspoon of salt to the mushrooms. Cook for about 1 minute until fragrant. Remove from heat and stir in chopped parsley. Season with fresh ground black pepper.
- To the bowl with the bacon, add the mushroom mixture, cream cheese, and panko breadcrumbs. Mix everything until combined. Gently fold in the gouda cheese.
Turkey Preparation
- Pat the turkey breast dry with paper towels. With a sharp knife, make a deep incision into the thickest side of the breast, working from top to bottom. Be careful not to cut all the way through. Season the turkey all over with oregano, 2 teaspoons of salt, and 1/2 teaspoon of pepper.
- Using a spoon, fill the turkey breast with the mushroom mixture, packing it tightly. Cut 5 pieces of twine, each 12 inches long, and tie them snugly around the turkey breast.
Cooking
- In the same skillet, pour 1 tablespoon of olive oil and place the turkey breast in the skillet. Drizzle the remaining tablespoon of olive oil over the turkey.
- Roast the turkey in the oven until an instant-read thermometer inserted into the thickest part reads 160 degrees, which will take about 45 to 50 minutes.
- Once done, transfer the turkey to a cutting board and tent it with foil.
Making the Sauce
- In a medium bowl, whisk together the chicken stock and cornstarch. Heat the same skillet over medium-high heat and add the remaining chopped garlic. Stir until fragrant, about 1 minute.
- Add the stock mixture to the skillet, scraping up any browned bits from the bottom. Cook until the liquid is reduced by half, about 5 minutes.
- Stir in the heavy cream and lemon juice. Reduce the heat to low and let it simmer, stirring occasionally, until the sauce thickens, about 5 more minutes.
Serving
- Slice the stuffed turkey breast and transfer it to a large platter. Top it with the lemon cream sauce and additional parsley for serving.
Notes
Make sure to take your time filling the turkey breast; packing the filling tightly is key. Use a meat thermometer to ensure the turkey is cooked perfectly. Let the turkey rest for a few minutes after roasting to keep it juicy before slicing. You can change the filling ingredients based on your preference. Try adding spinach, different cheeses, or even nuts for added crunch.
