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Stuffed Turkey Breast

Name: Stuffed Turkey Breast
Prep time: 20

(10 votes, average: 4.20 out of 5)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

A dish that Chef Dylana Degannes made at one of our Healthy Holiday cooking programs inspired this wonderful recipe. It’s quite simple. A whole boneless turkey breast is butterflied to make it easy to...

4 tablespoons of olive oil, divided
4 medium shallots, halves and sliced lengthwise
Salt, to taste
¼ cup chopped prunes
¼ cup chopped golden raisins
½ cup chopped apricots
2 teaspoons cloves
2 teaspoons cinnamon
⅓ cup roughly chopped pecans
1 whole boneless turkey breast, about 2 to 3 pounds

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Nutrition Facts

Calories

463 cals

Fat

26 g

Saturated Fat

5 g

Polyunsaturated Fat

5 g

Monounsaturated Fat

14 g

Carbohydrates

20 g

Sugar

11 g

Fiber

4 g

Protein

39 g

Sodium

632 mg

Directions

Preheat the oven to 400.
Heat 2 tablespoons of olive oil in a pan over medium-high. Add the shallots and a pinch of salt and cook until browned, about 5 minutes. Turn off the heat and stir in the prunes, raisins, apricots, cloves, cinnamon, and pecan.
To butterfly the turkey breast: (See Ann’s Tips): Lay the turkey breast on a cutting board, and using a sharp knife cut the breast in half parallel to the board, cut just before the edge, as to keep the to halves connected. Open the two halves as if you were opening a book. Sprinkle with salt and pepper.
Sprinkle the onion and dried fruit mixture over the turkey, then starting with one side, roll the turkey over the filling into a long cylinder. Tie in 4 places with kitchen twine. Sprinkle with salt and pepper, and rub with the 2 tablespoons of butter or olive oil.
Transfer the turkey to a baking pan and bake for 15 minutes, then reduce the heat and roast for another 15 minutes or until cooked through.

Chef Tips

You don’t have to do this. You can ask your butcher to ‘butterfly’ the turkey breast for you.

If you shop at a busy store, you may want to order your butterflied breast ahead of time during the Holidays.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.