If you ask me, you just can’t beat this stuffed turkey breast for an elegant holiday meal or everday dinner. This dish not only has a beautiful presentation, but also has the flavor punch that my family craves.
I step you through preparing this recipe on the Monday, September 26th episode of The Sporting Chef TV show on the Outdoor Channel.
The savory aromas of the buttery turkey and herbs will fill your house with warmth. The flavors of the stuffing and the tenderness of the turkey make for a succulent meal for any occasion. I can see this dish served on Thanksgiving, Christmas night, or just about any day of the week!
Although this is a splendid recipe, if you want to make a whole turkey, check out one of these:
Wild Turkey vs. Chicken – How to Keep Turkey Moist
We do love wild turkey at our house. I like to smoke it, grill it, and use it for just about
anything you can do with chicken. That includes stuffed turkey instead of stuffed chicken breast. The wild turkey really shines in this dish.
However, it’s important to remember that wild turkey is leaner than chicken. I think that’s why so many people complain about how it’s dry compared to roast chicken. Wild turkey breast doesn’t take as long to cook as chicken, so if you cook it like chicken, it’s going to be dry. This recipe takes that difference into account.
Additionally, stuffing turkey with mushrooms, cheese, artichokes, 2 cloves garlic, and other good stuff helps keep it moist, tender, and juicy. The white wine and chicken broth also make your stuffed turkey breast juicy and flavorful. The flames are optional!
How to Cook Stuffed Turkey Breast
If you cook your turkey like you do your chicken, it’s going to be dry. If you just wouldn’t cook it so long, you’ll find that it’s not dry at all. Stuffing the breast with mushrooms, cheese and other good stuff will help keep it moist.
Follow the instructions in the recipe below for moist, delicious stuffed turkey breast fit for a holiday feast. For tips on how to butterfly meat, click here.
Stuffed Turkey Breast with White Wine Gravy
- ¼ cup mushrooms sautéed and chopped
- 1 cup parmesan cheese grated and divided
- ½ cup artichoke hearts
- ¼ cup parsley chopped
- 2 garlic cloves minced
- Kosher salt and pepper
- 1 1- pound turkey breast
- olive oil for browning
- 1 onion finely sliced
- 2 garlic cloves minced
- 1 cup dry white wine such as pino grigio or chardonnay
- 1/2 cup whipping cream
- ½ cup chicken stock
- 3 sprigs thyme plus more thyme leaves for serving
- bacon strips for wrapping turkey optional
- Preheat oven to 350 degrees.
- Place mushrooms, ½ cup parmesan cheese, artichokes, parsley, garlic, salt, and pepper in a food processor and pulse until blended.
- Butterfly turkey breast, then pound turkey breast to ¼ inch thick. You should end up with about a 10×6 rectangle.
- Place artichoke mixture on center of pounded turkey leaving an inch border around the edges. With long side facing you, roll away from you into medium tight cylinder. Truss turkey breast using twine. Optionally, you can wrap it with bacon strips.
- Coat turkey in olive oil. Generously salt and pepper turkey. Place turkey on smoking hot skillet and brown on all sides. Remove the turkey breast from the pan.
- Add onions and garlic to the pan and cook until softened, about 3 minutes. Add more olive oil if they begin to brown too quickly. Pour in the wine and cook for about a minute, then add the stock and ½ teaspoon salt. Return the turkey to the pan. Put herb sprigs on top of the turkey.
- Place turkey in oven and bake for about 30 minutes or until turkey registers 140 degrees.
- Transfer turkey to cutting board and allow to rest for 5- 10 minutes.
- Place the pot over medium heat and scrape any bits from the bottom of the pan. Allow mixture to reduce by ¼ then add the cream and cook for another minute. Turn off the heat when gravy coats the back of a spoon.
- Remove twine from the turkey and slice with ½ inch slices. Serve with the white wine gravy, along with parmesan cheese and thyme leaves.