Recipe Wednesday!

Happy day before Thanksgiving!  Don’t feel like making a big turkey?   Try this recipe:

Stuffed Turkey Breast


  • One 4 lb boneless, skin-on turkey breast
  • 2 cups chopped white mushrooms
  • 2 cups chopped baby spinach, stems removed
  • 1 cup chopped white onion
  • 3 cloves minced garlic
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoon olive oil
  • salt and pepper to taste


For the stuffing:

  1. Heat 1 tablespoon olive oil in a large frying pan.
  2. Saute mushrooms, garlic, baby spinach, and onion on medium heat. Season with salt and pepper.
  3. Once vegetables are soft, remove from heat, add minced rosemary and set aside.

For the turkey:

  1. Preheat oven to roast at 375.
  2. Carefully remove skin from turkey and set aside.
  3. Place turkey breast, skin side down on a large cutting board.
  4. Spread halves of breast apart, so the turkey breast opens like a book.
  5. Release thickest tenders of meat with a sharp knife so that you can open the breast more to create an even thickness of meat.
  6. Cover turkey breast with parchment paper and carefully pound to even thickness with a meat mallet (or cast iron skillet like we had to resort to using). You want the meat to be as even as possible without damaging the breast.
  7. Spread stuffing over turkey and tightly roll the breast for roasting.
  8. Cover the stuffed breast with the reserved skin, and tie with kitchen twine in three evenly spaced intervals to keep skin in place.
  9. Lay stuffed breast in a roasting pan or pyrex dish seam side down.
  10. Lightly rub skin with olive oil.
  11. Roast at 375 for about 2 hours and 30 minutes, or until the roast has reached 175 degrees in the breast.

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