This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A good read is like thanksgiving dinner. Some come to stuff their faces and leave fat and happy. Others come to critique everything from the turkey to the place settings. And those special few come to see how it's done and hope for the chance to one day make their own. So that others can get fat and happy." -Red Mattos
Stuffing a turkey breast is easier than it sounds and so worth it. The key is to open the split breast like a butterfly and gently pound the breast meat to about 1/2 inch thick. You can use almost any ingredients that you want for the stuffing and a spicy sausage like Andouille or chorizo would work great. One key is to have the ingredients have a bit of moisture, like the squash or mushrooms. That helps keep the turkey breast moist and tender.
Servings: 8 | Serving size: 4 ounces turkey with stuffing
Cooking Time: 120 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe makes very good leftovers. It can be multiplied but requires that you make multiple stuffed breasts.
|1 small||butternut or acorn squash (about 12 ounces)|
|3 tsp||olive oil (divided)|
|1 small||white onion (diced)|
|8 ounces||crimini or white mushrooms (thinly sliced)|
|3 ounces||Italian or spicy sausage (small dice)|
|1 Tbsp||dried sage|
|1 tsp||white wine vinegar|
|fresh ground black pepper (to taste)|
|2 1/2 lb||boneless turkey breast (skin left on)|
Preheat the oven to 325F.
Cut the acorn squash in half lengthwise. With a large spoon, scoop the seeds from the center of the squash and discard.
Place the squash halves cut side down in a large skillet. Roast for about 40 minutes, then place on a plate to cool.
When the squash is cool enough to handle, cut into large dice (if you use acorn squash, do not remove the skin, if you use butternut squash, you will likely prefer it without the skin).
Place 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the onions and saute for about 4 minutes, then add the mushrooms and continue cooking for another 4-5 minutes.
Add the sausage and continue sautéing for another 4 minutes.
Add the salt, sage, honey, vinegar, and pepper, stir thoroughly, and remove from heat. Cool on the counter for a few minutes, then add the diced squash, stir gently, and place in the refrigerator while prepping the turkey breast for stuffing.
Place a large skillet in the oven and bring the temperature to 375F.
When ready to stuff, place the turkey breast skin side down on a cutting board so that the two halves of the breast are in a butterfly pattern (vertical to you). Cover the breast with plastic wrap. Using the bottom of a small, heavy saucepan or the flat side of a meat mallet, pound the breast gently until it is uniformly about 1/2 inch thick.
Spread the cooled vegetable mixture evenly over the flattened turkey breast and pat down until uniformly thick. Fold each outer edge toward the center so that they slightly overlap to form a tube. Using cotton twine, truss the breast. Here's a great video to show you how to do it: https://www.youtube.com/watch?v=yp1dnljwJ70
Place the remaining 1 teaspoon of olive oil in the preheated pan and place the trussed breast in the pan seam side down (skin side up).
Roast for 15 minutes at 375F, then reduce the heat to 325F and roast for an additional 35 minutes. Throughout the time the breast is cooking, baste the skin with the drippings from the pan about every 10 minutes.
Slice and serve.
Serving size: qua
|Calories 302||Calories from Fat 130|
|% Daily Value|
|Total Fat 15g||23%|
|Saturated Fat 4g||15%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 7g||2%|
|Dietary Fiber <1g||4%|
|Vitamin A 2%||Vitamin C 7%|
|Calcium 3%||Iron 13%|
|Vitamin K 5 mcg||Potassium 675 mg|
|Magnesium 50 mg|