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The Deen Bros. Lighter Stuffed Turkey Breast

By Deen Brothers

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Ingredients

  • 1 tablespoon plus 1/2 teaspoon canola oil
  • 1/2 pound shiitake mushrooms
  • 1 onion
  • 2 celery stalks
  • 1 Granny Smith apple
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • 1 cup crumbled cornbread
  • 1/2 cup dried cranberries
  • 3/4 cup reduced-sodium chicken broth
  • 1/4 cup toasted pecans
  • 1 tablespoon melted butter
  • 1 3-pound boneless turkey breast half
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon pepper

Directions

Preheat the oven to 400°F. Spray a small roasting pan with nonstick spray.

To make the filling, heat 1 tablespoon of the oil in large nonstick skillet over medium-high heat. Add the mushrooms, onion, and celery, and cook, stirring occasionally, until softened, about 5 minutes. Add the apple, sage, thyme, and 1/2 teaspoon salt. Cook, stirring occasionally, until tender, 5 minutes. Remove from the heat. Stir in the cornbread, cranberries, 1/4 cup of the broth, pecans, and butter until well mixed. Let cool 10 minutes.

Meanwhile, place the turkey breast, skin-side down, on a cutting board. Holding a sharp knife parallel to the board and starting at one long side, cut three quarters of the way through and open up turkey like a book. Place the turkey, skin-side down, between 2 sheets of plastic wrap. With a rolling pin or meat mallet, pound the turkey to a 10 x 15-inch rectangle. Remove and discard the plastic wrap. Spread the mushroom mixture onto the turkey, leaving a 3/4-inch border. From one short side, roll up the turkey jelly-roll fashion. Do not roll too tightly or the filling will slip out of the ends. Tie the rolled turkey at 2-inch intervals with kitchen string. Place, skin-side up, into the roasting pan.

Combine the fennel seeds, the remaining 1/2 teaspoon oil, remaining 1/2 teaspoon salt, and the pepper in a small bowl. Rub the spice mixture all over the top of the turkey. Pour the remaining 1/2 cup of broth around the turkey. Roast, uncovered, until an instant-read thermometer inserted in the center of the roast registers 155°F, about 1 hour and 10 minutes. Transfer the roast to a cutting board. Cover loosely with foil and let rest 15 minutes. Remove the string before slicing. Arrange the slices on a platter. Spoon the pan juices over and serve at once.

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November 28, 2019
Very easy to make & came out delicious & tasty! I made the stuffing the day before, then added extra broth the next day before placing it onto the breast. I also wrapped the outside with bacon (yummo)! Totally suggest this!

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November 10, 2019
Can I make the stuffing a day b4 & if I can, do I have to warm it up b4 placing it into the cavity or can it be cold?

The Deen Team

November 12, 2019

Hi there! The recipe you inquiring about is for a stuffed turkey breast, so there's no cavity. You can make the stuffing ahead of time, but be sure to add a little extra broth, so it doesn't dry out. Add it in cold.

 

If you're referring to a whole turkey, they actually recommend not to stuff the cavity any more. However, if you do, yes you can make it ahead of time (again add a little extra broth to avoid dry stuffing) and put the stuffing in cold.

November 14, 2019
Thank you for responding & giving me an extra tip (adding more broth)! So excited to try this recipe, Thxs! ??

November 21, 2019
I still put some stuff in the turkey, but I always use a meat thermometer to check the temperature thoroughly. Works like a charm!