Stuffed Turkey Breast
This stuffed turkey breast recipe features a rich, savory filling of mushrooms, herbs, and smoked gouda cheese, providing a comforting and indulgent meal that is both kid-friendly and perfect for special occasions.
Ingredients
For the Filling
- 4 oz bacon, cut into 1/2" pieces
- 8 oz mixed mushrooms (oyster, cremini, shiitake), finely chopped
- 1 Tbsp chopped fresh thyme leaves
- 4 cloves garlic, chopped (divided)
- 1 Tbsp kosher salt (divided)
- 1/2 cup chopped fresh parsley, plus more for serving
- Fresh ground black pepper
- 1 1/2 oz cream cheese, softened
- 1/4 oz panko bread crumbs
- 4 oz smoked gouda cheese, shredded (about 1 1/2 c.)
For the Turkey
- 1 (2-lb.) skinless, boneless turkey breast
- 1 tsp dried oregano
- 2 Tbsp extra-virgin olive oil (divided)
For the Sauce
- 1 1/2 cups low-sodium chicken stock
- 1 1/2 tsp cornstarch
- 1/2 cup heavy cream
- Juice of 1 lemon
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit.
- In a large cast-iron or ovenproof skillet, cook the bacon over medium heat for 13 to 15 minutes until crispy. Drain and transfer to a large bowl.
- Increase heat to medium-high, add the mushrooms, and cook until they start to brown, about 5 minutes.
- Add 1 tablespoon of thyme, half of the garlic, and 1 teaspoon of salt, cooking until fragrant for about 1 minute.
- Remove from heat, stir in parsley, and season with pepper.
- In the bowl with bacon, add the mushroom mixture, cream cheese, and panko. Stir to combine, then fold in gouda cheese.
- Pat turkey breast dry with paper towels, make a deep incision on the thickest side, and season with oregano, remaining salt, and pepper.
- Fill the turkey breast with the mushroom filling, packing it tightly.
- Cut five pieces of twine, tie them snugly around the breast.
Cooking
- Heat 1 tablespoon olive oil in the skillet, place the stuffed turkey in and drizzle with remaining oil.
- Roast turkey until an instant-read thermometer reads 160 degrees, about 45 to 50 minutes.
- Transfer turkey to a cutting board and tent with foil to rest.
- In a medium bowl, whisk together chicken stock and cornstarch.
- Heat skillet over medium-high, cook remaining garlic for 1 minute.
- Add stock mixture, scrape any browned bits from the skillet, and cook until reduced by half, about 5 minutes.
- Add heavy cream and lemon juice, then simmer for about 5 more minutes until sauce thickens.
- Slice the turkey, transfer to a large platter, and top with lemon cream sauce and extra parsley.
Notes
Serve this dish alongside creamy mashed potatoes or a fresh salad for a complete meal. Utilize leftovers creatively in sandwiches or salads.