Only one week til’ Thanksgiving and then the holiday season really kicks in (I love the holidays)!
I wanted to make a video showing an alternative dish for Thanksgiving dinner, so I chose a Stuffed Turkey Breast. (If you want to see how to make a traditional holiday turkey, you can watch me make one here).
I love the idea of a Stuffed Turkey Breast because you get your turkey and your stuffing all in one PLUS from beginning to end, it’s done in less than 2 hours. Pretty good, huh?
Not to mention it looks like a fancy, elegant meal that seems tricky to make BUT it’s not. It couldn’t be any easier (oh, like you didn’t know I was gonna say that!?). And if you don’t believe me… well then, I can prove it!
This was my first attempt ever at making a stuffed turkey breast (or a stuffed anything for that matter) and it worked out just fine, so how hard can it really be?!
To learn all the ins and outs of this dish, be sure to watch the video!!
Happy Thanksgiving!!
Video: Quinoa Stuffed Turkey Breast
Ingredients
2 ½-3 lb. boneless, turkey breast
1-½ cups Quinoa Stuffing, or whatever stuffing you prefer
2 tbsp olive oil
2 tsp garlic powder
Salt and pepper
Directions
Pre heat oven to 350.
Butterfly the turkey breast open with a sharp knife. Place it skin side down on a cutting board, cover it with plastic wrap and then pound it out lightly with a meat mallet to flatten it a bit and make it an even thickness.
Remove the plastic wrap and sprinkle the breast with salt, pepper and garlic powder.
Spread the stuffing over the (non-skin) surface of the breast to within 3/4-inch from the edge. Roll it up as tightly as possible, finishing with the skin side up (towards you).
Using butcher's twine, tie up the turkey breast to keep its shape while roasting.
Rub the entire outer surface of the turkey with olive oil and season with salt, pepper and garlic powder. Place the stuffed turkey breast on a rimmed baking sheet lightly sprayed with a little olive oil spray.
Roast uncovered, until the stuffed turkey reaches an internal temperature of 165°F, about 1 1/2 hours. (You may want to remove the turkey once it reaches 160 and allow it to reach 165 as it cools. This will avoid it from drying out).
If the top begins to get too brown, cover the turkey with aluminum foil.
Remove from the oven and let it sit, covered, for about 15 minutes or so before slicing. Snip off the butcher's twine, and serve.
Serves 6.
Nutritional Analysis
Calories: 324; Total Fat: 11.1g; Saturated Fat: 1.9g; Cholesterol: 111mg; Sodium: 980mg; Carbohydrate: 11.4g; Dietary Fiber: 1.3; Sugars: 4.2; Protein: 46g
More from Clean & Delicious...
Beef, Eggplant, & Quinoa Stuffed Peppers
Rutabaga Mash (and Some Turkey Day Ideas)
Video: Black Bean and Quinoa Pita Pockets
Salmon & Basil Quinoa Salad
Stuffed Acorn Squash
Other recipes you may enjoy:
- Stuffed Turkey Breast from The Single Guy
- Turkey Breast Stuffed w/ Fruit and Nuts from Israeli Kitchen
- Swiss Chard and Gruyere Stuffed Turkey Breast from Ketchup to Chutney
- Roasted Turkey Breast w/ Cranberry Apple Stuffing from Cooking w/ Trader Joe's
- Spinach Ricotta Turkey Roulade from Family Fresh Cooking
Finally I found something I can make.Well actually I am an Indian and this is my first try at making a thanksgiving meal. The idea of enjoying a thanksgiving meal excites me but the thought of making it petrifies me!! But I am so lucky to find this easy recipe.Good for a starter like me. Hope I succeed!! Anyways thanks for the recipe and a Happy Thanksgiving to you Dani!!
Sanjana – Don’t be petrified, Thanksgiving dinner is not difficult at all…just have fun with it!
Hi Dani – I have been looking for a great stuffed Turkey Breast recipe for Xmas this year. I live in Australia which gets VERY hot at Xmas so I wanted a turkey dish to cook in advance then serve cold. This looks great – seeing the video gives me heaps more confidence. Thanks! I’ll be checking out the rest of your recipes as well.
Peita -Glad to hear you are enjoying the site…This dish would be great at room temperature!
I served this for Thanksgiving last night (Canada) and felt so fancy! I loved doing something different and was happy not to be tied to the oven all day.
The only problem was I didn’t get to eat it because I’m allergic to turkey!! Ah well.
Your video is a life saver. I found a stuffed turkey breast recipe on the food network web sight but wasn’t sure what it should look like. Your recipe is basically the same, but just with a different stuffing. It looks even better than I imagined. Can’t wait to try. Thank you Dani!
This is an elegant presentation and your guests will be so impressed. Perfect for sandwiches the next day too. I made two of them, one for sandwiches the next day and used my favorite stuffing recipe. This video was perfect as it illustrates how simplistic this actually is. I did place a herb, lemon butter paste under the skin before butterflying Juicy and delicious. Well illustrated. Merci