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!!
Quinoa Stuffed Turkey Breast
Yield: Serves 6
- 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
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.
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