Description
This stuffed boneless turkey breast features a delicious filling of spinach, mushrooms, and cranberries, wrapped in tender turkey. Ideal for special occasions or family dinners, it’s a flavorful dish that will impress your guests.
Ingredients
Scale
- 1 boneless turkey breast (about 2–3 pounds)
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, finely chopped
- 1 cup breadcrumbs (preferably seasoned)
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup dried cranberries, chopped
- 1/4 cup walnuts, chopped (optional)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- Fresh parsley, for garnish
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the chopped mushrooms to the skillet and cook for about 5-7 minutes, or until soft and moisture is released.
- Toss in the chopped spinach and cook for an additional 2-3 minutes until wilted, stirring occasionally.
- Remove the skillet from heat and let the mixture cool slightly. Transfer it to a mixing bowl.
- Add the cream cheese, Parmesan cheese, breadcrumbs, dried cranberries, walnuts (if using), thyme, rosemary, salt, and pepper to the bowl. Mix until well combined.
- Preheat your oven to 375°F (190°C).
- Place the boneless turkey breast on a clean cutting board. Carefully slice it horizontally to create a pocket, being cautious not to cut all the way through.
- Season the inside of the turkey breast with salt and pepper.
- Spoon the stuffing mixture into the pocket of the turkey breast, being generous but not overstuffing. Use kitchen twine to tie the turkey breast closed, securing the stuffing inside.
- In a large oven-safe skillet, heat a little more olive oil over medium-high heat. Once hot, place the stuffed turkey breast in the skillet, seam side down. Sear for about 4-5 minutes until golden brown.
- Flip the turkey to sear the other side for another 4-5 minutes.
- Pour the chicken broth into the skillet around the turkey to keep it moist while baking.
- Transfer the skillet to the preheated oven and bake for about 45-60 minutes, or until the internal temperature reaches 165°F (74°C).
- Once cooked, remove the skillet from the oven and let the turkey rest for about 10-15 minutes.
- Slice the turkey breast into medallions and serve warm, garnished with fresh parsley.
Notes
- For added flavor, consider marinating the turkey breast in your favorite herbs and spices before stuffing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes