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Rolled Stuffed Turkey Breasts

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  Margarine 2 1⁄2 Tablespoon, divided
  Minced shallots 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Finely chopped mushrooms 1 Cup (16 tbs)
  Drained cooked chopped spinach 1 Cup (16 tbs) (Or Thawed And Drained Frozen Chopped Spinach)
  Salt 1 Teaspoon, divided
  Ground nutmeg 1⁄8 Teaspoon
  Cooked short grain rice 1 Cup (16 tbs)
  Blanched grated carrot 1 Cup (16 tbs)
  Chopped fresh parsley 1 Tablespoon
  Celery seed 1⁄4 Teaspoon
  Ground thyme 1⁄8 Teaspoon
  Ground sage 1⁄8 Teaspoon
  White pepper 1 Dash
  Turkey breast 6 Pound, boned and skinned
  Honey 2 Tablespoon (Mixed With 2 Teaspoons Dijon Style Mustard)
  Dijon mustard 2 Teaspoon
  Plain dried bread crumbs 4 Tablespoon
  Thyme sprig 1 (To Garnish)

In 9-inch skillet heat 1 tablespoon margarine until bubbly and hot; add shallots and garlic and saute for 1 minute.
Add mushrooms and saute over medium-high heat until all liquid has evaporated.
Transfer to mixing bowl and add spinach, dash salt, and nutmeg, mixing well; set aside.
In separate bowl combine rice, carrot, parsley, celery seed, herbs, pepper, and remaining salt; set aside.
Preheat oven to 350°F.
Lay turkey breast flat, skin-side down: pull out the tendons from the 2 fillets on each side of the breast and fold the fillets over to the outside.
Cover breast with sheet of wax paper and, using a meat mallet, pound to about 1-inch thickness, forming a "butterfly" or free-form rectangle shape.
Spread spinach mixture evenly over turkey to about 1 inch from edge of meat, forming a rectangular shape with mixture; top with rice mixture.
Fold sides and ends of breast over stuffing to enclose; secure sides and ends with toothpicks or sew with kitchen string.
Transfer, seam-side down, to rack in roasting pan; cover pan with a tent of foil and roast for 1 1/2 hours.
Remove roast from oven and increase oven temperature to 425°F.
Remove toothpicks or string from turkey.
Spread honey mixture over roast and sprinkle with crumbs, making sure top and sides are coated.
In metal measuring cup or other small flameproof containermelt remaining 1 tablespoon plus 2 teaspoons margarine.
Using pastry brush, gently spread melted margarine over roast.
Return turkey to oven and roast until topping is lightly browned, 10 to 15 minutes.
Garnish with thyme sprigs and serve with any accumulated pan juices.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
40 Minutes

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Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5666 Calories from Fat 2068

% Daily Value*

Total Fat 230 g353.8%

Saturated Fat 58.7 g293.6%

Trans Fat 0 g

Cholesterol 1769.2 mg589.7%

Sodium 4042.2 mg168.4%

Total Carbohydrates 235 g78.4%

Dietary Fiber 14.1 g56.6%

Sugars 30.3 g

Protein 623 g1245.8%

Vitamin A 125.1% Vitamin C 67.3%

Calcium 61.1% Iron 266.6%

*Based on a 2000 Calorie diet

Rolled Stuffed Turkey Breasts Recipe