Stuffed Turkey Roll
Elevate your holiday dining experience or impress your guests with this flavorful Stuffed Turkey Roll! This recipe transforms tender turkey breast into an elegant centerpiece, filled with a savory blend of sautéed spinach, mushrooms, breadcrumbs, and Parmesan cheese, and seasoned to perfection with garlic and fresh thyme. Expertly rolled and seared to lock in flavor, the turkey is then baked until juicy and golden, with a buttery chicken broth base ensuring every bite is moist and delicious. Perfectly portioned for four, this dish combines impressive presentation with classic comfort food appeal, making it ideal for both special occasions and weeknight indulgence. Serve it with your favorite side dishes and enjoy a meal that's as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 pounds Turkey breast
- 2 cups Spinach
- 1 cup Mushrooms
- 2 pieces Garlic cloves
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 teaspoon Fresh thyme leaves
- 1 cup Chicken broth
- 2 tablespoons Butter
Instructions
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it.
Butterfly the turkey breast: Place the turkey breast on a cutting board and carefully slice horizontally through the middle, stopping about an inch before cutting all the way through. Open the turkey like a book and cover with plastic wrap. Use a meat mallet to pound it evenly to about 1/2 inch thickness.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Add the spinach and mushrooms to the skillet and sauté for about 5 minutes, or until the spinach is wilted and mushrooms are soft.
Remove the skillet from heat. Stir in breadcrumbs, grated Parmesan cheese, and thyme leaves. Season with a pinch of salt and pepper. Mix well and let the filling cool slightly.
Spread the filling evenly over the prepared turkey breast, leaving a 1-inch border around the edges.
Gently roll up the turkey breast starting from one short side, making sure to roll it tightly. Secure the roll with kitchen twine or toothpicks to hold its shape.
Rub the outside of the turkey roll with 1 tablespoon of olive oil, then season with salt, black pepper, and paprika.
Heat the remaining olive oil in the same skillet over medium-high heat. Sear the turkey roll on all sides until browned, about 2-3 minutes per side.
Transfer the seared turkey roll to the prepared baking dish. Pour chicken broth into the dish and dot the top with butter.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the turkey roll from the oven and let it rest for 10 minutes before slicing.
Slice the turkey roll into 1-inch thick pieces and serve with the pan juices or your choice of gravy.
Nutrition Facts
Calories |
2418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 9285 mg | 404% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 12.4 g | ||
| Protein | 287.5 g | 575% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 241 mg | 19% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3528 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
