Tested till perfect Rolled Turkey Breast with Artisanal Bread Stuffing

Rolled Turkey Breast with Artisanal Bread Stuffing

Instead of a giant turkey, modest slices of stuffed breast is a tantalizing alternative. Artisanal breads are widely available in a variety of flavours, so choose your favourite for this tasty stuffing.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2008

Recipe4 out of 5 based on 6 ratings.
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  • Portion size 6


    1 single boneless turkey breast (1-1/2 lb/750 g)
    1 tbsp (15 mL) extra-virgin olive_oil
    1/2 tsp (2 mL) each dried Italian_herb_seasoning, salt and pepper
    Artisanal Bread Stuffing:
    3 cups (750 mL) cubed artisanal bread
    1 tbsp (15 mL) extra-virgin olive_oil
    1 small onion, chopped
    2 cloves garlic, minced
    1 cup (250 mL) chopped fennel
    1/2 tsp (2 mL) dried Italian_herb_seasoning
    1/4 tsp (1 mL) each salt and pepper
    2 tbsp (25 mL) chopped black_olives
    2 tbsp (25 mL) chopped fresh parsley
    1/2 cup (125 mL) sodium-reduced chicken broth
    Mushroom Gravy:
    1 pkg (14 g) dried oyster_mushrooms
    2 tsp (10 mL) canola or vegetable_oil
    1 cup (250 mL) sliced fresh mushrooms
    1 shallot, minced
    1/4 tsp (1 mL) dried thyme
    Pinch each salt and pepper
    2 tbsp (25 mL) sherry
    3 tbsp (45 mL) all-purpose_flour
    1 cup (250 mL) sodium-reduced chicken broth
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Artisanal Bread Stuffing: In food processor, pulse bread until in coarse crumbs; set aside.

In large skillet, heat oil over medium heat; cook onion, garlic, fennel, herb seasoning, salt and pepper, stirring occasionally, until softened, about 8 minutes. Transfer to large bowl. Add bread, olives and parsley. Drizzle with chicken broth and toss to combine; set aside.

With sharp knife held horizontally at thick long side of turkey, cut in half to within 1 inch (2.5 cm) of opposite side; open like book. Cover with waxed paper; pound to 1/2 inch (1 cm) thickness. Spread with stuffing, leaving 1-inch (2.5 cm) border on all sides. Starting at skinless side, roll up. Tie securely with string at 2-inch (5 cm) intervals. (Make-ahead: Wrap and refrigerate for up to 8 hours.)

Combine oil, herb seasoning, salt and pepper; brush over turkey. Place on rack in roasting pan; add 1 cup (250 mL) water.

Roast in 375°F (190°C) oven until no longer pink inside and meat thermometer inserted in centre registers 165°F (74°C), about 1-1/4 hours. Transfer to cutting board and tent with foil; let stand for 15 minutes before slicing.

Mushroom Gravy: Meanwhile, in heatproof bowl, pour 1 cup (250 mL) boiling water over dried mushrooms; let stand for 10 minutes. Strain, reserving liquid. Chop mushrooms and set aside.

In skillet, heat oil over medium-high heat; cook fresh mushrooms, shallot, thyme, salt and pepper until golden, about 3 minutes.

Add sherry; cook until no liquid remains. Sprinkle with flour; cook, stirring, for 1 minute. Add broth and reserved mushrooms and liquid; bring to boil, scraping up any brown bits. Reduce heat and simmer until thickened, about 5 minutes. Serve with turkey.

Nutritional Information Per serving: about

cal 301 pro 27g total fat 13g sat. fat 3g
carb 17g fibre 2g chol 61mg sodium 630mg

% RDI:

calcium 5 iron 18 vit A 2 vit C 7
folate 16
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