Rolled Turkey Breast with Artisanal Bread Stuffing Rolled Turkey Breast with Artisanal Bread Stuffing

Image: Yvonne Duivenvoorden | Food Styling: Claire Stancer | Prop Styling: Catherine Doherty

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2008


Artisanal Bread Stuffing:
Mushroom Gravy:


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 facts Per serving: about

  • Sodium 630 mg
  • Protein 27 g
  • Calories 301.0
  • Total fat 13 g
  • Cholesterol 61 mg
  • Saturated fat 3 g
  • Total carbohydrate 17 g


  • Iron 18.0
  • Folate 16.0
  • Calcium 5.0
  • Vitamin A 2.0
  • Vitamin C 7.0
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Rolled Turkey Breast with Artisanal Bread Stuffing