Stuffed Turkey Breast
🛒 Ingredients
- Turkey Breast, boneless, skinless 200 g · 200 kcal
- Stale Bread, cubed 25 g · 65 kcal
- Onion 25 g · 10 kcal
- Celery Stalk 13 g · 2 kcal
- Mushrooms, sliced 25 g · 6 kcal
- Chicken Broth 25 g · 3 kcal
- Unsalted Butter 8 g · 54 kcal
- Fresh Herbs (e.g., parsley, sage, thyme) 3 g · 0 kcal
- Olive Oil 4 g · 33 kcal
- Garlic, minced 3 g · 4 kcal
👨🍳 Instructions
- Preheat oven to 190°C (375°F). Butterfly the turkey breast: slice horizontally through the thickest part, being careful not to cut all the way through, then open it flat like a book. Cover with plastic wrap and pound to an even thickness of about 1 inch.
- For the stuffing: Melt butter in a pan over medium heat. Sauté diced onion, celery, garlic, and mushrooms until softened, about 5-7 minutes. Remove from heat and stir in cubed stale bread and fresh herbs.
- Spread the stuffing mixture evenly over the pounded turkey breast, leaving a small border. Roll up the turkey breast tightly from one long side, securing with kitchen twine at 1-inch intervals.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the rolled turkey breast on all sides until golden brown. Transfer the skillet to the preheated oven and roast for 35-45 minutes, or until an internal temperature of 74°C (165°F) is reached.
- Once cooked, remove from the oven and let rest for 10 minutes before removing the twine. Slice into thick rounds and serve immediately.
