This Stuffed Turkey Breast is a game-changer for intimate holiday dinners! Bursting with creamy, herbaceous flavors from the cream cheese and mushroom filling, it’s the perfect solution when you want a turkey centerpiece without the fuss of preparing a whole bird.
Why you’ll love this recipe
- Time-saver: If you’re like me and don’t want to spend hours in the kitchen during the holidays, you’ll be happy to hear this stuffed turkey breast is ready in under an hour!
- Versatile: While it’s perfect for the holidays, this dish is also great for quiet Sunday dinners or whenever you’re looking to impress guests.
- Easy preparation: No need to wrestle with an entire turkey! This recipe focuses on the breast, simplifying the process for both experienced and novice chefs.
No-fuss stuffed turkey breast
If you’re tired of cooking an entire bird for Thanksgiving and Christmas get-togethers, this stuffed turkey breast is here to answer your prayers! As someone who isn’t the biggest fan of turkey, even I can’t get enough of it.
And don’t let the name fool you! Stuffing a turkey breast is as quick and easy as pounding it out, adding the herbed cream cheese, rolling it up, and roasting it until golden brown. Each bite is ultra-juicy, creamy, and herb-infused!
Plus, you won’t believe a recipe like this takes only 50 minutes from start to finish. Compared to the entire day affair of cooking a whole turkey, that’s a whole lot of time-saving!
Ingredients & substitutions
- Turkey breast: You should be able to find turkey breast in the deli section of most large grocery stores or at your local butcher shop. If it’s hard to find, you can use a few large chicken breasts as an alternative, though keep in mind cooking times will vary.
- Unsalted butter: Adds a rich, creamy texture and flavor. Make sure to use unsalted butter for better control over the sodium content.
- Shallot: Adds a subtle sweetness and savory depth. A small onion or a couple of green onions can be used if shallots are unavailable.
- Baby bella mushrooms: Also known as cremini mushrooms, these give the filling a meaty texture and an earthy taste. White button mushrooms or portobellos are great alternatives.
- Garlic: Provides a robust, aromatic punch. Garlic powder will work in a pinch, but I recommend using fresh cloves.
- Herbs: I use a combination of thyme, sage, and rosemary to season the filling. While fresh herbs deliver the best flavor, dried versions will work. Just reduce the quantity as dried herbs are more concentrated.
- Cream cheese: The base of the filling, offering a creamy richness. You can use plain or herbed cream cheese. If you’re not a fan, try ricotta or mascarpone.
- Dry rub: To coat the turkey and give it a flavorful crust, you’ll need a touch of olive oil, garlic powder, smoked paprika, thyme, sage, rosemary, and salt. You can experiment with other herbs or even add a touch of chili for some heat. If you don’t have olive oil, use avocado oil instead.
How to make a stuffed turkey breast
- Pound the turkey: To butterfly the turkey breast, slice it in half without cutting it all the way through. Gently pound it out to an even ¼-inch thickness between two pieces of plastic wrap. This ensures it cooks evenly and has enough space for the filling.
- Sauté the aromatics: In a skillet over medium-high, heat the butter. Add the chopped shallots and mushrooms, sautéing them until tender and fragrant. Mix in the salt, garlic, and herbs, then remove the mixture from the heat and set it aside.
- Mix the filling: Once the veggies have cooled a bit, add them to a bowl with the cream cheese and mix until well combined.
- Stuff and roll the turkey: Spread the cream cheese mixture over your pounded turkey breast. Roll it up, using the plastic wrap to help, and secure it with baker’s twine.
- Add the dry rub: In a bowl, mix the olive oil and other dry rub ingredients, then rub this mixture all over the turkey. Make sure the turkey roll is evenly coated.
- Bake the turkey: Into the oven your stuffed turkey breast goes! Remember, if it’s larger or smaller than three pounds, you’ll need to adjust the time accordingly. Aim for 160F internal temperature at the thickest part before giving it a quick broil. Let it rest for 10 minutes before slicing and serving!
Turn your stuffed turkey breast into a complete holiday meal by pairing it with classic side dishes like these:
- Green bean casserole
- Mashed potatoes or au gratin potatoes
- Apple cranberry sauce
- Shaved Brussels sprouts salad
- Wild mushroom and sausage stuffing
Frequently asked questions
Always use a meat thermometer over a timeframe to determine if your turkey breast is done. When it reaches an internal temperature of 160F degrees at the thickest part of the turkey, it’s ready to be broiled.
Broiling creates a perfectly golden-brown crust, but if you prefer a softer crust or don’t have a broil setting, you can skip this step.
Starting at the thickest side, make a horizontal cut halfway into the breast, stopping just short of the opposite side. Then, open it up like a book.
Storage & reheating
If you end up with leftover stuffed turkey breast, here’s what to do:
- Fridge: Keep the leftovers in an airtight container for up to 3 days.
- Freezer: Cool the cooked turkey, then wrap it tightly in foil and place it in a freezer bag for up to 2 months.
- Reheating: Thaw the turkey in the fridge overnight if it’s frozen. Then, warm it in a 325F degree oven until heated through.
- Spinach and feta: Swap out mushrooms for sautéed spinach and crumbled feta.
- Apple and brie: Stuff the turkey with apple cubes and chunks of creamy brie.
- Pesto and mozzarella: Spread pesto and sprinkle mozzarella before rolling.
- Bacon and cheddar: Add cooked bacon bits and shredded cheddar.
- Pound thinly: When pounding the turkey, aim for an even thinness but be gentle to avoid tearing.
- Don’t overstuff: As tempting as it might be, don’t overstuff the turkey breast as it can make rolling challenging.
- Let it rest: Always let your cooked stuffed turkey breast rest under a foil tent before slicing it. This gives the juices time to redistribute, resulting in a moist, tender texture.
Looking for more main dishes?
If you enjoyed this stuffed turkey breast recipe, you’ll love these other protein-forward mains:
- Grilled Cilantro Lime Chicken Thighs
- Oven-Cooked New York Strip Steak
- Stuffed Chicken Marsala
- BBQ Chicken Thighs
If you try this Stuffed Turkey Breast, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
The Easiest Stuffed Turkey Breast
- 3 pounds turkey breast butterflied and pounded out to ¼-inch thick
- 2 tablespoon unsalted butter
- 1 medium shallot finely chopped
- 8 ounces baby bella mushrooms chopped
- 1 ½ teaspoons kosher salt or more to taste
- 3 cloves garlic minced
- 1 teaspoon thyme finely chopped
- 1 teaspoon sage finely chopped
- 1 teaspoon rosemary finely chopped
- 8 ounces cream cheese softened
- Preheat the oven to 400 F degrees.
- Butterfly the turkey breast in half without cutting it all the way through. Put the turkey between two pieces of plastic wrap and pound out to about 1/4-inch thickness. Remove the top plastic wrap, but keep the bottom one, to help with rolling the turkey breast once stuffed.
- Heat a pan to medium-high heat, melt butter then add the chopped shallots, mushrooms and kosher salt and cook for 5 minutes, stirring often.
- Add garlic and herbs and cook for another minute. Adjust seasoning if needed. Remove the mixture to a plate and let it cool for a few minutes.
- In a bowl combine cream cheese and cooked mushroom and shallot mixture. Mix well to combine.
- Spread the cream cheese mixture over the pounded out turkey, leaving about ½ inch around the edges uncovered.
- Using the plastic wrap, gently, but firmly roll the turkey from one long side toward the other. Tie the wrapped turkey with bakers twine and place on a baking dish with a cooling rack.
- In a small bowl add the olive oil, garlic powder, smoked paprika, chopped herbs and kosher salt, mix together to combine. Rub the mixture all over the turkey.
- Bake the turkey in the oven for 17-20 minutes. Note: If your turkey is smaller or larger than 3 pounds, you may need more or less time.
- Once the temperature reaches 160 F degrees when the thermometer is inserted into the thickest part of the turkey, switch to broil and cook for another 2 minutes or until browned on the outside.
- Tent the cooked turkey breast with a piece of foil and allow to rest for 10 minutes.
- Remove the bakers twine before slicing. Serve with your favorite side and enjoy!