A dish that Chef Dylana Degannes made at one of our “Healthy Holiday” cooking programs inspired this wonderful recipe. It’s quite simple. Butterflying a whole boneless turkey breast makes it easy to stuff and roll. This stuffed turkey breast is great if you’re hosting a holiday meal for a small group or as an alternative to stuffed pork loin, for those limiting red meat. It is the perfect festive dish and sublimely tasty, too.
20 minute prep
- 4 tablespoons of olive oil, divided
- 4 medium shallots, halves and sliced lengthwise
- Salt and pepper, to taste
- ¼ cup chopped prunes
- ¼ cup chopped golden raisins
- ½ cup chopped apricots
- 2 teaspoons cloves
- 2 teaspoons cinnamon
- ⅓ cup roughly chopped pecans
- 1 whole boneless turkey breast, about 2 to 3 pounds
- Preheat the oven to 400 degrees.
- Heat 2 tablespoons of olive oil in a pan over medium-high. Add the shallots and a pinch of salt and cook until browned, about 5 minutes. Turn off the heat and stir in the prunes, raisins, apricots, cloves, cinnamon, and pecans.
- To butterfly the turkey breast (see Chef Tips): Lay the turkey breast on a cutting board, and use a sharp knife to cut the breast in half parallel to the board, cut just before the edge, as to keep the to halves connected. Open the two halves as if you were opening a book. Sprinkle with salt and pepper.
- Sprinkle the shallot and dried fruit mixture over the turkey, then starting with one side, roll the turkey over the filling into a long cylinder. Tie in 4 places with kitchen twine. Sprinkle with salt and pepper, and rub with the 2 tablespoons of butter or olive oil.
- Transfer the turkey to a baking pan and bake for 15 minutes, then reduce the heat and roast for another 15 minutes or until cooked through.
You don’t have to do the butterflying. You can ask your butcher to “butterfly” the turkey breast for you. If you shop at a busy store, you may want to order your butterflied breast ahead of time during the holidays.
Nutrition Facts (per serving)
Calories: 465; Fat: 26g; Saturated Fat: 5g; Polyunsaturated Fat: 5g; Monounsaturated Fat: 14g; Carbohydrates: 20g; Sugar: 11g; Fiber: 4g; Protein: 40g; Sodium: 634mg
Registered Dietitian Approved
Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.
This recipe was originally published on Cook for Your Life. It is used by permission.