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Fig and Stilton-Stuffed Turkey Breast with Port Sauce

Becky Luigart-Stayner
Yield 8 servings (serving size: 2 turkey slices and about 3 tablespoons sauce)
Ask the butcher to remove the bone and skin from the turkey breast halves, and specify the weight of skinless, boneless breast meat you'll need. Also, tell the butcher that you intend to flatten the meat so you can stuff it and roll it up. Wrapping the turkey in plastic wrap and then foil seals in juices and keeps the meat moist. The plastic wrap won't melt in the oven because it's protected by the foil.


  • 1 1/2 cups ruby port or other sweet red wine
  • 1 cup chopped onion
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 10 dried Calimyrna figs, stemmed and coarsely chopped (about 3/4 cup)
  • 6 whole black peppercorns, crushed
  • 3 thyme sprigs
  • 2 bay leaves
  • 1 rosemary sprig
  • 2 cups (1/2-inch) cubed French bread baguette
  • 1 cup (4 ounces) crumbled Stilton or other blue cheese
  • 1 cup fat-free, less-sodium chicken broth, divided
  • 2 tablespoons coarsely chopped fresh thyme, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 2 (1 1/2-pound) skinless, boneless turkey breast halves
  • Cooking spray
  • 3 tablespoons finely chopped shallots
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Fresh rosemary and thyme sprigs (optional)

Nutrition Information

  • calories 371
  • caloriesfromfat 21 %
  • fat 8.6 g
  • satfat 4.6 g
  • monofat 2.6 g
  • polyfat 0.7 g
  • protein 47.3 g
  • carbohydrate 25.3 g
  • fiber 3.2 g
  • cholesterol 124 mg
  • iron 3.5 mg
  • sodium 748 mg
  • calcium 159 mg

How to Make It

  1. Combine first 9 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until figs are tender. Strain fig mixture through a colander over a bowl, reserving cooking liquid. Discard thyme sprigs, bay leaves, and rosemary sprig. Combine fig mixture, bread, cheese, 1/4 cup broth, 2 teaspoons thyme, 1/4 teaspoon salt, and 1/2 teaspoon pepper, tossing until well blended.

  2. Preheat oven to 350°.

  3. Place each turkey breast half between 2 sheets of heavy-duty plastic wrap; carefully pound to about 1/2-inch thickness. Remove plastic wrap. Press half of fig mixture onto each turkey breast half, leaving a 1-inch border. Roll up, starting at short end (A). Sprinkle each roll with 2 teaspoons thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wrap each in heavy-duty plastic wrap, then wrap each in aluminum foil; twist ends to seal (B). Place on a jelly-roll pan. Bake at 350° for 1 hour and 20 minutes. Remove from oven; let stand 20 minutes.

  4. Heat a small saucepan over medium heat; coat pan with cooking spray. Add shallots; cook 3 minutes or until tender, stirring frequently. Add reserved cooking liquid, remaining 3/4 cup broth, and remaining 1/4 teaspoon salt; bring to a boil. Combine butter and flour in a small bowl; mash with fingertips to form paste. Drop butter mixture into pan by small spoonfuls, stirring constantly with a whisk. Cook 2 minutes or until thick, stirring constantly with a whisk.

  5. Remove foil and plastic wrap from turkey. Cut each roll into 8 slices. Serve with sauce. Garnish with rosemary and thyme, if desired.