Stuffed Turkey Breast

If you don't eat carrots, just leave them out and add another 1/2 cup of chopped onion.


8 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Nutritional Information

Calories 245
Caloriesfromfat 0.0 %
Fat 5.2 g
Satfat 2.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 42.2 g
Carbohydrate 5.2 g
Fiber 1 g
Cholesterol 147 mg
Iron 2.7 mg
Sodium 177 mg
Calcium 36 mg


1 (3-pound) boneless turkey breast, skinned and trimmed of fat
Cooking spray
1 teaspoon butter
1/2 cup finely chopped onion
1/2 cup chopped mushrooms
1/2 cup shredded carrot
1 cup whole wheat breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup fat-free, less-sodium chicken broth
1/2 teaspoon grated lemon rind
2 teaspoons lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 large egg, lightly beaten
2 tablespoons butter
1 tablespoon white wine Worcestershire sauce


1. Preheat oven to 325°.

2. Place turkey breast on plastic wrap. From center, slice horizontally through thickest part of each side, almost to outer edge; flip each cut piece. Flatten to 1/2-inch thickness, using a mallet or rolling pin.

3. Coat a large nonstick skillet with cooking spray; add 1 teaspoon butter. Place over medium-high heat until hot. Add onion, mushrooms, and carrot; sauté until crisp-tender. Stir in breadcrumbs and next 7 ingredients. Spoon over turkey, leaving a 2-inch border at sides; roll up, jelly roll fashion, starting at short side. Tie at 2-inch intervals with string. Place, seam side down, on a broiler pan coated with cooking spray.

4. Bake at 325° for 45 minutes. Combine 2 tablespoons butter and Worcestershire sauce; brush over turkey. Bake an additional 1 1/2 hours or until a meat thermometer registers 180°, brushing with butter mixture after 1 hour. Remove string; let stand 10 minutes before slicing into 8 equal portions.

carbo rating: 4