Stuffed Turkey Breast

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

Yield: 8 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 0.0%
  • Fat: 5.2g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 42.2g
  • Carbohydrate: 5.2g
  • Fiber: 1g
  • Cholesterol: 147mg
  • Iron: 2.7mg
  • Sodium: 177mg
  • Calcium: 36mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 325°.
  2. 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. 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. 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.
  5. carbo rating: 4
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