Stuffed Turkey Breast

Stuffed Turkey Breast

from delish.com
95 min
4 - 6

Turkey breast is stuffed with a smoked gouda, bacon, and mushroom filling, roasted to perfection, and topped with a creamy lemon sauce.

Ingredients

  • 4 oz. bacon, cut into 1/2" pieces
  • 8 oz. mixed mushrooms (such as oyster, cremini, and/or shiitake), finely chopped
  • 1 tbsp. chopped fresh thyme leaves
  • 4 cloves garlic, chopped, divided
  • 1 tbsp. kosher salt, divided
  • 1/2 c. chopped fresh parsley, plus more for serving
  • Fresh ground black pepper
  • 1 1/2 oz. cream cheese, softened
  • 1/4 oz. panko bread crumbs
  • 4 oz. smoked gouda cheese, shredded (about 1 1/2 c.)
  • 1 (2-lb.) skinless, boneless turkey breast
  • 1 tsp. dried oregano
  • 2 tbsp. extra-virgin olive oil, divided
  • 1 1/2 c. low-sodium chicken stock
  • 1 1/2 tsp. cornstarch
  • 1/2 c. heavy cream
  • Juice of 1 lemon

Directions

  1. 1

    Preheat oven to 400°. In a cold, large cast-iron or ovenproof skillet, cook bacon over medium heat, stirring occasionally, until fat has rendered and bacon is crisp, 13 to 15 minutes. Drain on paper towels, then transfer to a large bowl. 

  2. 2

    Increase heat to medium-high. Cook mushrooms, stirring occasionally, until starting to brown, about 5 minutes. Add thyme, half of garlic, and 1 teaspoon salt and cook, stirring, until fragrant, about 1 minute. Remove from heat and stir in parsley; season with pepper. 

  3. 3

    Add mushroom mixture, cream cheese, and panko to bowl with bacon and stir until combined. Fold in gouda cheese.  

  4. 4

    Pat turkey dry with paper towels. Using a sharp knife, gently cut a deep incision into thickest side of breast, working from top to bottom and being careful not to cut all the way through; season all over with oregano, 2 teaspoons salt, and 1/2 teaspoon pepper. Using a spoon, fill turkey breast with mushroom mixture until full, packing in with spoon. Cut 5 (12") pieces twine and snuggly tie around breast.

  5. 5

    Into same skillet, pour 1 tablespoon oil and place turkey in skillet. Drizzle remaining 1 tablespoon oil over turkey.

  6. 6

    Roast turkey until an instant-read thermometer inserted into thickest part registers 160°, 45 to 50 minutes. 

  7. 7

    Transfer turkey to a cutting board and tent with foil. 

  8. 8

    In a medium bowl, whisk stock and cornstarch. Heat same skillet over medium-high heat. Cook remaining garlic, stirring, until fragrant, about 1 minute. Add stock mixture to skillet and scrape up any browned bits from bottom of skillet. Cook, stirring occasionally, until liquid is reduced by half, about 5 minutes. Add cream and lemon juice and reduce heat to low. Simmer, stirring occasionally, until sauce is thickened, about 5 minutes more. 

  9. 9

    Slice turkey and transfer to a large platter. Top with lemon cream sauce and parsley.