Stuffed Turkey Breast
Thanksgiving is just around the corner. Do you already have your menu planned? Whether you’re cooking for a crowd or preparing a meal for just a few, Stuffed Turkey Breast is an easy and elegant dish that will be the star of your table.
Planning a Thanksgiving or holiday menu shouldn’t be complicated. Whether your start with a seasonal appetizer like Gluten and Dairy Free Butternut Squash Soup and end with your favorite pumpkin pie, the turkey is often the main event. This stuffed turkey breast gives you all of the festive flavors you crave without the work of cooking an entire turkey.
Ingredients
A little sweet and a little savory, Stuffed Turkey Breast is just as easy to shop for as it is delicious. Combining aromatics and pantry staples, this fully loaded turkey breast will have you feeling like a total star this Thanksgiving.
- Turkey Breast – You will want a boneless breast for this recipe. You can either purchase a boneless turkey breast or remove the bone yourself.
- D’vash Dates – Dates provide natural sweetness while being low on the glycemic scale. They’re high in fiber and magnesium,. D’Vash Organics Premium Khalas Dates are small, tender, and moist.
- Gluten Free Bread – Use your favorite variety. This will help bind the filling for the stuffing together.
- Kosher Salt – Seasons both the stuffing and also the turkey.
- Garlic Powder – Adds savory and aromatic flavor to the stuffing that balances the sweetness of the dates.
- Black Pepper – Adds earthy spice to the stuffing and turkey.
- Olive Oil
- Hazelnuts – Adds richness and crunch to the stuffing.
- Ground Sage – The official herb of Thanksgiving. Gives the stuffing a woodsy and aromatic savory layer.
- Fresh Parsley – Adds grassy freshness to the stuffing.
- Celery – Bright and fresh, this adds both texture and savory flavor.
- Shallot – This aromatic adds sweetness as it cooks down.
- Dairy Free Butter
How to make your Stuffed Turkey Breast
This dish comes together in just a few simple steps. So, get out your meat mallet and let’s get rolling!
Time needed: 1 hour and 20 minutes
- Pregame
Preheat your oven to 375 degrees. Chop all of your stuffing ingredients.
- Sauté
Melt the Dairy Free butter in a sauté pan over medium heat. Add the celery and shallots and cook them until they are tender. Allow to slightly cool.
- Mix
Add the bread, sauteed celery and shallots, dates, hazelnuts, parsley, and seasonings to a bowl and mix well. Set aside.
- Stuff
Slice the turkey breast along the side and fold it open like a book. Place a piece of plastic wrap over the top and lightly pound it out until it is an even thickness.
Fill the breast with the stuffing. Fold it over and secure it with kitchen twine in several places to hold the stuffing in place. - Season
Place the stuffed turkey breast in baking dish. Brush the top with olive oil and season it with salt and pepper.
- Roast
Allow the turkey to roast for 45 minutes or until the internal temperature is 165 degrees.
- Rest
Let the turkey rest for at least 10 minutes before slicing. This will allow the juices to redistribute, giving you the juiciest meat.
Substitutions
- Bread – This recipe is made with Gluten Free bread. However you can easily make Gluten Free Turkey Roulade with Date Stuffing with any type of bread.
- Nuts – Hazelnuts are a classic pairing with dates. However feel free to use your favorite nuts for this recipe. Pecans, walnuts, and pistachios are other great options
- Nut Free – For those that have a tree nut allergy, try adding your favorite seeds such as sunflower seeds or pepitas.
- Turkey Thighs – No turkey breast? No problem. Boneless turkey thighs can be sliced in the same way and stuffed and rolled.
- Butter – This recipe uses Dairy Free butter. However, you can use dairy butter in this recipe.
Top Tips for Stuffed Turkey Breast
There is nothing better than doing things ahead of time when it comes to the holidays. This allows you more time to enjoy with family and friends, and less time stressing in the kitchen.
This recipe can be prepared ahead of time and then baked before serving. Prepare your stuffed turkey breast up until the point of baking and allow it to remain refrigerated. This portion can be done the night before. About 30 minutes before you’re ready to serve, let your baking dish sit out at room temperature.
You can also bake the turkey ahead of time and just keep it lightly tended under foil until you’re ready to slice it. This will allow you the ability to bake off your side dishes while your main course rests.
Stuffed Turkey Breast
Equipment
- 1 Sauté pan
- 1 sharp knife
- 1 meat mallet
- 1 Baking Dish
- plastic wrap
- kitchen twine
- instant read thermometer
Ingredients
- 1 turkey breast, bone removed
- 1/2 cup D'Vash Oragnics dates, pits removed and diced
- 1 piece Gluten Free bread, finely chopped
- 1 tsp kosher salt
- 1/8 tsp garlic powder
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1/8 cup hazelnuts, chopped
- 1/4 tsp ground sage
- 3 tbsp fresh parsley, chopped
- 1 celery stalk, finely chopped
- 1 shallot, finely chopped
- 1 tbsp Dairy Free butter
Instructions
- Preheat the oven to 375 degrees.
- Add the celery and shallots to a sauté pan with the butter over medium heat. Cook them until the celery is tender and the shallots are translucent. Set aside.
- Add the bread, dates, nuts, celery, shallots, parsley, and seasonings to a bowl and mix to combine.
- Slice the turkey breast along the side and fold it open like a book.
- Place a piece of plastic wrap over the top of the turkey or place it into a plastic bag. Use a meat mallet to lightly pound out the turkey into an even thickness.
- Pour the stuffing mixture into the middle of the turkey breast. Fold it over.
- Use several pieces of kitchen twine to tightly secure the turkey.
- Place the stuffed turkey breast into a baking dish. Brush the top with olive oil. Season it with 1/2 teaspoon of salt and 1/4 teaspoon black pepper.
- Bake the turkey for 45 minutes, or until the internal temperature is 165 degrees.
- Allow the turkey to rest for at least 10 minutes before slicing it.
- Slice and enjoy!