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stuffed turkey breast slices

Stuffed Turkey Breast

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 4
Author: www.miasdailydish.com
A moist and delicious stuffed breast of turkey, cooked over the grill, or in the oven.
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Ingredients

For the roast

  • 1 medium sized boneless skin on, turkey breast
  • 3 Tbsp Simon and Garfunkle spice rub mixed with 2 Tbsp ghee or olive oil to make a wet rub
  • Salt and pepper
  • 1 Tbsp fresh sage chopped finely (optional)
  • 1 1/2 C fresh swiss chard chopped roughly, or baby spinach
  • 1 Fresh mild or hot italian sausage link removed from casing
  • 4 - 5 slices prosciutto
  • 1/4 C mild goat cheese or a few slices of provolone
  • Salt and pepper

For the gravy

  • 1 C chicken broth you may need more during cooking
  • a splash of apple juice or white wine
  • 2 carrots sliced
  • 1/2 onion cut into wedges
  • 2 ribs of celery cut into large pieces
  • parsley or tyme

Instructions

  1. Remove the netting and open up the turkey breast roast if it was already rolled and netted when you bought it
  2. Slide your fingers carefully between the skin and the breast. You want to separate the skin from the meat without tearing the skin.
  3. Carefully insert half of wet rub under the skin and spread it evenly over the meat with your fingers.
  4. Turn the breast over and cover with plastic wrap. Pound it as flat as you can with a heavy pan or a meat pounder.
  5. Season the meat with salt and pepper. Lay it on a cutting board crosswise, with the long side toward you.
  6. Layer the chopped sage, swiss chard, sausage meat, prosciutto and provolone in a layer on the inside of the breast. Keep the filling away from the far edge so it won't leak out when you roll the breast back up.
  7. Carefully roll up the whole thing so that skin side is out. Adjust the skin carefully if needed so it covers as much of the roast as possible.
  8. Tie roast and season with salt.
  9. Let dry in oven for a few hours uncovered (if you have the time), spread the remaining rub over the whole roast right before cooking.
  10. Roast over indirect heat,
  11. Fill a small baking pan or foil drip tray with the gravy ingredients and place under the barbecue grates or under the roasting pan grate.
  12. Roast at 375° for about 1 1/2 hours. Watch that your drip pan does not boil dry, add more broth if necessary.
  13. Remove roast from grill, tent loosely and let rest.
  14. Strain your drip pan contents and serve on the side as a thin gravy. Thicken if you must, but I never do.
  15. Carve like bread, crosswise