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Stuffed Turkey Breast

With its hearty Italian flavors, this makes a delicious main course for a smaller Thanksgiving gathering. Just be sure to let it rest after roasting, so the filling has time to set.

Serves 6
Ready in 110 mins
Prep time 20 mins
Cooking time 90 mins
721 calories per serving


> 1 (5 oz) pkg fresh spinach
> 1 shallot
> 3 cloves garlic
> 1/4 cup + 1 tbsp olive oil, divided
> 1 cup ricotta cheese
> 1/2 cup grated Parmesan cheese
> 1 (5 lb) bone-in turkey breast
> kitchen twine


Preheat oven to 350°F. Roughly chop the spinach. Dice the shallot and the garlic. Heat 2 tbsp olive oil in a large, heavy skillet and cook onions for 3 min. or until translucent. Add the garlic and cook for 1 min. Season with salt and pepper. Add the spinach by handfuls and stir until wilted. Stir in the ricotta and Parmesan, and cook for 5 min. or until mixture reduces and thickens slightly.
While filling cooks, set the turkey breast on a cutting board. Use a sharp knife to carefully cut off the bone. Next, cut a deep pocket into the side of the breast, taking care not to cut completely through the turkey. Use a spoon to stuff the cavity with the spinach mixture.
Use kitchen twine to tie the turkey breast together (this doesn’t need to look pretty, as you’ll be removing it before serving). Drizzle 3 tbsp olive oil on top and sprinkle with salt and pepper. Roast for 1 hour and 30 min., or until the skin is golden brown and an instant-read thermometer inserted in the center of the turkey reads 165°F. Cover loosely with foil and let rest for 30 min. before serving.


Don’t have kitchen twine? You can pin the meat together using wooden skewers or metal poultry lacers.

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