Mushroom Stuffed Turkey Breast Recipe

This recipe is from the Weight Watchers New Complete Cookbook, 2007.  It’s one of my favorites, but takes so long to cook that I don’t make it very often.  In fact, I hadn’t made it in years until I decided to Sunday for dinner.

Picture from The Weight Watchers New Complete Cookbook, 2007.

Picture from The Weight Watchers New Complete Cookbook, 2007.

While mine never comes out as beautiful as the picture in the book, it does look lovely enough to present for entertaining.

Mushroom Stuffed Turkey Breast

2 Tbsp Butter

2 Onions, chopped

2 C sliced Mushrooms

2 Carrots, shredded

10 oz frozen Spinach, thawed and squeezed dry

2 Tbsp chopped fresh Parsley

1 Tbsp grated Parmesan Cheese

1 Tbsp finely chopped fresh Basil (or ½ tsp dried)

1 slice bread, finely chopped

1 cup Chicken Stock

1Tbsp grated Lemon Zest

1 (3 lb) skinless boneless Turkey Breast

My notes:  I use fresh spinach, and I do not add the slice of bread.  I also can never find one turkey breast that is 3 pounds, so I usually buy two and make this into two rolls.

Directions:

In a large nonstick skillet over medium heat, melt the butter.

Sauté the onions 4 minutes.

Add the mushrooms and carrots; sauté until the vegetables are tender- 4-5 minutes.

Stir in the spinach, parsley, cheese, and basil; cook until spinach is wilted (if using fresh spinach; about 2 minutes if using frozen).

Remove from heat and stir in lemon zest, 2 Tbsp stock, and bread (if desired).

Preheat oven to 325 degrees F.

Spray a 9×13” baking dish with nonstick spray.

Place the turkey breast between two sheets of plastic wrap; with a meat mallet, pound turkey breast to even thickness.

Remove and discard plastic wrap.

Spread the spinach-mushroom mixture onto the flattened turkey breast, leaving a 2” border on all sides.

Starting with the short side, roll up the turkey breast and tie at 2” intervals with kitchen string.

Place the roll in the baking dish, seam side down.

Pour remaining chicken broth over turkey and loosely cover with foil.

Bake, basting frequently, until turkey reaches 180 degrees F (about 1 – 1.5 hours).

Transfer turkey to cutting board; let stand 10 minutes then remove string and carve into 12 slices.

Pairs well with roasted chestnuts, pearl onions, and Brussels sprouts.

More notes:  Usually takes 1.5 hours.  I pounded my turkey breast a little thin Sunday though and it did only take 1.

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2 thoughts on “Mushroom Stuffed Turkey Breast Recipe

  1. Pingback: Day 1 | It's About More Than the Scale

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