Baked Stuffed Turkey Breast with Bacon, Mushroom, Kale/Spinach
An easy and satisfying way to enjoy turkey is to make a baked stuffed turkey breast. If it’s a dinner for two or four, this simple preparation of turkey and veggies is fantastic. Less hastle, less dishes and more time to enjoy the meal!
Easy Baked Stuffed Turkey Breast
Stuffed turkey breast for dinner has been a favorite meal because it’s so easy to prep ahead of time. Everything about a roast turkey breast roll is perfect because it’s low carb, easy to make and oh so delicious. We’ll cook the filling and stuff the turkey ahead of time. Our filling is a combination of savory parmesan cheese, bacon, mushrooms, kale and/or spinach. The flavors are fantastic together! When we get home from a long days work, we just bake off the stuffed breast and dinner is cooking while we un-pack our camera bags and wind down with a glass of wine. Often times we’ll even have a green salad all ready to go so dinner is crazy easy to prepare.
Video: Baked Stuffed Turkey Breast Roll
Easier than Cooking A Whole turkey
The best part about cooking a small turkey breast is for smaller portions, especially when you’re cooking for 2-3 people. Often times during the Holidays everyone gravitates towards the whole turkey. But if you’re short on time or really only needing to cook for 2-3, then this turkey roll is absolutely perfect. With the delicious filling, it’s a meal-all-in-one and all you need to to add a quick green salad. And of course, don’t forget the glass of wine because turkey breast pairs perfectly with wine!
How To Buy Turkey Breasts
We’ve purchased raw de-boned turkey breasts in a few ways:
- Some larger super markets will have frozen de-boned turkey breasts in the freezer section. They’re usually about 2 pounds each and often times a gravy packet will be frozen with the breast. We’ll thaw the frozen breasts then follow the recipe instructions below.
- Fresh turkey tenderloin or de-boned breasts can be found in the chicken/turkey section of the meat department. The Jenni-O brand is usually where we find the tenderloin or de-boned breasts.
- Bone-in turkey breasts are also common in some supermarkets. We find them at Sprouts in our region and it’s always only available closer to Thanksgiving. We’ll buy the big bone-in turkey breast and de-bone it ourselves. Then we’ll save the bones for a mini batch of Turkey soup.
Baked Stuffed Turkey Breast w/ Bacon, Spinach or Kale & Parmesan
Ingredients
FILLING:
- 4 slices bacon , cut into bite sized pieces
- 4 oz. mushrooms , sliced
- 3 medium shallots , diced (or 1/2 small onion)
- 2 cloves garlic , minced
- 2 cups chopped fresh kale or spinach (if frozen use 1 cup, thawed, then squeeze out water)
- 1/2 Tablespoon fresh thyme, oregano or rosemary (or 1/2 teaspoon dried)
- 1/2 tablespoon fresh chopped sage , or 1/4 teaspoon dried ground sage
- 1/2 teaspoon kosher salt , or to taste
- 1/4 teaspoon black pepper , or to taste
- 1/4 cup grated parmesan cheese , or preferred cheese
TURKEY
- Two 1.5 lb. (680g) deboned turkey breasts , preferably skin-on
- Salt , to taste
- Black pepper , to taste
Instructions
MAKE THE FILLING:
- Heat pan over medium-high heat and then add bacon pieces. Cook until the bacon starts to become crispy & the fat releases, about 2-3 minutes. Stir in the shallots, garlic and mushrooms. Cook until mushrooms shrink and release moisture, about 2-3 minutes.
- Add kale or spinach and sauté until soft or wilted, about 1 minute. Add the herbs (any combination of thyme, oregano, rosemary, sage). Season with salt and pepper and stir. Remove pan from heat.
- Stir in parmesan and set filling aside.
PREPARE THE TURKEY:
- Preheat oven to 375°F.
- Place plastic wrap on top of each turkey breast skin side up and pound them thinner and into an even thickness, about 1/2-inch thick.
- Gently flip the pounded turkey breast and place the turkey breast skin side down. Lay the filling on top of turkey breast.
- Fold one edge of turkey breast over to create a roll.
- Tie with kitchen string to hold the shape. Tie both ends and one in the middle of the rolled turkey breast.
- Season the top of the rolled turkey breast with additional salt and pepper to taste. Add a light drizzle of oil over the breast. Place the turkey breast skin-side up in the baking pan.
- Bake for about 1 hour 15 minutes, or until internal temperature of turkey reaches 165°F at the turkey meat’s thickest part.Allow to rest for about 5-10 minutes, then cut the strings.
- Spoon some of the juices from the turkey over the roll.
- Slice into 2-3" thick and serve while warm. Enjoy!
Video
Nutrition Information per Serving
Enjoy more easy everyday recipes:
- You’ll love our Stuffed Roast Turkey Breast with Sausage Stuffing for Thanksgiving
- Here’s all our Turkey Recipes Here.
- Air Fried herb turkey breast
- Grated zucchini stuffed chicken breasts
- Stuffed roast turkey breast with sausage stuffing
- BBQ turkey pizza with leftover turkey
- Creamy turkey potato soup
- More low carb recipes here at Eat Better Recipes
- this recipe was originally published in 2019 and continues to be a family favorite all year long!
Added some leftover cooked wild rice in the filling and this turned out amazing. Hubby loved every single bite.
Excellent! I used a 3.5 pound turkey breast and pounded it thin. It was just a little longer but the cooking time was the same. Perfect dinner and leftovers for lunch.