holiday | main course | turkey

Rustic Italian Stuffed Turkey Breast

Prep Time: 15 minutes Cooking Time: 1-4.5 hours 4-5 servings

Products Included In Recipe


1 whole Granny’s Sea Salt & Cracked Black Pepper Boneless Turkey Breast
1 tbsp | 15 ml olive oil
1/4 cup | 65 ml pancetta or bacon, diced
1 tbsp | 15 ml butter
1/2 cup | 125 ml fennel, diced
1/4 cup | 65 ml green onion, diced
1 tbsp | 15 ml garlic, finely chopped
1/2 cup | 125 ml chicken stock, homemade or low sodium
2 cups | 500 ml crusty Italian bread, cubed
3 tbsp | 45 ml fresh Parmesan cheese, grated
1/4 tsp | 1.25 ml sea salt
To taste black pepper
1/4 cup | 65 ml chicken stock (only required for Slow Cooker method), homemade or low sodium


Sauté bacon in oil until crisp. Add butter, fennel, onion and garlic and cook until lightly browned. Add stock and then transfer to a mixing bowl. Add bread cubes, parmesan cheese, salt and pepper and mix until stock is absorbed. Make a cut in the top of the turkey breast from one end to the other, not cutting all of the way through. Create a large pocket in the turkey breast by cutting a slit further on each side. Place the stuffing mixture into the pocket.
Oven MethodPreheat oven to 350°F (180°F). Place the breast on a baking sheet lined with parchment paper. Cover the stuffing area with a greased piece of foil. Bake for 40 minutes, remove foil and continue baking for another 20 minutes or until it reaches a minimum internal temperature of 170°F (80°C). Let stand for 10-15 minutes before slicing.
Slow Cooker MethodPlace the breast in a slow cooker and add 1/4 cup of water beside the breast. Cook on low setting for a minimum of 4.5 hours.

Recipe courtesy of Chef Jason Wortzman
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