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Lighter Stuffed Turkey Breast

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Servings: 20


  • 1 tablespoon plus 1/2 teaspoon canola oil
  • 1/2 lb stems removed, caps roughly chopped shiitake mushrooms
  • 1 finely chopped onion
  • 2 stalks finely chopped celery
  • 1 cored and chopped Granny Smith apple
  • 1 tablespoon chopped, or 1/2 teaspoon dried sage fresh sage
  • 2 teaspoons chopped, or 1/2 teaspoon dried thyme fresh thyme
  • 1 teaspoon salt
  • 1 cup crumbled cornbread
  • 1/2 cup chopped dried cranberries
  • 3/4 cup reduced-sodium chicken broth
  • 1/4 cup toasted, coarsely chopped pecans
  • 1 tablespoon melted butter
  • 1 (3 lb) boneless turkey breast half
  • 1 teaspoon coarsely chopped fennel seeds
  • 1/2 teaspoon pepper


Preheat the oven to 400 °F. Spray a small roasting pan with nonstick spray.

To make the filling, heat 1 tablespoon of the oil in large nonstick skillet over medium-high heat. Add the mushrooms, onion and celery, and cook, stirring occasionally, until softened, about 5 minutes. Add the apple, sage, thyme and 1/2 teaspoon salt. Cook, stirring occasionally, until tender, 5 minutes. Remove from the heat. Stir in the cornbread, cranberries, 1/4 cup of the broth, pecans and butter until well mixed. Let cool 10 minutes.

Meanwhile, place the turkey breast, skin-side down, on a cutting board. Holding a sharp knife parallel to the board and starting at one long side, cut three quarters of the way through and open up turkey like a book. Place the turkey, skin-side down, between 2 sheets of plastic wrap. With a rolling pin or meat mallet, pound the turkey to a 10 x 15-inch rectangle. Remove and discard the plastic wrap. Spread the mushroom mixture onto the turkey, leaving a 3/4-inch border. From one short side, roll up the turkey jelly-roll fashion. Do not roll too tightly or the filling will slip out of the ends. Tie the rolled turkey at 2-inch intervals with kitchen string. Place, skin-side up, into the roasting pan.

Combine the fennel seeds, the remaining 1/2 teaspoon oil, remaining 1/2 teaspoon salt and the pepper in a small bowl. Rub the spice mixture all over the top of the turkey. Pour the remaining 1/2 cup of broth around the turkey. Roast, uncovered, until an instant-read thermometer inserted in the center of the roast registers 155 °F, about 1 hour and 10 minutes. Transfer the roast to a cutting board. Cover loosely with foil and let rest 15 minutes. Remove the string before slicing. Arrange the slices on a platter. Spoon the pan juices over and serve at once.