Stuffed Turkey Breast with Mushrooms, Spinach, and Brie Recipe
This Stuffed Turkey Breast recipe features a tender turkey breast rolled with a savory filling of sautéed mushrooms, spinach, pine nuts, fresh herbs, and creamy brie cheese. Baked to juicy perfection with herb-infused butter, this dish makes an elegant and flavorful centerpiece perfect for festive dinners or special occasions.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Filling
- 2 tablespoons olive oil
- ½ medium onion, minced
- 3 cloves garlic, minced
- 1 ½ tablespoons fresh herbs (such as sage, rosemary, thyme), chopped
- 6 oz portobello mushrooms, thinly sliced
- 5 oz spinach
- ¼ cup pine nuts
For the Turkey
- 3 ½ lb turkey breast (young, whole)
- 6 oz brie cheese, thinly sliced
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon butter
- Additional ½ tablespoon fresh herbs, chopped (for brushing)
- Kitchen twine, for tying
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper to prevent sticking and facilitate easy cleanup.
- Sauté Aromatics: Heat olive oil in a medium pan over medium heat. Add the minced onion and sauté, stirring occasionally, for 5 to 7 minutes until the onion softens and becomes translucent.
- Cook Mushrooms and Season: Add the sliced portobello mushrooms to the pan and cook for about 10 minutes until they begin to brown. Season with ½ teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon of the fresh chopped herbs. Stir well to combine.
- Add Spinach and Pine Nuts: Stir in the spinach and cook until wilted, about 2 minutes. Add pine nuts, then remove the filling from heat and transfer to a bowl to cool. Adjust seasoning with salt and pepper if needed.
- Butterfly the Turkey Breast: Place the turkey breast on a cutting board. Insert a sharp knife horizontally into the thickest side, cutting lengthwise parallel to the board, stopping about ½ inch from the opposite edge to create an even pocket without cutting through completely.
- Pound the Turkey to an Even Thickness: Open the turkey breast and cover with plastic wrap. Using a meat tenderizer or rolling pin, gently pound from the thickest point outward until the entire piece is an even thickness. Season both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
- Drain Filling: Ensure the mushroom and spinach filling is well-drained with minimal liquid before assembling to avoid sogginess.
- Assemble the Roll: Lay slices of brie cheese evenly over the turkey, leaving a 1 to 1 ½ inch border along the edges. Spread the cooled filling evenly over the cheese. Roll the turkey breast tightly from one edge and secure the roll with kitchen twine to hold its shape.
- Prepare for Baking: Place the turkey roll seam-side down in the prepared baking dish. For even cooking and if making gravy later, place the turkey roll on a baking rack inside the dish.
- Brush with Butter and Herbs: Melt the butter and mix it with the remaining ½ tablespoon of chopped herbs. Brush this mixture evenly over the turkey roll for added flavor and browning.
- Bake the Turkey: Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 45 minutes, or until the internal temperature reaches 185°F (85°C). Baste the turkey 3 to 4 times during baking with pan juices or additional herb butter to keep it moist.
Notes
- Ensure the filling is well-drained to prevent the turkey roll from becoming soggy.
- Use a meat thermometer to check the internal temperature for perfectly cooked turkey.
- Tie the turkey roll securely with kitchen twine to maintain shape during cooking.
- Let the turkey rest for 10 minutes after baking before slicing to retain juices.
- This recipe pairs well with roasted vegetables or mashed potatoes for a complete meal.
Keywords: Stuffed Turkey Breast, turkey breast recipe, baked stuffed turkey, mushroom spinach filling, holiday turkey recipe, brie cheese turkey
