Stuffed turkey breast
Bring something special to your table with our delicious stuffed turkey breast recipe. The meat is juicy and tender, filled with white cheese, fig jam, and spinach. As it roasts, the turkey turns golden and moist, making it an irresistible and memorable centrepiece that is sure to impress.
Ingredients
| 200 g | |
|
Turkey breasts
|
900 g |
|
Fresh spinach
|
500 g |
|
Onion
|
1 |
|
Garlic cloves
|
2 |
|
Olive oil
|
2 tbsp |
|
Dried oregano
|
5 g |
|
Figs jam (or orange marmalade)
|
30 g |
|
Salt
|
|
|
Black pepper
|
|
|
Kitchen twine
|
Instructions
Secure with cooking string
Securing your stuffed turkey breast with cooking string keeps its shape and prevent the stuffing from spilling out. Tie the turkey at intervals of about 5 cm to hold everything together without squeezing the stuffing out. Trim any excess string to avoid burnt edges, and place the turkey seam-side down on a rack over a baking sheet.
Use leftover stuffing creatively
If you have leftover stuffing, put it to good use by baking it as a side dish. Place any extra stuffing in a buttered 20 cm baking dish and bake it with the turkey for the final 40 minutes. The top will crisp up nicely while the inside stays soft, adding a flavourful and complementary side to the turkey. You can also use the stuffing to fill halved peppers, mushrooms, or tomatoes, then bake until tender for a colourful and tasty side.
FAQ: Questions about stuffed turkey breast
Making this recipe for stuffed turkey breast for a delicious weeknight dinner or a gathering with friends? Our questions and answers below will help you get the best results.
Can I prepare stuffed turkey breast ahead of time?
Yes, you can make it up to 2 days in advance. Follow the recipe as you normally would, preparing the turkey and stuffing, but letting the stuffing cool completely first. Then, wrap the prepared turkey breast tightly in cling film and store it in the fridge. On the day of cooking, take it out about 1 hour before, so it gradually reaches room temperature. This helps it cook evenly and stay moist.
How long do I cook stuffed turkey breast?
Roast the stuffed turkey breast at 190 °C for around 90 minutes. To check if it is done, use a meat thermometer to check when the internal temperature reaches 74 °C. If you do not have a thermometer, the juices should run clear when the turkey is ready. After roasting, let the turkey rest for about 10 minutes, so the juices distribute evenly before carving.
How do I ensure the turkey breast stays moist?
Keep the turkey breast moist by brushing it with fig jam or a similar marinade before roasting, and then cover it loosely with foil for the first half of the cooking time. Basting it a few times during roasting adds extra juiciness and flavour to the meat. Turkey breast can dry out quickly, so aim for an internal temperature of around 74 °C, as the temperature will continue to rise a bit while resting. Once baked, let the turkey rest under foil for 10 minutes to keep the juices inside.
Nutritional values
Nutritional value, per
1376 Kcal
| Fibre | 15.5 gram fibers |
| Protein | 215.8 gram |
| Carbohydrates | 18 gram |
| Fat | 48.2 gram |
Prepare a juicy stuffed turkey breast
Our stuffed turkey breast is made to be the centre of attention for your next dinner. The turkey and stuffing strike a beautiful balance between the meat’s subtle taste and the more vibrant elements of the filling.
As it roasts, the turkey absorbs the flavours of the stuffing, while the natural juices keep the meat moist and flavourful. When the sugars in the fig jam meet the high heat of the oven, it creates a slight glaze and delicate caramelisation, providing a subtle sweetness to the turkey. Each element comes together for a satisfying and memorable main course that feels just right for any occasion, casual or fancy.
Tangy and sweet stuffing with white cheese, figs, and spinach
The stuffing combines white cheese, fig jam, and spinach to create a satisfying mix of flavours. White cheese lends a mild saltiness that enriches the filling without overpowering it, while fig jam offers a hint of fruity sweetness. In the oven, the cheese becomes slightly creamy, contrasting with the jam’s caramelised texture.
The stuffing is infused with the rich flavours of sautéed onions and garlic and then joined by fresh spinach. The chopped spinach brings an earthy note that balances out the sweet, salty, and savoury flavours, giving the stuffing a bright, fresh character.
Make it a complete dinner with potatoes and salad
We think the best way to enjoy the stuffed turkey breast is with potatoes and a crisp salad. Potatoes add a comforting element, soaking up the flavours of the turkey while bringing their own soft, satisfying texture. Meanwhile, a fresh salad provides a lovely, fresh contrast. When combined, the potatoes and salad highlight the turkey breast and its flavourful stuffing in the best way possible.
Explore our recipes for some delicious side dish options. Try the crisp new potato salad with fresh herbs, or go for the spinach potato salad for a mix of greens. For something warm, sautéed kale and potatoes add heartiness, while the fresh rocket avocado salad offers a creamy note. You can also try an easy fig walnut salad, which adds a nutty sweetness and goes with the fig glaze on the turkey, or a beautiful red cabbage salad for a touch of crispness.
Ideas for changing the recipe
There are plenty of ways to change the recipe with new, creative ideas. Dried fruits like cranberries or apricots introduce a gentle sweetness that lifts the savoury elements of the filling. For added texture that brings a delicate crunch to each bite, consider mixing in pine nuts, walnuts, pecans, or small celery cubes.
Consider using orange marmalade instead of fig jam. The marmalade’s citrus notes provide a light sweetness that complements the white cheese and spinach. You can also experiment with other jams like apricot for a gentle, fruity flavour, raspberry jam for a hint of tartness, or cranberry sauce for a festive, slightly tangy twist.
Wrap the turkey breast in streaky bacon before roasting for an extra savoury twist. The bacon adds a subtle smokiness and keeps the meat juicy, while creating a crispy outer layer. Alternatively, you can use slices of prosciutto for a milder saltiness with a hint of Italian flair.
