Baked Stuffed Turkey Breast “Roll” with Bacon, Spinach/Kale & Parmesan
Based on two (1.5 pound) deboned turkey breasts. If not using bacon, replace with 2 Tablespoons oil or butter. Try to keep the skin-on turkey because it keeps the meat moist during cooking. Make sure to have a kitchen thermometer on hand to check temperature to ensure it’s cooked. Please Read our written write up for all the helpful step-by-step photos.
Prep Time15 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr45 minutesmins
Servings: 8Servings
Calories: 296kcal
Prevent your screen from going dark
Ingredients
Filling:
4slices(4slices)bacon, cut into bite sized pieces
4oz(113g)mushrooms, sliced
1/2(1/2)small onion, small dice
2cloves(2cloves)garlic, minced
2cups(480ml)chopped fresh kale or spinach(if frozen use 1 cup, thawed, then squeeze out water)
1/2teaspoon(2.5ml)dried thyme, oregano or rosemary (or 1/2 Tablespoon fresh)
1/4teaspoon(1.25ml)dried sage or 1/2 tablespoon fresh chopped
1/4cup(25g)shredded parmesan cheese, or preferred cheese
Turkey
Two 1.5 lb.(680g) deboned turkey breasts
Salt, to taste
Black pepper, to taste
Instructions
Make the Filling:
Heat pan add bacon and cook until fat releases and bacon starts to become crispy. Add onions, garlic and mushrooms. Cook until mushrooms shrink and release moisture.
Add kale/spinach and cook until soft or wilted. Add dried herbs, salt and pepper and stir. Remove pan from heat.
Stir in cheese and set filling aside.
Prepare the turkey:
Place plastic wrap on top of each turkey breast and pound them each thinner and into an even thickness, about 1/2-inch thick.
Place the pounded 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 turkey breasts to hold the shape.
Season top of tied breasts with additional salt and pepper. Place the stuffed 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 turkey meat thickest part. Allow to rest for about 5-10 minutes, then slice and serve.