Name: Stuffed Turkey Breast
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 4 oz. bacon, cut into 1/2" pieces -; 8 oz. mixed mushrooms (such as oyster, cremini, and/or shiitake), finely chopped -; 1 tbsp. chopped fresh thyme leaves -; 4 cloves garlic, chopped, divided -; 1 tbsp. kosher salt, divided -; 1/2 c. chopped fresh parsley, plus more for serving -; Fresh ground black pepper -; 1 1/2 oz. cream cheese, softened -; 1/4 oz. panko bread crumbs -; 4 oz. smoked gouda cheese, shredded (about 1 1/2 c.) -; 1 (2-lb.) skinless, boneless turkey breast -; 1 tsp. dried oregano -; 2 tbsp. extra-virgin olive oil, divided -; 1 1/2 c. low-sodium chicken stock -; 1 1/2 tsp. cornstarch -; 1/2 c. heavy cream -; Juice of 1 lemon -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Turkey Breast

1. 4 oz. bacon, cut into 1/2" pieces -

2. 8 oz. mixed mushrooms (such as oyster, cremini, and/or shiitake), finely chopped -

3. 1 tbsp. chopped fresh thyme leaves -

4. 4 cloves garlic, chopped, divided -

5. 1 tbsp. kosher salt, divided -

6. 1/2 c. chopped fresh parsley, plus more for serving -

7. Fresh ground black pepper -

8. 1 1/2 oz. cream cheese, softened -

9. 1/4 oz. panko bread crumbs -

10. 4 oz. smoked gouda cheese, shredded (about 1 1/2 c.) -

11. 1 (2-lb.) skinless, boneless turkey breast -

12. 1 tsp. dried oregano -

13. 2 tbsp. extra-virgin olive oil, divided -

14. 1 1/2 c. low-sodium chicken stock -

15. 1 1/2 tsp. cornstarch -

16. 1/2 c. heavy cream -

17. Juice of 1 lemon -

How to cook deliciously - Stuffed Turkey Breast

1. Stage

Preheat oven to 400°. In a cold, large cast-iron or ovenproof skillet, cook bacon over medium heat, stirring occasionally, until fat has rendered and bacon is crisp, 13 to 15 minutes. Drain on paper towels, then transfer to a large bowl.

2. Stage

Increase heat to medium-high. Cook mushrooms, stirring occasionally, until starting to brown, about 5 minutes. Add thyme, half of garlic, and 1 teaspoon salt and cook, stirring, until fragrant, about 1 minute. Remove from heat and stir in parsley; season with pepper.

3. Stage

Add mushroom mixture, cream cheese, and panko to bowl with bacon and stir until combined. Fold in gouda cheese.

4. Stage

Pat turkey dry with paper towels. Using a sharp knife, gently cut a deep incision into thickest side of breast, working from top to bottom and being careful not to cut all the way through; season all over with oregano, 2 teaspoons salt, and 1/2 teaspoon pepper. Using a spoon, fill turkey breast with mushroom mixture until full, packing in with spoon. Cut 5 (12") pieces twine and snuggly tie around breast.

5. Stage

Into same skillet, pour 1 tablespoon oil and place turkey in skillet. Drizzle remaining 1 tablespoon oil over turkey.

6. Stage

Roast turkey until an instant-read thermometer inserted into thickest part registers 160°, 45 to 50 minutes.

7. Stage

Transfer turkey to a cutting board and tent with foil.

8. Stage

In a medium bowl, whisk stock and cornstarch. Heat same skillet over medium-high heat. Cook remaining garlic, stirring, until fragrant, about 1 minute. Add stock mixture to skillet and scrape up any browned bits from bottom of skillet. Cook, stirring occasionally, until liquid is reduced by half, about 5 minutes. Add cream and lemon juice and reduce heat to low. Simmer, stirring occasionally, until sauce is thickened, about 5 minutes more.

9. Stage

Slice turkey and transfer to a large platter. Top with lemon cream sauce and parsley.