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5 from 1 vote

Stuffed Roasted Turkey Breast

Author Diana


  • Turkey:
  • 1 large turkey breast about 2.5-3 kilos
  • 1/2 onion chopped
  • 2 apples chopped
  • 150 grams button mushrooms chopped
  • 1 tbsp Crisp'n'Dry vegetable oil
  • 100 grams walnuts chopped
  • 2 slices of bread break into small pieces
  • 1 tbsp butter
  • 1 tsp herbs of provence
  • salt & black pepper
  • Sprouts with chestnuts
  • 500 grams sprouts
  • 250 grams chestnuts Cooked and peeled
  • 1 tbsp runny honey
  • 3 tbsp pine nuts roasted
  • 3 tbsp pomegranate seeds roasted
  • 1 tbsp butter
  • salt & pepper


  • To prepare the stuffing for the turkey, heat oil in a frying pan and sauté the chopped onion with the apples and mushrooms until soft and tender.
  • In a medium bowl, add the caramelised onion apple mushroom mixture with the bread, nuts, butter, herbs, salt and pepper. Mix well.
  • To stuff the turkey breast, lay the turkey skin side down. Lay the stuffing on one side of the breast (the smaller side), then tightly roll the larger side over.
  • Tie with cooking twine in 5-6 places, then place the turkey breast on roasting pan, and evenly brush with vegetable oil.
  • Roast for about one and half hours, if turkey breast is browning too quickly you can cover it with foil.
  • To make sure that the meat is done, using a kitchen thermometer check the centre of the chicken breast, the temperature should read 75c or 165f.
  • Let the turkey breast rest for about an hour, then slice and serve.
  • To make the sprouts with the chestnuts
  • Bring a large pan of salted water to the boil, then tip in the sprouts. Once back to the boil, cook for 10 minutes or until just tender then drain.
  • In a pan add butter with the honey and let everything melt, the mixture will become a bit syrupy at this stage. Add the sprouts with the chestnuts in the pan and cook for a minute or two. Season to taste, sprinkle with toasted pine nuts and pomegranate seeds and serve.