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Herb & Mushroom Stuffed Turkey Breast

Written by Stephanie Kay
  • 1 hour 30 minutes
  • 4

A whole roast turkey is absolutely delicious, but can also be massive project and kitchen mess. Instead, why not try something a little different this fall season with these fun and simple stuffed turkey breasts!

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  • two turkey breasts
  • two cups mushrooms, sliced
  • one clove garlic, minced
  • one McIntosh apple, peeled, cored and diced
  • two tablespoons mixed sage, thyme and rosemary, minced
  • quarter cup walnuts, finely chopped
  • one tablespoons butter
  • sea salt
  • black pepper
  • butcher's twine


1. Preheat oven to 350°F.

2. Place turkey breasts on a cutting board between two sheets of waxed paper. Using a mallet, flatten turkey breasts evenly until they are about ½ inch thick all around. Set aside.

3. In a large skillet, melt butter on medium heat and then add leeks, mushrooms and a pinch of sea salt. Cook vegetables for 3-4 minutes until tender

4. Add apple, garlic and herbs and cook for an additional 5-6 minutes until vegetable mixture has wilted and reduced in size. Add chopped walnuts and stir to combine.

5. Lay the turkey breasts on a cutting board and season both sides with salt and pepper.

6. Spread half of the mushroom mixture on top of each turkey breast, leaving about ¼ inch to the edge.

7. Starting with one short end, gently roll each turkey breast together like a log, completely enclosing the stuffing.

8. Using butcher’s twine, tie the turkey breasts closed with evenly spaced ½ inch intervals.

9. In the same skillet used for the stuffing, gently brown the stuffed turkey breasts 1-2 minutes per side.

10. Transfer turkey breasts to a large baking dish and transfer to the oven for 45-60 minutes, or until turkey breasts reach an internal temperature of 165°F.

11. Remove turkey breasts from the oven, cover loosely with aluminum foil and allow to rest 10 minutes.

12. Remove the twine and slice the turkey into ½ inch slices. Serve immediately with sides of your choice.

13. Enjoy!

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