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Stuffed Turkey Breast

Stuffed Turkey Breast

Turkey stuffed with savory mushrooms and spinach will step up your dinner game. A quick prep time makes these an easy pick for dinner tonight. 

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings


  • 6 tablespoons extra virgin olive oil
  • 1 medium onion, peeled and diced
  • 6 button mushrooms, sliced (about 2 cups)
  • 2 cloves garlic, minced
  • 2 cup frozen spinach, defrosted and drained well
  • 2 boneless, skinless turkey breasts (about 2 pounds)
  • 1 large egg, beaten
  • 3 tablespoons matzoh meal
  • 2 tablespoons fresh chopped parsley
  • ¼ teaspoon kosher salt
  • pinch red pepper flakes
  • 1 cup chicken broth


1. Preheat oven to 375°F. Heat 3 tablespoons extra virgin olive oil (evoo) in a large skillet over medium-high heat. Add onion and sauté 4 minutes, or until slightly softened.

2. Add mushrooms and garlic; sauté 5 to 7 minutes more, or until tender

3. Stir in spinach and cook 2 minutes; cool for 10 to 15 minutes.

4. Working with one turkey breast at a time, carefully slice horizontally through the middle, without cutting all the way through, to make a large pocket in the center.

5. In a large bowl, combine mushroom and spinach mixture with egg, matzoh meal, parsley, salt, and pepper flakes; stir to combine.

6. Divide mixture evenly between each turkey breast and stuff to fill the pocket.

7. Heat remaining 3 tablespoons evoo in a large dutch oven or heavy bottomed saucepan over medium-high heat. Sear turkey breasts for 3 to 5 minutes per side until lightly browned.

8. Carefully add broth; cover and transfer to preheated oven. Cook 45 minutes or until internal temperature reaches 165°F.

9. Let rest 10 minutes before cutting each breast into 8 slices.