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Stuffed Turkey Breast


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Stuffed Turkey Breast


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Stuffed Turkey Breast


  • Prep Time : 15 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 15 min




  • 6 tablespoons olive oil, divided
  • 1 medium onion, peeled and diced
  • 6 button mushrooms, sliced (about 2 cups)
  • 2 cloves garlic, minced
  • 2 cups frozen spinach, defrosted and drained well
  • 2 boneless skinless turkey breasts (approximately 2 pounds)
  • 1 large egg, beaten
  • 3 tablespoons matzoh meal
  • 2 tablespoons fresh chopped parsley
  • 1/4 teaspoon kosher salt
  • pinch red pepper flakes
  • 1 cup chicken broth


Preheat oven to 375° F.
Heat 3 tablespoons olive oil in a large skillet over
medium high heat. Add onion and sauté 4 minutes
or until slightly softened. Add mushrooms and garlic
and sauté 5 to 7 minutes more or until tender. Stir
in spinach and cook 2 minutes. Cool for 10 to 15
Working with one turkey breast at a time, carefully
slice horizontally, without slicing all the way through,
to make a large pocket in the middle.
In a large bowl, combine mushroom spinach
mixture with egg, matzah meal, parsley, salt and
pepper flakes. Stir to combine. Divide mixture
evenly between each turkey breast and stuff to fill
the pocket.
Heat remaining 3 tablespoons olive oil 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. Carefully add
broth; cover and transfer to preheated oven. Cook
45 minutes or until internal temperature reaches
165°F. Let rest 10 minutes before slicing each breast
into 8 slices, serving 2 slices per person.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




3 Responses to Stuffed Turkey Breast

  1. avatar says: Sara

    What can I use instead of matzoh meal?

  2. breadcrumbs, or potato starch or just leave it out.

  3. avatar says: yvette

    This was so good. We made it tonight for dinner and made some alternations. We don’t like mushrooms so we removed them. Added fresh spinach instead of frozen because I had it in the fridge. Added mozzarella cheese and fresh basil. Used bread crumbs because we didn’t have matzoh meal. Was a great way to have turkey. Thank you!

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