Stuffed Turkey Breast

Stuffed Turkey Breast
Servings: 8 Prep 25 mins Cook 10 mins Bake 325°F 1 hr 10 mins Bake 375°F 10 mins


  • 2 boneless, skinless turkey breast halves (1-1/2 pounds each), butterflied
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup oil-packed sun-dried tomatoes (about 11), thinly sliced
  • 1/2 cup sliced scallions (about 4)
  • 4 ounces thinly sliced provolone
  • 1/2 cup thinly sliced fresh basil leaves
  • 4 ounces sliced prosciutto OR: baked ham
  • 2 tablespoons oil
  • 1 medium-size onion, diced
  • 3 cloves garlic, sliced
  • 2 ounces sliced prosciutto or baked ham, chopped
  • 12 plum tomatoes, quartered
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup dry red wine
  • 1 bag (12 ounces) frozen Italian green beans, thawed
  • 1/4 cup thinly sliced fresh basil leaves

Make It


1. Heat oven to 325 degrees F. Open up breast halves on plastic wrap. Season with salt, pepper. Sprinkle sun-dried tomatoes and scallions over each. Top with provolone, basil and prosciutto. Roll up each breast half from a long side; place, seam side down, on cutting board. Tie with kitchen string at 1-inch intervals.


2. In large flameproof roasting pan, heat oil over medium-high. Add turkey, seam side up; brown all over, 3 to 4 minutes. Remove. Reduce heat to medium. Add onion, garlic and prosciutto; cook until onion is tender, 5 minutes. Add tomatoes, sugar, salt, pepper and wine. Place turkey on top. Cover pan with foil.

3. Bake in 325 degree F oven 45 minutes. Uncover. Bake until internal temperature registers 160 degrees F on instant-read thermometer, 25 minutes. Remove rolls to plate. Cover with foil.

4. Raise oven to 375 degrees F. With potato masher, mash tomatoes in pan until a chunky sauce. Stir in beans and basil.

5. Bake in 375 degree F oven until beans are heated through, about 10 minutes. Spoon on platter. Remove string from rolls; cut each diagonally into at least 12 slices. Fan out on platter. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 414, Fat, total (g): 13, chol. (mg): 147, sat. fat (g): 4, carb. (g): 17, fiber (g): 5, pro. (g): 57, sodium (mg): 899, Percent Daily Values are based on a 2,000 calorie diet.