Stuffed Turkey Breast with Butternut Squash and Apple Stuffing


I’ve always loved stuffed meats, chicken, pork, in this case…turkey. It gives such great flavor to all the major players and something magical happens to the meat. I don’t know how or why, but it tenderizes and cooks to perfection.  As thanksgiving approaches, I wanted to encompass all the loves I had into this dish without it tasting exactly like the meal I would have on thanksgiving. I admit this was one of the recipes that I literally threw together and witnessed a miracle happen before my very eyes. I was thrilled at how this turned out and hope that you will enjoy every bit of this as we did. And remember to give thanks to the Good Father we have for both the big blessings in our lives and the trails that are leading you to His perfect plan. God Bless:)

2 lbs turkey breast, two breasts pounded out ½ inch thick
1 onion, diced
½ cup butternut squash cubed
1 medium carrot, diced
1 celery stalk, diced
1 gala apple, peeled and diced
2-3 leaves fresh sage
Salt and pepper to taste
Coconut oil

1. Preheat the oven to 375◦F.
2. Prepare the stuffing by sautéing the onion, carrot, and celery until tender, about 5-7 minutes. Finely chop up the fresh sage and add to the vegetables, reserving ½ teaspoon for the turkey breast. Set aside.
3. After pounding out the breast to the desired thickness, about ½ inch thick, generously salt and pepper the turkey breast. In a hot skillet, sauté the turkey breast until brown, about 3 minutes on each side.
4. In an oven safe 8×8 pan, place the turkey breast into the pan, folding it gently. Add about ¼ cup of the stuffing in the center of the fold. Use cooking twine to wrap the turkey breast around the stuffing, ensuring the stuffing will stay put. Repeat with the other turkey breast. Any remaining stuffing can be placed around the turkey.
5. Cook for 20-30 minutes or until the turkey is completely cooked through. Serve and enjoy.


One Comment Add yours

  1. I literally cannot wait to get Aubrey to make this.


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