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–+ servings
Stuffed turkey breast.
4 from 1 vote

Stuffed Turkey Breast

You'll love this delicious stuffed turkey breast! Juicy roasted turkey stuffed with a cheesy broccoli filling makes for an easy, delicious meal.
Prep 20 minutes
Cook 30 minutes
Total 50 minutes
Fat 42
Carbs 11
Protein 52
Yield 4

Ingredients

  • 6 oz. cream cheese softened
  • 2 cups broccoli diced into bite-sized pieces
  • ½ large red bell pepper diced
  • 1 tablespoon garlic minced
  • 4 green onions ends cut off and chopped
  • 6 oz. shredded cheddar cheese ~1.5 cups
  • 1 teaspoon red pepper flakes
  • 1/4 cup sour cream
  • 2 tablespoons olive oil
  • 2 tablespoons turkey/poultry seasoning
  • 1.5-2 lb. boneless/skinless turkey breast
  • ½ cup chicken broth

Instructions

  • Preheat the oven to 375℉.
  • Cut the turkey breast open hamburger bun style so that it can lay flat and even.
  • Prepare the stuffing for the turkey breast. Add the cream cheese, broccoli, bell pepper, garlic, green onions, cheddar cheese, red pepper flakes, and sour cream to a bowl and mix until combined.
    a white bowl filled with broccoli, cheese, and other ingredients.
  • Season the turkey breast with the turkey seasoning. Use your hands to massage the turkey seasoning into the turkey breast, being sure the whole breast is covered with seasoning.
    a cutting board with a piece of meat on it.
  • Place the stuffing mixture on one side of the sliced turkey breast.Then, fold the other side over and use toothpicks to secure the end pieces together so it is mostly closed.
    a cutting board with chicken and broccoli on it.
  • Add the olive oil to a cast iron skillet and heat over medium/high heat. When the oil has become fragrant, add the turkey to the skillet and cook on all sides for 2-3 minutes.
    a chicken breast in a cast iron skillet.
  • Remove from heat and add the chicken broth. Cover with aluminum foil and bake in the oven for 20 minutes. Remove foil and bake for another 10 minutes.
  • Remove from the cast iron skillet and place on a cutting board. Allow to rest for 10 minutes before slicing.
    a plate of turkey stuffed with vegetables and mashed potatoes.

Tips & Notes

  • We used a boneless skinless split turkey breast. You should be able to flatten the breast into a large even piece. It should not be similar to a chicken breast.
  • The crushed red pepper does add a kick, but can be skipped.
  • We bought our turkey breast without the bone and skin. This is something you can order ahead from the butcher. You can also request that they butterfly it open as well. If you cannot get your turkey without the bone or skin use a very sharp knife to cut along the bone to remove it. For the skin, use the knife to release some of the skin, and then use your hand to remove the rest.

Nutrition Facts

Calories: 623kcal | Carbohydrates: 11g | Protein: 52g | Fat: 42g | Fiber: 2g | Sugar: 4g