Roast Turkey Breast With Cremini-Mushroom Stuffing

Your guests will enjoy feasting on this easy-to-make turkey breast surrounded by delicious stuffing.

Number of servings : 8

Prep time: 20 minutes

Cooking time: 1-1 ¼ hour

Type of meal : | Main Courses | Main Courses

Special diet :


2 tbsp (25 mL) olive oil
1 large onion, chopped
3 cloves garlic, finely chopped
1 rib celery, sliced
1 lb (500 g) cremini or porto­bello mushrooms, sliced
3 tbsp (45 mL) each chopped fresh sage, parsley and green onion
1 tbsp (15 mL) chopped fresh thyme
3 cups (750 mL) diced crusty bread (whole wheat or white)
¾ cup (175 mL) chicken stock
1 tsp (5 mL) kosher salt, or to taste
¼ tsp (1 mL) pepper

Turkey Preparation:
1 tsp (5 mL) each kosher salt, coarsely ground black pepper, paprika and grated lemon peel
2 tbsp (25 mL) olive oil
3 lb (1.5 kg) boneless turkey breast (one breast, with skin)

2 tbsp (25 mL) olive oil
¼ lb (125 g) cremini mush­rooms, sliced
3 tbsp (45 mL) all-purpose flour
2 cups (500 mL) chicken stock
½  cup (125 mL) dry white wine (or more stock)
2 tsp (10 mL) Worcester­shire sauce



  1. For stuffing, heat 2 tbsp (25 mL) oil in a large skillet. Add onion, garlic and celery and cook for 3 to 5 minutes, until tender. Add mushrooms and cook for 5 to 10 minutes, until liquid evapo­rates. Add herbs and cook for 1 minute. Add bread, ¾ cup (175 mL) stock, salt and pepper. Cool. Spread on the bottom of a small roasting pan.
  2. For turkey, combine salt, pepper, paprika, lemon peel and oil. Rub turkey with mixture. Place turkey, skin-side up, on stuf­fing. Roast in a 375°F (190°C) oven for 50 to 60 minutes or until a meat thermometer inserted into the thickest part reads 165°F (75°C).
  3. For sauce, heat olive oil in a saucepan.
    Add mush­rooms and cook until liquid has evaporated. Add flour and cook for a few minutes. Add stock, wine and Worces­ter­shire sauce. Bring to a boil. Cook for 5 to 10 minutes, whisking often. Adjust seasoning with salt and pepper, to taste.
  4. Slice turkey and serve with mushroom stuffing and sauce.

Bonnie says: Instead of making an entire stuffed turkey that takes hours to cook and yields leftovers that you’ll be eating for weeks, try roasting a turkey breast on a bed of stuffing. It’s easy to carve, and the stuffing still catches all the drippings as the turkey roasts.

Nutritional information: