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Roasted Stuffed Turkey Breast and Caramelized Vegetables

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Low in Sugars Diet

    Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.

Roasted Stuffed Turkey Breast and Caramelized Vegetables


 For the vegetables

  • Preheat oven to 220* C (420*F) Fan.
  • Chop the base of the broccoli in half and then each part in half, again. Chop off the florets and put them in a bowl.
  • Peel the carrots and chop them into 4 pieces (all the vegetables have to be the same size in order to cook at the same time).
  • Chop the onion into 4 pieces and add to the bowl.
  • Chop the corn on the cob into 4 pieces, vertically. Drizzle with olive oil and season with salt and pepper. Toss.
  • Add 2-3 tablespoons of honey to a pot over heat. As soon as it starts to froth add 1 tablespoon of butter and the thyme. As soon as the caramel is ready, remove from heat. Add the vegetables to the pot and mix to combine. Transfer to a baking pan. Bake for 20-30 minutes until they turn golden brown.
  • Remove from oven and add the spinach on top of the vegetables.

For the filling

  • Finely chop the onions. Add them to a pan with the thyme and some olive oil. Sauté until soft (not dark).
  • Chop the chestnuts into big pieces and sauté them in the pan along with the onions. Season with salt and pepper.
  • Beat the pieces of sliced bread in a mixer.
  • As soon the onions start to soften add the cut up sliced bread to the pan.
  • When they turn golden, remove from heat. Add the butter until the mixture starts to come together.

For the turkey

  • Place the turkey breast onto a cutting board.
  • Insert the knife into the thickest part of the turkey breast. Slice the meat along the length of the breast, parallel to the cutting board.
  • Open the breast with your hands, creating a pocket for the filling.
  • Spread halves of breast apart and cover in butter (40 g).
  • Add the filling and close the breast.
  • Cut 10 pieces of kitchen twine to tie the turkey and bacon together.
  • Place the bacon slices on top of the breast. Place a piece of twine over each bacon slice.
  • Flip the turkey breast over and place bacon slices on top. Tie the twine to secure.
  • Wrap in parchment paper and aluminum foil.
  • Transfer to a baking pan. Roast in a roasting pan at 180* C (350*F) for 1 hour and 20 minutes. Then unwrap and roast for another 15 minutes.
  • Remove from oven and slice.

For the sauce

  • Peel the onion. Chop and add to a pot with some olive oil over medium heat. Add 2 cloves of garlic, peppercorns, pinch of sugar and twigs of thyme. Sauté until caramelized and add 1 tablespoon of flour. Stir.
  • Pour the wine in. As soon as the alcohol has completely evaporated, add the bouillon cube and water. Cook until the sauce has thickened over medium heat.
  • Pour the sauce through a strainer, over the turkey. Serve with the vegetables.
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Nutrition information per portion

Calories (kcal)
24 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
23 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
23 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
10 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
14 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
106 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
31 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
28 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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