If you’re having a small Thanksgiving crowd, skip the huge turkey and make these chestnut and mushroom stuffed turkey breasts.
My favorite family memories are when we gather together for the holidays, and end up in the kitchen together preparing our meal. Everyone in my family likes to be involved in our holiday preparations including my grandkids who love to chop the vegetables and help to create an indulgent dessert everyone will love. Once the menu has been set, I begin to plan how to decorate the table and discuss our choice of wines to best compliment the meal with my husband. Although we vary the menu for other holidays, Thanksgiving just wouldn’t be the same for my family if we didn’t celebrate the holiday with a big, succulent roast turkey with all the fixings.
There are times however when the entire family cannot get together for Thanksgiving, and at those times I need to downsize my menu and think turkey breast instead of twenty-pound turkey. Roasting a whole turkey may seem a bit over the top if you do not have a crowd coming to dinner, but cooking a single turkey breast will allow you to still enjoy the traditional flavors of Thanksgiving without having to spend the entire day in the kitchen. If you are feeding just a few instead of a crowd for the holidays, a turkey breast will also prevent you from having to deal with pounds of turkey leftovers as well. 
I stuffed this turkey breast with a mixture of chopped mushrooms and chestnuts, and once rolled and tied, it takes less than an hour in the oven to roast. To ensure my turkey breast would still feel like a traditional holiday meal, I prepared a turkey stock the day before to make gravy, and also made my favorite cranberry sauce to compliment the turkey as well. I poured a cup of white wine into the bottom of my roasting pan to help to keep the turkey very moist while baking, and basted it a few times with the juices as it cooked.
After the turkey had finished roasting, I added the leftover juices to my gravy for extra flavor. Once roasted and sliced, I served the turkey with the gravy alongside a spoonful of vibrantly flavored cranberry sauce. I paired the turkey with roasted sweet potatoes mashed with butter, cinnamon, and maple syrup, and tender crisp green beans tossed with a garlic flavored olive oil and topped with toasted sliced almonds completed my holiday menu.
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Chestnut and Mushroom Stuffed Turkey Breast
- Total Time: 130 minutes
- Yield: Serves 4-6 1x
- Diet: Omnivore
Description
Smaller Thanksgiving crowd? Skip the whole bird! This elegant stuffed turkey breast is perfect for a cozy feast.
Ingredients
- 2.5-3 lbs (1134-1361 g) Boneless Turkey Breast (Butterflied)
- 2 tbsp Olive Oil
- 1.5 cups (355 ml) Finely Chopped Portobello Mushrooms
- 0.5 cups (118 ml) Finely Chopped Cooked (Peeled Chestnuts)
- 1 cups (237 ml) Fresh Breadcrumbs
- 1 tsp Finely Chopped Fresh Sage
- Salt and Pepper
- 1 cups (237 ml) White wine
- 2 Turkey Legs
- 4 Carrots (Coarsely Chopped)
- 3 Celery Stalks (Chopped)
- 1 Medium Onion (Peeled and Quartered)
- Salt and Pepper
- 2 Bay Leaves
- 3 tbsp Butter (Melted)
- 2 tbsp Flour
Instructions
- For the Gravy:
- Place vegetables in a roasting pan, top with turkey legs.
- Place in a preheated 425°F (218°C) oven for 20 minutes.
- Turn legs, cook until brown (about another 20 minutes).
- Place turkey legs and vegetables, bay leaves, salt, pepper in a stockpot; add water to cover.
- Bring to a boil, reduce to a simmer, cook for 1 1/2 hours.
- Strain liquid and store.
- For the Turkey Breast:
- Preheat oven to 375°F (191°C).
- Place turkey breast on parchment paper; pound to equal thickness.
- Heat oil in a large frying pan over medium heat; add mushrooms and chestnuts.
- Cook, stirring often, until tender and browning (about 7 minutes).
- Add breadcrumbs; stir to mix.
- Season with sage, salt, and pepper.
- Spoon filling onto turkey breast, leaving a 1-inch border.
- Tuck in ends, roll firmly, tie with twine.
- Place in an oven-proof pan; pour in white wine.
- Roast until internal temperature reaches 150°F (66°C), basting 2-3 times.
- Remove from oven; cover with foil to rest 15-20 minutes.
- While turkey roasts, reheat turkey stock.
- Pour pan juices into stock.
- Whisk together butter and flour; whisk into hot stock.
- Cook gravy until thickened; keep warm.
- Cut twine from turkey breast; slice and arrange on a platter.
- Spoon gravy over turkey; serve immediately.
Notes
- For a richer flavor, marinate the turkey breast in the white wine for at least 30 minutes before stuffing and roasting.
- If you don’t have fresh sage, you can substitute 1 teaspoon of dried sage. Remember to reduce the amount as dried herbs are more potent.
- Leftover turkey breast can be stored in the refrigerator for up to 4 days. The gravy can be stored separately and reheated.
- Prep Time: 30 minutes
- Cook Time: 100 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 4
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
What type of mushrooms should I use for the stuffing?
You can use any variety of mushrooms you prefer, but cremini or button mushrooms work best for their flavor and texture.
How do I ensure the turkey breast stays moist while cooking?
Make sure to monitor the internal temperature with a meat thermometer; remove the turkey breast from the oven when it reaches 165°F to prevent it from drying out.
Can I use different nuts instead of chestnuts in the stuffing?
Yes, you can substitute chestnuts with walnuts or pecans, but be sure to adjust the seasoning as needed to complement the new flavors.
