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Stuffed Turkey Breast

8 ounces fresh thin asparagus, woody stems trimmed
1 carrot, cut lengthwise into sixths
1/3 cup garlic and herb cheese spread, softened
1 tablespoon Italian-style breadcrumbs
1 1/2-pound boned, skinned and flattened to 1/2-inch thick turkey breast half
1/2 cup roasted red peppers, drained
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 cup chicken broth

Preheat oven to 350°F.

Boil asparagus and carrot in saucepan of lightly salted water over high heat for 2 minutes; drain, rinse under cold water, drain again, and pat dry. Mix cheese spread and breadcrumbs together in small bowl. Spread over turkey. Arrange asparagus, carrot, and red pepper over cheese. Roll up and tie with kitchen string. Season with salt and pepper. Heat oil in ovenproof casserole over medium-high heat. Add turkey and cook, turning occasionally, until browned, about 8 minutes. Add broth and bring to a boil, scraping up browned bits in pan. Cover and bake until turkey reads 160°F on instant-read thermometer, about 40 minutes. Remove from casserole and let stand 5 minutes. Remove strings, slice, and serve with pan juices.
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