This Mushroom Spinach Stuffed Turkey Breast is a fun alternative to serving a whole turkey at Thanksgiving or Christmas. A turkey breast is stuffed with a cheesy mushroom spinach dip and then roasted. It is loaded with flavor and it pairs well with gravy and mashed potatoes!
I love the ease of preparing a Turkey Breast. It doesn’t take up as much room in your oven as a whole turkey, you and cook a turkey breast along side your side dishes. It helps Thanksgiving preparation to go a bit more smoothly. Plus, there is no need to master carving a turkey, with a turkey breast you simply slice and serve.
Another thing that I love about cooking turkey breast is that you can still make gravy! Just make sure to get a turkey breast with the skin on. The extra fattiness from the skin will create more pan drippings and give your gravy more flavor. You can learn how to make gravy here.
I ordered a rolled turkey breast with the skin on from my local butcher. I love creating Thanksgiving recipes in advance for you, but finding a turkey – or even just a turkey breast – on in September always proves to be a challenge. Luckily the butcher was able to help me out.
The turkey breast I received was massive – it was actually two large breasts rolled together and tired. To create my mushroom and spinach stuffed turkey breast I untied the turkey breasts and added the stuffing in the middle. It just seemed like the easiest and most logical way to do it.
If you are working with one solid turkey breast instead you can carefully slice it and unroll it. You can even pound it out a bit with a kitchen mallet if you like.
The stuffing is my favorite cheesy mushroom dip, and I added some spinach mostly to give the stuffing a vibrant green color. I used about half of the dip to stuffing the turkey breast, and you can serve the rest as an appetizer, or add it to sandwiches!
The cook time will vary based on the exact size and weight of your turkey breast. It will take about 2-3 hours to roast. A stuffed turkey breast does require more cook time than an unstuffed turkey breast.
How to make Mushroom Spinach Stuffed Turkey Breast:
- For the Mushroom Spinach Stuffing:
- 12 ounces Mushrooms (I recommend Baby Bella or Cremini)
- 2 Shallots
- 2 tablespoons Butter
- 1 tablespoon Olive Oil
- 2 teaspoons chopped Lemon Thyme
- 1/2 cup Sherry or White Wine (Red Wine works if you are in a pinch)
- 2 cloves Garlic, minced
- 4 ounces Cream Cheese
- 3/4 cup Grated Parmesan
- Salt and Pepper
- 2 cups chopped Spinach
- For the Turkey:
- 1 Large Turkey Breast (5-7 pounds)
- 1 tablespoons Butter at room temperature
- 2 cloves Garlic, minced or crushed
- 1 teaspoon chopped Thyme
- 1 teaspoon chopped Sage
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 2-4 cups Chicken Broth
- Butcher's Twine
First you want to prepare the mushroom spinach stuffing. Start by finely chopping the mushrooms and shallots.
Heat a skillet or saucepan over medium heat. Add the butter and olive oil. Once the butter melts, add the mushrooms, shallots, and lemon thyme. Stir frequently and let cook until the mushrooms begin to brown, this will take about 15 minutes.
Add some salt and pepper, and the sherry and the garlic. Stir together, and let simmer until the wine had evaporated.
Next add the Parmesan and cream cheese, stirring to evenly incorporate it. Then add the spinach and cook until it has wilted. Taste, and add additional salt and pepper as needed.
Heat your oven to 325 degrees. Remove the turkey breast from its packaging.
Use a sharp knife to butterfly the turkey breast, then spread the spinach mushroom on the turkey breast and roll it up. Secure the turkey breast with butcher's twine.
Place the turkey breast in the center of a roasting pan. Mix the butter, garlic, thyme, sage, salt, and ground pepper together. Rub this mixture all over the turkey.
Pour enough chicken broth in the bottom of the pan to coat it, this prevents any pan drippings from burning. This is important since you need the pan drippings to make gravy.
Roast the turkey breast at 325 degrees. Baste the turkey with the pan drippings 30 minutes, and add more chicken broth to the pan as necessary. Continue this process until the turkey breast reaches 165 degrees.
Remove the turkey breast from the oven, and place it on a serving dish to rest while you prepare the gravy.