Turkey breast stuffed with goat cheese cranberries and bacon


6 oz goat cheese, softened

2/3 cup dried sweet cranberries

1 cup cooked bacon, crumbled

2/3 cup toasted filberts, coarsely ground in food processor

2 teaspoons fresh thyme, minced

2 teaspoons fresh rosemary, minced

1/4 cup butter, softened

1 tablespoon fresh sage, minced

1 tablespoon lemon zest

4 pound boneless turkey breast sliced thinly

salt and pepper to taste

1/2 cup of turkey gravy


Preheat the oven to 350 degrees F

In a medium size bowl mix together the goat cheese, cranberries, bacon, toasted filberts, thyme and rosemary until well combined.

Season with salt and pepper and set aside.

Mix together the butter, sage and lemon zest.

Lay the breast pieces on a flat surface, season with salt and pepper.

Spread an even layer of the goat cheese mixture over the breast leaving a half-inch border around the edge of the breast.

Gently but firmly roll the turkey breast into a tight little roll or bundle and secure with toothpick if needed.

Season the outside with salt and pepper.

Paint the bottom of a roasting pan with a thin layer of the seasoned butter. Place the stuffed rolls onto the roasting pan seam down.

Place about 1/2-1 tablespoon of the season butter on top of each turkey roll.

Place in oven and roast for 35 minutes covered with aluminum foil. Uncover after 35 minutes and roast for another 5-10 until golden brown. Take out of the oven and let it rest for 15 minutes. The bottom of the pan will get burn just a little, that is okay.

Slice your rolls into half-inch slices.

Place desired amount on each serving plate and drizzle with warm turkey gravy. Enjoy!

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