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Veggie Stuffed Turkey Breast With Creamy Garlic

I am always trying to make new dishes for my family that are healthful and full of flavor. This one was beautiful and a winner!

This recipe serves 4 adults


2 llb Turkey Breast pounded thin to 1/2 inch thick

(this should be 4- 1/2 lb. pieces)

1/4th Red Onion chopped

1 Orange Bell Pepper chopped

3 Cups Swiss Chard (can use kale)

3 Large Garlic Cloves minced

4 oz. Goat Cheese Crumbles

Sea Salt to taste

3 Tablespoons Coconut Oil

1/2 cup chicken broth

12 pieces of cooking twine cut 8 inches long

Preheat Oven to 350.

In a large pan, turn heat to medium, add 2 of the 3 T oil (reserve 1 for later). When melted add onion and pepper and cook for 3-5 minutes, stirring periodically. Add greens to pan, cook for an additional 3 minutes continuing to stir. Add garlic cook for 2 and add a bit of sea salt and let mixture cool.

Lay string under turkey breast, 2 wide and 1 long ways

Divide veggie mixture among your breasts and then lay on top. Leave room on all sides so you are not over stuffing. Add goat cheese.

Start to roll from long bottom to long top, then tie string. If the stuffing starts to fall out, push it back in. :)

Turn pan back to medium high and add remaining oil.

Add turkey rolls and brown on all sides.

Pour chicken broth in a large casserole dish and add turkey.

Cook for 15-20 minutes.

Cut in half to show how pretty these rolls are. Drizzle with Juli's Creamy Garlic Sauce/Dressing while on the plate.


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