The oven-stuffed turkey breast is a very tasty main course that can be prepared in advance. Few ingredients, but when combined correctly, will give you a sublime dish to enjoy with your loved ones! You can prepare the stuffed turkey breast in advance, then once cold, slice it and store it in the fridge well covered. When the time is right, just warm it up in the oven for a moment, and it will be as if freshly prepared!
I recommend some delightful side dishes to pair with this main course:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the oven-stuffed turkey breast
- 16 oz turkey breast (sliced not too thin (about 4 slices))
- 7 oz mortadella (thinly sliced, with or without pistachios)
- 1 medium zucchini (equivalent to 1 medium-sized zucchini)
- 2 tbsps extra virgin olive oil
- 2 tbsps water
- to taste fine salt
- to taste mixed peppercorns (freshly ground)
Useful tools for making the recipe
- Meat tenderizer
- Cutting board
- Knife
- Grater
- Spoon
- Bowl
- Kitchen twine
- Parchment paper
- Baking dish
Preparation of the oven-stuffed turkey breast
Lay out the slices of turkey breast on the work surface, slightly overlapping them on the long side. Then press the overlapping parts with the meat tenderizer, and lightly salt the surface.
Clean and wash the zucchini, grate it with a large-toothed grater and place it in a bowl, season with salt and pepper and mix, wait a few minutes and then squeeze the zucchini and drain the liquid that forms, set aside.
On top of the turkey breast, place the thin slices of mortadella evenly, add the zucchini on top of the mortadella, and spread it over the entire surface with a spoon.
Start rolling from the shorter side and finish forming a sausage shape, close and tie the turkey roll with kitchen twine, place it in a non-stick baking dish, season with a pinch of salt, oil, and water.
Preheat the oven to 480°F, and when it’s hot, cover the baking dish with a sheet of parchment paper and bake. Cook covered for the first 30 minutes, then remove the parchment paper and continue cooking for another 30/45 minutes (it really depends on the ovens, they are not all the same!) turning the roll occasionally.
The stuffed turkey breast is cooked when the liquid formed has evaporated, and the baking dish has a delicious sauce made from the oil and the liquids released by the meat and filling. Once cooked, remove from the oven!
Once out of the oven, let the stuffed turkey breast cool, then remove all the twine and slice it into slices about 0.4 inches thick, serve it drizzled with its cooking juices, and enjoy your meal!
OVEN-STUFFED TURKEY BREAST
TIPS
You can enjoy the oven-stuffed turkey breast either cold or hot; to enjoy it hot, just warm it up in the oven for a few minutes after slicing!
