Wednesday, February 20, 2013

Stuffed Turkey Breast

Made By: Ryan Noelle     February 20, 2013

This week Turkey breast was on sale.  Hmmm... It has been exactly 3 months since I have had juicy succulent turkey, (last Thanksgiving) of course I bought some.  I decided to stuff mine with quinoa, goat cheese, pecans, asparagus and carrots.  I topped the turkey breast off with a blueberry balsamic reduction drizzle.  This was a special meal.  Very tasty and protein rich!  This would be great for a Holiday, party or a Wednesday evening!

Healthy Tidbits: High in Protein, Phosphorus, Riboflavin, Selenium and Vitamin A.

Servings: 8-10  Size: 1 inch slice  Calories: 246  Fat: 9.1g  Carbs: 10.9g  Fiber: 2g  Protein: 29g  Sodium: 1200mg Sugar:  5.8g


  • 3 lb turkey breast
  • 1 carrot
  • 1/4 cup quinoa
  • 1/2 cup water
  • 2 stems asparagus 
  • 2 oz goat cheese
  • 1 tsp dijon mustard
  • 2 tsp balsamic vinegar
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • salt pepper to taste

Get Cooking:

In a small sauce pan, heat quinoa and 1/2 cup water. Bring to a boil, cover and reduce heat to a simmer and let cook for 10-15 minutes.  When it has cooked add diced asparagus, carrots, rosemary, thyme, pepper, salt, mustard and balsamic vinegar.  With the oven on broil toast the pecans for about 8 minutes.  Now slice the turkey breast in half but not all the way through so it can be stuffed.  Stuff it with quinoa mixture, goat cheese and pecans.  Roll up and tie off with twine to hold the turkey breast in place.  I seared my turkey breast in a pan first then placed in a deep dish and cook at 375 for 45-60 minutes.  You want the turkey to be fully cooked and not pink anymore.  Let the turkey breast rest before slicing.

To make the balsamic blueberry reduction:  In a small sauce pan heat to a boil 1/2 cup blueberries and 1/4 cup balsamic vinegar.  Once boiling reduce to a simmer and while stirring occasionally allow the liquid to reduce in half.  The longer you cook the consistency will turn to a syrup texture.

Yum, Yum!

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