This Mushroom Spinach Stuffed Turkey Breast is a delicious alternative to serving a whole bird for Thanksgiving or Christmas. A turkey breast is filled with a cheesy mushroom and spinach mixture, rolled, then roasted until juicy and flavorful. It pairs beautifully with gravy and mashed potatoes.
I appreciate how easy a turkey breast is to prepare. It takes up less oven space than a whole turkey and can roast alongside your side dishes, which makes holiday timing simpler. Carving is also easier — with a turkey breast you just slice and serve.
One advantage of cooking a skin-on turkey breast is that you can still make rich gravy. The skin renders fat that contributes to flavorful pan drippings, which make better gravy. Be sure to reserve those drippings when you roast the breast.
I ordered a rolled turkey breast with the skin on from my local butcher. Early-season availability can be limited, so buying from a butcher can be helpful when planning ahead for holidays.
My turkey breast turned out to be two large breasts tied together. I untied and laid them flat, placed the stuffing in the center, then re-rolled and secured it. If you have a single solid breast, you can butterfly it or gently pound it with a mallet to make a larger surface for the filling.
The filling is based on a cheesy mushroom spread, with spinach added mainly for color and freshness. I used about half the dip to fill the turkey breast and kept the remainder to serve as an appetizer or to spread on sandwiches.
Cooking time depends on the size of the turkey breast. Plan on roughly 2–3 hours for a large, stuffed breast. Because it contains stuffing, it will require more time than an unstuffed breast. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).
Rest the turkey after roasting so the juices redistribute before slicing. While it rests you can make gravy from the pan drippings for a classic holiday finish.
How to make Mushroom Spinach Stuffed Turkey Breast:
Mushroom Spinach Stuffed Turkey Breast
8 servings
30 minutes
About 3 hours 30 minutes
A flavorful roasted turkey breast stuffed with a creamy mushroom and spinach filling. Ideal for holidays when you want the taste of a whole turkey without the full bird.
Ingredients
- For the mushroom spinach stuffing:
- 12 ounces mushrooms (Baby Bella or cremini recommended)
- 2 shallots, finely chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons chopped lemon thyme
- 1/2 cup sherry or white wine
- 2 cloves garlic, minced
- 4 ounces cream cheese
- 3/4 cup grated Parmesan
- Salt and pepper, to taste
- 2 cups chopped spinach
- For the turkey:
- 1 large turkey breast (5–7 pounds), skin on
- 1 tablespoon 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 (to keep the pan from burning)
- Butcher’s twine
Instructions
1. Prepare the stuffing: Finely chop the mushrooms and shallots. Heat a skillet over medium heat and add the butter and olive oil. When the butter melts, add the mushrooms, shallots, and lemon thyme. Cook, stirring frequently, until the mushrooms brown, about 15 minutes.
2. Season with salt and pepper, then add the sherry and garlic. Simmer until the wine evaporates. Stir in the Parmesan and cream cheese until smooth.
3. Add the chopped spinach and cook until wilted. Taste and adjust seasoning as needed. Remove from heat and let the mixture cool slightly.
4. Preheat the oven to 325°F (163°C). Remove the turkey breast from packaging and butterfly it if necessary so you have a flat surface for filling.
5. Spread the cooled mushroom-spinach mixture over the turkey breast, roll it tightly, and secure with butcher’s twine.
6. Place the rolled turkey breast in a roasting pan. Mix the room-temperature butter with garlic, thyme, sage, salt, and pepper, then rub evenly over the turkey skin.
7. Pour enough chicken broth into the bottom of the pan to coat it. This prevents pan drippings from burning and helps form a base for gravy later.
8. Roast at 325°F, basting with pan drippings every 30 minutes and adding additional broth as needed. Continue roasting until the thickest part of the breast reaches 165°F (74°C).
9. Remove the turkey from the oven and transfer to a serving platter. Let it rest before slicing. Use the pan drippings to make gravy if desired.
Save this recipe for later
