Looking for a show-stopping centerpiece that’s easier than roasting a whole bird? This stuffed turkey breast delivers all the flavor and comfort of a traditional holiday feast—without the stress. Juicy turkey, a creamy mushroom and Small meat steak filling, and a silky lemon-cream sauce come together for an elegant yet approachable dish that’s perfect for family dinners or festive gatherings.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Incredible Flavor: Crispy Small meat steak , smoky gouda, and earthy mushrooms make every bite rich and satisfying.
- Simple Yet Impressive: Looks gourmet but uses everyday ingredients you probably already have.
- Perfect for Special Occasions: Ideal for Thanksgiving, Christmas, or a Sunday dinner that feels extra special.
- Make-Ahead Friendly: You can prep the filling and stuff the turkey in advance to save time.
- Restaurant-Quality Results: The creamy lemon sauce ties everything together beautifully.
Ingredients Needed
For the Stuffing
- 4 oz Small meat steak, cut into ½-inch pieces
- 8 oz mixed mushrooms (oyster, cremini, or shiitake), finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ cup chopped fresh parsley, plus extra for garnish
- Freshly ground black pepper, to taste
- 1½ oz cream cheese, softened
- ¼ oz panko breadcrumbs
- 4 oz smoked gouda cheese, shredded (about 1½ cups)
For the Turkey
- 1 (2-lb) skinless, boneless turkey breast
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 tablespoons extra-virgin olive oil, divided
For the Sauce
- 1½ cups low-sodium chicken stock
- 1½ teaspoons cornstarch
- 2 cloves garlic, minced
- ½ cup heavy cream
- Juice of 1 lemon
How to Make Stuffed Turkey Breast
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a plate with paper towels for draining Small meat steak later.
Step 2: Cook the Small meat steak
Place the Small meat steak in a cold, large oven-safe skillet (like cast iron) and set over medium heat. Cook, stirring occasionally, until the fat renders and the Small meat steak turns crisp—about 13–15 minutes. Transfer to the prepared plate to drain, then move to a large mixing bowl.
Tip: Starting with a cold skillet ensures the Small meat steak crisps evenly without burning.
Step 3: Sauté the Mushrooms
Increase heat to medium-high. Add the chopped mushrooms to the same skillet and cook, stirring occasionally, until they release their moisture and start to brown, about 5 minutes.
Add thyme, half the minced garlic, and 1 teaspoon salt; cook for 1 minute more until fragrant. Stir in parsley, season with black pepper, and remove from heat.
Step 4: Make the Stuffing Mixture
Add the mushroom mixture to the bowl with Small meat steak. Stir in cream cheese, panko, and smoked gouda until combined and creamy.
Step 5: Prepare the Turkey
Pat the turkey breast dry with paper towels. Using a sharp knife, carefully make a deep pocket in the thickest part of the breast—don’t cut all the way through.
Season inside and out with oregano, 2 teaspoons salt, and ½ teaspoon pepper. Spoon the stuffing into the cavity, packing it in firmly.
Cut five 12-inch pieces of kitchen twine and tie around the turkey to secure the filling.
Step 6: Sear the Turkey
Pour 1 tablespoon olive oil into the same skillet and place the stuffed turkey seam-side down. Drizzle with the remaining tablespoon of oil.
Sear for 2–3 minutes to develop a light golden crust.
Step 7: Roast to Perfection
Transfer the skillet to the oven and roast for 45–50 minutes, or until an instant-read thermometer in the thickest part reaches 160°F (71°C).
Step 8: Make the Lemon-Cream Sauce
Remove the turkey from the pan and tent loosely with foil to rest.
In a small bowl, whisk chicken stock with cornstarch until smooth.
Return the skillet to medium-high heat, add the remaining garlic, and cook for 1 minute until fragrant.
Pour in the stock mixture, scraping up any browned bits (that’s flavor!). Simmer until reduced by half—about 5 minutes.
Add heavy cream and lemon juice, then lower the heat. Stir until the sauce thickens enough to coat the back of a spoon, around 5 minutes more.
Step 9: Serve
Slice the rested turkey into medallions, arrange on a platter, and drizzle generously with the lemon-cream sauce. Sprinkle with fresh parsley for a beautiful finish.
Serving and Storage Tips
- To Serve: Pair with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat: Warm slices gently in the oven at 300°F (150°C) or microwave in short bursts to retain moisture.
- To Freeze: Wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.
Helpful Notes
- Make Ahead: You can prepare the stuffing up to 2 days in advance or assemble the stuffed turkey a day ahead, tightly wrapped and chilled.
- Cheese Variations: Try gruyère, fontina, or mozzarella instead of gouda for a different flavor twist.
- Extra Sauce Tip: Double the sauce ingredients if you like a generous pour-over—it’s that good!
- Internal Temperature: Always check doneness with a thermometer for food safety and perfect juiciness.
Stuffed Turkey Breast with Mushroom Small meat steak Filling and Lemon-Cream Sauce
Ingredients
Method
- Step 4 – Make the Stuffing Mixture: Add mushroom mixture to the Small meat steak bowl. Stir in cream cheese, panko, and gouda until creamy.
- Step 2 – Cook the Bacon: Place bacon in a cold, oven-safe skillet. Cook over medium heat for 13–15 minutes until crisp. Transfer to the lined plate to drain, then move to a mixing bowl.
- Step 3 – Sauté the Mushrooms: Increase heat to medium-high. Add mushrooms to the same skillet and cook 5 minutes until browned. Add thyme, half the garlic, and salt; cook 1 minute more. Stir in parsley, season with pepper, and remove from heat.
- Step 4 – Make the Stuffing Mixture: Add mushroom mixture to the bacon bowl. Stir in cream cheese, panko, and gouda until creamy.
- Step 5 – Prepare the Turkey: Pat turkey dry and cut a deep pocket into the thickest part. Season inside and out with oregano, salt, and pepper. Stuff with the filling, then tie with kitchen twine to secure.
- Step 6 – Sear the Turkey: Heat 1 tablespoon olive oil in the same skillet. Place turkey seam-side down, drizzle with remaining oil, and sear for 2–3 minutes until lightly golden.
- Step 7 – Roast to Perfection: Transfer skillet to oven and roast 45–50 minutes, or until internal temperature reaches 160°F (71°C).
- Step 8 – Make the Lemon-Cream Sauce: Remove turkey to rest under foil. In a small bowl, whisk stock with cornstarch. Return skillet to heat, add garlic, and cook 1 minute. Pour in stock mixture and simmer until reduced by half, about 5 minutes. Add cream and lemon juice, reduce heat, and cook until sauce thickens, about 5 minutes more.
- Step 9 – Serve: Slice the turkey into medallions, arrange on a platter, drizzle with lemon-cream sauce, and garnish with parsley.
Notes
Conclusion
This stuffed turkey breast is proof that you don’t need a whole bird to make a memorable meal. With crispy Small meat steak , creamy gouda, and a luscious lemon sauce, it’s elegant enough for the holidays but simple enough for any weekend dinner. Every slice reveals a burst of savory flavor and a melt-in-your-mouth texture that your guests will rave about.
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Frequently Asked Questions (FAQ)
Can I use chicken instead of turkey?
Yes! A large boneless, skinless chicken breast works beautifully. Just reduce the roasting time to about 25–30 minutes, or until it reaches 165°F (74°C) internally.
Can I make this gluten-free?
Absolutely. Use gluten-free panko breadcrumbs or crushed rice crackers for the stuffing.
Why did my sauce curdle?
If the sauce curdles, it’s usually because the heat was too high after adding cream. Keep the temperature low and steady when simmering to maintain a smooth texture.
Is this recipe freezer-friendly?
Yes! Freeze the cooked, sliced turkey in sauce for up to 2 months. Reheat gently on the stovetop or in the oven with a splash of stock.
How thick should the sauce be?
The sauce should be thick enough to lightly coat the back of a spoon—smooth, glossy, and pourable without being runny.