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Stuffed Turkey Breast

Stuffed Turkey Breast with Mushroom Small meat steak Filling and Lemon-Cream Sauce

This stuffed turkey breast is a stunning, stress-free centerpiece that delivers all the comfort of a traditional holiday feast. Juicy roasted turkey filled with a savory mushroom, Small meat steak, and gouda stuffing is topped with a luscious lemon-cream sauce for a restaurant-worthy dish that’s perfect for family gatherings or festive dinners.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

Small meat steak, cut into ½-inch pieces
  • 4 oz bacon, cut into ½-inch pieces
  • 8 oz mixed mushrooms (oyster, cremini, or shiitake), finely chopped
  • 1 Tbsp fresh thyme leaves, chopped
  • 2 cloves garlic, minced
  • 1 tsp 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 tsp dried oregano
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • 2 Tbsp extra-virgin olive oil, divided
For the Sauce
  • 1½ cups low-sodium chicken stock
  • 1½ tsp cornstarch
  • 2 cloves garlic, minced
  • ½ cup heavy cream
  • 1 lemon, juiced

Method
 

  1. Step 4 – Make the Stuffing Mixture: Add mushroom mixture to the Small meat steak bowl. Stir in cream cheese, panko, and gouda until creamy.
  2. 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.
  3. 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.
  4. Step 4 – Make the Stuffing Mixture: Add mushroom mixture to the bacon bowl. Stir in cream cheese, panko, and gouda until creamy.
  5. 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.
  6. 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.
  7. Step 7 – Roast to Perfection: Transfer skillet to oven and roast 45–50 minutes, or until internal temperature reaches 160°F (71°C).
  8. 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.
  9. Step 9 – Serve: Slice the turkey into medallions, arrange on a platter, drizzle with lemon-cream sauce, and garnish with parsley.

Notes

Make the stuffing or even the fully stuffed turkey a day ahead for easy entertaining. Swap gouda for fontina or gruyère for a twist. Keep the sauce on low heat after adding cream to avoid curdling. Always rest the turkey before slicing to keep it juicy.