Rolled Turkey Breast Stuffed with Swiss Chard & Garlic

A couple of weeks ago I made one of the best dinners I’ve managed in a long time — a stuffed, rolled turkey breast — and I never got around to posting about it (school had just started, and I had to attend a back-to-school night the evening I served it for dinner).

I purchased a 2-lb. rolled turkey breast from my butcher. This is just basically the large turkey breast, deboned, trimmed, and then rolled into a roast shape and secured with string. The rolled, uniform shape allows you to cook the turkey like a larger, more compact piece of meat.

I cut the strings and unrolled mine, and then spread a mixture of chopped swiss chard sauteed in olive oil and garlic, plus some seasoned breadcrumbs down the center. I re-rolled and tied the turkey back into a roast shape, brushed the skin with some olive oil, and sprinkled it with garlic powder and paprika. It went into my toaster oven (remember, it was only 2 lbs. so it fit easily with room) at 400° F until it reached an internal temperature of 165° — it only took about 50 minutes.

The stuffing was very garlicky and delicious, we felt as though we were eating a holiday meal on a weeknight. My mother-in-law promised she would comment on this post and confirm how yummy this dinner was, so let’s see what she has to say!

6 thoughts on “Rolled Turkey Breast Stuffed with Swiss Chard & Garlic

  1. Yummy doesn’t begin to describe how delicious this turkey roast was. It hit on my senses. It was great to look at, it smelled delicious and it tasted sensational. This roast was a real winner.

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