Real Recipes From Real Home Cooks ®

stuffed turkey breast and squash side dish

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

This recipe is from Whole Foods.This will be a great addition to my Thanksgiving dinner table. I love the stuffed squash too! This meal will be great with a side of wild rice pilaf and maybe lemon green peas. With a Shaker lemon pie for dessert. Now I don't know If I can wait that long- might have to try sooner. LOL

(2 ratings)
yield 6 to 8 servings
prep time 30 Min
cook time 2 Hr 35 Min
method Bake

Ingredients For stuffed turkey breast and squash side dish

  • 1 Tbsp
    unsalted butter or smart balance, softened
  • 1 1/2 Tbsp
    chopped garlic
  • 6 c
    thinly sliced leeks(white and light green parts only)
  • 1 lb
    mixed mushrooms, chopped
  • 1/2 c
    fresh breadcrumbs
  • 1/2 c
    grated pecorino romano cheese
  • 2 tsp
    each -parsley, rosemary sage, thyme, all chopped
  • 1/2 tsp
    salt and pepper
  • 1 Tbsp
    butter or smart balance, softened
  • 1 tsp
    each parsley, rosemary, sage and thyme
  • 2 1/2 lb
    boneless turkey breast, butterflied
  • salt and pepper to taste
  • 4 lg
    acorn squash or any winter squash of your choice
  • 3/4 c

How To Make stuffed turkey breast and squash side dish

  • 1
    Stuffing: Melt butter in a large, deep sided skillet over medium-high heat. Add garlic and cook. stirring constantly, for 10 seconds. Add leeks and cook until softened, about 5 minutes. Add mushrooms and cook until softened and liquid has evaporated, about 10 minutes. Remove from heat and stir in breadcrumbs,cheeses, parsley, rosemary, sage, thyme salt and pepper. When cooled, set aside 4 cups of the stuffing for the squash. The remainder will be used to stuff the turkey.
  • 2
    Herb Butter: Combine ingredients and set aside. Preheat oven to 350^
  • 3
    Turkey Prep: Arrange turkey breast skin-side down on flat surface.Cover with plastic wrap, then pound lightly with a meat mallet to flatten and make an even thickness all over. Season turkey all over with salt and pepper. Spread the stuffing reserved for the turkey over the meat, leaving a 3/4-inch border around edge.
  • 4
    Close up tightly, tucking in the stuffing as your go, then tie with twine at 1-inch intervals around entire turkey breast. Rub turkey all over with the herb butter. Place turkey in small roasting pan. Roast uncovered in 350^ , basting occasionally until temperature of internal is 165^ about 1 1/2 hours. Cover with foil if it starts to brown too quickly.
  • 5
    Squash Prep: Cut each squash in 1/2. Remove seed and stuff. With a sharp knife, cut a thin slice from the bottom of each 1/2 so it will sit flat. Fill squash with 1/2 cup of the stuffing. Place in a greased 15x10x1-in. baking pan covered with foil. Pour water into pan.
  • 6
    Cover squash with a large piece of heavy duty foil, sprayed with cooking spray,coated side down. Place in oven after turkey has roasted for 45 minutes. Bake for 50-50 minutes or until squash is tender.
  • 7
    Transfer turkey to carving board, tent with foil ans set aside for 15 minutes. Remove and discard twine, cut turkey into 8 slices and serve. Serve one squash 1/2 per person.

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