Golden Roasted Turkey Breast with Orange Zest, Spinach and Sun-Dried Tomato Stuffing

Serving size 1/4 recipe, 4 Servings
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  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely chopped onion
  • 1 cup plus 2 tablespoons no-salt-added chicken or vegetable stock (divided)
  • 2 cups chopped mushrooms
  • 2 garlic cloves, finely minced
  • 2 cups packed baby spinach leaves
  • 2 tablespoons sun-dried tomatoes (not in oil), chopped
  • 1 teaspoon grated orange zest
  • 1/4 cup fresh basil, chiffonade
  • Freshly ground pepper
  • 1-1 1/4 pounds boneless turkey breast with skin, aka turkey London broil


  1. In sauté pan, combine olive oil, onion and stock. Cook, stirring over low heat, until onion is tender. This will take about 5 minutes.
  2. Add the mushrooms and cook, stirring until tender and moisture has evaporated, approximately 3-5 minutes.
  3. Add garlic and cook about 1 minute. Add spinach and cook, stirring until wilted, about 1 minute.
  4. Add sun-dried tomatoes, orange zest, basil and a grinding of fresh black pepper. Remove from heat. Cool.
  5. Stuff mixture under the skin of turkey breast. Place in roasting pan and pour 1 cup additional stock or wine over turkey breast. Refrigerate until ready to roast.
  6. Roast in a 375 degrees F convection oven (25-30 minutes) or a 400 degrees F standard oven (40-45 minutes) until internal temperature reaches 165 degrees F. Can be basted with pan juices during roasting. Remove skin before serving.

Exchanges: 1 vegetable, 3 lean meat