Holiday showstopper! Wrapped in prosciutto and served alongside roasted rosemary potatoes, this prosciutto wrapped stuffed turkey breast is beyond delicious, and surprisingly easy to make. 268 calories and 6 Weight Watchers SP. Thank you to The Little Potato Company for helping me share this recipe with you.
It takes a pretty spectacular recipe for my family to ditch our favorite holiday roast turkey recipe. This stuffed turkey breast recipe with rosemary potatoes is that recipe.
After polishing off two helpings, my younger son said, "Mum, you make a lot of good recipes, but this is one of my favorite things that you've ever made." Coming from a food-loving kid (I wonder who he gets that from), that is high praise indeed.
My entire family are suckers for a pan of roasted potatoes at any time, but when you double down with prosciutto wrapped turkey breasts, stuffed with sage and caramelized onion cream cheese and drizzled with gravy, things reach a whole new level. The flavors paired with these tender crispy Creamer potatoes are a sinfully good combination. The slight sweetness of the potatoes plays so well with the salty prosciutto and combination of herbs.
I know you're thinking that a rolled turkey breast is something to be tackled only by experienced cooks, but let me assure you that it is actually quite easy to pull off. I included some helpful photos below to show you just how simple it actually is.
What you need for this stuffed turkey breast recipe:
These are the main components need for this recipe…
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- Little potatoes: For roasting, I exclusively use Creamer potatoes from The Little Potato Company. Any of the varietals will work in this recipe. I chose the Boomer Gold varietal for the color contrast between the creamy yellow potatoes and the prosciutto. The Terrific Trio varietal would be a feast for the eyes, too!
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- Turkey breast tenderloin: The tenderloins are not the skinny strips of meat that you may be familiar with when buying chicken tenderloins. They typically range in weight from 5 or 6 ounces to 12 ounces. See the photo above.
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- Prosciutto: Thinly sliced prosciutto can be found in most grocery stores. Some are leaner than others and I like to use the leanest I can find.
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- Cream cheese: Could you season regular cream cheese with garlic, shallots and herbs? Absolutely! I chose a pre-made light onion chive cream cheese to make life a little easier. Use your favorite brand.
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- Other stuffing ingredients: Caramelized onions and fresh sage leaves make up the rest of the stuffing. For a more in-depth tutorial on caramelized onions, see How to Caramelize Onions.
- Gravy: Basic as can be! Butter, flour (or cornstarch for gluten free), chicken broth, salt and pepper are all you need.
Why use Little potatoes?
If I had to choose one type of potato to eat for the rest of my life, it would be any of the Creamer potatoes from The Little Potato Company.
Why? First of all, they're a cinch to prep, with no peeling or washing required - just use them right out of the bag! Either use them whole (the benefit of Little potatoes) or cut in half. I'm a sucker for the skin on roast potatoes and when you use potatoes like these, every single roasted morsel is a nugget of golden brown deliciousness.
And let's not forget the taste. These Little potatoes have a wonderful, naturally sweet flavor that I haven't found in any other potatoes.
How to make a rolled stuffed turkey breast:
Stuffed turkey breast recipes always look so fancy, but they're actually pretty simple to make.
- Place each turkey breast tenderloin between two pieces of parchment paper. Plastic wrap can also be used, but I prefer parchment paper because it's less likely to tear.
- Using the flat side of a meat mallet, pound the turkey breasts until about ¼-inch thick. Start from the center and pound outwards to achieve the most even result.
- Arrange the prosciutto slices in rows, overlapping slightly then place a flattened turkey breast on each arrangement of prosciutto slices.
- For the filling, the sky's the limit! Use something as a binder, such as cream cheese, goat cheese or moistened bread (like a traditional bread stuffing), so that the stuffing doesn't fall apart when the turkey rolls are sliced. Mix in vegetables, such as caramelized onions, spinach or roasted tomatoes.
- Starting with one of the long edges, roll the turkey breast into a long roll. Use the parchment paper to help you roll it, peeling away from the prosciutto as you go.
- Last step before cooking? Tie the rolled turkey breasts with kitchen string in two to three places.
How long to cook a stuffed turkey breast:
- One of the beauties of preparing stuffed turkey breast is that it takes far less time to cook than a whole turkey.
- These turkey breasts, each ¾ pound and flattened to ¼ inch before being stuffed and rolled, take 25 to 30 minutes to cook.
- The internal temperature should reach 160 degrees F and the juices should run clear when the turkey breast is pierced with a sharp knife.
- Let the turkey breasts rest for 10 minutes before slicing to allow the juices to absorb into the meat. If you slice them too soon, the juices will run out onto the cutting board, producing dry meat.
Other Creamer potato recipes:
Brie & Cranberry Potato Bites {Cookin' Canuck}
Light Mashed Potatoes with Kale & Goat Cheese {Cookin' Canuck}
Buffalo Chicken Smashed Potatoes {My Kitchen Love}
Instant Pot Bacon Green Beans with Potatoes {The Country Cook}
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Prosciutto Wrapped Stuffed Turkey Breast with Rosemary Potatoes
Ingredients
The potatoes:
- 1 ½ pounds Creamer potatoes by The Little Potato Company (I used the Boomer Gold varietal)
- 1 ½ tablespoons olive oil
- 1 ½ teaspoons crushed rosemary (dried)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
The turkey:
- 2 teaspoons olive oil
- 1 yellow onion thinly sliced
- Warm water as needed
- 1 teaspoon balsamic vinegar
- ¼ teaspoon kosher salt
- 2 (about 12 ounces each) turkey breast tenderloins
- 4 ounces thinly sliced prosciutto about 8 slices
- ½ cup reduced fat onion chive cream cheese softened
- 8 sage leaves minced
- Minced flat-leaf parsley for garnish
The gravy:
- 1 tablespoon unsalted butter
- 1 tablespoons all-purpose flour or cornstarch for gluten free
- 1 ½ cups chicken broth
- Salt and pepper to taste
Instructions
The potatoes:
- Cut the Little potatoes in half and transfer to a bowl. Toss with the olive oil, rosemary, salt and pepper.
The turkey:
- To caramelize the onions, heat the olive oil in a large nonstick skillet set over medium heat. Add the onions, cover the pan and cook, stirring occasionally, until the onions are deep golden brown. During the cooking, add water as necessary to stop the onions from burning and drying out. You may need as much as ½ cup of water. Be sure that all of the water is absorbed before removing from the heat. Stir in the balsamic vinegar and season with salt.
- Preheat the oven to 350 degrees F.
- Place each turkey breast tenderloin between two sheet of parchment paper (plastic wrap can be used in a pinch). Using the flat side of a meat mallet, pound the turkey until it is about ¼-inch thick, taking care not to tear the meat.
- Lift the flattened turkey breasts off of the parchment and arrange prosciutto slices in slightly overlapping rows (4 pieces per turkey breast). Place each turkey breasts on the prosciutto so that they are perpendicular to the prosciutto.
- In a small bowl, smash the cream cheese with the back of a fork until fairly smooth. Stir in the caramelized onions.
- Divide the cream cheese filling between the two turkey breasts and spread evenly, leaving a ½- to ¾-inch border around the filling. Sprinkle the minced sage over the filling.
- Using the parchment paper to help, roll up the turkey breasts lengthwise, peeling the parchment away from the prosciutto as you go. Tie each turkey breast with string in 2 or 3 places.
- Place the turkey breasts in the middle of a large baking sheet, with about 1 inch separating them. Scatter the prepared potatoes around them.
- Bake until the internal temperature of the turkey reaches 160 degrees F and the juices run clear when the turkey is pierced, 25 to 30 minutes. Take care not to overcook the turkey.
- Transfer the turkey breasts to a cutting board and let rest for 10 minutes. Cut off and discard the string. Slice each turkey breast into ½-inch pieces.
- Increase the oven temperature to 400 degrees F. Shake the roasting pan to spread out the potatoes and roast until the potatoes are golden brown, about 10 minutes longer.
- Serve the turkey slices with the roasted potatoes and gravy.
The gravy:
- Prepare the gravy while the turkey is cooking.
- Melt the butter in a medium-sized nonstick skillet or saucepan set over medium heat. Add the flour. Cook, whisking frequently, until the flour mixture (the roux) turns a dark golden brown, 7 to 8 minutes.
- Gradually add the chicken broth, whisking until the mixture is smooth before adding more broth.
- Simmer the gravy until it reaches the desired thickness. Season with salt and pepper.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Julie
I just made the turkey breast, not the potatoes. OMG, this was so good! My daughter and I are testing out recipes to served on Thanksgiving and this was the winner.