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Turkey Breast Stuffed With Wild Rice, Fruit, and Herbs

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Per Serving

Turkey Breast Stuffed With Wild Rice, Fruit, and Herbs

Makes: 6 servings
Calories 415
Fat 15 g
Saturated Fat 1.5 g
Trans Fat 0 g
Carbohydrate 37 g
Fiber 5 g
Sugars 17 g
Cholesterol 75 mg
Sodium 215 mg
Potassium 730 mg
Protein 35 g
Phosphorus 425 mg
Choices: Starch 1, Fruit 1, Vegetable 1, Lean Meat 4, Fat 1.5
  • Makes: 6 servings
  • Cooking Time: 45 to 60 minutes


1 1/2 lbs. boneless turkey breast with skin
2 tsp. salt and pepper blend
Wild Rice Stuffing
1 cup wild rice
3 Tbsp. minced shallots
1 bay leaf
1/4 tsp. fine sea salt
3 cups no-salt-added chicken stock
1/2 cup chopped mixed fresh herbs, such as thyme, italian parsley, chives, rosemary, or sage
1 cup chopped dried fruit, such as apricots and cherries
1 cup chopped nuts, such as walnuts or pecans
freshly ground pepper


  1. Rinse rice under running water and pick out any grains that do not look good to you. Place rice, shallots, bay leaf, salt, and stock in a 4-quart pan and cook until rice is tender, approximately 45 minutes. Remove bay leaf. Add herbs, dried fruit, nuts, and pepper. Set aside to cool before stuffing turkey breast.
  2. Preheat oven to 400ºF. Place turkey breast on cutting board and butterfly. Pound to even thickness. Season with salt and pepper blend.
  3. Place stuffing over turkey breast and roll turkey breast to enclose. Tie at 3-inch intervals. Place on roasting rack and roast for approximately 45-60 minutes or until meat thermometer reads 155-160ºF. Let rest at least 15 minutes before slicing. Remove skin before eating.

Cook's tips: To butterfly turkey breast: lay the breast on a cutting board and slice through the thickest part of the breast so that you end up with a split breast that is still connected in the middle. The surface area of the butterflied breast will be double the size and thinner than the original breast. Stuffing can be used with chicken, turkey, or pork and can be made a day ahead.


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