Butternut and Apple Stuffed Turkey Breast

This Butternut and Apple Stuffed Turkey Breast is actually two recipes in one. The Butternut and Apple Stuffing doubles as a delicious winter salad. This recipe is easy to make up to 3 days ahead and bake when you’re ready. Serve with Locally Seasoned Cranberry Ginger Chutney. Moist flavorful turkey breast wrapped around creamy butternut, apples and herbs is the perfect Thanksgiving dish for small groups. And it’s simple enough for Tuesday night supper. Makes 4 to 6 servings. Happy Eating!


  • 2 cups butternut squash, peeled and cut into 1″ cubes
  • extra virgin olive oil
  • kosher salt
  • black pepper
  • 1 cup cooked bulgur wheat or quinoa (great to use up leftovers)
  • 1 small granny smith apple, peeled and diced
  • 1/2 small onion, minced
  • 1 cup baby spinach, chopped small
  • 2 TBSP lemon juice
  • 1 TBSP fresh dill, minced
  • 1 tsp fresh thyme, minced
  • 1 tsp fresh rosemary, minced


  1. Preheat oven to 400° F. Line a baking sheet with parchment paper or spray with nonstick spray.
  2. Toss cubed butternut with a drizzle of extra virgin olive oil, light salt and pepper. Roast for 20-22 minutes or until lightly browned around the edges. Remove from oven and set aside to cool.
  3. Meanwhile, in a medium bowl mix apples, cooked bulgur wheat (or quinoa), onion, baby spinach, 2 TBSP extra virgin olive oil, lemon juice and herbs. Season with salt and pepper to taste.
  4. When butternut squash is cool, toss with the apple mixture.
  5. Enjoy as a winter salad or use as a stuffing for roasted turkey breast.


  • 1 whole boneless turkey breast, skin on and butterflied (about 4 lbs without the bone)***
  • kosher salt
  • black pepper
  • extra virgin olive oil


***See note below if you can’t find a boneless, skin on Turkey breast in your grocery store.

  1. Preheat oven to 375° F. Lay butterflied turkey breast, skin side down on a large cutting board. Cover with plastic wrap. Using a rolling pin or a meat mallet, evenly pound turkey breast to about 1/2 inch thick.
  2. Remove plastic wrap and drizzle with about 2 tsp extra virgin olive oil, sprinkle with salt and pepper. Rub the inside of the turkey breast with oil, salt and pepper.
  3. Spread butternut and apple mixture evenly over turkey breast. Leave about 1 inch from the edges.
  4. You will notice that one end of the turkey breast has less skin than the other. Start at that end and gently roll the turkey into a long cylinder. Don’t worry if stuffing starts to plop out the sides. You can tuck that into the ends later.
  5. Using kitchen twine (aka butchers twine) tie the roll together every 1 1/2 inches. Each time knot the twine and trim the excess.
  6. Line a baking sheet with parchment paper. Place turkey with the seam side down on baking sheet. Tuck the ends under. Drizzle the skin with 1 tsp extra virgin olive oil, light salt and black pepper. Rub over the skin.
  7. Roast for about about 1 hour and 15 minutes. You are looking for a temperature of 155° F in the center or thickest part of your turkey roll. Remove from oven, tent with foil and allow to rest for 10 to 15 minutes. The temperature will continue to rise to 165° F. Pulling your turkey from the oven in this way ensures it will be moist and cooked to the proper temperature.
  8. Discard twine. Cut into approximately 1/2 to 3/4 inch thick slices and serve with Locally Seasoned Cranberry Ginger Chutney.

***NOTE: You can ask your local butcher to bone and butterfly the turkey breast. They may even be able to pound it to about 1/2 inch thickness. Call ahead to give them time to get it ready for you.

In the York, Pennsylvania are our favorite butchers are Locust Point Cattle Company , Godfrey Brothers Meats and Red Barn Farm Market.

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