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Olive and tomato turkey breast medallions recipe

Olive and tomato turkey breast medallions recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Turkey

In just 8 minutes you can serve this healthy turkey dinner. Keep prep time to a minimum with pre-sliced olives.

Be the first to make this!

IngredientsServes: 4

  • 3 tablespoons oil
  • 500g turkey breast, cut into slices
  • 10 pitted green olives
  • 10 pitted black olives
  • 1 ripe tomato
  • 1 bunch of parsley, chopped

MethodPrep:10min ›Cook:8min ›Ready in:18min

  1. Heat oil and cook the turkey breast slices for about 8 minutes, till golden brown on both sides.
  2. In the meantime, cut the olives in rings so that you have thin slices with the hole in the middle. Remove seeds from the tomato and cut it into small cubes.
  3. Place the turkey on a serving dish and pour the scrapings from the pan where it was cooked over the turkey. Place the olives and tomato on top of the turkey. Sprinkle the chopped parsley over the turkey.


For even cooking, pound every turkey slice before cooking. You can use sage instead of parsley.

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Copycat recipes are great but authentic restaurant recipes are even better! Although we’ve found a lot of ways to make eating out more affordable, we know that many of you still can’t afford to splurge. If you’re craving something scrumptious, you can use their exact recipe to make that goodness right at home!

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The best turkey breast recipes - 26 recipes

From the brine, to the turkey rub, to the cider gravy, this Applewood Smoked Turkey Breast with Cider Bourbon Gravy.

  • BRINE:
  • 1 cup kosher salt
  • 1 cup maple syrup
  • 1/4 cup brown sugar
  • 1/4 cup whole black peppercorns
  • 4 cups cold bourbon
  • 1 1/2 gallons cold water
  • 1 (7-pound) turkey breast
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons bourbon-smoked paprika
  • 1 1/2 teaspoons chipotle chili powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 6 tablespoons unsalted butter, melted
  • Soaked applewood chips for smoking (our smoker calls for about 2 cups)
  • 1/2 cup bourbon
  • 1 cup water
  • The reserved turkey neck
  • 2 tablespoons olive oil
  • 3 shallots, diced
  • 1 small apple, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, minced
  • 1/3 cup bourbon
  • 2/3 cup apple cider
  • 2 cups cold low-sodium chicken stock
  • 3 1/2 tablespoons all-purpose flour

Slow Cooker Turkey Breast with Gravy (that almost makes itself!)

By Foodiewife, A Feast for the Eyes

Our family can eat turkey breast throughout the year

  • 3 tablespoons unsalted butter
  • 1 onion, chopped medium
  • 1 carrot, chopped medium (I did't peel it)
  • 1 celery rib, chopped medium
  • 6 garlic cloves, peeled and crushed (I only used 2 garlic cloves)
  • 1/2 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup water
  • 1/2 cup dry white wine (optional, but flavorful)
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 1 (6 to 7-pound) turkey breast, trimmed
  • Salt and pepper, to taste

Sausage and Mushroom Stuffed Boneless Turkey Breast

Coat a large saute pan, over medium-high heat, with olive oil, add in half of the diced onion, season with salt, to.

  • Extra-virgin olive oil
  • 2 large onion, cut into 1/2-inch dice
  • Kosher salt
  • 2 cloves garlic, smashed and finely chopped
  • 1 pound shiitake mushrooms, stemmed and julienned
  • 1/2 bunch sage, leaves finely chopped
  • 1 pound bulk Italian sausage, crumbled
  • 1 turkey breast, removed from the bone, about 4 pounds
  • 2 cups bread crumbs
  • 1/2 cup grated Parmigiano-Reggiano
  • 2 eggs
  • 1/2 cup water
  • 1 1/2 pounds caul fat
  • 1 1/2 pounds sliced bacon
  • 2 carrots, peeled and cut into 1/2-inch dice
  • 2 ribs celery, cut into 1/2-inch dice
  • 4 cups chicken stock
  • 1 cup dry white wine
  • Thyme bundle
  • 3 tablespoons all-purpose flour

Pressure Cooker Turkey Breast with Marsala & Mushrooms

Chicken Marsala is a great Italian dish served with vegetables

  • 2 (1 1/4 pound) bonless, skinless turkey breast roasts
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon pepper, plus more to taste
  • 2 tablespoon olive oil
  • 6 ounces white mushrooms, thinly sliced
  • 3 tablespoons shallots, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried thyme
  • 2/3 cup chicken stock
  • 1/3 cup dry marsala
  • 1 1/2 tablespoon cornstarch
  • 3 tablespoon heavy cream

Roasted Turkey Breast Tenderloins

Roasted turkey is definitely a comfort food, and the leftovers of this simple turkey breast tenderloin recipe are g.

  • 2 (1-pound each) turkey breast tenderloins
  • 2 tablespoons olive oil
  • 1 teaspoon coarse salt
  • 1 teaspoon black pepper, freshly ground

Citrus Garlic Turkey Breast

1. Combine all ingredients except turkey in bowl or extra large plastic food storage bag 2

  • 1/2 cup orange juice
  • 1/2 cup lemon juice
  • 4 cloves garlic minced
  • 1 tbs dried mint
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 turkey breast half bone in (about 3 1/4 lbs)

Lemon-Sage Roast Turkey Breast

Weight watcher friendly roasted turkey breasts are low in calories but big on flavor

  • 3 tablespoons unsalted butter, softened, divided (15 Points)
  • 3 tablespoons fresh sage, chopped (0 Points)
  • 1 tablespoon fresh thyme, chopped (0 Points)
  • 1/2 teaspoon lemon zest, grated (0 Points)
  • 1/2 teaspoon kosher salt (0 Points)
  • 1/2 teaspoon black pepper, freshly ground (0 Points)
  • 2 pounds uncooked boneless skinless turkey breast (use one 2-pound breast) (11 Points)
  • 1 1/2 cups canned low-sodium chicken broth, divided (1 Points)
  • 6 large garlic cloves, unpeeled (0 Points)
  • 2 tablespoons fresh lemon juice (0 Points)

Roast Turkey Breast

Every day is a special occasion when you serve this roast turkey seasoned with lemon and Italian spices

  • 1 whole turkey breast on the bone (about 6-1/2-pounds)
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons lemon pepper
  • 1 1/2 teaspoons dried Italian seasoning
  • 2 tablespoons flour
  • 1 (14 1/2-ounce) can chicken broth

Turkey Breast with Spinach-Feta Stuffing

A great meal for the holidays or anytime of the year! This Turkey Breast with Spinach-Feta Stuffing will have famil

  • 4 tablespoons water, divided
  • 1 (6 ounce) package pre-washed baby spinach
  • 1 tablespoon olive oil, divided
  • 1/4 cup shallots, finely chopped, divided
  • 1 garlic clove, minced
  • 1/2 cup (2 ounces) feta cheese, crumbled
  • 1 tablespoon dry breadcrumbs
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon freshly ground black pepper
  • 1 large egg white, lightly beaten
  • 1 (1 3/4-pound) boneless turkey breast half
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup dry white wine
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1 1/2 teaspoons cornstarch
  • 1 tablespoon butter
  • Oregano sprigs (optional)

Turkey Breast Of Wonder (Crock Pot)

***NOTE: Make sure you buy a turkey breast small enough to fit in your crock pot

  • 1 (5-6 pound) turkey breast
  • 1/2 C orange juice
  • 1 (14 ounce) can whole cranberry sauce
  • 1 (1 ounce) package Lipton Onion Soup Mix
  • salt and pepper

Convection Roasted Turkey Breast

Convection Roasted Turkey Breast is the perfect mixture of crisp on the outside, moist on the inside

  • 4 to 6 pound fresh turkey breast or halved breast, bone in, skin on
  • 2 tablespoons olive oil
  • 1/4 cup soft butter or margarine
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh sage, chopped
  • 1/4 cup fresh Italian parsley, chopped

Turkey Breast Roulade with Crimini, Porcini, and Pancetta

Bring 1 cup water and dried mushrooms to boil in heavy small saucepan

  • 1 cup water
  • 3/4 ounce (about 3/4 cup) dried porcini mushrooms
  • 4 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
  • 4 tablespoons vegetable oil, divided
  • 6 ounces fresh crimini mushrooms, coarsely chopped
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped fresh Italian parsley
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon fennel seeds, crushed
  • 2 cups fresh breadcrumbs made from crustless French bread
  • 1 2 3/4-pound turkey breast half with skin, boned but skin left intact, double butterflied
  • 2 cups (about) low-salt chicken broth
  • 4 tablespoons (about) unsalted butter, room temperature, divided
  • 2 tablespoons all purpose flour
  • 1/4 cup dry white wine

Turkey Breast Stuffed with Italian Sausage & Marsala-Steeped Cranberries

This festive stuffed turkey is a beautiful and elaborate dish to serve as the centerpiece of your holiday feast!

  • 2/3 cup dried cranberries
  • 7 tablespoons Marsala wine
  • 2 tablespoons olive oil
  • 2 echalion or banana shallots, peeled and finely chopped
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 2 teaspoons fresh sage, chopped
  • 2 1/4 pounds Italian sausages
  • 2 eggs, beaten
  • 1/2 cup Parmesan, grated
  • 1 cup bread crumbs
  • 1 (11-pound) boneless turkey breast, butterflied, with skin left on
  • 1/4 cup duck or goose fat

Grilled Turkey Breast with Caramelized Onion, Black Pepper & Vinegar

Grill up your Thanksgiving turkey and season with caramelized onion, black pepper and vinegar to give it even more .

I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

Menu Description: “A baked blend of Italian cheeses, pasta, and our signature five-cheese marinara.”

Hacking Olive Garden’s famous baked ziti would not be possible without a perfect clone of the chain’s popular five-cheese marinara sauce. I started with my previous hack of the plain marinara for Olive Garden’s Chicken Parmigiana and enhanced it with the addition of five kinds of Italian cheese and heavy cream.

Determining which five types of cheese are in a prepared sauce is tough without some insider assistance, so before cooking I focused my efforts on convincing a server to ask the chef for the list…and I got it! The blend of cheese used here in the sauce comes straight from the kitchen of my local Olive Garden. When you taste it you’ll know the intel was legit.

After the sauce is added to the pasta it’s topped with a cheese-and-breadcrumb mix called “ziti topping,” then it’s browned under a salamander (for the restaurant version) or a broiler (for your version). The result is a beautiful dish with great sauce and a cheesy topping that should satisfy even the pickiest baked ziti fanatics.

I've cloned a ton of dishes from Olive Garden. See if I hacked your favorite here.

Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.

I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.

This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.

Browse my other Olive Garden clone recipes here.

Garlic mashed potatoes are a great side for many entrees, especially when the mashed potatoes are as creamy and flavorful as those at Olive Garden. In our hack, the cloves of peeled garlic are boiled with the potatoes. When the potatoes get passed through a potato ricer (or mashed) the softened garlic cloves go along for the ride and get mashed up too. This way you’re guaranteed to get the perfect amount of flavorful garlic in every bite.

I settled on cream as the dairy here after my attempts using milk and half-and-half resulted in thin and runny potatoes. I found that cream adds the perfect thickness and smooth richness to the mashers, and it made the closest duplicate.

This side goes great with our Olive Garden Stuffed Chicken Marsala copycat recipe.

Menu Description: “Creamy marsala wine sauce with mushrooms over grilled chicken breasts, stuffed with Italian cheeses and sundried tomatoes. Served with garlic mashed potatoes.”

This recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up and she begged for more. That’s great, now I won’t have to eat alone.

Not only is Olive Garden's delicious marsala sauce hacked here (and it’s easy to make), you’ll also get the copycat hack for the chain's awesome Italian cheese stuffing that goes between the two pan-cooked chicken fillets. Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul.

Try this dish paired with my recent clone of Olive Garden’s Garlic Mashed Potatoes for the complete O.G. Stuffed Chicken Marsala experience.

Menu Description: “Two lightly fried parmesan-breaded chicken breasts are smothered with Olive Garden’s homemade marinara sauce and melted Italian cheeses. We serve our Chicken Parmigiana with a side of spaghetti for dinner.”

Chicken parmigiana is a forever favorite, and it’s not a difficult dish to whip up at home. But for it to taste like the Olive Garden signature entree, we’ll need to take some very specific steps.

Olive Garden’s chicken is salty and moist all the way through, so we must first start by brining the chicken. Give yourself an extra hour for this important marinating step. The marinara sauce used on the chicken is an Olive Garden specialty and no bottled sauce compares, so we’ll make our own from scratch using canned crushed tomatoes and the formula below.

While the sauce cooks, filling your house with its intoxicating aroma, the chicken is breaded and browned. When the marinara is done, top the chicken with the sauce and mozzarella and stick it under your hot broiler until bubbling.

Hopefully, everyone at your house is hungry, because the Olive Garden dinner portion is two chicken fillets, and this recipe will yield a total of four 2-piece servings. Add a small serving of spaghetti on the side, topped with more of the delicious sauce, and you'll have a perfect match to the restaurant plate.

Can't get enough Olive Garden? Click here for more of my copycat recipes.

Braised Beef Pasta Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”

It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.

I incorporated all those missing ingredients into this new hack recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.

As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.

For the little bit of alfredo sauce spooned into the middle of the dish I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.

This recipe was our #3 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

How hard is it to add flavour to Canadian turkey?

It is not hard at all! Need a bit of help figuring out how to do it? Take a look at these tips to help get the most flavour out of some of the more popular turkey grilling recipes:

  1. Use dry and wet rubs to season your turkey cuts. Turkey loves a wide variety of herbs and spices, so feel free to experiment with your favourite flavours to enhance taste and texture.
  2. Flip it! Use the flip-often method when cooking over direct heat to avoid burn spots and achieve even browning and crisping.
  3. Leave it alone! When cooking over indirect heat, leave your turkey cuts alone without turning or flipping very often to allow for even cooking and browning.
  4. Know when your meat is done! Use a meat thermometer to check doneness and avoid overcooking.
  5. Cook your entire meal on the BBQ – appetizers, side dishes, vegetables and even desserts can be cooked over the grill. Visit to explore all kinds of amazing grilled turkey recipes.

Tips in the Kitchen:

  • Use only vine-ripe sweet tomatoes or canned whole tomatoes have to be of very good quality like San Marzano
  • Use Italian seasoned panko bread crumbs
  • Use a parchment-lined pan for easy cleanup
  • For another flavor of seasoning try Taco Mix instead of Italian seasoning
  • Don't overcook the chicken, this will cook quickly as it's thinly cut
  • Some of the vegetables (like potatoes) need longer cooking, you may want to pre-cook certain ones in the microwave first before adding them to this casserole
  • Frozen vegetables can be substituted for fresh that's in the suggestions list
  • Leftover corn, carrots, or whatever vegetables you have can be added to the pan at the end
  • If the chicken is too thick it will be dry, add some low sodium low-fat chicken broth around 1/2 cup if you cut it thicker

Southwestern Turkey Meatloaf

This is the official site for the IBD-AID (inflammatory bowel disease anti-inflammatory diet). It is moderated by trained personnel who represent Umass Medical School Center for Applied Nutrition. The diet is an evolving pattern of foods, expanding as we learn more from our research. We welcome patients and professionals alike, to support each other in applying this diet to each individual&rsquos needs. The core principles of the diet must remain evidence-based but may be adapted to fit a diverse population from cultural and geographic perspectives.

This is an official Page of the University of Massachusetts Medical School

Center for Applied Nutrition &bull 55 Lake Avenue North Worcester, Massachusetts 01655

Turkey Breast

Sometimes cooking a whole turkey isn't practical, so why not just cook the best part? Turkey breasts are easy, moist and delicious. Can even be stuffed.

Using a cooking bag for your turkey means that it won't dry out and all the flavors are kept in. It's perfect for white meat like the turkey breast which often can end up.

Method: oven
Time: 2-5 hours

Made with cornstarch, garlic, paprika, bone-in whole turkey breast, butter or margarine, white wine or apple juice, fresh thyme, salt, dried thyme

Method: oven, stovetop
Time: 2-5 hours

A bone-in turkey breast is wrapped in bacon and basted with a spicy, honey-chipotle mixture while baking.

Method: oven
Time: 1-2 hours

Crockpot turkey breast with a sweet, holiday-flavored twist. A bit of apple cider slow cooked with the turkey adds plenty of flavor while keeping the recipe.

Method: crock pot
Time: 2-5 hours

Lemon pepper and sage lend a bright but subtle flavor to the moist turkey. Got leftovers? Perfect for Thanksgiving-style sandwiches with stuffing and cranberry sauce.

Method: oven
Time: 2-5 hours

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Made with water, boneless turkey breast, garlic powder, paprika, olive oil, Worcestershire sauce, salt, black pepper, garlic, chicken broth

Method: crock pot
Time: over 5 hours

Sauerkraut, ingeniously balanced with sweet apples and cranberries, turns into a fantastic condiment for the juicy turkey breast.

Method: oven
Time: 2-5 hours

Made with flour, turkey breast, chicken broth, water, celery, onion, butter, poultry seasoning

Method: crock pot, stovetop
Time: 2-5 hours

Made with red wine vinegar, bone-in turkey breast, cherry preserves

Method: outdoor grill
Time: 1-2 hours

Made with cornstarch, seasoned salt, skinless, boneless turkey breast, pineapple chunks, green bell pepper, red bell pepper, onion, ketchup, red wine vinegar.

Method: crock pot
Time: 2-5 hours

Made with garlic powder, black pepper, sage, dried basil, turkey breast, butter or margarine, cream cheese, soy sauce, fresh parsley

Method: crock pot
Time: over 5 hours

Made with sweet potatoes, sweet onion, cranberries, raisins, walnuts, orange juice, brown sugar, cinnamon, nutmeg, ginger root

Method: stovetop, crock pot
Time: over 5 hours

Made with whole turkey breast, kosher salt, black pepper, vegetable oil, carrots, celery, garlic, onion, turkey or chicken stock, dry red wine

Method: stovetop
Time: 30-60 minutes

Made with honey, black pepper,, turkey breast, chicken broth, onion, garlic, bacon

Method: crock pot
Time: over 5 hours

Made with black pepper, salt, dried basil, boneless turkey breast, stuffing cubes, water, butter or margarine, onion, mushrooms, dried cranberries

Method: crock pot
Time: over 5 hours

Made with turkey breast cutlets, stuffing, butter or margarine, chicken broth, apple, onion, celery, cranberry sauce, poultry seasoning

Method: crock pot
Time: over 5 hours

Made with lemon juice, bone-in turkey breast, salt, black pepper, butter, capers, wild rice, parsley, garlic

Method: stovetop, oven
Time: over 5 hours

Made with white pepper, salt, ground cinnamon, potatoes, onion, boneless turkey breast, maple syrup, apricot preserves

Method: crock pot
Time: over 5 hours

Made with boneless whole turkey breast, wild rice, onion, dried cranberries, almonds, apples

Method: crock pot
Time: over 5 hours

Made with vegetable oil, onion, carrot, celery, tomato paste, white wine, chicken broth, fresh rosemary, fresh thyme, bay leaves

Method: stovetop, crock pot
Time: over 5 hours

Made with water, yellow onion, lemon juice, black pepper, dried marjoram, onion powder, salt, turkey breast, celery

Method: oven
Time: 2-5 hours

Made with onion, fresh mushrooms, garlic, frozen chopped spinach, whole wheat breadcrumbs, Parmesan cheese, egg, dried thyme, black pepper, boneless turkey breast

Method: oven, stovetop
Time: 2-5 hours

Made with onion, thyme, garlic, salt and pepper, Madeira wine, honey, dried mushrooms, water, cornstarch

Method: crock pot
Time: over 5 hours

Made with couscous, lemon juice, black pepper, boneless, skinless turkey breast, onion, garlic, red pepper flakes, fresh ginger, salt

Method: crock pot
Time: over 5 hours

Made with salt and pepper, garlic, turkey breast, lemon juice, Dijon mustard, white wine, dried rosemary, dried oregano

Method: crock pot
Time: over 5 hours

Made with cornstarch, water, salt, whole turkey breast, cranberry sauce, onion soup mix, prepared yellow mustard

Method: stovetop, crock pot
Time: over 5 hours

Made with white wine, turkey breast, canola oil, onions, garlic, black pepper, salt, dried rosemary, dried sage, chicken broth

Method: stovetop, crock pot
Time: over 5 hours

Made with turkey breast medallions, olive oil, white balsamic vinegar, Parmesan cheese, Italian seasoning, garlic salt, black pepper

Method: outdoor grill, oven
Time: 30-60 minutes

Made with sour cream, boneless breast of turkey, salt, black pepper, dill weed, water, vinegar, flour

Method: crock pot
Time: over 5 hours

Made with dried chives, Worcestershire sauce, dry mustard, salt, black pepper, garlic powder, turkey breast cutlets, vegetable oil, lemon juice

Method: stovetop
Time: under 30 minutes

Made with olive oil, black pepper, salt, fresh cilantro, frozen cranberries, honey, lime juice, purple onion, jalapeno peppers, dried apricot halves

Method: outdoor grill
Time: over 5 hours

Made with fresh thyme, butter, garlic, leeks, mushrooms, pecorino-romano cheese, breadcrumbs, fresh parsley, fresh sage, fresh rosemary

Method: oven, stovetop
Time: 2-5 hours

Made with broccoli, potatoes, boneless turkey breast, olive oil, black pepper, salt, rosemary, garlic powder, chili powder

Method: crock pot
Time: 2-5 hours

Made with garlic, turkey breast, turkey gravy

Method: crock pot
Time: over 5 hours

Made with black pepper, trimmings, pork, pork fatback, fresh thyme, fresh rosemary, eggs, ham, black truffles

Method: stovetop
Time: 2-5 hours

Made with onions, turkey breast half, lemon, garlic, dried rosemary, dried thyme, salt, black pepper, sweet potatoes

Method: oven
Time: 1-2 hours

Made with bay leaf, white pepper, turkey breast, water, table salt, salt, brown sugar

Method: outdoor grill, smoker
Time: over 5 hours

Made with black pepper, garlic powder, bone-in turkey breast, honey mustard, dried rosemary, onion powder, salt

Method: oven
Time: 2-5 hours

Made with dried sage, Worcestershire sauce, bacon, bone-in turkey breast, garlic pepper, turkey gravy, all-purpose flour

Method: crock pot, stovetop
Time: over 5 hours

Made with lemon juice, brown sugar, Dijon mustard, corn bread stuffing mix, celery, pecans, pimientos, turkey breast cutlets, maple syrup

Method: oven
Time: 30-60 minutes

Made with turkey breast cutlets, salt, orange juice, olive oil, balsamic vinegar, honey, dried rosemary, crushed red pepper

Method: outdoor grill, stovetop
Time: 2-5 hours

Made with breakfast sausage, olive oil, poblano chili pepper, onion, celery, unsalted butter, fresh parsley, fresh sage, eggs, Kosher salt

Method: stovetop, oven
Time: 2-5 hours

Ah, the unassuming envelope of onion soup mix . It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.

If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.

A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

Sundried Tomato & Greens Stuffed Turkey Breast Roast

Well, the kids are settling in at school now, and that means Thanksgiving is right around the corner! I always look forward to spending time and making memories with my family every Thanksgiving, even though I dread all the food prep and cooking and washing up to come. Like many families, turkey will be the centrepiece of our traditional Thanksgiving meal. Whether you’re a novice cook or a seasoned pro in the kitchen, Canadian turkey can help you create a Thanksgiving meal to remember.

If you’ve never roasted a whole turkey before (or you need a refresher), Canadian Turkey’s Whole Bird Turkey Calculator will help you figure out what size you need, thawing time, and cooking time. Then check out their Turkey Basics for step-by-step videos that will break down all the basics like how to buy, thaw, stuff, roast, and carve so you can master all the steps needed to make your perfect roast Thanksgiving bird. You might be surprised at how simple it can be!

I have to admit I’m partial to having a whole roast turkey on the table. Because leftovers, of course. Turkey sandwiches, turkey soup, turkey salad… yum! More turkey for my family, less cooking for me! If you need some ideas for all the delicious things you can make with your leftovers this year, check out Canadian Turkey’s Leftovers recipes for inspiration. Nothing boring about leftovers anymore!

But families today come in all shapes and sizes, and I love how many different ways there are to prepare a celebratory turkey dinner that will fit your needs. For a family of four, you could try roasting a half turkey instead. It’s just as delicious and festive as a whole bird, but half the size.

Or maybe you’re planning a smaller meal and need some inspiration. Check out this Sundried Tomato & Greens Stuffed Turkey Breast Roast recipe. Served with some new potatoes and veggies on the side, this creative and healthy dish will make a gorgeous Thanksgiving feast on a smaller scale.

Sundried Tomato & Greens Stuffed Turkey Breast Roast

One of my most favourite holidays is just around the corner – Thanksgiving! Sitting around the table enjoying turkey with family builds wonderful memories that last a lifetime. There are always smiles, laughter and engaging conversation during Thanksgiving and being with the ones we love most makes it a very special time of year.

When I think of Thanksgiving, I automatically think of Canadian Turkey and the wonderful aroma that fills the kitchen when cooking it. It’s the perfect time of year to gather family and friends together and enjoy a well thought out meal prepared with love. Turkey pairs so well with all of the favourite Thanksgiving sides and is a nice lean meat that not only makes Thanksgiving a success year after year, but provides days of leftovers for turkey sandwiches – yum!

Turkey is often cooked whole, but there are so many different ways to enjoy turkey. Using the turkey breast as a roast is a great way to feed a smaller, more intimate group of family and friends. It can be butterflied, rolled and roasted, and served with stuffing on the side to make it a perfect alternative to a whole turkey for a smaller crowd. It allows you to get creative with the filling and step Thanksgiving up a notch with an impressive turkey entree. It’s easy and delicious, and sure to be a showstopper on the table this Thanksgiving.

This Sundried Tomato & Greens Stuffed Turkey Breast Roast is packed full of flavour and is great for a group of 4-6 people. Full of aromatic flavours, it will tickle your senses and please the palate!

Sundried Tomato & Greens Stuffed Turkey Breast Roast

Serves: 4 – 6 people
Prep time: 45 mins.
Cook time: 60 – 75 mins.


3-4 lbs. large boneless Canadian turkey breast
1 tsp. olive oil
1 cup panko breadcrumbs
2 heads rapini
12-15 sundried tomatoes, diced
3 garlic cloves, sliced thinly
2 eggs, beaten
3 tbsp. Parmesan cheese
½ cup toasted pine nuts
½ cup white wine
½ tsp. each ground rosemary, sage and thyme
Salt and pepper to taste


  1. Wash the rapini and trim the stems.
  2. Heat a large pot of salted water until boiling. Add the rapini and boil for 5 minutes until they are tender and cooked through. Drain and set aside to cool. Once the rapini have cooled, chop roughly.
  3. Butterfly the turkey breast. To butterfly, turn the turkey breast over, skin side down and lay it flat on your cutting board. Using a sharp knife, position it parallel to the meat. Cut through the thickest part of the breast along the full length of the breast but not all the way through, leaving about ¾ of an inch intact. Unfold so the meat opens like a book. Cover with plastic wrap and pound any thick areas with a meat mallet until the breast is fairly even in thickness.
  4. Season the turkey breast with salt and pepper to taste. Sprinkle with herbs.
  5. Heat olive oil in a non-stick fry pan over medium heat. Add rapini, salt and pepper to taste and garlic. Sauté for 2 – 4 minutes. Remove from heat and let cool.
  6. To make the stuffing, add sundried tomatoes, rapini, panko, pine nuts, parmesan cheese and eggs to a bowl and mix to combine.
  7. Spread stuffing mixture evenly across turkey breast. Roll up into a roast and tie with butchers twine to secure.
  8. Place roast and wine in a roasting pan. Roast in the oven at 350°F for 1 hr. – 1 ¼ hr. until the roast is cooked through and a meat thermometer reads 165°F (74°C).
  9. Rest for 20 minutes before slicing and serving.

TIP: You can substitute any of your favourite greens for rapini in this recipe. Try using spinach or Swiss chard if you have these on hand. Leftover roast makes a great sandwich for lunch the next day. Take a piece of roast and some sliced tomatoes and serve in a bun.

Whether you are cooking a turkey whole or using smaller cuts of it, such as a half turkey or turkey breast, there are so many ways to enjoy it to cater to the size of crowd you are feeding. Don’t feel intimidated by cooking a whole turkey either. It really isn’t as hard as it might seem and the results are well worth it. Canadian Turkey has Turkey Basics Whole Turkey How-Tos to help you make this Thanksgiving memorable without the stress that can come with the preparation. They provide step-by-step videos to help you roast your turkey with less hassle.

I am so excited for Thanksgiving this year and have so much to be thankful for. I know we will enjoy Canadian Turkey on our table, as we do every year, and we will create even more memories to carry with us throughout the year until next Thanksgiving.

Check out Canadian Turkey for delicious recipes and ideas, how-to videos and more! They have everything you need to enjoy turkey in so many exciting, flavourful ways.


  1. Get a head start on your meal! You can prep all of your staples like onions, celery and carrots up to 3 days beforehand. Dice and store in storage bags. Green beans, squash and salad greens can be washed, trimmed, and chopped beforehand. Store these in storage bags for ready-to-cook sides.
  2. For a large, crowd consider serving a buffet-style meal. Spread your dishes out in the kitchen or dining room and let people self-serve and mingle while they eat for an easier-to-serve, fun meal with a casual feel.
  3. To cut down on cooking time, cook your stuffing on the side. This way you can get more of your favourite crunchy bits while cutting down on cooking time in the oven.
  4. Plan ahead and make a ‘smart’ shopping list. Organize it by staples you can buy in advance and perishables you need to buy a few days before, then organize according to sections of the grocery store. This will make grocery shopping a breeze and save you precious time.
  5. Look for make-ahead sides that you can make a day or two beforehand and taste delicious re-heated. Bookmark a website with delicious and reliable turkey recipes and resources, like, so you’re ready for the big day!

What is your favourite side dish to pair with turkey?

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