Dairy-Free Stuffed Turkey Breast Recipe with Prosciutto and Turkey Gravy

When you’re hosting a more intimate holiday gathering, you can get a little fancier with the main dish. This dairy-free stuffed turkey breast is filled with olives, fragrant herbs, and garlic and wrapped in prosciutto for a tender, flavorful dish. It’s also served with a simple dairy-free turkey gravy that can be made gluten-free and allergy-friendly.

This dairy-free stuffed turkey breast recipe with photo was shared with us by CalOlive.org.

Special Diet Notes: Stuffed Turkey Breast Wrapped in Prosciutto

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, and optionally paleo-friendly.

Dairy-Free Stuffed Turkey Breast Wrapped in Prosciutto

Prep time

30 mins

Cook time

60 mins

Total time

1 hour 30 mins

Please note that the Prep time is hands on time only. Plan a day ahead to brine the turkey breast.

Author: Adapted from Karista's Kitchen

Recipe type: Entree

Cuisine: American

Serves: 6 to 8 servings

Ingredients

Stuffed Turkey Breast

2 quarts water, plus additional as needed
1 teaspoon whole black peppercorns
¼ cup salt, plus additional for inside the turkey
2 bay leaves
3½ to 4 pounds turkey breast
2 tablespoons extra-virgin olive oil, divided
Black pepper, to taste
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 tablespoon orange zest
½ cup + ¼ cup sliced green olives, divided
¼ cup dried cranberries
4 cloves garlic, minced
4 to 5 slices prosciutto

Dairy-Free Turkey Gravy

2 tablespoons dairy-free buttery spread
1 tablespoon all-purpose flour (can sub gluten-free all-purpose flour)
1 cup chicken broth, plus additional as needed
Salt, to taste
Black pepper, to taste
Orange slices, for garnish

Instructions

Stuffed Turkey Breast

In large, non-reactive bowl, whisk together the water, peppercorns, ¼ cup salt, and bay leaves. Place the turkey breast in the brine and cover with additional water, if needed.
Cover the bowl and refrigerate 8 hours or overnight.
When ready to cook preheat your oven to 375°F.
Remove the turkey breast from the brine, rinse, pat dry, and set on a large cutting board. Slice lengthwise into the thickest portion of turkey, but do not cut all the way through.
Brush the inside of the turkey breast with 1 tablespoon olive oil, and lightly sprinkle with salt and pepper. Sprinkle with the rosemary, parsley, and orange zest. Spread the ½ cup olives, cranberries, and minced garlic over the bottom half of the turkey breast then fold the top over the bottom.
Brush the outside of the turkey breast with the remaining 1 tablespoon olive oil. Place the prosciutto slices over top of turkey breast. Using three pieces of kitchen twine, tie the turkey breast on each end and in middle.
Place the turkey in a roasting pan or jelly roll pan and roast for 15 minutes. Turn the heat down to 350°F and roast for 35 to 45 minutes, or until the internal temperature of the turkey reaches 155°F.
Tent foil over the turkey and let it rest for about 15 minutes.
Once the turkey is cool enough to handle, remove the kitchen twine and slice. Arrange the slices on platter.

Dairy-Free Turkey Gravy

While the turkey rests, pour the turkey juices from the roasting pan into a saucepan over medium heat. Add the buttery spread.
Once the spread is melted, sprinkle in the flour and whisk until smooth. Continue whisking as you add 1 cup chicken broth. If it becomes too thick, continue adding chicken broth, as needed. Cook for 3 to 5 minutes, whisking constantly.
Taste, and season to taste with salt and black pepper, if needed.
Remove the gravy from the heat and drizzle it over the sliced turkey breast. Garnish with the remaining ¼ cup green olives and orange slices. Serve warm.