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.
- 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
- 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
- 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.
- 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.