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Turkey Breast Stuffed with Mushrooms, Bacon and Cranberries

A delicious, quick, stuffed turkey breast recipe, perfect for a Thanksgiving in quarantine or a weeknight dinner!
Prep Time 20 mins
Cook Time 50 mins


  • 1 turkey breast, de-boned and butterflied
  • 5 slices of bacon
  • 4 oz mushrooms, chopped
  • 1/2 small onion, chopped
  • 2 sprigs rosemary, leaves removed and minced
  • 1/3 c dried cranberries
  • 1 orange, zested
  • 1/3 c parsley, chopped
  • salt and pepper, to taste


  • Preheat oven to 400. Prepare a roasting pan and set aside.
  • De-bone and butterfly the turkey breast. Pound until you get a 1" -ish thick piece, or until you get it as thin as possible without breaking through the breast and creating two pieces.
  • In a large skillet, add the bacon. Cook until crispy and remove from the pan, set aside.
  • To the bacon grease, add mushrooms, onions, rosemary, cranberries and sautee until the onions are translucent.
  • Add the rosemary and orange zest and sautee until fragrant. Add salt and pepper, to taste.
  • Remove from the heat, add the parsley and stir to combine. Allow to cool enough to handle.
  • Spread the filling over the turkey breast, and begin to roll away from you.
  • Secure turkey breast with cooking string.
  • Roast turkey breast for 20 minutes at 400. Then lower to 325 and roast another 10-20 minutes, or until the turkey reaches an internal temperature of 165.