Today is day 1 of the nutrition challenge! Here is a re-cap of the rules. I promise this is the last turkey recipe for awhile.

Stuffed Turkey with Mushrooms & Red Peppers


  • One 4 lb boneless, skin-on turkey breast
  • 2 cups chopped white mushrooms
  • 2 red peppers
  • 1  white onion
  • 3 cloves minced garlic
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoon olive oil
  • salt and pepper to taste

For the stuffing:

  1. Heat 1 tablespoon coconut in a large frying pan.
  2. Saute mushrooms, garlic, red peppers, and onion on medium heat.
  3. Once vegetables are soft, remove from heat, add minced rosemary and set aside.

For the turkey:

  1. Preheat oven to roast at 375.
  2. Carefully remove skin from turkey and set aside.
  3. Place turkey breast, skin side down on a large cutting board.
  4. Spread halves of breast apart, so the turkey breast opens like a book.
  5. Release thickest tenders of meat with a sharp knife so that you can open the breast more to create an even thickness of meat.
  6. Cover turkey breast with parchment paper and carefully pound to even thickness with a meat mallet (I didnt have much to work with so I used a potato masher…it kind of worked)
  7. Spread stuffing over turkey and tightly roll the breast for roasting.
  8. Cover the stuffed breast with the reserved skin, and tie with kitchen twine in three evenly spaced intervals to keep skin in place. (Since my turkey wasnt super flat, I just used toothpicks and pinned everything together.
  9. Lay stuffed breast in a roasting pan or a cast-iron pot.
  10. Lightly rub skin with olive oil.
  11. Roast at 375 for about 2 hours and 30 minutes, or until the roast has reached 175 degrees in the breast.

This recpice was inspired by  Martha Stewart  and The Food Lovers ‘Primal Palate’.


Check out The Food Lovers ‘Primal Palate for some more great recipes!