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Golden Roasted Turkey Breast With Orange Zest, Spinach, and Sun-Dried Tomato Stuffing

Per Serving

Golden Roasted Turkey Breast With Orange Zest, Spinach, and Sun-Dried Tomato Stuffing

Makes: 4 servings
Calories 180
Fat 6 g
Saturated Fat 1.3 g
Trans Fat 0 g
Carbohydrate 6 g
Fiber 2 g
Sugars 3 g
Cholesterol 50 mg
Sodium 255 mg
Potassium 660 mg
Protein 25 g
Phosphorus 230 mg
Choices: Vegetable 1, Lean Meat 3
  • Makes: 4 servings
  • Cooking Time: 25-30 minutes in a convection oven, 40-45 minutes in a standard oven


1-1 1/4 lbs. boneless turkey breast with skin, aka turkey London broil
1 Tbsp. extra virgin olive oil
1/2 cup finely chopped onion
1 cup plus 2 tbsp no-salt-added chicken or vegetable stock (divided use)
2 cups chopped mushrooms
2 garlic cloves, finely minced
2 cups packed baby spinach leaves
2 Tbsp. sun-dried tomatoes (not in oil), chopped
1 tsp. grated orange zest
1/4 cup fresh basil
freshly ground pepper


  1. In sauté pan combine olive oil, onion, and stock. Cook, stirring over low heat, until onion is tender. This will take about 5 minutes.
  2. Add the mushrooms and cook, stirring until tender and moisture has evaporated, approximately 3-5 minutes.
  3. Add garlic and cook about 1 minute. Stir in spinach and cook, stirring until wilted, about 1 minute.
  4. Add sun-dried tomatoes, orange zest, basil, and a grinding of fresh black pepper. Remove from heat. Cool.
  5. Stuff mixture under the skin of turkey breast. Place in roasting pan and pour 1 cup additional stock or wine over turkey breast. Refrigerate until ready to roast.
  6. Roast in a 375ºF convection oven (25-30 minutes) or a 400ºF standard oven (40-45 minutes) until internal temperature reaches 165ºF. Can be basted with pan juices during roasting. Remove skin before serving.

Cook's tips: Slice like a London broil so that you get layers of turkey, stuffing, and golden brown skin.


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