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

Per Serving

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

Makes: 4 servings
Serving Size: 1/4 recipe
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
  • Serving Size: 1/4 recipe
  • Preparation Time: 25 minutes
  • Cooking Time: 25 to 30 minutes in convection oven, 40 to 45 minutes in standard oven


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
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 black pepper
1–1 1/4 lb. boneless turkey breast with skin


  1. In a sauté pan, combine the oil, onion, and 2 Tbsp of stock. Stir over low heat until the onion is tender, about 5 minutes.
  2. Add the mushrooms, stirring until they’re tender and moisture has evaporated, approximately 3 to 5 minutes.
  3. Add the garlic and cook for about 1 minute. Stir in the spinach and cook until wilted, about 1 minute.
  4. Add the sun-dried tomatoes, orange zest, basil, and a grinding of pepper. Remove from the heat. Cool.
  5. Stuff the mixture under the skin of the turkey breast. Place the turkey in a roasting pan and top with the remaining 1 cup of stock. Refrigerate until ready to cook.
  6. Roast in a 375 F convection oven (for 25 to 30 minutes) or a 400 F standard oven (for 40 to 45 minutes) until the internal temperature reaches 165 F. Baste with pan juices during roasting. Remove skin before eating.

Adapted from The Healthy Home Cookbook: Diabetes-Friendly Recipes for Holidays, Parties, and Everyday Celebration by Barbara Seelig-Brown


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