Stuffed Turkey Breast and Roasted Fennel

For our holiday dinner this year, we’ve put a delicious spin on classic stuffed turkey. Full of flavor, and very aesthetically pleasing, this recipe is one that will have your holiday guests in awe of your gourmet culinary skills. Preparing the turkey for stuffing does take a little man power, so be sure to channel your inner caveman on this one, but all in all this is a simple recipe to execute.

For this meal, we paired the turkey with roasted fennel. This dish would also be fantastic with roasted brussels sprouts or kale, carrot souffle or mashed sweet potatoes, and our strawberry salad.


  • One 4 lb boneless, skin-on turkey breast
  • 2 cups chopped white mushrooms
  • 2 cups chopped baby spinach, stems removed
  • 1 cup chopped white onion
  • 3 cloves minced garlic
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoon olive oil
  • salt and pepper to taste
  • Fresh fennel

For the stuffing:

  1. Heat 1 tablespoon olive oil in a large frying pan.
  2. Saute mushrooms, garlic, baby spinach, and onion on medium heat. Season with salt and pepper.
  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 (or cast iron skillet like we had to resort to using). You want the meat to be as even as possible without damaging the breast.
  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.
  9. Lay stuffed breast in a roasting pan or pyrex dish seam side down.
  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.

*We would like to thank Martha Stewart for the instructions on how to butterfly a turkey for roasting.

For the fennel:

  1. Cut fennel in half, cover with 1 tablespoon olive oil, and season with salt and pepper.
  2. Roast in oven at 375 for 30 minutes.
  3. Serve.

This entree was a wonderful success. It is one that will we be sure to serve for many holidays to come.

As always, enjoy.

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    1. December 16, 2010

      This looks wonderful! I am so glad that I came across your blog today. Your recipes look wonderful!!! My family and I are week 2 Paleo…

      Thank you!

    2. December 16, 2010


    3. December 17, 2010

      Thanks! We'll be making this one again on Christmas day – looking forward to it.

    4. December 21, 2010

      Looks fantastic! I love fennel!

    5. September 23, 2011

      I like these "Stuffed Turkey Breast and Roasted Fennel", it looks delicious, can I use coconut Oil as an alternative for olive oil?

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