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Mushroom-Stuffed Turkey Breast with Roasted Acorn Squash

average rating

rate/review

prep time

30 min

total time

1 hr 45 min

makes

8 servings, 1/8 recipe (224 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 pkg. (225 g) fresh mushrooms, chopped

1 onion, chopped

1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided

1/2 cup water

1 pkg. (120 g) Stove Top Stuffing Mix for Turkey

1/4 cup chopped prosciutto

1 boneless skin-on turkey breast (2-1/2 lb./1.1 kg), cut lengthwise in half

1 acorn squash (1-3/4 lb./790 g), cut into 8 wedges, seeded

Make It

HEAT oven to 375ºF.

COOK and stir mushrooms and onions in 2 Tbsp. dressing in skillet until vegetables are tender. Add water to stuffing mix in medium bowl; stir just until moistened. Stir in mushroom mixture and prosciutto; cool.

BUTTERFLY each turkey breast piece; pound to 1/2-inch thickness. Place, skin-sides down, on work surface; spread with stuffing mixture to within 1/2 inch of edges. Roll up, starting at one short end of each; tie closed with kitchen string. Place, seam-sides down, in 17x11-1/2x3/4-inch pan. Place squash, cut-sides up, in pan. Brush turkey and squash with remaining dressing.

BAKE 55 min. to 1 hour or until turkey is done (170ºF) and squash is tender. Cut and discard string before serving turkey with squash.

kraft kitchens tips

How to Butterfly Turkey Breasts

Place both breast pieces, skin-sides up, on cutting board; carefully cut horizontally in half starting at the thickest long side of each piece, being careful not to cut all the way through to opposite side. Open each like a book, then top with stuffing mixture as directed.

How to Pound the Turkey Breasts

Place each butterflied breast half between 2 sheets of plastic wrap, then pound with meat mallet or rolling pin to 1/4-inch-thickness.