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8 servings, 1/8 recipe (196 g) each
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White turkey meat is extra lean and an excellent source of protein, vitamin B12 and niacin. Try it in stews, soups and casseroles!
Place both breast pieces, skin sides up, on cutting board; carefully cut horizontally in half starting at thickest long side of each piece, being careful not to cut all the way through to opposite side. Open each like a book, then spread with stuffing mixture as directed.
Place each butterflied breast half between 2 sheets of plastic wrap, then pound with meat mallet or rolling pin to 1/4-inch thickness.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.