Stuffing Filled Turkey Breast

Paleo Thanksgiving Recipes

Yields: 6 servings Cook time: 1 hour 25 minutes

A chestnut bread stuffing is rolled up tightly in a turkey breast, and served with pan gravy and cranberry compote (page 26). Throw all of the stuffing vegetables into a food processor for a faster prep time!


4 cups grain-free bread cubes, 1-inch size

6 tablespoons melted unsalted butter or ghee, divided

1 (4-pound) boneless turkey breast

½ yellow onion, peeled and halved

1 large celery stalk, halved

2 medium garlic cloves, peeled

2 sprigs thyme

2 sage leaves

1 sprig rosemary

1 sprig parsley

1 cup whole jarred chestnuts

2 large eggs, whisked

½ cup unsalted turkey or chicken stock

1 ½ teaspoon sea salt

¾ teaspoon black pepper

For the pan gravy

½ yellow onion, peeled

½ unpeeled garlic head

2 cups turkey or chicken stock, divided

½ cup cashews, soaked for at least 2hours


1. Preheat oven to 375 degree°F. Toss the bread in 2 tablespoons of melted butter and spread evenly on a baking sheet. Toast the bread cubes for 15 minutes, stirring once for even browning. Set aside.

2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium heat.

3. Place the onion, celery, garlic, thyme, sage, rosemary, parsley, and chestnuts in a food processor. Pulse 6 to 8 times, until everything is finely chopped. Pour the mixture into the pan and saute for 10 minutes.

4. Remove from heat and stir in bread cubes, eggs, turkey stock, salt and pepper.

5. Place the turkey breast on the cutting board with skin side down. Pound it with a meat tenderizer or rolling pin to create an even surface. Season generously with salt and pepper. Spread stuffing on top and roll the turkey up like a jellyroll. Wrap kitchen twine around breast and tie tightly.

6. Place turkey in a roasting pan with the half yellow onion, garlic head, and 1 cup turkey stock. Drizzle with remaining melted butter and season with salt and pepper. Roast until internal temperature of the turkey breast is 165°F, about 1 hour. Baste twice during the cooking.

7. Transfer the turkey to a cutting board and tent with foil. Rest for 15 minutes then snip off kitchen twine and slice the turkey. Arrange decoratively on a platter.

8. Make the gravy – Place the roasted oven half in a blender and squeeze the garlic cloves out of the skins into the blender. While the pan is still hot, whisk in the remaining cup of stock to release any browned bits from the bottom. Pour the liquid through a strainer into the blender. Drain the cashews and add half of them to the blender. Blend until very smooth. Add remaining cashews if gravy is not thick enough, or a little extra stock if too thick. Season with salt and pepper.

Make Ahead Tip: Prepare the stuffing up to 2 days in advance. The uncooked, rolled turkey can be stored tightly wrapped in the refrigerator for up to 12 hours.