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Stuffed Turkey Breast with Proscuitto


A holiday inspired alternative to traditional roast turkey dinner, these breasts are stuffed with prosciutto, Swiss chard and cheese.

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  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 7 ounces Swiss chard, blanched, strained and chopped
  • 1 teaspoon dried chili peppers, optional
  • 1 cup day-old bread
  • Milk, for soaking bread
  • 1 egg
  • 3/4 cup Parmesan cheese, freshly grated
  • 3/4 cup Fontina cheese, grated
  • 2.2 pounds turkey breast
  • 10 to 12 slices Prosciutto
  • Salt and freshly ground pepper, to taste
  • 3 cups chicken stock, simmering
  • 1/4 cup dry wine
  • 2 tablespoons fresh Italian parsley, chopped
  • Butcher’s twine or kitchen string, for tying rolled turkey


Servings 6
Preparation time 15mins
Cooking time 110mins
Adapted from


Step 1

In a sauté pan, heat 1 tablespoon butter and 1 tablespoon of olive oil. When butter starts to sizzle, add blanched Swiss chard, dried chili peppers, and salt and pepper. Sauté the Swiss chard for 1 to 2 minutes. Let cool. Set aside.

Meanwhile, soak bread in milk until moistened, about 3 to 5 minutes. Squeeze bread to remove excess moisture.

In a small bowl, combine Swiss chard, bread, egg, Parmesan and fontina. Season the stuffing lightly with salt and pepper.

Preheat the oven to 400°F.

Butterfly turkey breast:

Without slicing all the way through, cut the turkey breast in half horizontally and open it up like a book into one bigger piece. Place between 2 sheets of parchment paper or plastic wrap. With meat mallet or rolling pin, gently pound to even thickness, as thinly as possible.

Remove the top sheet of parchment paper and lightly season the turkey with salt and pepper. Leaving a 1-inch border, top turkey with prosciutto slices and then the Swiss chard stuffing. Gently and carefully, roll up the stuffed turkey. Tie turkey roll with butcher’s twine or kitchen string.

Heat a large oven-proof fry pan over medium high heat. Add 3 tablespoons olive oil and 1 tablespoon butter. When oil is hot, add stuffed turkey and brown evenly on all sides, about 7 to 10 minutes.

Transfer turkey to oven. Turn and baste turkey with a ladleful of simmering stock every 10 to 15 minutes. Roast turkey until juices run clear and meat is no longer pink, about 40 to 50 minutes.
Remove turkey from pan. Tent with foil and let rest for 10 to 15 minutes.

Pan sauce:

Place the fry pan with the turkey drippings over medium high heat heat. (Be careful remember the handle is hot.) Add white wine and bring to a boil. Let drippings reduce until slightly thickened, about 5 to 10 minutes. Remove from the heat and whisk in 2 tablespoons butter to thicken the sauce. Stir in chopped parsley. Taste and adjust seasoning.

Remove string from turkey roll. Cut turkey into slices and drizzle with sauce. Serve and enjoy!

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