Mozzarella Stuffed Turkey Breast

Mozzarella Stuffed Turkey Breast is a Caprese-style turkey breast rolled with prosciutto and pesto. Panko bread crumbs give the skin extra crunch.
Mozzarella Stuffed Turkey Breast
Mozzarella Stuffed Turkey Breast
Mozzarella Stuffed Turkey Breast

Mozzarella Stuffed Turkey Breast is a Caprese-style turkey breast rolled with prosciutto and pesto. Panko bread crumbs give the skin an extra crunch. Make a change this holiday season.

This rolled turkey breast stuffed with mozzarella is a take on Caprese, which is fresh mozzarella, fresh tomato, and basil. Here, we have added Proscuitto, and are using sun-dried tomatoes and freshly made pesto. It’s a feast for the eyes and the stomach.

This breast of turkey is part of a whole turkey that I deboned myself. I saved the wings, legs, thighs, and back for another day. Of course, you can buy a breast at the supermarket if you wish. Try to get one with skin on it so you can put pesto under the skin.

Proscuitto Makes it Special

I used Italian prosciutto as part of the stuffing. Prosciutto is Italian uncooked, unsmoked, and dry-cured ham. Prosciutto is usually served thinly sliced. If you cannot find prosciutto, feel free to use very thinly sliced ham.

Fresh Mozzarella

Fresh mozzarella is an essential ingredient in Caprese salad. We love it on pizza. You can find it pre-sliced or slice it yourself. You are likely not to use the entire pound of cheese, so you can save the rest either for a salad or put on pizza. Do not substitute fresh mozzarella with any other kind of cheese as it just won’t be the same.

Doing the Rolling

Use toothpicks to make keep the roll together until you secure it with butcher’s twine. The boned turkey breast should be in landscape mode, and you will roll it from the right-hand side to the left. Try to roll it as tightly as possible.

Mozzarella Stuffed Turkey Breast

Mozzarella Stuffed Turkey Breast

Mozzarella Stuffed Turkey Breast is a Caprese-style turkey breast rolled with prosciutto and pesto. Panko bread crumbs give the skin extra crunch.
Prep Time: 2 hours
Cook Time: 2 hours
Resting: 20 minutes
Total Time: 4 hours 20 minutes
Course: Dinner
Cuisine: Italian
Difficulty: Moderate
Newsletter: 2022-10-31
Allergen: Dairy, Gluten
Servings (slide to adjust): 8
Calories: 341kcal

Ingredients

~~ — Breading — ~~

  • 3 Eggs
  • 1 cup Flour
  • ½ teaspoon Salt
  • ½ teaspoon Pepper, freshly ground
  • 1 cup Panko bread crumbs
  • 1 teaspoon Tuscan Sunset
  • 2 tablespoon Parmesan

~~ — Turkey — ~~

Ingredients necessary for the recipe step are in italic.

Instructions

  • Mise en place

For the Breading

  • 3 Eggs, 1 cup Flour, 1/2 teaspoon Salt, 1/2 teaspoon Pepper, 1 cup Panko bread crumbs, 1 teaspoon Tuscan Sunset, 2 tablespoon Parmesan
    Put eggs in one tray, flour, salt and pepper in the second tray, and bread crumbs, seasoning and parmesan in the third try. Set the trays aside.

Preparing the Turkey

  • 1 Breast of Turkey
    Turn the turkey skin-side down. Cover the meat with plastic wrap and using a meat hammer, hammer it until it is all relatively even height. Remove the wrap.
    Mozzarella-Stuffed-Turkey-Breast
  • 4 ounces Italian Prosciutto
    Spread the pieces of proscuitto evenly on the meat all the way to the edge.
    Mozzarella-Stuffed-Turkey-Breast
  • 4 ounce Fresh mozzarella cheese
    Place the cheese slices on the proscuitto. Eight to ten slices should be enough. Do not extend the cheese all the way to the edge.
    Mozzarella-Stuffed-Turkey-Breast
  • 1/4 cup Sun-dried tomatoes
    Sprinkle the sun-dried tomatoes over the cheese.
    Mozzarella-Stuffed-Turkey-Breast
  • 3 tablespoon Pesto
    Roll the turkey via the short side. Secure it with toothpicks.
    Mozzarella-Stuffed-Turkey-Breast
  • If you turkey breast has skin, pull the skin over the roll. Carefully hold the skin back and spread the pesto on the flesh then put the skin over it. If your turkey breast does not have skin, skip this step.
    Mozzarella-Stuffed-Turkey-Breast
  • Now, using butcher's twine, secure the roll first lengthwise then widthwise. Be careful to tuck the ends in well so the cheese does not come out during roasting.
    Mozzarella-Stuffed-Turkey-Breast
  • When the roll is secure, put it in the tray of flour and cover all the sides thoroughly. You will have to roll it several times to get all the nooks and crannies.
  • Roll in the egg next, again doing it several times so the turkey is completely covered in egg.
  • Next roll in the breadcrumbs several times to make sure all areas are covered.
  • Put the roll on a rack in your roasting pan. Put the turkey roll in the refrigerator to rest for at least an hour.
    Mozzarella-Stuffed-Turkey-Breast
  • 2 cups Turkey broth
    Add broth to the bottom of the pan and roast the turkey at 325 until it reaches 160 on an instant-read thermometer. Turn the heat to 350 tor the last 10 minutes.
  • Remove the turkey from the oven and let it rest for about 20 minutes before slicing.
    Mozzarella Stuffed Turkey Breast
  • Before serving, make sure to carefully remove the twine and any remaining toothpicks.

Notes

The amounts of flour, egg, and panko are approximate depending on the size of your turkey breast.  

Nutrition

Serving: 164gCalories: 341kcalCarbohydrates: 25gProtein: 21gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 101mgSodium: 1148mgPotassium: 409mgFiber: 1gSugar: 2g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.