Herb-Crusted Turkey Breast w/ Mushroom Leek Stuffing


If this year has taught us anything, its that you can’t plan ahead at this moment. The coronavirus pandemic that has shuttered much of the world economy has also stole festivals, celebrations, reunions and all the related joys of a normal course of life.

Like everything else this year, Christmas 2020 looks very different to what we are used to. But, all this doesn’t mean that Christmas is cancelled. It just means you have to be a bit more creative about making it another joyful and meaningful memory for you and your loved ones.

This brings me to the special event in our family on Christmas day. December 25th just happens to be my sister Rita’s birth date. She will forever be the ‘special gift’ our family was so priviledged to receive at Christmas.

Rita, you are loved and treasured very much. Brion & I are very grateful for the fact you are able to share some of your time with our sister Loretta, especially in light of the covid crises.

With regard to our Christmas dinner being featured in this blog, the herbs added heaps of savory flavor to the stuffing and turkey rub. Rosemary, thyme and sage are quintessential winter herbs that really give that special holiday flavor …. no pears, apples, nuts are necessary. Having been cultivated for thousands of years around the world, herbs have helped shape culinary traditions that have lasted into modern times.



Print Recipe
Herb-Crusted Turkey Breast w/ Mushroom Leek Stuffing
  1. In a large skillet over medium heat, melt 2 Tbsp butter. Add garlic & sauté, stirring constantly, for 10 minutes. Add leeks & cook until softened, about 5 minutes. Add mushrooms & cook until softened & liquid has evaporated, about 10 minutes.
  2. Remove from heat & stir in breadcrumbs, cheese, herbs & 1/4 tsp each salt & pepper; set aside.
Herb Butter
  1. In a small dish, combine all herb butter ingredients & set aside.
  2. Preheat oven to 350 F.
  1. Arrange turkey breast skin side down on a work surface so that it lies open & flat. Cover with plastic wrap, then pound lightly with a meat mallet to flatten & make an even thickness all over.
  2. Discard plastic wrap & season turkey all over with remaining salt & pepper.
  3. Spread stuffing over turkey, leaving a 3/4-inch border around the edge. Close up snugly, tucking in the stuffing as you go, then tie with kitchen twine at 1-inch intervals around the entire turkey breast.
  4. Rub turkey all over with herb butter & arrange it on a rack in a roasting pan.
  5. Roast uncovered, basting occasionally, until turkey reaches an internal temperature of 180 F. about 2 hours. (Cover with foil if top browns too quickly).
  6. Remove & discard twine, slice turkey & serve.

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