Orange and Shallot Stuffed Turkey Breast

  • Level: Intermediate
  • Total: 14 hr 20 min (includes marinating time)
  • Active: 45 min
  • Yield: 8 to 10 servings
  • Nutrition Info
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Paula Deen's House Seasoning:

1 cup salt

1/4 cup garlic powder

1/4 cup black pepper


2 tablespoons chopped fresh sage

1 1/2 tablespoons olive oil

4 shallots, finely chopped 

3 cloves garlic, finely chopped 

1 orange, juice and zest of

One 2-pound boneless, skin-on turkey breast, butterflied 


5 slices fruit-and-nut bread, such as raisin-walnut or date-pecan, cubed

4 scallions, roughly chopped 

1 egg, beaten 

3 tablespoons maple syrup 

2 tablespoons chopped fresh sage

1 1/2 tablespoons olive oil

1 tablespoon unsalted butter, melted and cooled 

Salt and freshly ground black pepper 

Salt and freshly ground black pepper

Canola oil spray 


Special equipment:
Butcher's Twine
  1. For the house seasoning: Mix together the salt, garlic powder and pepper and store in an airtight container for up to 6 months.
  2. For the marinade: Combine the sage, olive oil, shallots, garlic, orange juice and zest and 2 teaspoons of the House Seasoning in a large zip-lock bag. Seal the bag and shake to mix. Add the turkey breast, re-seal and marinate overnight in the refrigerator.
  3. For the stuffing: Add the bread, scallions, egg, maple syrup, sage, olive oil, melted butter and salt and pepper to a large mixing bowl. Mix well.
  4. Preheat the oven to 475 degrees F.
  5. Lay the turkey breast skin-side down on a clean cutting board. Spread the stuffing over the center of the breast. Roll the breast around the stuffing and tie with butcher's twine at 1-inch intervals. Transfer to a foil-lined baking sheet and spray the entire breast with canola oil. Bake for 15 minutes, reduce the heat to 400 degrees F and continue baking until an instant read thermometer inserted into the stuffing registers 180 degrees F, about 1 hour.
  6. Rest for 10 minutes before carving.

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