Sausage and Gourmet Mushroom Stuffed Turkey Breast

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Sausage and Gourmet Mushroom Stuffed Turkey Breast

I was at our local grocery store and wanted to make a stuffed turkey breast for our lake neighbors but didn't want to debone and do any extra work.  I asked the butcher and he was more than happy to do the task for me.  How great is that!  

I wanted to share this recipe with you before Thanksgiving as not everyone wants to roast a big turkey!  

I included Gourmet Mushrooms in the name because there is a package of mushrooms called Gourmet Mushrooms.  They include shitake, oyster, bella


  • Olive oil
  • 1 cup shitake mushrooms
  • 1 cup oyster mushrooms
  • 1 cup bella mushrooms
  • 4 turkey/chicken sausage (hot or sweet)
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • 1 8-10 pound turkey breast, de-boned
  • Sea salt
  • Freshly ground pepper
  • 2 cups chicken broth, divided
  • 2 teaspoon italian seasoning
  • Kitchen twine


  1. In a large pan heat over a medium temperature.  Add in about 2 tablespoons of oil and once hot add in mushrooms.  Cook for about 7-8 minutes then add in onion and garlic.  Continue cooking for about 2-3 minutes.  Remove from pan into a bowl.

  2. Add another tablespoon of oil then remove the casings from the sausage and add to the pan and cook until brown.  Break apart sausage using a wooden spoon while cooking.  Remove from pan and put into the bowl with the mushrooms.

  3. Preheat oven to 375 degrees F.  

  4. Toss mushrooms and sausage into a food processor and pulse a few times.  (You want small pieces)  Put back into the bowl.  Add about a teaspoon of sea salt and pepper.

  5. Lay the turkey open inside up on a clean work surface.  Place about 4 or 5 pieces of twine under the turkey breast (this will help you tie it easier)  Season with salt and pepper. Spread an even layer of the mushroom/sausage mixture then fold in half.  Use the twine to tie a knot securing the filling and turkey together.

  6. Place on a roasting pan.  Pour about 1 cup of chicken broth in the bottom of the pan and if you have any fresh lemons of herbs throw them in as well. Drizzle the turkey with olive oil (skin side) then season with salt, pepper and Italian seasonings.  Roast until an internal thermometer reads 160 degrees (about 1 hour and 15 minutes).  Remove from oven and let rest for 10 minutes.  During the resting time the turkey will continue cooking and will reach 165 degrees.  Slice and enjoy~



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