Stuffed Turkey Breast

This Stuffed Turkey Breast is a fave go-to meal for me.  There are endless substitutions and variations.

I was sitting in my office today chatting with a girlfriend. She is prepping/training for a fitness competition. I have a couple friends doing these. Wow ladies: I admit I admire your perseverance and dedication. I know you don’t know what you are capable of until you are in it, but when you tell me about things like carb cycling (super low carb diet, then high, zig-zagging back and forth), cutting (restricting, watching every calorie, sodium intake), pre-show dehydration, (up to 12L water per day, then cut down to less than 1L), or even an hour of cardio every day, well, the thought inspires me to start “juicing” and by “juicing” I mean grabbing a bottle of wine and drinking it.  It’s grape juice essentially.  It counts.  I have heard you express your frustration at the mouth-watering Paleo desserts I have been posting that are grain-, dairy-, and refined sugar-free, but are still not allowed on your meal plans.  With the amount of substitutions you can make (cranberries instead of figs, even chicken instead of turkey) this is something you can eat! It is also something you can do up ahead of time and freeze for those last-minute dinner needs.

Stuffed Turkey Breast

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• Author: Holley - www.ThePrimalDesire.com
• Total Time: 52 minute
• Yield: 4-6 servings 1x

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Description

Stuffed Turkey Breast, savory with a touch of sweet, you’ll be “stuffed” too!

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Ingredients

Scale 1x2x3x

• 12 figs, sliced
• 3 cloves roasted garlic
• 1/2 cup hot water
• 2 sprigs rosemary
• 1 tsp sage
• 1 carrot (grated)
• 2 stalks celery (diced)
• 1 onion (diced)
• 2 Tbsp ghee or coconut oil
• 2 Tbsp almond meal
• 1 Tbsp coconut flour
• 1 large turkey breast or 6 chicken breasts
• 6 strips of bacon (optional)

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Instructions

1. Combine figs, roasted garlic and rosemary with hot water, set aside.
2. Once the mixture was cooled I put in in a bag with the turkey breast overnight, but this step is entirely optional.
3. In a pan over medium heat sauté ghee or coconut oil, carrots, celery and onions.
4. Add sage, roasted garlic, fig and rosemary mix, continue to simmer.
5. Once the liquid is mostly gone, and veggies are tender-crisp remove from heat, allow to cool slightly.
6. Butterfly the breasts so they lay out flat.
7. Add almond meal, coconut flour, and eggs, mix well. If it is too hot it will cook the eggs.
8. Spoon over the flattened breasts in an even layer.
9. Depending on size, roll or fold over the breast making a pocket.
10. Wrap the bacon around the outside of the breast to help keep it together, you can use a toothpick to pin it together, or a couple loops of butchers string.
11. Bake in a preheated oven at 350F for 90 min (60 for chicken breasts).
12. Let rest for a few minutes before slicing.

Notes

So many substitutions: add more veggies if you would like, omit the almond meal if you have a nut allergy, experiment with other spices, you can add a serving of cheese if that’s an option for you (although not Paleo). Omit or substitute the fruit, the options are limitless!

• Cook Time: 60-90 min
• Category: Dinner
• Cuisine: Holiday