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Stuffed hasselback turkey breast recipe

Stuffed hasselback turkey breast recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Turkey
  • Roast turkey

Much easier than a traditional roast turkey, this sliced and stuffed turkey breast takes far less time than a whole bird. It's the perfect centrepiece at Christmas if you are serving 4 people.

1 person made this

IngredientsServes: 4

  • Stuffing
  • 75g diced onion
  • 60g diced celery
  • 1 tablespoon butter
  • 400g small dry bread cubes or breadcrumbs
  • 1 teaspoon poultry seasoning (dried sage, rosemary and thyme)
  • 1/2 teaspoon coarse sea salt
  • 1 pinch freshly ground black pepper, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 150ml hot chicken stock
  • 1 egg yolk
  • Turkey breast
  • 1 (1.25kg) turkey breast (with bones and skin)
  • salt and freshly ground black pepper to taste
  • 1 tablespoon melted butter for brushing

MethodPrep:20min ›Cook:1hr10min ›Extra time:15min resting › Ready in:1hr45min

  1. Melt 2 tablespoons butter in a pan over medium heat. Add onions and celery; cook and stir until golden brown, about 6 minutes. Remove from heat.
  2. Place bread cubes, poultry seasoning, cooked onions and celery, salt and pepper in a mixing bowl. Pour in chicken stock. Toss until thoroughly blended. Let mixture rest for about 15 minutes to allow stock to absorb into the stuffing. Add egg yolk; stir until evenly incorporated.
  3. Preheat oven to 190 C / Gas 5. Line a rimmed baking tray with greaseproof paper.
  4. Slice turkey breast crosswise in 2cm slices down to the bone (do not cut through the bone). Divide stuffing mixture among the spaces between the slices. Transfer turkey breast to prepared baking tray. Brush with melted butter.
  5. Roast in preheated oven until richly browned, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 65 C. Remove from oven and let rest 10 minutes before slicing.

See it on my blog

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Stuffed hasselback turkey breast recipe - Recipes

The last and somewhat more complex version of the "Turkey 3 ways" Vrghr did for Thanksgiving feast this year.

Really, this is not much, if any, more difficult than roasting a traditional bird. It just needs a little knife work prior to roasting. It makes for a neat presentation though (see the platter surrounded by wuff's Turkey Roulade here: ( http://www.furaffinity.net/full/25545204/ )).

This started with a simple turkey split-breast portion. Wuff trimmed out the extra gristle, bone fragments, and skin. Then used a very sharp knife to cut slits about 3/4 inch apart, almost but not quite all the way through.

The whole thing got seasoned next, making sure to get the spices down into all the slits. Then some extra moist dressing was packed into each slit, and the whole thing brushed with melted butter.

Added a thermometer placed deep in the middle, and roasted at (convection) 350 degrees for a little under 1 hour. And "wha la!!" Fancy turkey with built in stuffing between each portion!

The stuffing kept the thin meat slices nice and moist, and infused its flavor into every bite. The turkey permeated the stuffing with good "in the bird" flavors. And the whole thing (actually, wuff cooked two of them) roasted in under an hour, so stove to table time was remarkably reduced over that of the whole bird.

Vrghr surrounded the white breast meat with his Roulade made of the dark meat (recipe found here: http://www.furaffinity.net/full/25545204/ ), so there was no worry about not satisfying the dark meat fans.

All told, this is a wonderful way to present the bird, and can do so quickly and with easy work for the cook. Vrghr prepared the breasts, wrapped them in industrial cling wrap, and refrigerated them the day before. This made the "turkey day" effort even easier! And what cook wouldn't want that?

No special "molecular techniques" needed for this one. Just a sharp knife and an oven!

Vrghr re-used a previously posted recipe for the stuffing, with a couple minor edits. You can find that recipe here: ( http://www.furaffinity.net/full/15119855/ ). Here are the alterations wuff made to that stuffing recipe:
- Didn't use the nuts
- Substituted ground turkey for the sausage
- Added

1.5-2 Cups extra turkey stock to the final mix, to make the bread a bit overly-moist. This ensured the turkey wouldn't dry out. Don't worry about the stuffing being too moist after roasting - with that much of it exposed, it dried a bit more than doing it in the bird or a casserole pan.

Here's how to create this dish for yourself!

Note: the recipe below uses 2 split (half) breast portions. That will feed around 8 folks. You can add or remove breasts to fit your guest list.

Ingredients
2 Split breast Turkey portions (often found parted out in markets around holiday time)
Spices: poultry seasoning, seasoned (lowrey's) salt, pepper, granulated garlic

1 recipe Vrghr's Stuffing ( http://www.furaffinity.net/full/15119855/ ) altered as per text above

Directions:
Preheat oven (on convection mode) to 350 degrees (375 for non-convection)
Remove extra skin, fat, and bone fragments from the turkey breast
With a sharp knife, cut slits almost but not quite all the way through the breast, every

Season the sliced breasts with a light dusting of each of the selected seasonings, making sure to get some into the inside of the slices.

Pack a generous portion of the moist stuffing into each slit. It's okay if a bit spills out the tops.

Brush the entire assembly with melted butter.

Bake for 45-70 minutes, until a thermometer inserted into the middle reads 145-150 degrees.

Remove to serving platter and, using a flexible thin, sharp knife (boning or fish knife works well), slice and plate portions of meat with a layer of stuffing.


Featured Recipes

It turns out you can “stuff” more foods than just your annual holiday roasted bird. These three featured recipes illustrate three unique methods for stuffing meats and veggies. In addition, we used a different Martin’s bread product for each recipe to show just how flexible stuffing can be.

Rolled Stuffed Turkey Breast

Thin cuts of meat can be great vessels for stuffing, using a simple rolling technique. Here we used butterflied turkey breast tenderloin, pounded to 1/2-inch thickness as the blanket for a traditional celery, onion, and fennel bread stuffing seasoned with rosemary, sage, and thyme. Martin’s classic Potatobred Soft Stuffing Cubes are just the right size and consistency for this method.

Mushroom Melt Hasselback Chicken

Hasselback is a Swedish technique traditionally used to prepare potatoes, but it also works great for filling meats like chicken with different types of ingredients. We used the technique for this recipe by making a series of shallow cuts in the chicken breast, then stuffing them with alternating layers of ham, bacon, and a mushroom stuffing mixture made with Martin’s Butter Bread toasted breadcrumbs.

Fennel and Sausage Stuffed Peppers

How cute are these colorful stuffed peppers! Veggies like bell peppers, with hollow centers, are another great vehicle for housing your favorite stuffing creations. (Tip: you can also try this with acorn squash!) These stuffed bell peppers are packed full of a fennel and sausage stuffing made with cubed Martin’s 100% Whole Wheat Potato Bread, then baked until warm and toasty. These all-in-one meals make convenient single-serve portions and are perfect for your fall dinner menu with assorted colors like red, orange, and yellow.


Why Stuffed Caprese Chicken Hasselback recipe works?

Giving a food some Italian flair makes us feel somehow being in Italy in the middle of summer, enjoying the long sunny days. It immediatelly uplifts your mood and makes the day much brighter.

And therefore this recipe, which you can make in the middle of dark rainy days or the coldest winter, the mood is always uplifted.


Hasselback Stuffed Chicken Breasts

Hasselback Stuffed Chicken Breasts

Hasselback Stuffed Chicken Breasts because Patti loves, loves chicken and wanted to do a recipe that is mild in spiciness, but full of flavor. These were easy to put together the morning before Church or even the night before. These make a real treat to make for camping and/or tailgating, with that “Kiss of Smoke”.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Hasselback Stuffed Chicken Breasts A Wood Pellet Grill Recipe

Ingredients: Hasselback Stuffed Chicken Breasts

  • 3 large (about 1lb. each) boneless, skinless chicken breasts
  • 3 slices sharp cheddar cheese (or your favorite) cut into strips
  • 10 ozs. honey ham, sliced very thin
  • Smoked Paprika, to taste

Our Ingredients

Hasselback Stuffed Chicken Breasts A Wood Pellet Grill Recipe

Cooking Directions: Hasselback Stuffed Chicken Breasts

Pre-heat Grill Grates to 400* (205c) and light your Wedgie for that “Kiss of Smoke”

Carefully cut slits into each breast being careful not to go all the way through. I placed 2 wooden spoons as a guide for my knife so all my cuts were the same size and I can’t cut it too deep.

Place ham and cheese into each slit.

Place each breast on cast iron fajita skillet or griddle for the grill.

Then, onto the HOT Grill Grates at 400* (205c) for about 20 minutes.

When the meat chicken an internal temperature around 165* (74c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe for chicken is 165* (74c). Keep in mind that the chicken will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Hasselback Stuffed Chicken Breasts A Wood Pellet Grill Recipe

Using Spoons as a Guide to Make Slits

Love Using Butcher BBQ Grilling Oil

Oiled & Stuffed

Hasselback Stuffed Chicken Breasts A Wood Pellet Grill Recipe

Seasoned to Perfection with Chef of the Future

On Our Hot Grill Grates

Almost Done

Hasselback Stuffed Chicken Breasts A Wood Pellet Grill Recipe

Love Our Maverick’s

Let’s Eat.

Hasselback Stuffed Chicken Breasts A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….


Stuffed Turkey Breast with Figs

Preheat the oven to 160°C (approximately 325°F). Grease a roasting pan with oil.

Rinse the turkey, pat dry and cut a pocket in the side. Place in a bowl. Cut 2-3 slices ham into small pieces. Peel the onions, chop finely and toss with the parsley, chopped ham, egg and breadcrumbs. Season with salt, pepper and nutmeg. Fill the turkey breast pocket with the filling. Arrange the leftover stuffing in the prepared roasting pan. Wrap the turkey breast in the remaining ham, secure with butcher's twine and place in the roasting pan. Brush with olive oil and roast for about 15 minutes. Add the bay leaves and stock and continue to roast for 55 minutes, basting often.

Rinse the figs and halve. Arrange around the roast for the last 20 minutes.

Remove the butcher's twine from the meat and serve the roast turkey breast with the pan sauce and figs.


Stuffed Hasselback Turkey Breast Recipe

Ingredients :

Methods :

Melt 2 tablespoons butter in a skillet over medium heat. Add onions and celery cook and stir until golden brown, about 6 minutes. Remove from heat.

Place bread cubes, poultry seasoning, cooked onions and celery, salt, and pepper in a mixing bowl. Pour in chicken broth. Toss until thoroughly blended. Let mixture rest for about 15 minutes to allow broth to absorb into the stuffing. Add egg yolk stir until evenly incorporated.

Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.

Slice turkey breast crosswise in 3/4-inch slices down to the bone (do not cut through the bone). Divide stuffing mixture among the spaces between the slices. Transfer turkey breast to prepared baking sheet. Brush with melted butter.

Roast in preheated oven until richly browned, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Remove from oven and let rest 10 minutes before slicing sections from bone.


  • For the Mushroom Spinach Stuffing:
  • 12 ounces Mushrooms (I recommend Baby Bella or Cremini)
  • 2 Shallots
  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil
  • 2 teaspoons chopped Lemon Thyme
  • 1/2 cup Sherry or White Wine (Red Wine works if you are in a pinch)
  • 2 cloves Garlic, minced
  • 4 ounces Cream Cheese
  • 3/4 cup Grated Parmesan
  • Salt and Pepper
  • 2 cups chopped Spinach
  • For the Turkey:
  • 1 Large Turkey Breast (5-7 pounds)
  • 1 tablespoons Butter at room temperature
  • 2 cloves Garlic, minced or crushed
  • 1 teaspoon chopped Thyme
  • 1 teaspoon chopped Sage
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 2-4 cups Chicken Broth
  • Butcher's Twine

First you want to prepare the mushroom spinach stuffing. Start by finely chopping the mushrooms and shallots.

Heat a skillet or saucepan over medium heat. Add the butter and olive oil. Once the butter melts, add the mushrooms, shallots, and lemon thyme. Stir frequently and let cook until the mushrooms begin to brown, this will take about 15 minutes.

Add some salt and pepper, and the sherry and the garlic. Stir together, and let simmer until the wine had evaporated.

Next add the Parmesan and cream cheese, stirring to evenly incorporate it. Then add the spinach and cook until it has wilted. Taste, and add additional salt and pepper as needed.

Heat your oven to 325 degrees. Remove the turkey breast from its packaging.

Use a sharp knife to butterfly the turkey breast, then spread the spinach mushroom on the turkey breast and roll it up. Secure the turkey breast with butcher's twine.

Place the turkey breast in the center of a roasting pan. Mix the butter, garlic, thyme, sage, salt, and ground pepper together. Rub this mixture all over the turkey.

Pour enough chicken broth in the bottom of the pan to coat it, this prevents any pan drippings from burning. This is important since you need the pan drippings to make gravy.

Roast the turkey breast at 325 degrees. Baste the turkey with the pan drippings 30 minutes, and add more chicken broth to the pan as necessary. Continue this process until the turkey breast reaches 165 degrees.

Remove the turkey breast from the oven, and place it on a serving dish to rest while you prepare the gravy.


Here's how to make this delicious stuffed chicken:

  1. Make horizontal cuts across each chicken breast and place in a small oven-safe dish.
  2. Marinate chicken with olive oil, lemon juice, garlic, oregano and salt, tossing chicken breasts to coat. Marinate 15 minutes.
  3. While waiting for chicken to marinate, slice bell peppers and zucchini super thinly. Stuff in each chicken breast (you can do so while chicken is still marinating) and then bake for 30 minutes until chicken is fully cooked.
  4. Remove from oven, top with feta cheese then serve with a side dish and enjoy!

Greek chicken marinade

For this Baked Hasselback Greek Chicken, I basically just used the basic Greek chicken marinade that I keep on hand for busy weeknights. It's so easy to throw together and uses mostly pantry staples so you don't have to worry about making a last minute trip to the store or anything.

It's basically just a mix of olive oil, lemon juice, minced garlic (fresh or the jarred kind works), oregano and a pinch of salt.

Easy right?! I swear, you'll be using this Greek chicken marinade on everything!

And I feel like you could also probably switch out the oregano for another fresh herb or spice like chili powder, paprika, cilantro or parsley. Sooooo basic but so good!

The hasselback chicken method

One thing you really do need to get right with hasselback chicken is making deep enough cuts.

Shallow cuts won't allow your chicken breasts to hold all the veggies, and since they're the star of the show, you need to be able to fit a bunch of them.

Don't overfill each cut, you just want one slice of each veggie in each cut.

You're also going to want to ensure that you're slicing the bell peppers and zucchini thin enough so that they can be stuffed inside the little cuts in the chicken. I tried to get 1/4-inch thickness on all the veggies and then stuffed them in there.

Don't worry if some of them are sticking out of the chicken a bit, as long as they are tucked inside and aren't falling out you're good to go!

Ingredient substitutions

There are a number of substitutions you can make with this recipe. Here's what I suggest:

Chicken – Though they may be harder to stuff, you can try using boneless, skinless chicken thighs instead of the breasts.

Veggies – I like the bell pepper and zucchini combo best (feel free to use any colour bell pepper), but you can use other Greek-inspired veggies/toppings such as kalamata olives, red onion or artichokes. Really, any veggie you can thinly slice will work here.

Oregano – If you have fresh oregano on hand, it really brings a new level of flavour to these chicken breasts.

Feta cheese – You can use any type of crumbly cheese such as cotija cheese or goat cheese instead of feta.

Side dish ideas

You can serve up just about any side dish with this chicken. Here are some ideas:

  • Oven fries
  • Potato wedges or roasted potatoes
  • Roasted veggies such as broccoli or cauliflower
  • Cauliflower rice or regular rice
  • Garlic bread
  • Greek salad

Storing and reheating

You can store leftover chicken breasts in the fridge up to 3-4 days. Sprinkle some water overtop to help the chicken retain its moisture and then reheat for 2 minutes in the microwave.

More hasselback chicken recipes

Tools to make this recipe

  • You'll need a good knife set to get some good cuts in your chicken breasts
  • Get your square glass meal prep bowls here
  • And of course I get all my free-range chicken breasts from Butcher Box

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  • 2 boneless, skinless chicken breasts (8 ounces each)
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 medium tomato, sliced
  • 3 ounces fresh mozzarella, halved and sliced
  • ¼ cup prepared pesto
  • 8 cups broccoli florets
  • 2 tablespoons extra-virgin olive oil

Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.

Make crosswise cuts every 1/2 inch along both chicken breasts, slicing almost to the bottom but not all the way through. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Fill the cuts alternately with tomato and mozzarella slices. Brush with pesto. Transfer the chicken to one side of the prepared baking sheet.

Toss broccoli, oil and the remaining 1/4 teaspoon each salt and pepper in a large bowl. If there are any tomato slices left, mix them in. Transfer the broccoli mixture to the empty side of the baking sheet.

Bake until the chicken is no longer pink in the center and the broccoli is tender, about 25 minutes. Cut each breast in half and serve with the broccoli.

3 1/2 lean-fat protein, 2 1/2 fat, 1 1/2 vegetable, 1/2 medium-fat protein


Hasselback Turkey Divans

I've seen a lot of "hasselback" type of dishes on Pinterest these past few weeks. Hasselback Potatoes have long been popular . . . baking type of potatoes, sliced crosswise every quarter of an inch almost all the way through but staying intact on the bottm, and brushed with an herby garlic butter and baked until the potato edges are all tender on the insides and crisp and buttery at the edges. They are now doing it with meats. I've seen a LOT of chicken dishes done this way lately. When I picked up two turkey breast tenderloin fillets at the shop the other day, I immediately had in mind to cook them in the Hasselback manner!

One of my favourite turkey dishes has always been Turkey Divan. I love it . . . delicious chunks of turkey, with broccoli and cheese. So good. When I thought of doing a "hasselback" turkey dish, the idea of using broccoli and cheese immediately came to mine!

These turkey tenderloins are seasoned and then sliced almost all the way through . . . crosswise . . . at half inch intervals and the the open sections are stuffed with a delicious broccoli and cheese stuffing.

The stuffing is composed of a nice amount of lightly cooked broccoli, which is chopped into smaller bits . . . mixed with four kinds of cheese and some sauteed onion. I chose to use low fat strong cheddar, in both white and orange . . . some gouda for it's melting properties . . . and a bit of gooeyness . . . and then a few tablespoons of cream cheese to bind it all together with some black pepper for seasoning. The cheese adds enough saltiness I think.

I wasn't sure how it was going to work, but I went with it, took a chance and thankfully it turned out beautifully! I roasted if for half an hour covered . . . and then another half an hour uncovered so that the cheese got little crispy bits and the turkey all golden brown . . . it was done perfectly, but I do suggest you test it about 45 minutes in just to be sure.

You don't want to risk overcooking it and drying it out Altogether this was stunningly delicious! It was so attractive as well, very taste tempting. I served it with some mashed sweet potatoes and garden peas for a delicious entree that fed four people quite generously.