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Mushroom-Stuffed Turkey Breast with Roasted Acorn Squash
Mushroom-Stuffed Turkey Breast with Roasted Acorn Squash

Mushroom-Stuffed Turkey Breast with Roasted Acorn Squash

1 Review(s)
Cook Minutes 1 Hr 45 Min
Prep : 30 Min Cook: 1 Hr 15 Min
No bones about this turkey - that's why it's so easy to slice.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
1 onion, chopped
1 pkg. (225 g) fresh mushrooms, chopped
1/2 cup water
1 pkg. (120 g) Stove Top Stuffing Mix for Turkey
1/4 cup chopped prosciutto
1 boneless turkey breast (2 lb./900 g), cut lengthwise in half, butterflied
1 acorn squash, cut into 8 wedges, seeded
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How do I make it ?
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Step 1
Heat oven to 375ºF.
Step 2
Heat 2 Tbsp. dressing in large skillet on medium heat. Add onions; cook and stir 3 min. Stir in mushrooms; cook 10 min. or until mushrooms release most of their liquid, stirring occasionally. Add water to stuffing mix in medium bowl; stir just until moistened. Stir in mushroom mixture and prosciutto; cool.
Step 3
Pound each turkey piece to 1/2-inch thickness. Place, skin sides down, on work surface; spread with stuffing mixture to within 1/2 inch of edges. Roll up, starting at one short end of each; tie closed with kitchen string. Place, seam sides down, in 17x11-1/2x3/4-inch pan. Add squash, cut sides up, to pan. Brush turkey and squash with remaining dressing.
Step 4
Bake 55 min. to 1 hour or until turkey is done (170ºF) and squash is tender. Cut and discard string from turkey before slicing. Serve with squash.
Kraft Kitchen Tips!
White turkey meat is extra lean and an excellent source of protein, vitamin B12 and niacin. Try it in stews, soups and casseroles!
How to Butterfly Turkey Breasts
Place both breast pieces, skin sides up, on cutting board; carefully cut horizontally in half starting at thickest long side of each piece, being careful not to cut all the way through to opposite side. Open each like a book, then spread with stuffing mixture as directed.
How to Pound the Turkey Breasts
Place each butterflied breast half between 2 sheets of plastic wrap, then pound with meat mallet or rolling pin to 1/4-inch thickness.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 2.5 g
13 %
Cholesterol 65 mg
Sodium 460 mg
19 %
Carbohydrate 25 g
Fibre 3 g
Sugars 3 g
Protein 29 g
Vitamin A
4 %
Vitamin C
25 %
6 %
20 %
8 servings, 1/8 recipe (196 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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