Dairy Farmers of Canada

Turkey breast with Fresh Mozzarella stuffing

This is the Turkey breast with Fresh Mozzarella stuffing recipe.

  • Prep: 25 min
  • Cooking: 1 h 30
Yields 6 - 8 Servings


  • 1/3 cup (75 mL) pine nuts
  • 1/2 cup (125 mL) quinoa
  • 1 apple diced
  • 1 onion chopped
  • 1 pinch of ground cinnamon
  • 6 oz (180 g) Canadian Fresh Mozzarella finely diced
  • Salt and freshly ground pepper
  • 2 lb (1 Kg) turkey breast skinless and boneless
  • 1 1/2 cups (375 mL) low-sodium chicken broth
  • 3 cups (750 mL) kale coarsely chopped
  • 1 tbsp (15 mL) flour
  • 1/2 cup (125 mL) 18% cooking cream
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Preheat oven to 375oF (190oC).

In an oven-safe dish, toast pine nuts for 5–7 minutes or until golden.

In a saucepan, cook quinoa in salted boiling water for 10 minutes. Drain and cool under cold running water. Drain again.

In a bowl, mix quinoa, apple, onion, cinnamon, pine nuts and Fresh Mozzarella. Season with salt and pepper.

Cut turkey breast in half lengthwise, without cutting all the way through, and open up like a book.

Place turkey breast in an oven-safe dish. Place stuffing on bottom half and close top half so stuffing is secured inside. Hold in place with toothpicks or string.

Pour in broth, cover and cook for 30 minutes.

Place kale around turkey breast, cover and continue cooking for 30 minutes.

Remove cover and cook for 15 more minutes until turkey is golden.

Pour broth into a saucepan and bring to a boil. Mix flour with cream, then add mixture to saucepan. Stirring with a whisk, allow to thicken until creamy.

Slice and serve turkey and kale topped with sauce.


Cheese alternatives: Canadian Provolone, Gouda.

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Nutritional information

Per serving
Energy: 348 Calories
Protein: 36 g
Carbohydrate: 16 g
Fat: 16 g
Fibre: 3.1 g
Sodium: 278 mg

Top 5 Nutrients

(% DV*)
Calcium: 13 % / 147 mg
Niacin: 63 %
Selenium: 85 %
Vitamin B6: 64 %
Vitamin C: 56 %