Dairy Farmers of Canada

Turkey breast stuffed with curry and Gouda

Our dietitians' favourite

This is the Turkey breast stuffed with curry and Gouda recipe.

  • Prep: 30 min
  • Cooking: 1 h 30
Yields 6 - 8 Servings
turkey breast stuffed with curry and gouda


  • 1 tbsp (15 mL) butter
  • 1 onion chopped
  • 2 garlic cloves chopped
  • 1 cup (250 mL) apple peeled and diced
  • 1/2 tbsp (7 mL) curry powder
  • 1 slice of bread cut into cubes
  • Salt and freshly ground pepper
  • 1 boneless turkey breast about 2 lb (1 kg)
  • 1 1/4 cups (310 mL) Canadian Gouda diced
  • 1 tbsp (15 mL) butter melted
  • Cranberry sauce
  • 1 tbsp (15 mL) butter
  • 2 cups (500 mL) fresh or frozen cranberries
  • 1/4 cup (60 mL) sugar
  • 1/2 cup (125 mL) red wine
  • 1 cup (250 mL) chicken or beef broth
  • Salt and freshly ground pepper
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Preheat oven to 425°F (220°C).

In a skillet, melt butter on medium-high heat and cook onion, garlic and diced apple for 5 minutes.

Remove from heat, add curry powder and bread cubes, and season. Mix well and let cool.

Cut turkey breast in half through its thickness (without cutting through all the way, so as to be able to open it up like a book).

Add Gouda to cooled apple and curry mixture.

Spread bottom half of turkey breast with mixture, then close up the two halves and hold in place with toothpicks.

Place in an oven-safe dish, brush top with melted butter, season and bake in oven for 15–20 minutes. Reduce heat to 350°F (180°C) and cook for 1 more hour.

In a saucepan, melt butter and cook cranberries for 5 minutes.

Add sugar and cook another 2 minutes, then deglaze with red wine and reduce by half.

Add broth and leave cranberries on heat 7–10 minutes until cooked and the broth thickens. Season and serve with the stuffed turkey.


Note: Gouda and curry make an equally delicious stuffing for a salmon fillet, a pork roast or chicken breasts.

Cheese alternatives: Canadian Brie, Havarti, Feta.

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Nutritional information

Per serving
Energy: 337 Calories
Protein: 33 g
Carbohydrate: 16 g
Fat: 14 g
Fibre: 2 g
Sodium: 423 mg

Top 5 Nutrients

(% DV*)
Calcium: 17 % / 185 mg
Selenium: 74 %
Vitamin B12: 44 %
Vitamin B6: 37 %
Zinc: 44 %