Sundried Tomato 3 Cheese-Stuffed Turkey Breast

Prep time 30 minutes       Cook time 45 minutes       Serves 6-8 persons


 Select the items you need and print a shopping list.

Turkey Breasts and Garnish

2 Butterball Easy Fresh boneless skinless turkey breasts, butterflied1 bunch Tuscan black kale

Sundried Tomato Paste

1 cup sundried tomato3/4 cup tomato puree (passata)1 garlic clove, smashed½ cup olive oil½ tsp. salt¼ bunch parsley, fresh1 Tbsp. marjoram, freshly chopped

Cheese Stuffing

MascarponeRicotta salataParmigianno regianno½ tsp. black pepper


  1. Combine all ingredients for sundried tomato paste in a food processor and pulse until smooth and evenly incorporated. Set aside. Tip: can be made up to 3 days in advance.

  2. Evenly mix cheeses in a separate mixing bowl to evenly incorporate. Cut a corner out of a plastic bag, or use a piping bag. Spoon mixture into piping bag.
  3. Butterfly breasts to create area to stuff with cheese mixture. Fill each breast with approx. 3/4 cup of cheese mixture. Fold breast over and enclose with butcher's twine or metal skewers that will make it easier to maneuver on grill.
  4. Spoon on half of sundried tomato mixture on to breast. Marinate for 2-4 hours, up to 24 hours.
  5. Heat one side of grill to medium/high and keep other half of grill completely off. Sear breasts on medium/high side until golden brown and caramelized. Then, transfer breasts to the side of grill and close, turning the BBQ into an oven.
  6. Keep breasts on grill until internal temperature reaches 165°f, 35-45 minutes depending on the size. Baste with additional sundried tomato paste periodically. Remove from grill when cooked through and rest for a few minutes, and topping with one final bit of sundried tomato paste.
  7. Quickly grill the kale until charred and slightly wilted. Serve with sliced turkey breast on platter.