Sundried Tomato 3 Cheese-Stuffed Turkey Breast

30 minutes       45 minutes       15 6-8 persons


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Turkey Breasts and Garnish

2 boneless 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 the 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 the 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 the cheese mixture. Fold breast over and enclose with butcher's twine, or metal skewers that will make it easier to maneuver on the grill.
  4. Spoon on half of the sundried tomato mixture on to the breast. Marinate for 2-4 hours, up to 24 hours.
  5. Heat one-side of the grill to medium/high and keep the other half of the grill completely off. Sear the breasts on the medium/high side until golden brown and caramelized. Then, transfer the breasts to the side of the grill and close, turning the BBQ into an oven.
  6. Keep the breasts on the 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.