Recipe(tried): Asparagus and Cheese Stuffed Turkey Breast (make ahead)

Melodie:

"Make ahead" and "bake ahead" would be different answers to your question. Food safety experts tell us to not stuff turkeys anymore (ever) but to make our traditional stuffing/dressing separate from the turkey for fear of bacteria problems in stuffed turkeys. There is not only a danger of bacteria growing in the stuffed turkey cavity, but also the fact more problems can occur if we do not strip the cavity "clean, really clean" of dressing within a couple hours of cooking. AND, we should not cook the carcus for soup if we stuffed the turkey for fear we missed some stuffing... blah, blah, blah. We can still "make ahead" our stuffing, however, and keep it properly refrigerated until cooked.

The same applies to stuffed turkey breasts. We can make them ahead, but not bake them ahead.

Stuffed turkey breasts however, tend to be dry unless you cook them covered, with sauce, or in oven roaster bags with sauce. And, you do not want to let them set out for an extended period of time (like on the serving table).

I frequently cook for one. My personal version of "stuffed turkey breasts" is making my favorite stuffing/dressing recipe and putting it in an oven cooking bag in a 9" X 13" baking dish. (Make your dressing on the moist side.) Then I place turkey breasts on top of the stuffing. I open the turkey breasts so they lay flat, but I do not pound them. I put lots of sliced onions on the skinless, boneless turkey breasts to help keep them moist and then close the bag. This work can be done ahead of cooking time as long as you keep this refrigerated. When ready, bake the casserole at 325 to 350 degrees until an inserted meat thermometer shows the thick part of the turkey breasts are well done.

Serve this cooked dish hot. I immmediately place "intentional" left-over portions in freezer bags and label and date them. This is a quick, clean process.

There are many "stuffed turkey breast" recipes on the web. Some are stuffed with cornbread, some with dried fruit, some with herbed rice. Here is one with asparagus and cheese:

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ASPARAGUS AND CHEESE STUFFED TURKEY BREAST

1 Boneless, Skinless Turkey Breast (2 -3 lbs.)
1/3 lb Swiss cheese
4-6 Asparagus spears
1-1/2 tsp Lemon pepper
1 tsp Vegetable oil

Cut cheese into approximately 1/2" square cubes and chop asparagus into 1/2" pieces. Set aside. Place turkey on cutting surface and slice through breast with knife parallel to cutting board. Leave the last inch intact and open breast up like a book. Cover turkey with plastic wrap and pound to an even thickeness with meat mallet. Sprinkle 5 mL (1 tsp) of lemon pepper onto both sides of turkey breast. Combine cheese and asparagus and place on one side of turkey. Fold other side over and secure with toothpicks. Spread vegetable oil over top and sides of breast to prevent drying out. Sprinkle remaining lemon pepper on top.

Place stuffed breast on greased baking dish and cover with lid or foil. Bake 325 degrees F (160 degrees C) for approx. 1 hour or until meat juices are no longer pink. Remove from oven and let sit for 5 minutes before slicing.

Serves 6-8.