Skip to Content
  • Prep
    20 min
  • Total
    1 h 50 min
  • Servings

Rolled Turkey Breast with Cheddar, Mushroom and Bacon Stuffing

For a creative alternative to roast turkey, try our rolled turkey breast recipe, prepared with Armstrong Extra Old Cheddar Cheese, mushroom, and bacon stuffing. Juicy and flavourful, it's the perfect idea for a delightful family dinner.


For the rolled turkey breast and stuffing

  • 14 g (½ oz) dried wild mushrooms
  • 3 slices bacon, sliced thinly
  • 1 shallot, minced
  • 60 mL (¼ cup) dried cranberries
  • 30 mL (2 tbsp) breadcrumbs
  • 30 mL (2 tbsp) Italian parsley, minced
  • 15 mL (1 tbsp) fresh sage, minced (or 5 mL (1 tsp) dried sage)
  • 30 mL (2 tbsp) white wine (or chicken broth, or water)
  • 2.5 mL (½ tsp) sea salt
  • 1 kg (2 lb) boneless turkey breast
  • 375 mL (1½ cups) Armstrong Extra Old Cheddar Cheese, shredded
  • 15 mL (1 tbsp) extra-virgin olive oil


For the sauce

  • 60 mL (¼ cup) 35% cooking cream
  • 30 mL (2 tbsp) balsamic vinegar
  • 15 mL (1 tbsp) sugar
  • Sea salt and ground pepper, to taste


For the rolled turkey breast and stuffing

  1. Place the dried wild mushrooms in 500 mL (2 cups) boiling water and leave to soak for 20 minutes. Strain the soaking liquid and set aside. Press the mushrooms between sheets of paper towel to remove excess water. Chop finely and set aside.
  2. In a skillet set over medium heat, sauté the bacon until crispy. Transfer from the skillet to a mixing bowl, keeping the fat in the skillet. Lower to low heat, add shallot and sauté until soft but not brown (about 5 minutes), then transfer to the bowl along with the bacon. Add the dried cranberries, breadcrumbs, Italian parsley, sage, white wine and salt. Mix using a fork, add half the chopped wild mushrooms (keeping the remaining half to use in the sauce) and mix well to combine the stuffing ingredients.
  3. Preheat the oven to 180°C (350°F).
  4. Butterfly the turkey breast (slice it in half without separating it completely). Open and press it flat. Cover the whole surface with the shredded Armstrong Extra Old Cheddar Cheese and spread stuffing over the cheese. Roll tightly and tie with kitchen string at 2.5 cm (1 in) intervals so the roll holds its shape.
  5. Transfer the rolled turkey breast to an oiled roasting pan. Brush the exterior with olive oil and season with salt and pepper all over.
  6. Roast the rolled turkey breast on the middle rack of the oven until it is cooked through (about 25 to 30 minutes per 500 g (1.1 lb)). Let rest for 5 minutes before slicing.


For the sauce

  1. Pour the mushroom soaking liquid into a saucepan and bring to a boil. Boil until the liquid is reduced to about 125 ml (½ cup). Lower the heat and add the reserved wild mushrooms. Simmer for 5 minutes. Whisk in the cream, balsamic vinegar, sugar, and simmer for another 5 minutes, whisking from time to time, until the sauce has thickened slightly. Season to taste and keep warm until service.

Recipe Review


  • Prep
    45 min
  • Total
    1 h 15 min

Mini Cheeseburger Trio

  • Prep
    25 min
  • Total
    60 min

Chicken, Broccoli and Cheddar Pot Pies

  • Prep
    10 min
  • Total
    25 min

Armstrong ‘Mac & Cheese’