Italian Stuffed Turkey Breast with Verjuice & Roasted Pears


Italian Stuffed Turkey Breast with Verjuice & Roasted Pears
Wrapped in prosciutto after being stuffed with Italian-inspired pork herb mixture, these turkey breasts are sure to be succulent and packed full of flavour.

Serves 6-8



1 x 2kg turkey breast fillet, skin on

10 slices prosciutto

2 tbsp truffle honey (optional)

Crispy sage leaves, to serve

Pork stuffing

2 good-quality pork sausages, cases removed

2 cloves garlic, crushed

⅓ cup finely chopped flat-leaf parsley

2 tsp finely chopped thyme

2 tsp finely chopped sage

½ cup panko breadcrumbs

¼ cup orange marmalade

50g unsalted butter, softened

2 tsp sea salt flakes

2 tsp cracked black pepper

Roasted Pears

6 small firm pears, peeled and halved (we used beurre bosc)

2 tbsp brown sugar

½ cup verjuice

50g unsalted butter, chopped



  1. To make the pork stuffing, combine the sausages, garlic, parsley, thyme, sage, breadcrumbs, marmalade, butter, salt and pepper together in a medium bowl. Mix well to combine. Preheat oven to 200°C (180°C fan forced). Line a large baking tray with aluminium foil.
  2. Spread stuffing in a thin layer under the turkey skin. Lay 10 slices of prosciutto on a board, overlapping slightly.
  3. Top with a turkey breast, skin-side down. Wrap the prosciutto around the turkey breast, pressing to secure. Place the turkey breast on the tray and roast for 1 hour or until golden and the juices run clear when tested with a skewer.
  4. With 20 minutes to go, add the pears, sugar, verjuice, pepper and butter to the pan.
  5. Continue to cook, turning the pears occasionally until caramelised. Brush prosciutto with truffled honey, loosely cover with foil and allow to rest for 15 minutes. Thinly slice the turkey and serve with pears and extra honey.


Smart Tips

  • The turkey can be prepped and stored refrigerated up to 3 days in advance.
  • The turkey is also great roasted the day before, sliced and served cold. You can roast the pears in a separate pan. Roast on day of serving for 20-30 minutes.
  • To make the crispy sage leaves, pick the leaves from one bunch of sage. Heat 2cm of olive oil in a small frying pan over medium heat. In batches, cook the sage leaves, for 30 seconds or until crisp. Drain on absorbent paper.
  • Truffle honey is available from selected supermarkets and grocers. You can use regular honey or mix 1 tsp truffle oil into honey to serve.


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