Stuffed Breasts

I’ve had Tyler Florence’s book, Tyler’s Ultimate for over a year. When I first bought the book at the Wine and Food Festival in South Beach last year, I was so excited to try some of the recipes. And then life got in the way, and I forgot. I was really in the mood for some cooking this past weekend and pulled out the book again. This is a fabulous book for simple but fabulously good recipes.

I made some minor changes to his recipes… I used turkey tenderloins because my grocery store had them all perfectly trimmed. I’m a sucker for convenience! I also used dried cranberries in place of dried apricots… To me, turkey and cranberries go together like cookies and milk or peanut butter and jelly! As I was eating this delicious dinner, I realized it was missing one thing… Just a little cranberry relish. I will DEFINITELY make this recipe again, but will add a bit of cranberry relish to the finished dish.

Oven Roasted Turkey with Leeks and Dried Fruit Recipe (adapted from Tyler’s Ultimate)

2 leeks, roots trimmed
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
2 turkey tenderloins
1/4 c golden raisins
1/4 c dried cranberries
1 tsp fresh thyme

1. Trim off the dark green part of the leeks, leaving the white and just an inch or two of the light green part. Cut the leaks almost in half lengthwise, leaving the halves attached at the root end. Rinse under cool running water, separating the leaves gently to rinse out the dirt and sand. Pat the leeks dry with a paper towel.

2. Heat 1 tbsp of butter and 1 tbsp olive oil in a saute pan over medium heat. Add the leeks and a pinch of salt and pepper. Cook for 10 minutes, turning often. Remove from the pan and let cool.

3. Preheat the oven to 400 degrees. Use a sharp knife to butterfly the turkey tenderloins. Cover with a piece of plastic wrap and pound each tenderloin to an even thickness of about 1/2 inch. Sprinkle the surface of the turkey with salt and pepper. Place one cooled leek in the center of each tenderloin. Scatter the raisins, cranberries and thyme over the leeks. Dot the top with the remaining tbsp of butter.

4. Gently roll the turkey over the filling and tie with two pieces of kitchen twine. Repeat with the other tenderloin. Season the outside with salt and pepper.

5. Heat the remaining tablespoon of olive oil in the same saute pan over medium high heat. Add the two rolls of turkey to the pan and sear all over. Transfer the pan to the oven and roast for 10-15 minutes, until an instant read thermometer stuck into the meat registers 160 degrees. Take the turkey out of the oven and let it rest for 5 minutes before cutting crosswise into medallions.

Makes 4 servings.



  • Adrianne 8 YEARS AGO

    that looks DELICIOUS!!!!! And not really that hard… I think I may give it a try one of these days.

  • elra 8 YEARS AGO

    Look absolutely delicious Candace! Love how simple it is to make.

  • christina 8 YEARS AGO

    I know that some people think stuffed chicken breasts isn’t worth the extra step, but it’s really not much more difficult and it’s a treat for whomever you make it.

    Pretty innards shot!

  • Rebecca 8 YEARS AGO

    thank you! After walking from LES to Williamsburg and back, I stopped at Gracefully on Ave A and 2nd with your post in mind and made this recipe. Perfect!

  • Barbara 8 YEARS AGO

    Doesn’t that look gorgeous? Think I will try it with apricots- which I love.

  • Around the Internet Kitchen: Fantasy Edition | Macheesmo 8 YEARS AGO

    […] Stuffed Breasts – Whoa! Had to click on that in my RSS Feed. Turns out it was just turkey breasts. Still. They look really good. (@ I Shot the Chef) […]

  • danielle 8 YEARS AGO

    This recipe looks amazing! Thank you for posting it. I am going to have to try it out…

  • Steve 8 YEARS AGO

    Perfect for this time of year. Can’t wait to try it.

  • Mrs Ergül 8 YEARS AGO

    Your hubby is really lucky to have restaurant quality meals at your whims and fancies! This looks fantastic!

  • Lisa 7 YEARS AGO

    I find it very frustrating that no one who critiqued this recipe actually made it! Save your accolades for after you have tried it!
    I did make this and it was very good! I added some sage and sprinkled some toasted seasoned breadcrumbs on top of the finished dish. Yummy! Also ….never cook your turkey to 160 degrees! I think the government requires we do so but I’m sure they don’t cook it that way in their homes! At least I hope not!

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

Latest Instagrams

Follow ishotthechef on Instagram!


There are 2 easy ways you can
subscribe to this blog, RSS Feeds or
via Email.


Also make sure to keep in touch with me on Facebook, Twitter & Pinterest.

Scroll to top