Chèvre and Roasted Red Pepper Stuffed Turkey Breast

Culinary Setting
Boneless Breast


1 Medium to Large red bell pepper

1 Medium to Large TURKEY BREAST, raw 1 Large OR TURKEY CUTLETS, raw 4 (8-oz)

Kosher salt and freshly ground black pepper As needed

1/2 lb spinach, stemmed and clean

1/2 lb fresh Chèvre

1 c Panko bread crumbs

2 tbsp finely chopped flat leaf parsley

1 tsp olive oil

1 c dry white wine

6 Each red and gold baby beets, washed well

Olive oil As needed

Kosher salt and freshly ground black pepper As needed

1 Medium shallot, diced

Olive oil Splash

1 tsp whole coriander

1 Each star anise

4 c fresh orange juice

1/2 c rice wine vinegar

2 tbsp butter

1/4 c finely julienned basil

1 c Israeli couscous

1 tsp chopped shallots

2 tbsp lemon thyme, picked, clean and chopped

Salt and freshly ground black pepper To taste

Grilled asparagus spears As needed




Cook bell pepper on a very hot grill or in a 500 degree F oven until the skin blisters and blackens. Immediately transfer pepper into a ziplock bag and seal. Let sit 10 minutes. Open the bag and rub the skin off the pepper. Remove the seeds and rinse under cold water. Cut each pepper into 6 pieces.

Slice the whole turkey breast into wide slices and pound flat with tenderizer mallet to an even 1/4-inch thickness. If using cutlets, pound to an even 1/4-inch thickness.

Lay out the cutlets on a work surface. Season with salt and pepper.

First, place spinach atop the cutlet, then a piece of roasted pepper, then a ball of the Chèvre.

Wrap the turkey around the stuffing, tucking in the ends so that there are no holes or spinach showing through.

Mix the panko, parsley and olive oil together. Completely dredge the wrapped turkey in the panko and place in a baking pan with the seam side down. Repeat using all the turkey cutlets.

Sprinkle the tops of the turkey roulades with the white wine and roast in a preheated 350 degree F oven for 25 minutes or until the panko is nicely browned and the internal temp reaches 165 degrees F. Let the turkey rest for 10 minutes before slicing.



Remove the tops from the beets, if necessary. Toss with olive oil, salt and pepper. Place in a baking pan. Cover with foil and bake in a preheated 350 degree F oven for 45 minutes or until the beets are soft.

Peel and cut into quarters. Keep warm for service.


Sweat the shallots until clear in a olive oil. Add the coriander, star anise, orange juice and rice vinegar.

Cook on medium heat on a gentle simmer until reduced to 1 cup. Whisk in butter.

Strain and set aside. Add the basil just before service.


Cook couscous in lightly salted water until tender. Fluff and set aside for service.

Sauté the couscous and shallots until warm through. Remove from heat and stir in lemon thyme, salt and pepper to taste.


Slice the turkey roulades into 4 slices each and arrange on the couscous.

Add the basil to the sauce and spoon around the couscous on the plate.

Arrange the beets on the sauce and garnish with grilled asparagus.