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Apricot and Chevre Stuffed Turkey Breast

Contributed by Heather Bokman, Wildlife Customer Engagement Manager

This recipe isn’t your typical stuffed Thanksgiving turkey. These sliced rolls of turkey breast filled with cheese and dried fruit will add a touch of style to your plate. The sweetness of the apricot pairs beautifully with the soft cheese, and the lightly seasoned turkey balances the medley of flavors.

Makes 4-6 servings


  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup baby spinach
  • 1 large wild turkey breast
  • 8-10 dried apricots, chopped
  • 6 ounces chevre (goat cheese), brie, or other soft cheese
  • Chicken broth
  • Salt
  • Pepper


  1. Add olive oil, garlic powder, and onion powder to a skillet on medium heat and stir.
  2. Add baby spinach and cook until wilted. Remove from heat and set aside.
  3. Butterfly the uncooked turkey breast by slicing horizontally into the long, thick side of the breast, being careful to not cut all the way through. Open the turkey to lay flat and place it on a piece of plastic wrap with the inside facing up.
  4. Use a meat mallet or rolling pin to tenderize and flatten the turkey. Flatten the turkey until it is about ¼ inch thick, or until it can easily be rolled up.
  5. Spread the olive oil-spinach mixture evenly on the flattened turkey breast.
  6. Add chopped apricots and small chunks of cheese to the flattened turkey breast, arranging the pieces evenly.
  7. Starting with the long edge of the turkey breast, begin rolling the meat into a log. Be careful to remove the plastic wrap as you roll, and make sure the filling stays in the roll. Once rolled, tie the log with baking/kitchen string in 3-4 places to keep it held together.
  8. Put the turkey log seam side down in a baking dish filled halfway with chicken broth. Brush the turkey log lightly with oil, baste it generously with the broth, and top it off with a bit of salt and pepper.
  9. Cover the dish and bake at 400°F for 2 hours. Check the turkey every 15-20 minutes and baste to keep the meat from drying out.
  10. When finished, cut the log into pieces (about 2 inches wide) and serve!