Wine Country Recipe ~ Turkey Breast Stuffed with Goat Cheese, Cranberries and Bacon

November 17th, 2014

Juicy roasted turkey with a sweet and tangy filling makes this dish the perfect Thanksgiving meal to enjoy all year round.  Pair with your favorite Temecula Valley Chardonnay or Rosé.


6 oz. goat cheese, softened
2/3 cup dried sweet cranberries
1 cup cooked bacon, crumbled
2/3 cup toasted filberts, coarsely ground in food processor
2 teaspoons fresh thyme, minced
1/4 cup butter, softened
1 tablespoon fresh sage, minced
1 tablespoon lemon zest
4 pound boneless turkey breast, skin on
salt and pepper to taste


Preheat the oven to 400 degrees F.  In a medium sized bowl, mix together the goat cheese, cranberries, bacon, toasted filberts, thyme and rosemary until well combined.  Season with salt and pepper and set aside.

Mix together the butter, sage and lemon zest.  Carefully lift the skin from the breasts and spread a thin layer of the seasoned butter evenly underneath the skin.  Lay the breast skin side down and season with salt and pepper.  Spread an even layer of the goat cheese mixture over the breast leaving a half-inch border around the edge of the breast.  Gently, but firmly, roll the turkey breast into a tight bundle and tie together with butcher’s twine.  Season the outside with salt and pepper.

Place the stuffed breast skin side up onto a roasting pan on lower oven rack and roast for about 20 minutes.  Turn down the oven temperature to 350 degrees F and continue roasting for 45 minutes.

Remove the roasted breast from the oven and let rest in the pan for 15 minutes. Cut the twine from the roast and then carve the roast into half-inch slices.  Place desired amount on each serving plate and drizzle with pan juices.

Serves 8

Pairing Suggestions:

Callaway Vineyard & Winery – 2012 Special Selection Rosé of Sangiovese ~ A summery bouquet of rosy red fruit and flowers: strawberry, cherry, raspberry, rose petal and cherry blossom

Frangipani Estate Winery 2013 Grenache Rosé ~ Tastes of Cranberry, Strawberry, and Watermelon.

Monte De Oro Winery – 2012 Chardonnay ~ Aromas of green apple with hints of lime.

Ponte Family Estate – 2013 Chardonnay ~ Flavors of pear and pineapple, blended with the buttery and vanilla character.

Recipe and photo courtesy of the Wine Institute of California

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