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Swiss Chard & Brown Rice Stuffed Turkey Roll

  • Prep Time 20 min
  • Total Time 1 h 15 min
  • Serves: 6


  • 3 tbsp butter, room temperature, divided 45 mL
  • 1/2 bunch Swiss chard, woody ends trimmed, chopped
  • 1 leek, thinly sliced (white and light green parts only)
  • 2 tbsp finely chopped fresh sage 30 mL
  • 1 tsp each salt and pepper, divided 5 mL
  • 1 boneless turkey breast (1 1/2 to 2 lb/750 g to 1 kg)
  • 1/2 cup cooked brown rice (cooled) 125 mL
  • 2 tsp lemon zest 10 mL
  • 2 tbsp lemon juice 30 mL
  • 3 cups Compliments Chicken Broth, divided 750 mL
  • 1 egg, beaten
  • 1/4 cup grated Parmesan cheese 60 mL
  • 1 tbsp cornstarch 15 mL
  • 2 tbsp finely chopped fresh parsley 30 mL


  • Step 1

    Preheat oven to 200ºC (400ºF). Melt 2 tbsp (30 mL) butter in skillet over medium heat. Stir in Swiss chard, leeks, sage, 1/4 tsp (1 mL) each salt and pepper ; cook 5 min. until vegetables are tender. Transfer to large bowl to set aside to cool completely.

  • Step 2

    Meanwhile, place turkey breast -- with underside facing up -- on cutting board. Use a sharp knife to make small horizontal cuts into the thicker parts of the meat, “unfolding” the cuts as you go to create a thinner slab of meat roughly rectangular in shape. Cover the meat with plastic wrap and pound to 1/2-in. (1-cm) thickness.

  • Step 3

    Add rice, 2 tbsp (30 mL) broth, lemon zest and lemon juice to chard mixture. Mix well. Toss in egg and cheese. Spread stuffing onto pounded turkey breast, leaving a 1-in. (2.5-cm) border. Starting from the long end, tightly roll up turkey into a log, tucking in ends to enclose filling. Tie up with butcher’s twine. Rub surface with remaining butter; season with remaining salt and pepper. Place turkey roll on rack in roasting pan. Pour 1 cup (250 mL) broth into bottom of pan. Roast 40 to 45 min., or until instant-read thermometer reaches 74ºC (165ºF). Transfer turkey roll to clean cutting board. Tent with foil to rest 15 min.

  • Step 4

    Meanwhile, place roasting pan over medium-high heat. Stir in remaining broth, scraping pan to incorporate browned bits into sauce. Bring to a boil. Mix together cornstarch and 2 tbsp (30 mL) water until smooth. Whisk into sauce; bring back to a boil. Reduce heat to medium-low; simmer 6 to 8 min., or until thickened to desired consistency. Stir in parsley. Remove butcher’s twine from roll. Slice and serve turkey with pan gravy.


To save time use prepared, ready-cooked brown rice pouch, or use leftover quinoa or wild rice.

Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe):
  • Calories 270
  • Fat 9 g
  • Saturated Fat 5 g
  • Carbs 17 g
  • Sugar 1 g
  • Protein 32 g
  • Cholesterol 120 mg
  • Fibre 2 g
  • Sodium 730 mg