Southwest Style Hickory BBQ Stuffed Turkey Breast

  • Makes: 6 servings
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All You Need

  • 1/2 cup (125 mL) each ketchup and water
  • pkg (28 g) Club House Hickory BBQ Ribs Flavourful Recipe Mix
  • 1 tbsp (15 mL) vegetable oil
  • 1/4 cup (62 1/2 mL) each diced onions, red and green peppers
  • 1/2 cup (125 mL) uncooked rice
  • 1/2 tbsp (7 1/2 mL) low sodium chicken broth
  • 1 lb (500 g) boneless turkey breast
  • 1/2 cup (125 mL) shredded cheddar cheese


  1. To make BBQ sauce, stir together ketchup, water and seasoning. Let stand 15 minutes.

  2. Preheat oven to 400°F (200°C).

  3. In skillet, over medium, heat oil. Add vegetables and sauté for 1 minute. Add the rice, stock and half of BBQ sauce. Bring to boil, reduce heat, cover and simmer 15 – 20 minutes or until rice is cooked. Let cool. Stir in shredded cheese.

  4. With a sharp knife held horizontally, slice a large pocket in the turkey breast beginning at the thickest side and continuing towards the thinnest part to within 1 in (2 cm). Open like a book and spread with rice mixture to within 1 in (2 cm) of the edges.

  5. Roll up and tie securely with string every 2 in (5 cm).

  6. Spread remaining BBQ sauce over the turkey breast roll. Place in lightly greased baking dish. Bake 45 minutes to 1 hour or until internal temp reaches 170°F (74°C)

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