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Super Foods Friday #5: Turkey Stuffed with Goat Cheese & Walnuts with a Blueberry-Port Sauce


Edited because I forgot about the spinach. Oops!.
Three. Four. Count ’em, three four super foods: turkey, walnuts, blueberries and spinach. Woohoo. I saw a recipe for a blueberry-port sauce which I thought looked very good (originally, it was alongside a pork tenderloin) but instead, I decided to pair it up with a stuffed chicken breast.

But — hold the phone, there. Swap the chicken for turkey and add some walnuts and spinach to the goat cheese and hey! It’s a Super Foods meal.

The idea for the turkey is almost exactly like the stuffed chicken breast I have been known to make on occasion. Pound it out between layers of plastic wrap, spread it with a little goat cheese and walnuts (or some kind of tasty stuffing), roll it up, cook and voila. This is just like that.

Turkey Stuffed with Goat Cheese & Walnuts with a Blueberry-Port Sauce
4 turkey tenderloins, pounded flat
4 oz goat cheese, softened
1/2 cup frozen spinach, defrosted
1/2 tsp lemon zest
1/4 cup walnuts, toasted
2 cloves garlic, minced
2 tbsp olive oil

1/3 cup red wine vinegar
1/2 cup port wine
2 tbsp minced shallots
2 sprigs fresh thyme
1 bay leaf
1/2 cup chicken broth
2 cups blueberries (I used frozen)
salt & pepper
Optional: 1 additional clove garlic, minced
Garnish: Thyme leaves or chopped parsley

Mix the room temperature goat cheese with the toasted walnuts, garlic, spinach and zest. Set aside.


Pound out your tenderloins and season with some salt and pepper. Spread some of the cheese mixture on the flattened turkey and roll up. If you want to get fancy you can tie these up but I just opted to flip carefully in the pan.


Preheat the oven to 350 and get an oven-proof skillet on the stove top over medium high heat. Add the oil and brown the turkey rolls on each side.


Place in the oven and finish cooking for about 10-20 minutes. Use a meat thermometer for this as mine were done earlier than I thought they would be — in about 10 minutes. At 165 degrees, remove the turkey rolls and let rest.


Start the sauce before you start the turkey. You can get it to the syrupy stage and then let it sit while you get the turkey to the point when it goes in the oven. Then finish the sauce while the turkey bakes and then rests (covered with foil) for about 10 minutes.


In a medium saucepan combine the vinegar, port, shallots, garlic (if using), thyme, and bay leaf over high heat. Bring to a boil and reduce mixture by about 2/3, or until thick and syrupy, about 10 to 12 minutes.


Add blueberries and chicken broth. Bring the mixture to a low boil and cook until blueberries are softened and sauce is a thickened, syrupy consistency, 12-14 minutes. Season with salt and pepper. Pour any accumulated turkey drippings into the suace. Taste and adjust anything that needs adjustin’.


Spoon over plated stuffed turkey tenderloin. It’s super!

9 comments to Super Foods Friday #5: Turkey Stuffed with Goat Cheese & Walnuts with a Blueberry-Port Sauce

  • Della

    What would you suggest if you are not a fan of goat cheese or feta cheese? Would ricotta be a good substitution?

  • mlb

    Della: I’m sure you could give it a shot. My only concern is wondering if it would sort of fall apart during cooking since it’s so soft…but you could always try it and see. It might work just fine. Even if some of it falls out, it’ll just get kind of crunchy on the bottom of the pan and crunchy, roasted cheese is always good 🙂

  • Colleen

    What about using an herb cream cheese or plain neufchatel cheese since the texture mimics goat cheese? That may work for someone not interested in goat cheese.
    Your site and recipes are great. I always check in!
    Sincerely – Colleen, Naperville, IL.

  • mlb

    That’s a great idea! Either of those. Or maybe even mascarpone? They all seem heavier than ricotta so they might work a bit better if someone didn’t want to use goat or feta.

  • Another great recipe for my del.ici.ous files. Thanks Michelle!

  • this is so delicious looking-will try soon!

  • Robert

    This was a delicious and elegant combination. The sauce could be made ahead of time, rewarmed, with the turkey drippings added before serving. Garlic is listed twice, but is mentioned only once in the directions. I added the two minced garlic cloves to the goat cheese mixture. You have a good looking site with appetizing recipes and helpful photos. It’s one of my favorite foodblogs.

  • mlb

    Christine: Thank you!
    Jann: Thanks to you too 🙂
    Robert: Thanks and welcome! Glad you liked the recipe. Yep, the garlic. I used it in both places (the cheese stuffing and the sauce). But then I am crazy about garlic. I added the overlooked garlic instructions for the cheese mixture and made the clove in the sauce optional. Good eye you have 🙂
    Oh and great idea about amking the sauce early. You could even do a day or two before, I’d bet.

  • Trini

    i’m a little late in posting this, but i prepared this dish for thanksgiving and OH MY LORD it was absolutely delicious! each bite was filled with SO much flavor. thank you for posting it. now… if you could just come up with something pomegranate-y for my next turkey day meal… =)