Mel Christensen

Mel Christensen

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Rolled Turkey Breasts with a Ham & Herbed Goat’s Cheese Filling.


Rolled Turkey Breasts with Ham & Herbed Goat’s Cheese Filling.

*Low Carb, Gluten Free.

Serves 4



  • 2 tsp. fresh rosemary, chopped
  • 1 tbsp. fresh sage, chopped
  • 2 tbsp. fresh parsley, chopped
  • 2 tbsp. fresh thyme, chopped
  • 2 spring onions, chopped
  • 1 tbsp. ( 15g) lemon zest, finely grated or chopped 200g goat’s cheese, ( I used Yarra Valley Goat’s cheese from Costco)
  • 60g dried cranberries
  • ½ cup (90g) walnuts
  • 1 tbsp. (20g) extra virgin olive oil.
  • 700-800g boneless turkey breast steaks, skin off (I used Ingham pre-cut turkey steaks.  Each 500g tray contains about 3 steaks)
  • 100g free range ham, shaved or sliced thinly.
  • Freshly ground sea salt and pepper to taste



  • In a food processor pulse together, all herbs and lemon zest until well combined.
  • Add dried cranberries, walnuts and olive oil and pulse again quickly to combine but not ‘mash’ the berries and nuts (a bit of texture is nice!)
  • Season with salt and pepper and set aside.
  • Place each turkey steak in a small freezer bag or between two sheets of baking paper and flatten with a meat mallet until about 1.5cm thick.
  • Lay a couple of ham slices over each the breast to completely cover each one.
  • Take a large spoon (such as a dessert spoon) and take one quarter goat cheese mixture and press together a nice little ‘’sausage” shape of mixture along the along the narrow length of the breast.
  • Gently but firmly roll the turkey breast into a tight bundle around the stuffing and tie together with butcher’s twine.
  • Place the stuffed parcels on an oven tray lined with foil and place under the grilling element of your oven (use a lower shelf if possible so they don’t cook too fast and burn).
  • Using a pair of larger BBQ tongs rotate the parcels until all sized have browned evenly.
  • Remove the parcels from the oven and let rest in the pan for 15 minutes.
  • Cut the twine from the roast and then either serve them whole carve into half-inch slices. Depending on the size of your parcels (and the size of appetites!) you may choose to serve one full parcel per person or more likely half per person if they are quite large like mine were.
  • Place desired amount on each serving plate and drizzle with pan juices.
  • Serve with steamed greens or salad.