Garlic Rosemary Turkey with Herby Stuffing & Sweet Corn

Cozy Comfort Meets Clean Fuel — Yes Please.

Let’s set the scene: it’s Friday night, you’ve crushed your week, your glutes are sore in the best way, and your fridge is whispering, “Feed me something hearty and grounding.”

Enter this dreamy little comfort plate: Garlic Rosemary Turkey Breast with Herby Stuffing & Sweet Corn.
It’s got all the feel-good flavors of a holiday dinner, minus the bloat, drama, or hours in the kitchen.

We're talkin’ lean protein, a cozy gluten-free stuffing that doesn't taste like cardboard, and a side of naturally sweet corn that brings balance, fiber, and nostalgia to the plate. It’s carnivore-friendly with a hug.

💪 Why We’re Obsessed

• Lean protein power: 12 oz of turkey breast means you’re clocking 40+ grams of protein without feeling weighed down.

• The stuffing hits: Sage, sautéed onions, sprouted bread... it's the comfort food you’ve been craving.

• Fast but feels fancy: Ready in about 30 minutes — but tastes like you spent the afternoon meal-prepping in a chunky knit sweater.

🛒 You’ll Need:

For the Turkey:

• 12 oz. turkey breast

• 1 tbsp. olive oil

• 3 garlic cloves, minced

• 1 tsp rosemary (fresh or dried)

• Salt + pepper

For the Stuffing:

• 1½ cups cubed gluten-free or sourdough bread

• 1 tbsp ghee or olive oil

• ¼ cup onion

• ¼ cup celery

• ¼ cup chicken bone broth

• ½ tsp sage

• Salt + pepper

For the Side:

• ¾ cup corn kernels (fresh or frozen)

• Optional: fresh herbs, lemon drizzle, or a little Studio-style sass

🧑‍🍳 How to Make It

1. Season the turkey with garlic, rosemary, olive oil, salt + pepper. Set aside.

2. Sauté onion + celery in ghee, then stir in sage, salt, and bread cubes. Splash in broth, stir, and bake in a small dish at 400°F for 20–25 minutes. Covered = soft. Uncovered = a little crispy top. Chef’s kiss either way.

3. Roast that turkey right on a pan next to the stuffing. 20–25 minutes, until juicy and cooked through.

4. Warm the corn with a splash of broth or olive oil in a skillet until tender. Add a pinch of sea salt.

5. Plate like a queen: Slice the turkey, scoop your stuffing, serve with corn, and hit it all with fresh parsley or lemon if you’re feelin’ it.

🧬 Macros (Per Serving – Approx.):

• Calories: ~515

• Protein: ~44g

• Fat: ~22g

• Carbs: ~34g

• Fiber: ~6g

• Net Carbs: ~28g

📝 Real Talk

You don’t need a holiday to feel grounded. You just need the right plate.

This dinner is proof that you can eat like a boss and still hit your goals. It’s warm. It’s savory. It’s easy to digest. And it keeps you fueled for whatever comes next — whether that’s a moon ritual, mobility flow, or Netflix and leg drain.

You’re doing this.
You’re strong AF and grounded AF.
And dinner should reflect that.

Yield: 2

Author: Laura Paquin

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Garlic Rosemary Turkey Breast with Herby Stuffing & Sweet Corn

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Cook modePrevent screen from turning off

Ingredients

For the Turkey:

• 12 oz. turkey breast, boneless
• 1 tbsp. olive oil
• 3 garlic cloves, minced
• 1 tsp rosemary, fresh or dried
• Salt + pepper, to taste

For the Stuffing:

• 1½ cups cubed sprouted or gluten-free bread (or sourdough, if tolerated)
• 1 tbsp ghee or olive oil
• ¼ cup onion, diced
• ¼ cup celery, diced
• ¼ cup chicken bone broth
• ½ tsp dried sage
• Salt + pepper, to taste

For the Side:

• ¾ cup corn, fresh or frozen (no sugar added)
• Optional: fresh parsley or thyme for garnish

Instructions

1. Prep the turkey: Preheat oven to 400°F. Rub turkey breasts with garlic, rosemary, olive oil, salt + pepper. Let marinate while prepping the rest.
2. Make the stuffing: In a skillet over medium heat, sauté onion and celery in ghee or oil until soft (about 5 min). Add sage, salt, and pepper. Toss in cubed bread and bone broth. Stir to combine, then transfer to a small baking dish. Cover with foil and bake for 20–25 minutes.
3. Cook the turkey: While stuffing bakes, place turkey in a roasting pan or on a parchment-lined baking sheet. Roast for 20–25 minutes until internal temp reaches 165°F. Let rest 5 minutes before slicing.
4. Warm the corn: In a small pot or skillet, heat corn with a splash of broth or olive oil until warmed through. Season with sea salt.
5. Serve: Plate your sliced turkey breast with a big scoop of herby stuffing and a side of sweet corn. Top with pan juices or a little squeeze of lemon for brightness.

Notes

Studio Swaps:

• Grain-free? Use a stuffing made with sautéed cauliflower rice, mushrooms, and herbs instead of bread.
• More veggies? Add chopped spinach or kale to the stuffing mix.
• Holiday prep hack: Double the stuffing and reheat for another meal later in the week.

Nutrition Facts

Calories

515

Fat

22 g

Carbs

34 g

Fiber

6 g

Net carbs

28 g

Protein

44 g