Turkey Breast with Chili Miso Sticky Rice Stuffing

Turkey Breast with Chili Miso Sticky Rice Stuffing

Looking for some fun, new thanksgiving recipes? Looking for some spicy, exciting stuffing recipes? We have you covered, this stuffed turkey recipe takes all the hassle out of making Thanksgiving Dinner.

Serves 2

Prep time: 30 minutes

Cooking time: 1 hour


  • 1 skin on turkey breast
  • Approx 25g thick cut ham (optional)
  • ¼ cup sticky rice
  • ¼ cup water (plus extra for rinsing and soaking)
  • 2 tbsp Sacha-ish Chili Miso Condiment
  • 1 tsp salt
  • 1 green onion (sliced)


  1. To start, wash the sticky rice until the water runs clear. Boil a kettle, and pour enough water over the rice to completely cover it, and let sit for around 10-15 minutes. This is similar to soaking the rice, but takes much less time. 
  2. We’re going to cook the rice using the 3-2-1 microwave method. After the rice has soaked, drain, and add the ¼ cup of water, in a microwaveable container. Cover, and microwave for 3 minutes. Stir, and microwave for 2 minutes. Stir again, and microwave for 1 minute. Keep covered, and allow to steam for 5 minutes. 
  3. When the rice is cooked, add the Sacha-ish, ham, cut into cubes if using, and the green onion. Stir and set aside, allowing to cool completely. 
  4. While the rice cools, butterfly the turkey breast. Place the turkey breast skin side down. Holding the knife parallel to the cutting board, slice into the thickest part of the breast, keeping the knife about 1/2 inch above the cutting board. Cut along the breast and stop at about 1/2 inch from the edge so you don't cut through it. Season the inside and outside of the breast with the salt. 
  5. To stuff the breast, place the stuffing along the centre of the butterflied section. Fold the breast over, and roll it a little, so the stuffing is completely covered. We rolled it in plastic wrap and set aside until it’s ready to cook, this helps maintain the shape, but it’s an optional step.
  6. Preheat your oven to 420f. Unwrap the turkey, place skin side up on a lined tray, and roast for 25-30 minutes, until fully cooked through. Remove from the oven, allow to rest for at least 5 minutes, carve and serve. We served it with green beans and roasted potatoes, but make it your own and serve with whatever veggies you like. 

Chefs notes: We added ham, but this is totally optional. This can be served with whatever sauce or gravy you like.