Rolled Stuffed Turkey Breast

❤ Why You’ll Love This Recipe

• It’s great for a small-ish Thanksgiving gathering.
• Something out of the ordinary and just a bit chic if I do say so.
• The flavor profile of the stuffing perfectly complements the turkey.
• Easier to handle and carve than a huge bird filled with stuffing.
• Cooks in under an hour.

🥘 Ingredient Notes

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• Italian bread – The bread is the basis of the stuffing and can be anything that’s sturdy such as a batard, baguette, or ciabatta. And it’s even better if the bread is just slightly stale. It can be homemade, from a bakery, or off the grocery store shelf.
• Shallot – Although they’re in the same family, shallots have a more delicate, sweet taste than onions. You can substitute a bit of mild, sweet onion if you like.
• Italian sausage – I prefer mild (sweet) sausage for this recipe. Purchase either bulk sausage or cased sausage and remove the meat from the casings before using.
• Dried cranberries – The tart sweetness of cranberries pairs really well with the sausage and pine nuts in the filling.
• Pine nuts – Also called pignoli, they’re a staple of Italian cuisine.
• Boneless turkey breast half with skin on – If you don’t find what you need in your market’s meat case, ask the butchers for help. They can cut what you need.
• Butter – Essential for browning the roulade.

🔪 How to Make Stuffed Turkey Breast

Start by Making the Stuffing

1. Preheat the oven to 400F.
2. Slice the bread, remove the crusts, and cut the slices into cubes. Place the bread cubes on a baking sheet and cook until lightly toasted. Set the bread cubes aside to cool while you continue making the stuffing.

3. Slice or chop the shallot and celery. Place a large frying pan over medium-high heat and add the olive oil. Add the shallot and celery along with a light sprinkle of salt and pepper. Saute until the shallot is translucent. 

4. Add the sausage into the same skillet and cook, breaking it up with a spoon or potato masher, until no pink remains.
5. Now, add the cranberries, thyme, and broth. Continue cooking for an additional minute or two, scraping up any cooked bits from the bottom of the pan.
6. Add the toasted bread and pine nuts and stir until all the bread is moistened.
7. Remove from the heat and stir in the chopped parsley. Taste for salt and pepper and add a bit more if needed.
8. Allow the stuffing to cool for 10 to 15 minutes before proceeding with the recipe.

Stuff the Turkey Breast

1. Preheat the oven to 400 degrees.

2. Using a very sharp knife with a thin blade and your fingers, carefully separate the skin from the breast (or ask your grocery store butcher to do it for you). Set the skin aside and save it for later.
3. Place the breast with the original skin side down on a clean work surface. If necessary, butterfly the thicker areas to get a uniform thickness throughout.
   
   Pound the breast out with a meat mallet or heavy rolling pin until it is about 1/2” thick. Sprinkle the inside generously with salt and pepper.

👉 PRO TIP: If you’d like a walkthrough of how to butterfly a turkey breast, check this post from The Spruce Eats.

4. Spread the cooled stuffing over the pounded turkey breast leaving about a 1-inch border all around.

Create the Roulade

1. Starting at one long side, carefully roll up the breast to enclose the stuffing. Place the reserved skin over the seam edge of the rolled turkey breast.

2. Wrap the entire breast in a double thickness of cheesecloth. Tie each end with kitchen twine. Tuck the ends under the package. Tie additional twine in three or four places down the length of the roll.
3. Rub the softened butter over the entire rolled turkey breast making sure to cover all surfaces.

Bake Until Golden Brown

1. Place the wrapped stuffed turkey breast on a baking sheet lined with parchment paper or aluminum foil. Bake for 40 to 50 minutes or until an instant-read thermometer inserted in the thickest part of the roulade reads 155 degrees.
2. Remove from the oven and let rest for about 10 minutes. During the resting time, the internal temperature should increase to 165 degrees.
3. When ready to serve, remove and discard the cheesecloth and twine. Slice crosswise into approximately 1” pieces.

🍽 How to Serve

Your stuffed turkey roll will be delicious with many of the more traditional Thanksgiving side dishes such as cranberry sauce, green beans, sweet potato casserole, and broccoli casserole.

For a less traditional dinner, try pairing it with roasted asparagus, tomatoes provencal, oven roasted leeks, or apple cranberry salad.

💡 Tips

• Increase the recipe as needed to serve your guests. Allow about one-half pound of turkey breast per person.
• Store completely cooled leftovers in a closed container in the refrigerator for up to 3 days.
• To freeze, carefully wrap in plastic wrap followed by a layer of aluminum foil and place in a freezer-safe container. Freeze for up to 2 months.
• To reheat: If frozen, allow to thaw overnight in the refrigerator. Reheat in the microwave.

🧾 More Thanksgiving Recipes

• Oven Roasted Turkey with Gravy
• Easy Cranberry Orange Sauce
• Pork Loin Stuffed with Prunes and Apricots
• Butternut Squash with Pecans and Blue Cheese
• Baked Fruit
• Copper Pennies
• Apple Cranberry Salad
• Cranberry Orange Relish