Don’t need to cook a 20-pound bird this year? This Rolled Stuffed Turkey Breast, or Turkey Roulade, is perfect for smaller Thanksgiving gatherings. The stuffing made with Italian bread, dried cranberries, shallots, celery, pine nuts, and sausage will have all your guests asking for the recipe!
Are you in Thanksgiving menu planning mode already? I definitely am, even though our Thanksgiving menu stays pretty much the same year after year.
We always, without fail, have Oven Roasted Turkey and Southern Cornbread Dressing. Always. It’s the centerpiece of our Thanksgiving meal and I sometimes think certain family members would swoon and fall over in a faint if I, for some unknown reason, didn’t make the dressing.
You can’t have Thanksgiving here without dressing. And Polly’s Pink Stuff and Southern Butterbeans and Sweet Potato Casserole. You just can’t.
Even though there are certain dishes that are set in stone, I always try to add a few new ones for us to try each year. They’re usually side dishes, but every once in a while, I offer a choice for the entree.
I think I just might slip this Rolled Stuffed Turkey Breast onto the table. It would be a nice surprise as an additional main dish and a bit of a change for everyone.
If you’re coming to my house for Thanksgiving, don’t start hyperventilating…this will be in addition to the usual turkey and dressing. Y’all can take a deep breath now :-)
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 1 Hour, 35 Minutes
Servings: 6
Primary Ingredient(s): Italian bread, Italian sausage, dried cranberries, pine nuts, boneless turkey breast half
Skill Level: Medium
Let’s Try Something New This Year
I’ve seen this technique demonstrated many times and every time I watched I thought – “Wow, that looks good. I should make that!” And so I did.
I made up my own stuffing recipe but used the classic technique for rolling and prepping the turkey breast itself.
You’ll need a half breast that is butterflied and pounded somewhat flat, then filled with a delicious stuffing containing Italian bread, onions, shallots, dried cranberries, Italian sausage, pine nuts, and parsley.
The rolled breast (technically, a roulade) is encased in the reserved turkey skin, wrapped in cheesecloth, and slathered in butter. The result? Very delicious, if I do say so myself.
This is a great alternative to the usual roast turkey and is perfect for a small gathering since it serves 4 to 6.
What You’ll Like About 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.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Stuffed Turkey Breast
Start by Making the Stuffing
- Preheat the oven to 400F.
- 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.
- 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.
- Add the sausage into the same skillet and cook, breaking it up with a spoon or potato masher, until no pink remains.
- 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.
- Add the toasted bread and pine nuts and stir until all the bread is moistened.
- Remove from the heat and stir in the chopped parsley. Taste for salt and pepper and add a bit more if needed.
- Allow the stuffing to cool for 10 to 15 minutes before proceeding with the recipe.
Stuff the Turkey Breast
- Preheat the oven to 400 degrees.
- 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.
- 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.
- Spread the cooled stuffing over the pounded turkey breast, leaving about a 1-inch border all around.
Create the Roulade
- 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.
- 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.
- Rub the softened butter over the entire rolled turkey breast, making sure to cover all surfaces.
Bake Until Golden Brown
- 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.
- Remove from the oven and let rest for about 10 minutes. During the resting time, the internal temperature should increase to 165 degrees.
- 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
Questions About Rolled Turkey Breast
Yes, you can make stuffed turkey breast in advance! On the day before you plan to serve, make the recipe up to the point of baking the roulade. Cover and refrigerate. When ready to cook, remove it from the oven about 30 minutes in advance so that it can come to room temperature. Bake and serve.
If you need a substitute for the pine nuts, either cashews or pistachios make an excellent alternative! I’ve also used pecans with good success.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Rolled Stuffed Turkey Breast
Ingredients
- 2 cups cubed Italian bread
- 2 tablespoons olive oil
- 1 medium shallot halved and thinly sliced
- 2 ribs celery diced
- Salt and pepper
- 6 ounces mild Italian sausage
- ⅓ cup dried cranberries
- ½ teaspoon dried thyme
- ⅓ cup chicken broth
- 2 tablespoons pine nuts
- 3 tablespoons chopped fresh parsley
- 3 pounds boneless turkey breast half with skin
- Salt and black pepper
- 6 tablespoons butter softened
Instructions
Make the Stuffing
- Preheat the oven to 400F.
- 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.
- Slice or chop the shallot and celery. Place a large skillet 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.
- Add the sausage into the same skillet and cook, breaking it up with a spoon or potato masher, until no pink remains.
- 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.
- Add the toasted bread and pine nuts and stir until all the bread is moistened.
- Remove the pan from the heat and stir in the chopped parsley. Taste for salt and pepper and add a bit more if needed.
- Allow the stuffing to cool for 10 to 15 minutes before proceeding with the recipe.
Stuff the Turkey Breast:
- Preheat the oven to 400 degrees.
- Using a very sharp, thin-bladed knife 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.
- Place the breast with the original skin side down on a cutting board. If necessary, butterfly the thicker areas to get an even 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.
- Spread the cooled stuffing over the pounded turkey breast.
Create the Roulade:
- 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.
- 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.
- Rub the softened butter over the entire rolled turkey breast making sure to cover all surfaces.
Bake:
- 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 a meat thermometer inserted in the thickest part of the roulade reads 155 degrees.
- Remove from the oven and let rest for about 10 minutes. During the resting time, the internal temperature should increase to 165 degrees.
- When ready to serve, remove and discard the cheesecloth and twine. Slice crosswise into approximately 1” pieces.
Notes
- To increase the recipe, 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.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on November 12, 2015. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
This is beautiful! I love the stuffing, and all sliced up the turkey makes such a nice presentation.
Thanks Mimi! I think it’s perfect for a smaller Thanksgiving dinner.
Wow! What an impressive presentation. That will certainly be the most striking dish on the table. Tasting wonderful to boot is not a bad deal at all.
Miss P
This looks absolutely gorgeous and I’ve not doubt it tastes as good as it looks!
This look beautiful and delicous!
Love love love this recipe.
This is a fabulous idea – especially for those of us having a smaller Thanksgiving. I am definitely inspired to give this recipe a try!
I much prefer a stuffed turkey breast over a whole cooked turkey any day! This looks fantastic!
I’d be in deep trouble if I didn’t roast a huge bird for Thanksgiving, however, your recipe would be marvelous for the rest of the year! Such a gorgeous presentation!!!
I agree, Liz, and it would be nice for a small Thanksgiving dinner.
Lana this looks lovely! I love the stuffing mixture!
Thanks, Paula! Actually, I could just eat that stuffing right by itself.
Nice recipe. Thanks so much.
You’re welcome, Liz!