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 already in Thanksgiving menu planning mode? 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 add this Rolled Stuffed Turkey Breast to 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: Rolled Stuffed Turkey Breast
Prep Time: 45 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 35 minutes
Servings: 6
Cuisine: American
Cooking Method: Stovetop/Oven
Primary Ingredients: Italian bread, Italian sausage, dried cranberries, pine nuts, boneless turkey breast half
Skill Level: Intermediate
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I love the stuffing, and all sliced up the turkey makes such a nice presentation.”
— Chef Mimi
What Makes This Recipe Special
This Rolled Stuffed Turkey Breast puts the turkey and the stuffing together in one neat roll, sized for a smaller Thanksgiving. One boneless turkey breast half serves 4 to 6, and it bakes in under an hour.
The stuffing is the star. Mild Italian sausage, tart dried cranberries, and toasted pine nuts go perfectly with the turkey, and every slice has a spiral of stuffing running through it. It’s a bit out of the ordinary and just a little chic, if I do say so myself.
It’s also a lot easier to handle than a whole bird. There’s no wrestling a 20-pound turkey in and out of the oven, and carving means simply slicing the roll crosswise into rounds.
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.
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, sweeter taste than onions. You can substitute a bit of mild, sweet onion if you like.
- Italian sausage – I prefer sweet or mild Italian 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 dried cranberries pairs really well with the sausage and pine nuts in the filling.
- Pine nuts – Pine nuts, also called pignoli, are a staple of Italian cuisine.
- Boneless turkey breast half with skin on – If you don’t find a boneless skin-on turkey breast in your market’s meat case, ask the butchers for help. They can cut what you need. For this recipe, you’ll use only one half, or one side, of a full boneless turkey breast.
- 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
STEP 1. Preheat the oven to 400F.
STEP 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.
STEP 3. Place a large frying pan over medium-high heat and add the olive oil.
STEP 3 (cont’d.) Add the shallot and celery, along with a light sprinkle of salt and pepper. Sauté until the shallot is translucent.
STEP 4. Add the sausage into the same skillet and cook, breaking it up with a spoon or potato masher, until no pink remains.
STEP 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.
STEP 6. Add the toasted bread and pine nuts and stir until all the bread is moistened.
STEP 7. Remove from the heat and stir in the chopped parsley. Taste for salt and pepper and add a bit more if needed.
STEP 8. Allow the stuffing to cool for 10 to 15 minutes before proceeding with the recipe.
Stuff the Turkey Breast
STEP 9. Preheat the oven to 400 degrees.
STEP 10. 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.
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STEP 11. 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.
STEP 12. Spread the cooled stuffing over the pounded turkey breast, leaving about a 1-inch border all around.
Pro Tip
If you’d like a walkthrough of how to butterfly a turkey breast, check this post from The Spruce Eats.
Create the Roulade
STEP 13. Starting at one long side, carefully roll up the breast to enclose the stuffing.
STEP 13 (cont’d.) Place the reserved skin over the seam edge of the rolled turkey breast.
STEP 14. 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.
STEP 15. Rub the softened butter over the entire rolled turkey breast, making sure to cover all surfaces.
Bake Until Golden Brown
STEP 16. 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 160 degrees.
STEP 17. Remove from the oven and let rest for about 10 minutes. During the resting time, the internal temperature should increase to 165 degrees.
STEP 18. When ready to serve, remove and discard the cheesecloth and twine. Slice crosswise into approximately 1” pieces.
How to Serve
A stuffed turkey roll is 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.
Recipe 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, wrap carefully in plastic wrap, then 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.
Questions and Answers: Rolled Stuffed Turkey Breast
- Can I make the rolled stuffed turkey breast in advance?
Yes, you can do most of the prep the day before. The one step to save for cooking day is stuffing and rolling the turkey.
The USDA advises against stuffing poultry and refrigerating it to cook later, and that guidance covers a stuffed turkey breast too. You’ll find the details in the USDA’s stuffing and food safety fact sheet.
The day before, toast the bread cubes, let them cool, and store them airtight at room temperature. Cook the shallot, celery, and sausage, then refrigerate that mixture in a shallow container within 2 hours. Skin, butterfly, and pound the turkey breast, then wrap the breast and the reserved skin well and refrigerate them apart from the sausage mixture.
When you’re ready to cook, return the sausage mixture to the skillet over medium heat and pick up the recipe where the cranberries, thyme, and broth go in. Stuff and roll the breast, wrap and butter it, and put it straight into the oven. Since the turkey starts out cold from the refrigerator, go by the thermometer rather than the clock. - Pine nuts (pignoli) are really expensive where I live! Is there a good substitute?
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
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.2 cups cubed Italian bread
- 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.2 tablespoons olive oil, 1 medium shallot, 2 ribs celery, Salt and pepper
- Add the sausage into the same skillet and cook, breaking it up with a spoon or potato masher, until no pink remains.6 ounces mild Italian sausage
- 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.⅓ cup dried cranberries, ½ teaspoon dried thyme, ⅓ cup chicken broth
- Add the toasted bread and pine nuts and stir until all the bread is moistened.2 tablespoons pine nuts
- Remove the pan from the heat and stir in the chopped parsley. Taste for salt and pepper and add a bit more if needed.3 tablespoons chopped fresh parsley
- 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.3 pounds boneless turkey breast half
- 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.Salt and black 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.6 tablespoons butter
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 160 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
- Make ahead: The day before, toast the bread cubes and cook the shallot, celery, and sausage. Refrigerate the sausage mixture and the prepared turkey breast separately, then stuff, roll, and bake on cooking day, per USDA guidance.
- Ask the butcher: The meat counter can remove the skin and butterfly the breast for you.
- Bread: Use a sturdy loaf like a batard, baguette, or ciabatta. Slightly stale bread works best.
- Pine nuts: Cashews, pistachios, or pecans all work as substitutes.
- Doneness: Take the roulade out when it’s 160°F in the thickest part. It rises to 165°F as it rests.
- Scaling: Allow about 1/2 pound of turkey breast per person.
- Storage: Refrigerate cooled leftovers in a covered container up to 3 days. To freeze, wrap in plastic wrap, then foil, and store in a freezer-safe container up to 2 months.
- Reheating: Thaw frozen leftovers overnight in the refrigerator. Reheat in the microwave until the center reaches 165°F.
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 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!