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stuffed turkey breast

stuffed turkey breast
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This stuffed turkey breast is a flavorful holiday alternative featuring savory sausage, fresh herbs, and moist stuffing rolled inside juicy turkey. It cooks in just over an hour and slices beautifully, making it perfect for entertaining.

Ingredients

  • 2 tablespoons butter
  • 1 large onion, finely diced
  • 2 large stalks celery, finely diced
  • 3 large cloves garlic, finely chopped
  • 8 ounces mild Italian pork sausage, casings removed
  • 1/2 cup white wine
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 large egg, beaten
  • 9 cups store-bought seasoned or unseasoned stuffing cubes
  • 1 3/4 cups low sodium chicken broth
  • 3 tablespoons chopped flat-leaf parsley
  • 1 whole (5 to 6 pound) skin-on turkey breast, boned and butterflied
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Homemade gravy, for serving

Instructions

  1. Preheat the oven to 375°F and set an oven rack in the middle position.
  2. Melt the butter in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until soft, about 4 minutes.
  3. Add the garlic and sausage and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes.
  4. Add the wine, rosemary, and thyme. Cook for 2 more minutes, scraping up any browned bits from the pan. Remove from heat.
  5. In a large bowl, combine the egg, stuffing cubes, chicken broth, parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sausage mixture. Stir until fully moistened.
  6. Place the butterflied turkey breast skin-side up between plastic wrap and pound to an even 1/2-inch thickness.
  7. Flip the turkey skin-side down, rub with 1 tablespoon olive oil, and season with 1 teaspoon salt and 1/2 teaspoon pepper.
  8. Spread about half the stuffing in a 1/2-inch layer over the turkey, leaving a 1-inch border.
  9. Roll the turkey breast into a tight log starting from the long edge. Tie with kitchen twine every 2 inches.
  10. Line a baking sheet with foil and place a greased oven-safe rack on top. Place the roll seam-side down on the rack.
  11. Drizzle with remaining 1 tablespoon olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper.
  12. Roast for 75 minutes, or until an instant-read thermometer inserted into the thickest part reads 155°F.
  13. Remove from oven and let rest, tented with foil, for 15 minutes until internal temperature reaches 165°F.
  14. Snip and discard the twine. Slice into 1/2-inch rounds and serve with gravy.

Notes

  • You can ask your butcher to butterfly and pound the turkey breast to save prep time.
  • Use chicken or turkey sausage for a lighter stuffing option.
  • Any leftover stuffing can be baked separately in a buttered 8-inch dish during the last 40 minutes of turkey roasting.
  • This recipe can be made 1–2 days ahead and reheated before serving.

Find it online: https://www.recipebyelena.com/stuffed-turkey-breast/