Stuffed Turkey Breast

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Stuffed turkey breast is filled with a savory and slightly sweet stuffing with crumbled sausage, dried cranberries, herbs, and bread cubes.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 647kcal

1 pound boneless turkey breast with skin Mine was 2.85 pounds with the bone, and 1.38 pounds after it was removed.
0.5 teaspoon kosher salt
0.5 tablespoon salted butter softened

Place dried bread cubes in a medium-size mixing bowl. Use a wooden spoon to break apart any large cubes so they are uniform in size. Bigger than breadcrumbs, smaller than croutons.
Melt butter in a medium-sized skillet over medium heat. Add the onion, celery, a pinch of salt, pinch of black pepper, and poultry seasoning. Reduce heat to medium-low and sauté vegetables until soft, about 4 to 7 minutes.
Add the ground sausage and cook until no longer pink inside, breaking up large chunks with a wooden spoon as it cooks.
Remove from heat and allow to cool for a few minutes. Pour into bowl with bread cubes and add the cranberries, toss to combine. Add the chicken stock, and beaten egg. Mix until thoroughly combined. Set aside.

Lay the turkey breast skin-side down on a large cutting board. Make sure it’s steady; you can use paper towels to hold it in place if it’s slippery.
You’ll notice a ridge in the center of the breast, which is the breastbone. Each side has attached rib bones running along the breast. (This is a single turkey breast, only one side).
Begin by making a long, shallow cut along one side of the breastbone. Use your fingers to separate the meat slightly from the bone so you can see where to cut.
Work your knife along the curve of the rib bones, cutting carefully to separate the meat from the bones. Use short, shallow strokes to avoid cutting too deep. Pull the meat gently as you go to help see the bone structure.
Check the meat for any leftover bits of cartilage or bone and trim them off with your knife.
Once the meat is free, trim off any excess fat or tough areas. For this recipe we need to carefully remove the skin. Don’t worry, it will be added back after the breast is stuffed.
Pat the meat dry and place on a sheet of plastic wrap. Cover with a second sheet of plastic wrap and pound the breast with a rolling pin or meat mallet until evenly one-quarter inch thick and as close to a rectangle as you can get.

Preheat oven to 375°F, and place oven rack in the center of the oven.
Sprinkle salt on both sides of the flattened turkey breast. Spread stuffing out leaving a clean border around the edges. Roll turkey around the stuffing like a jelly roll, then place the skin on top.
Cut 4 to 6 pieces of cooking twine long enough to wrap around and tie to secure and hold stuffing in place. Slide under the turkey roll, tie at 1- to 2-inch intervals, and cut off the excess twine. Place in a baking dish and rub the softened butter over the top of the turkey roll.
Tightly cover baking dish with aluminum foil. Cook until the internal temperature reaches 165°F in the center of the stuffing, about 35 to 45 minutes.
Remove the foil, then broil until the skin is golden brown, about 5 to 7 minutes. Remove from oven and set aside.

Pour all of the pan drippings into a small saucepan, you should have about 2 tablespoons. If not, add butter to the saucepan to make up the difference. Heat the drippings and whisk in the flour and herbs until thoroughly combined.
Add the chicken stock to the saucepan and cook, stirring occasionally, until thickened – about 7 to 9 minutes. Do not let the gravy boil, it will break apart.
Place the rolled turkey with stuffing on a cutting board, remove the twine and cut into 9 equal slices. Serve with gravy and your favorite sides.

To Butterfly a Turkey Breast: Place the turkey breast skin-side down on a cutting board. Using a sharp knife, carefully slice horizontally through the thicker part of the breast, stopping about 1/2 inch from the edge. Open it like a book. If parts are uneven, cover with plastic wrap and gently pound with a meat mallet or rolling pin to create an even thickness for stuffing.
To Make Ahead: Assemble the boneless stuffed turkey breast up to a day in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Take it out about 30 minutes before roasting to let it come closer to room temperature, which helps it cook evenly.