Stuffed Turkey Breast with Sausage & Herbs
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Looking for a smaller, more flavorful turkey option for the holidays? This stuffed turkey breast is juicy, packed with flavor, and cooks in just over an hour. It’s also make-ahead friendly and easy to carve—perfect for a stress-free holiday meal!
Whether you’re cooking for a smaller crowd for the holidays or looking for an alternative to traditional turkey, this stuffed turkey breast is the answer. Adapted from Patrick and Gina Neely, it is much more flavorful and juicy than your typical roast turkey and cooks in just 1¼ hours. What’s more, it can be made entirely ahead of time and is a cinch to carve. The hardest part of the recipe is pounding the turkey breast thin, so I suggest asking your butcher to do it for you. This recipe has become part of my family’s Thanksgiving tradition—everyone prefers it to traditional roast turkey, even the dark-meat lovers. Sometimes I even make it in addition to roasting a large bird to guarantee we have plenty of leftovers.
“I have been making turkey for Thanksgiving and/or Christmas for over 50 years…I have NEVER gotten rave reviews like I did this time.”
What You’ll Need To Make Stuffed Turkey Breast
- Butter: Adds richness and helps soften the vegetables for the stuffing base.
- Onion, Celery, and Garlic: Create a savory, aromatic foundation for the stuffing, adding layers of flavor and a slight crunch.
- Mild Italian Pork Sausage: Infuses the stuffing with savory, slightly spiced richness; chicken or turkey sausage can be used for a lighter option.
- White Wine: Deglazes the pan, adding acidity and depth to the stuffing.
- Fresh Rosemary and Thyme: Add earthy, aromatic flavors that complement the turkey and stuffing.
- Egg: Acts as a binder to hold the stuffing together.
- Stuffing Cubes: Serve as the foundation for the stuffing, absorbing the flavors from the sausage and vegetables. Store-bought is perfectly fine.
- Chicken Broth: Moistens the stuffing, ensuring it stays flavorful and tender during roasting.
- Parsley: Adds freshness and color to balance the richness of the stuffing.
- Turkey Breast: The recipe calls for a 5 to 6-pound whole bone-in turkey breast. Ask your butcher to bone and butterfly it for you, or, even better, see if they’ll pound it to 1/2-inch thickness to save you a step. If you prefer using a boneless breast, aim for one around 4 pounds to account for the missing bone weight.
- Extra-Virgin Olive Oil: Used to coat the turkey breast, helping it achieve a crispy, golden exterior.
- Homemade Gravy: The perfect finishing touch for serving, turkey gravy adds moisture and flavor to the dish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, make the stuffing. Melt the butter in a large skillet over medium heat.
Add the onions and celery and cook, stirring frequently, until soft.
Add the garlic and sausage.
Continue to cook, breaking up the meat with a wooden spoon, until the sausage is cooked and slightly browned, about 5 minutes. Add the wine, rosemary and thyme. Cook for two minutes more, using your wooden spoon to scrape up any browned bits from the bottom of the pan. Remove from the heat.
In a large mixing bowl, combine the egg, stuffing cubes, chicken broth, parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and sausage mixture. Stir until all the bread is moistened.
Place the butterflied turkey breast skin-side down on a countertop or work surface.
Pound to an even 1/2-inch thickness.
Spoon about half of the stuffing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around. (You’ll cook the remaining stuffing separately.)
Starting at the long end, roll the turkey into a long cylinder.
Tie the roll with kitchen string with about 2 inches between each knot, and then trim the strings.
Line a baking sheet with aluminum foil and place an oven-proof rack over top. Place the turkey seam-side down on the rack, drizzle with olive oil and season with salt and pepper.
Roast for about 1 hour and 15 minutes, or until an instant read thermometer inserted into the thickest part of the roll reads 155°F.
Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165°F. Snip the kitchen twine. Transfer the roll to a cutting board and slice into 1/2-inch thick slices. Arrange on a platter and serve with gravy.
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Stuffed Turkey Breast with Sausage & Herbs
Looking for a smaller, more flavorful turkey option for the holidays? This stuffed turkey breast is juicy, packed with flavor, and cooks in just over an hour. It’s also make-ahead friendly and easy to carve—perfect for a stress-free holiday meal!
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 (or substitute chicken or turkey sausage)
- ½ 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
- 1¾ cup low sodium chicken broth
- 3 tablespoons chopped flat leaf parsley
- 1 whole (2 halves) (5 to 6 pound) skin-on turkey breast, boned and butterflied (see note)
- Kosher salt and pepper
- 2 tablespoons extra-virgin olive oil
- Homemade gravy, for serving
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position.
- Melt the butter in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until soft, 3 to 4 minutes. Add the garlic and sausage and continue to cook, breaking up the meat with a wooden spoon, until the sausage is cooked and slightly browned, about 5 minutes. Add the wine, rosemary and thyme and cook for 2 minutes more, using your wooden spoon to scrape up any browned bits from the bottom of the pan. Remove from the heat.
- In a large mixing bowl, combine the egg, stuffing cubes, chicken broth, parsley, ½ teaspoon kosher salt, ¼ teaspoon pepper, and sausage mixture. Stir until all the bread is moistened.
- Place the butterflied turkey breast skin-side down on a countertop or work surface and cover with plastic wrap. Using a meat mallet or rolling pin, pound the turkey breast to an even ½-inch thickness — this takes some time and muscle so be patient. Rub the meat with 1 tablespoon of the oil, and sprinkle with 1 teaspoon kosher salt and ½ teaspoon pepper. Spoon about half of the stuffing in an even ½-inch layer over the breast, leaving a 1-inch border all around. (Place the extra stuffing in a buttered 8-inch baking dish, and bake during the last 40 minutes of the turkey's cooking time.)
- Starting at the long end, roll the turkey into a long cylinder (start at the end with less skin; this way the skin will end up mostly on the outside of the roll). Don't worry if the stuffing peeks out in some spots. Tie the roll with kitchen string with about 2 inches between each knot, and then trim the strings.
- Line a baking sheet with aluminum foil and place an oven-proof rack over top. Spray the rack with nonstick cooking spray. Place the turkey seam-side down on the rack. Drizzle with the remaining tablespoon oil and season with 1 teaspoon kosher salt and ½ teaspoon pepper. Roast for about 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the roll reads 155°F. Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165°F. Snip and discard the kitchen twine. Transfer the roll to a cutting board and slice into ½-inch thick slices and arrange on a platter. Serve with gravy.
- Note: Ask your butcher to bone and butterfly the turkey breast for you (you can also ask if they will pound it to a ½-inch thickness to save you a step later). If you're buying a boneless turkey breast, look for one that is about 4 pounds.
- Make Ahead: The recipe can be prepared and cooked 1 to 2 days ahead of time, covered, and stored in the refrigerator. Slice the turkey roll cold and reheat, covered, in a 300°F oven until warm, 40 to 45 minutes.
Pair with
Nutrition Information
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- Per serving (8 servings)
- Calories: 1063
- Fat: 56 g
- Saturated fat: 15 g
- Carbohydrates: 53 g
- Sugar: 6 g
- Fiber: 7 g
- Protein: 82 g
- Sodium: 2100 mg
- Cholesterol: 253 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn,
Want to make this for the 2 of us. We have serious salt restrictions & need to know what to sub for the sausage. Besides mushrooms what else would you suggest? HELP! Love your site & have your books. Thank you. Nancy Visconti
Hi Nancy, thanks for your nice words about the recipes and support of the cookbooks! You could swap sausage pork ground beef and season it with other spices aside from salt.
Another amazing recipe! I have your cookbook and have used your website for years. Everything on your site is pure perfection. With this recipe I did as directed and cut off the odd ends of the roll in order to make a more perfect roll. I then took the scrap leftovers and diced it. I baked the leftover stuffing and turkey cut offs and baked at 375 for 90 minutes. The turkey rolls and baked stuffing turned out perfectly. Everyone I fed stated that theres no other way they ever want to eat turkey again. Thanks for making me look like a professional chef once again!!!
Jenn,
I’ve made this stuffed breast before and it is delicious! This year I’d like to prep and stuff the breast the day before and roast it day of. Would this be okay?
Glad you like it! Yes, you can prep and stuff it a day ahead; just make sure everything is cold when you assemble and refrigerate right away.
Jen,
Can I add 1-2 cups mushrooms, chanterelle or shiitake, to this stuffing and 1 extra egg. ? Also, about how much stuffing will I have for the casserole dish? I am. thinking about increasing the recipe to 1.5x so there is plenty of stuffing.
Its delish as is, but my family likes mushrooms in there too.
Thanks so much
Hi Joni, you can add mushrooms and an extra egg to the stuffing, and you’ll have approximately 6 cups of stuffing for the casserole dish. Enjoy!
Hi. Our local store is selling a Butterball boneless Turkey breast roast labeled as 48oz (3lbs), my question is, do you think it would work for this recipe? The roast seems like a solid chunk of breast meat.
Hi Shannon, does the turkey breast have a bone in it?
Jenn, I plan to make this recipe for Thanksgiving, but my husband commented that he looks for ward to slicing leftover turkey for sandwiches. I wondered if anyone has used leftover sliced stuffed breast for sandwiches, and what did you think?
Thanks!
Hi Jenn,
First of all thank you for sharing the recipe. I’m not where I am today when it comes to cooking skills if i didn’t find your website. I have both of your books and still looking forward to your weekly email.
I made this last year for Canada thanksgiving it came out absolutely delicious and I am very proud of myself.
My question is I want to cook it today Wrap with foil and freeze it. Take it out the day before thanksgiving and put in the oven. I like to be organized and least thing to do during thanksgiving. I don’t like to cook when there’s people around me. Any advice or adjustment I have to do.
Thank you so much,
Rose 🌹
Hi Rose, thanks for your kind words — so glad the recipes have given you more confidence in the kitchen! You can freeze this. I’d remove it about 24 hours before you’d like to bake it. The bake time may be slightly longer as it will be cold. Just make sure you leave it in the oven until an instant-read thermometer inserted into the thickest part of the roll reads 155°F. Hope everyone enjoys!
Hi Jenn,
Thanks for your quick reply, if I make it today and take it out the day before Thanksgiving and wrap with foil to warm up, the turkey won’t be dry?
🌹 Rose
Hi Rose, it should retain its moisture. 😊
see below! forgot to rate it.
I finally made this last night for Christmas dinner. It was so flavorful and moist. It actually was an easy recipe. I had my butcher butterfly the breast and pound it. Unfortunately, it ended up breaking into two halves. I just rolled the two halves separately. Even though they were smaller, they did take almost an hour and fifteen minutes. Granted they were only smaller length wise and not width wise. Also used turkey sausage as our friends and my hubby are Jewish so no pork meat. Absolutely delicious. Thank you so much!!
I made this rolled turkey breast last year and it was such a huge hit that it will grace our table again this year. As my husband often says, “ if it is one of Jenn’s recipes it will be fantastic”. Thank you for all of the wonderful recipes and also for the detailed suggestions that ensure a great result. In fact, some of my guests are also getting your cookbooks as gifts this year!
This is the best turkey recipe. We make this now every Thanksgiving! Thank you.