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! I really appreciate your recent e-mail related to Thanksgiving and how it will be very different this year. It inspired me to make an all Jenn menu this year for our small gathering and I’m so excited! 🙂 For the main entree I’ll be preparing the rolled stuffed turkey gravy. As this recipe doesn’t produce pan drippings I thought I’d substitute a bit of Epic brand duck fat I purchased recently. Any thoughts on that? I know duck fat can be rich so I was thinking maybe a couple of tablespoons…..
Hope you have a wonderful Thanksgiving and thanks for all you do for us home cooks!
I think a few tablespoons of duck fat sounds wonderful, Candice. So glad you enjoy the recipes and happy Thanksgiving!
Jenn, I’ve been eying this recipe for a couple of years and with the immediate family only, this is the year (along with your make ahead mashed potatoes, Brussels sprouts gratin, cranberry sauce and peanut butter tart or pumpkin cheesecake). How many days in advance can I get the turkey boned and butterflied from the store? I figure that’s something I’ll have to buy just before Thanksgiving and cannot do ahead. A little concerned about supply and the butcher doing this for me if I wait til just before but safety if I get it early. Thank you!
Hi Janet, I usually order it for pick up on the Tuesday or Wednesday before Thanksgiving.
Thank you that’s really helpful! I can’t wait to have a Thanksgiving with your recipes. My family knows when it’s yours it’s going to be good!
Jenn, just to thank you for your recipes and responses, and let you know that this was fabulous for Thanksgiving. I had a 6 lb turkey once boneless but the butcher at Fresh Market butterflied it very nicely. I made it with all your dishes–gravy, make-ahead mashed potatoes, Brussels sprouts gratin, cranberry sauce and southern biscuits. Everything was delicious! The hardest part is figuring out how to make it all hot at once. I wanted to make your choc cream pie or peanut butter tart both of which I’ve made before but had not planned ahead and they require refrigerating. (We had the Karo syrup recipe pecan pie instead) Thankful to you for sharing your talent and bringing it to the home cook!
So glad it was a good meal! 🙂
Hi Jen….I’m planning on making two of these…do I need to adjust the cooking time to accomodate? Thank you!
Hi Vikki, It really depends on how big they are, but two will generally take a bit longer to cook. I suggest using a instant-read or leave-in thermometer to take out the guesswork.
Hi Jen,
Going to try this rolled turkey breast with sausage and herb this year. Question: can I use a spicy chicken sausage instead of the mild Italian pork sausage?
Hoping to get a jump start this weekend.
Sure, Ellen – that should work. Hope you enjoy!
It was terrific.
Can I freeze leftovers?
Sure (and glad you liked it)!
This recipe was the best! Very moist and flavorful and very easy to make. Never making a turkey again.
Does this go also with your turkey gravy and cranberry sauce receipes? Thank you! Moni
Sure – enjoy! 🙂
Can I double the stuffing recipe and cook part of it in a separate pan?
Sure – enjoy!
Hi Jen! I’m addicted to your recipes – thank you so much for your wonderful recipes! I’m planning on making the rolled turkey breast and I’m wondering if I can use a larger breast – say 6-8 pounds boneless. Do you think the recipe would turn out as good?
Hi Marci, It might be difficult to pound out such a large breast, but it should work. Hope you enjoy!
I’m so excited to make this recipe this Thanksgiving… Will this produce any pan drippings for gravy? If not do you have a suggestion for gravy to make ahead that doesn’t need the drippings? Thank you Jen!
Hi Vikki, This really doesn’t produce pan drippings. You can use this recipe but use all chicken broth. Hope that helps!
Jenn thank you so much for the suggestion! After reading all the wonderful reviews I’m excited to make this gravy. I always make your recipes feeling confident that the finished dish will be delicious.
Hi, I made this rolled turkey recipe a couple years ago. It was the best turkey breast I’ve ever made! My teenage grandchildren, who say they don’t like turkey, raved about it. However, I found pounding the breast thin enough virtually impossible. so it was difficult to roll and the result was a mass of delicious turkey with dressing oozing everywhere!
Hi, again Jenn!
I’m making this wonderful recipe again this year but would like to make the stuffing without the sausage as I will bake the excess as one of our vegetarian offerings (for my daughter). Can you suggest how I should modify the rest of the recipe if I were to omit the sausage component?
Many thanks and have a great Thanksgiving!
Mary
Honestly, the sausage adds so much flavor, that I wouldn’t recommend preparing this without it — sorry!