This stuffed turkey breast is rolled with a savory sausage stuffing and slathered with an herbaceous compound butter and roasted until the skin is beautifully crisp and golden. It’s a flavorful and elegant twist on a classic holiday centerpiece.
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About This Recipe
This stuffed turkey breast is a fantastic option if you’re hosting a smaller Thanksgiving or simply don’t want to roast an entire bird. The turkey is butterflied and pounded thin, then rolled with a savory sausage stuffing so everything stays incredibly tender, moist, and full of flavor.
The stuffing adds richness and texture, while the herb–garlic compound butter melts into the meat and crisps the skin beautifully. I use a boneless, skin-on turkey breast, which is easy to find this time of year, and roasting it over onions and celery with a splash of white wine keeps everything juicy.
This would be a fantastic main dish served alongside lemon roasted brussels sprouts and garlic mashed potatoes!
🍋 Substitutions and Variations
- Chicken instead of turkey: A large boneless, skin-on chicken breast works beautifully and cooks faster. Start checking around 50–60 minutes.
- Stuffing options: Use any of your stuffing recipes, such as challah and sausage stuffing or a savory bread pudding, or doctor up store-bought with sautéed mushrooms, cranberries, chestnuts, or extra herbs.
- Dairy-free option: Swap the butter for a vegan butter or make an herb-packed olive oil paste instead.
- Extra add-ins: Chopped roasted chestnuts, caramelized onions, or cooked wild rice make great additions to the stuffing.
⏲️ Instructions
Butterfly, Pound & Add Stuffing: Spread the turkey breast open, pound it to an even thickness, and press the stuffing firmly across the surface.
Roll & Butter the Turkey: Roll the stuffed turkey breast tightly, tie with twine, slather with the compound butter, and place it over the onions and celery.
Roast Until Golden: Roast at 425°F until the turkey is deeply golden, the skin is crisp, and it reaches an internal temp of about 160–165°F.
Slice & Serve: Let the turkey rest, remove the twine, and slice into thick rounds to reveal the stuffing inside.
📍 Recipe Tips
- Make sure the turkey is fully thawed: It makes butterflying and pounding so much easier.
- Butterfly + pound evenly: Place the turkey skin-side down, make a few careful slits in the thickest areas, cover with plastic wrap, and pound to an even thickness.
- Press the stuffing firmly so it adheres to the meat and rolls tightly.
- Use kitchen twine: It keeps everything secure as it roasts.
- Rub the compound butter under the skin once the turkey is rolled, being careful not to pierce the skin.
- Roast uncovered first: If the skin browns too quickly, tent loosely with foil.
- For extra-crisp skin: Broil for 3–5 minutes at the end (keep a close eye!).
- Always rest the turkey at least 5–10 minutes before slicing. Don’t forget to cut off the twine before serving.
Serving Suggestions
Serve the stuffed turkey breast as a main for a. smaller Thanksgiving or any fall gathering. Pair it with:
- Potato Leek Gratin
- Sautéed Green Beans with Pine Nuts
- Shredded Brussels Sprouts Salad with Parmesan
- Pomegranate Cranberry Sauce
Wine pairing: A crisp Chardonnay or Pinot Blanc works beautifully with the buttery herbs and roasted turkey.
More Turkey Recipes to Try
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Stuffed Turkey Breast with Sausage Stuffing
LittleFerraroKitchen.com
Equipment
Ingredients
Turkey and Stuffing
- 2 split boneless skin-on turkey breasts (about 5-6 pounds total)
- 2 cups cooked stuffing
- ½ pound cooked Italian sausage
- ½ cup dried cranberries
Compound Butter
- 4 tablespoons unsalted butter softened
- 2 tablespoons olive oil
- 2 cloves garlic grated or finely chopped
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh sage leaves finely chopped, about 6-8 leaves
- 1 tablespoon fresh thyme leaves chopped
- 2 teaspoons Kosher salt
- Ground black pepper
Roasting Pan:
- 1 onion quartered
- 2 stalks celery cut into big chunks
- ½ cup dry white wine
- Salt + pepper
Instructions
- Prepare the turkey: Place the turkey breast skin-side down on a cutting board. Butterfly the thickest areas with a few careful slits, then cover with plastic wrap and pound with a meat mallet to an even thickness.
- Mix the stuffing: In a bowl, combine the cooked stuffing, cooked sausage, and dried cranberries.
- Stuff and roll: Spread the stuffing evenly over the turkey breast, gently pressing down so the stuffing adheres to the meat. Roll tightly from the long end and tie with kitchen twine in 3–4 places.
- Make and apply the compound butter: Mix softened butter, olive oil, garlic, rosemary, sage, thyme, salt, and pepper. Rub the mixture all over the outside of the rolled turkey, tucking a little under the skin if possible.
- Assemble the roasting pan: Arrange the onions and celery in a roasting pan. Place the turkey on top. Season with salt and pepper and pour the white wine around the pan.
- Roast: Preheat oven to 425°F.
- Roast the turkey for 1 hour 20–30 minutes, checking after the first hour. If the skin browns too quickly, tent with foil.
- For extra crisp skin, broil for the last 3–5 minutes.
- Rest and slice: Let the turkey rest 5–10 minutes. Remove the twine, then slice into thick rounds and serve.
Notes
- Make sure the turkey is fully thawed: It makes butterflying and pounding so much easier.
- Butterfly + pound evenly: Place the turkey skin-side down, make a few careful slits in the thickest areas, cover with plastic wrap, and pound to an even thickness.
- Press the stuffing firmly so it adheres to the meat and rolls tightly.
- Use kitchen twine: It keeps everything secure as it roasts.
- Rub the compound butter under the skin once the turkey is rolled, being careful not to pierce the skin.
- Roast uncovered first: If the skin browns too quickly, tent loosely with foil.
- For extra-crisp skin: Broil for 3–5 minutes at the end (keep a close eye!).
- Always rest the turkey at least 5–10 minutes before slicing. Don’t forget to cut off the twine before serving.
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