Stuffed Turkey Breast
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Stuffed turkey breast with sausage and cranberries is a festive, flavorful main dish that’s perfect for a smaller Thanksgiving or holiday meal.
The stuffed turkey roll is filled with a savory and slightly sweet stuffing made from crumbled sausage, dried cranberries, fresh herbs, and breadcrumbs. The sausage adds a hearty, spiced richness, while the cranberries bring a bright, tangy contrast that balances out the flavors perfectly.
Turkey breast with stuffing is the perfect choice for those looking to serve something both festive and manageable, especially when a whole turkey feels like too much. This recipe is perfect for 2 to 3 people.
Table of contents
Ingredients
- Turkey Breast: Boneless, skinless is ideal for this recipe, but a bone-in breast will work too. I will show you how below.
- Sausage & Cranberry Stuffing: Sausage and cranberry offer a delicious combination of savory and sweet to this dish.
- Bulk Sausage: I used regular pork sausage, but mild or spicy Italian sausage would be delicious as well.
- Dried Bread Cubes: Cut-up slices of sourdough the night before and leave them out to dry, or purchase bread cubes at your local bakery.
- Dried Cranberries: Sweet and tart dried cranberries add a tangy zing to the stuffing. If you cannot find dried cranberries, substitute dried cherries or apricots. Cut into smaller pieces if they are large.
- Aromatics: Yellow onion and celery bring that classic stuffing flavor to this dish.
- Seasonings: Poultry seasoning has the perfect combination of herbs, but you can easily substitute dried thyme and sage if you prefer.
- Chicken Stock & Egg: These are used to bind all of the ingredients together and keep everything moist.
- Turkey Gravy:
- Chicken Stock: Combine pan juices with chicken stock for a flavorful base to the gravy.
- Flour: All-purpose flour is a quick and simple thickener that creates a rich and velvety gravy.
- Seasoning: Poultry seasoning is used in the gravy as well to continue that classic flavor profile.
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to Make a Stuffed Turkey Breast
Sausage-Cranberry Stuffing:
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.
How to Debone a Turkey Breast:
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 boning 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.
Tips
- Stay Close to the Bones: Keep your knife close to the bones to minimize waste and keep as much meat intact as possible.
- Work Slowly and Carefully: Don’t rush; it’s better to take your time with shallow cuts to avoid losing meat or cutting through the skin.
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.
To Assemble:
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. (Digital meat thermometer)
Remove the foil, then broil until the skin is golden brown, about 5 to 7 minutes. Remove from oven and set aside.
Make the Gravy
Pour all of the pan drippings into a small saucepan, you should have about 2 tablespoons. 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, garlic mashed potatoes, stuffed sweet potatoes with marshmallows, green beans, mini pumpkin pies topped with whipped cream, or mini apple pies with vanilla ice cream for dessert.
How to Butterfly a Boneless 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 of Time
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.
Storing & Reheating Leftovers
- Once dinner wraps up, cool your turkey leftovers promptly. Letting it sit out too long can invite bacteria. Aim to store leftovers within two hours.
- Slice the breast to help it cool faster and ensure even reheating later. Wrap each slice tightly in plastic wrap to prevent moisture loss.
- For the best results, place wrapped slices in an airtight container. This keeps odors at bay and maintains moisture levels.
- If you’re planning to use the leftovers within three days, the refrigerator is perfect. For anything beyond that, freeze your turkey, where it can stay safe and tasty for up to three months.
- To Reheat: Preheat your oven to 300°F. Place turkey slices in a baking dish with a splash of broth or water, cover with foil, and warm it low and slow. The steam locks in moisture, making the turkey tender.
- In a microwave, keep the power low and wrap the turkey in a damp paper towel to maintain moisture.
More Delicious Turkey Recipes
- Dry-Brined Spatchcock Turkey – Tender, juicy turkey every time.
- Grilled Southwest Turkey Breast – Cook this turkey on the grill to open up more space in the oven.
- Classic Herb Roasted Turkey – Perfect for beginners, always a family favorite.
- Simple Roast Chicken – Another delicious option for small gatherings.
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Enjoy!!
Stuffed Turkey Breast
Ingredients
- 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
Stuffing
- 1.4 ounces sourdough bread – cut into small cubes about one-cup
- 0.5 tablespoon butter
- 2 tablespoons finely diced onion
- 1 tablespoon finely diced celery
- 3 ounces bulk sausage
- 0.25 teaspoon poultry seasoning substitute dried sage and thyme
- 0.08 teaspoon kosher salt
- 0.08 teaspoon ground black pepper
- 2 tablespoons beaten egg
- 3 ounces chicken stock
- 1 tablespoon dried cranberries substitute dried cherries or apricots
Gravy
- 2 tablespoons all-purpose flour
- 8 ounces chicken stock or bone broth
- 0.25 teaspoon poultry seasoning or dried sage
- salt and pepper to taste
Instructions
Stuffing
- 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.
To Debone a Turkey Breast
- 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.
To Assemble
- 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.
Gravy
- 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.
Notes
- 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.
