Stuffed Roast Turkey Breast with Sausage Stuffing
Stuffed roast turkey breast is the perfect dish for a weeknight dinner, Thanksgiving or anytime of year. The turkey roll is so juicy and satisfying, you’ll want to make this more often for family supper. Filling the turkey breast with a classic sausage stuffing screams out as a super easy Thanksgiving meal. If you’re cooking for two, this stuffed turkey breast roll fulfills and satisfies a simple Thanksgiving dinner. It’s not fussy or complicated, but it is delicious. Prep the stuffing and stuff the turkey a day ahead and dinner is served the next day when you roast the turkey breast.
Easy Stuffed Roast Turkey Breast is Perfect for Two to Four
If you’re having a small gathering or just want to make a smaller portion of turkey, roasting a boneless turkey breast is perfect. What’s even better is that stuffing is still involved so you can have the best of both worlds. Sometimes we just crave some turkey and stuffing and it doesn’t make sense to roast a whole turkey so a turkey breast is the perfect portion size for two to four people. Stuffing the breast is great because each bite is balanced with meat and stuffing. But there’s extra stuffing because who doesn’t like extra stuffing?
Video: Stuffed Roast Turkey Breast Recipe with Sausage Stuffing
Different Types of Fillings to Stuff the Turkey Breast
If you want to change what you stuff the breast with, then the possibilities are endless. You can sauté some vegetables like spinach and kale. This healthier green stuffing is fantastic if you’re looking for a healthier version. You can even stuff the breast with some seasoned brown rice, quinoa or couscous. Adding some whole grains is always a fun favorite that we often will try. It’s a great way to clear out the fridge too. So we’ll gather what leftover vegetables and ingredients we have and use that as the stuffing.
Roasted Stuffed Turkey Breast with Bread Stuffing
Ingredients
Stuffing Filling:
- 2 Tablespoons (30 ml) olive oil or butter
- 2 stalks celery , diced
- 1/2 onion , diced
- 3 cloves garlic , minced or crushed
- 8 ounces (227 g) uncooked Italian sausage (about 2 links), casings removed
- 1 Tablespoon (15 ml) fresh chopped thyme, oregano or rosemary (or 1 teaspoon ground & dried herbs)
- 1 Tablespoon (15 ml) chopped fresh sage , or 1 teaspoon dried ground sage
- 1/4 cup (60 ml) fresh chopped parsley
- 1.5 cups (360 ml) chicken broth , or turkey broth
- 8 cups (1.9 l) croutons or dried stuffing cubes cut into 1/2-inch pieces
- 1 large egg , beaten
- 1/2 teaspoon (2.5 ml) kosher salt , or to taste
- 1/2 teaspoon (2.5 ml) black pepper , or to taste
Turkey:
- 3 pound (1.36 kg) turkey breast , de-boned and skin-on
- salt , to taste
- black pepper , to taste
Equipment
- Instant Read Thermometer optional
Instructions
- Make Stuffing: Heat pan over medium heat, and then add the olive oil, celery, onion, and garlic. Cook until onions and garlic are softened, about 1 minute. Add the sausage, breaking up the sausage with your spatula and cook until sausage is browned.
- Add herbs (thyme, oregano, or rosemary), sage, parsley, salt and pepper. Cook for another minute until the spices are combined. Add the broth and then remove from heat.
- Mix in the croutons or stuffing cubes and egg into the sausage mixture until everything is combined well. Set aside.
- Roll & Bake Turkey: Preheat oven to 375°F (190°C).
- Place plastic wrap on top of each turkey breast and pound into an even thickness, about 1/2-inch thick (1.25cm).
- Place the pounded turkey breast skin side down. Lay the stuffing on top of turkey breast.
- Fold one edge of turkey breast over to create a roll. Tie the turkey breast to hold the shape and trim off any excess string.
- Season top of turkey breast roll with additional salt and pepper. Place the turkey breast roll in a baking dish skin-side up. (make sure the baking dish is large enough to fit the remaining stuffing – you won't add it yet, but will after the turkey breast roll bakes for a bit).
- Roast the turkey breast roll at 375°F (190°C) for 45 minutes. Remove from oven. If there's any extra juice, baste the top of the turkey with the juices.
- Place the remaining stuffing around the turkey. Return to the oven and continue roasting for another 30 minutes, or until internal temperature of turkey reaches 165°F (74°C) at turkey meat thickest part.
- Allow to rest for about 5-10 minutes, then slice and serve.
Video
Nutrition Information per Serving
Better Than a Whole Turkey
The best part about cooking a stuffed turkey breast roll is when you’re cooking for 2-3 people. It’s also great when you want to serve smaller portions. Most of the time during the Holiday meals, everyone gravitates towards the whole turkey. But if you’re short on time or really only needing to cook for 2-3, then this turkey roll is absolutely perfect. With the classic sausage stuffing filling, it’s a meal-all-in-one. And of course, don’t forget the gravy because it’s always better with more gravy!
Great Turkey Recipes that are Simple and Flavorful
You’ll love our Low Carb Stuffed Turkey Breast with Bacon, Mushroom, Kale/Spinach for Thanksgiving and Here’s all our Turkey Recipes Here. Try our turkey burgers recipe with rosemary. It’s out of this world delicious because we use a secret ingredient. And check out these other Air fryer versions of the stuffed turkey. This recipe was originally published in 2019 and re-published with updated photos.
Also, is that homemade gravy in your photo? If so, I would love the recipe. It looks delicious.
Do you think the turkey stuffed with stuffing would freeze well and then bake okay when thawed? I want to make that this weekend but then freeze it until night before Thanksgiving.
Hi Maria, we think freezing then thawing shouldn’t be an issue. The turkey and cooked stuffing might release some moisture as it thaws, but it could benefit the turkey breast by making it juicier. As for the gravy recipe, we don’t have a written one just yet. But we’ll definitely work on it and test it before it publishes! Thanks so much! xoxo