Stuffed Turkey Breast Recipe

A sliced, stuffed turkey breast on a serving platter.

5 from 8 votes

Stuffed Turkey Breast Recipe

This Stuffed Turkey Breast roasts in only 60 minutes, has juicy, tender meat and is a Thanksgiving showstopper with its Cranberry Pecan Stuffing and easy Apple Cider Gravy!

Prep Time45

Cook Time45

Total Time1 30

Course: Main

Cuisine: American, Holiday

Servings:

Author: Julia Foerster

Equipment

Dutch Oven

Ingredients

3 lbs boneless turkey breast skin removed
1 teaspoon salt
½ teaspoon pepper
2 tablespoon olive oil divided
2 medium onions divided
2 large cloves garlic minced
2 ½ cups cubed day-old bread or stuffing bread
½ cup dried cranberries soaked in hot water for 1 minute and drained
⅓ cup chopped pecans toasted
2 ½ tablespoons chopped fresh sage divided
2 ½ cups chicken broth divided
1 cup apple cider
3 tablespoons cider vinegar
2 teaspoons cornstarch dissolved in 2 tablespoons cold water

Cups - Metric

Instructions

Preheat the oven to 375°F.
Butterfly the turkey breast by slicing the meat horizontally, cutting almost to the other side. Open it like a book and place it between two sheets of plastic wrap. Pound with a meat mallet to a thickness of about 1/2 inch and season on both sides with salt and pepper.
3 lbs boneless turkey breast, 1 teaspoon salt, ½ teaspoon pepper
Chop one onion and thinly slice the other onion into half-moons. In a large skillet, heat 1 Tbsp oil over medium heat and cook the chopped onion, stirring, until golden, about 8-10 minutes. Add the garlic and cook another minute. Add the bread, cranberries, toasted pecans, 2 Tbsp sage (save the rest for the gravy), and about 1/2 cup broth (stuffing should be moist, not wet). Cook over low heat for 2 to 3 minutes, then remove from the heat.
2 tablespoon olive oil, 2 medium onions, 2 large cloves garlic, 2 ½ cups cubed day-old bread, ½ cup dried cranberries, ⅓ cup chopped pecans, 2 ½ tablespoons chopped fresh sage, 2 ½ cups chicken broth
Spread the stuffing over one side of the turkey breast, leaving 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine.
Heat the remaining oil in a large Dutch oven over medium heat. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1 1/2 cups broth, cover tightly with a lid or aluminum foil and roast in the oven for 45-60 minutes, or until an instant-read thermometer registers 165 degrees in the thickest part. Remove from the oven, transfer to a cutting board and cover with aluminum foil.
In the roasting pan set on the stove over medium heat, combine apple cider, remaining broth (1/2 cup), vinegar, and 2 tsp sage. Bring to a boil, and cook until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. Season with salt and pepper to taste.
1 cup apple cider, 3 tablespoons cider vinegar, 2 teaspoons cornstarch
Remove the twine from the turkey breast and cut it into slices. Serve with the gravy on the side.

Notes

Gravy: Use more cornstarch if necessary until desired thickness is reached. If you prefer a smoother gravy, strain it through a sieve before serving.

Leftovers: Transfer leftover turkey roll and sauce to separate airtight containers and store in the fridge for 3-4 days. Leftovers taste great cut into 1/4-inch thick slices on a sandwich or in my Creamy Leftover Turkey soup.

Nutrition