Roast Stuffed Turkey Breast
by Jay Wadams
Tender, moist turkey breast filled with traditional stuffing and roasted to perfection. Stuffed Turkey Breast is ready in under 2 hours, making it perfect for smaller celebrations.
Ingredients
for the stuffing:
- 25 g unsalted butter
- 1 large red onion finely diced
- 1 stalk celery finely diced
- 2 cloves garlic finely diced
- 2 coarse Italian-style sausages skins removed
- 2 sprigs rosemary leaves chopped
- small bunch of sage leaves chopped
- 3 slices stale bread finely cubed
- 1 large egg
- 125 ml white wine
- small bunch of parsley chopped
- 1 apple peeled, cored and diced
- zest of 1 orange
- sea salt or kosher salt and black pepper
for the turkey roast:
- 1 kg turkey breast
- 6 slices prosciutto pancetta, or bacon
- 2 Tbsp extra virgin olive oil
- 2 red onions sliced
- 50 g dried or fresh cranberries optional
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
- PREPARE: Heat the oven to 180°C / 350°F / Gas 4. Prepare the stuffing by melting the butter in a large skillet or frying pan. Cook the onion and celery over medium heat for 5 minutes until beginning to soften but not brown.
- COOK SAUSAGE: Add the garlic and crumble in the sausage using your fingers. Add the rosemary and sage, season with salt and pepper, and then cook until the sausage is well browned, stirring occasionally and scraping up all the browned bits on the bottom of the pan. Remove from the heat and set aside.
- MAKE STUFFING: In a large bowl, combine the bread, egg, wine, parsley, apple and orange zest. Mix well, then add the sausage mixture to the bowl, stirring to combine. Taste and season again with salt and pepper as necessary.
- PREPARE TURKEY: To prepare the turkey, place turkey breast on a cutting board, press firmly on top with your hand, then use a large, sharp knife to cut into the breast from the side, opening it out like a book. Spread the stuffing generously over the turkey - you will have some leftover, just set it aside for now.
- ROLL TURKEY: Starting at a short end, roll the turkey up, tucking the ends in as you go. Arrange the slices of prosciutto to cover the turkey, tucking the ends underneath. Use kitchen string to tie the stuffed breast at even intervals (TIP: Don’t tie the turkey too tight! It will expand as it cooks, which means it will burst out of shape if you tie the kitchen twine too tightly).
- ROAST TURKEY: Transfer turkey to a roasting pan, cut the orange into eights and place around the sides of the turkey with the sliced onion and cranberries (if using). Drizzle with olive oil, season again with salt and pepper, then roast in the oven for approximately 1 hour and 20 minutes until cooked through or a thermometer inserted into the thickest part of the roll registers 70° / 165°F. Scatter the remaining stuffing around the turkey for the last 45 minutes of the cooking time.
- PREPARE SIDES: While the turkey is in the oven you can prepare your sides or your favourite gravy.
- REST AND SERVE: Remove the turkey from the oven, tent it with aluminium foil and allow it to rest for 10-15 minutes. Slice turkey thickly and serve warm.
Notes
You can use fresh bread crumbs in place of bread.
When roasting any meat I always use a meat thermometer or instant-read thermometer like the one below for best results.
Don't drink wine? Replace the wine with chicken broth with a splash of apple cider vinegar or orange juice instead.
I've tucked some Hasselback potatoes around the turkey for an easy side dish. They'll need around 1 hour in the oven depending on size.
Nutrition
Serving: 2slices | Calories: 509kcal | Carbohydrates: 24g | Protein: 46g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 159mg | Sodium: 724mg | Potassium: 727mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1029IU | Vitamin C: 19mg | Calcium: 81mg | Iron: 3mg