Description
Our juicy Stuffed Turkey Breast recipe is a delicious dinner that brings Thanksgiving flavor without cooking a whole bird!
Ingredients
Scale
Stuffed Turkey Breast:
- 2.5 lb. boneless turkey breast
- 6 slices of bacon, cut into 1 inch pieces
- 1 small yellow onion, diced
- 2 celery stalks, chopped
- 3 cups sourdough bread, cubed
- 3/4 tablespoon dried sage
- 1/4 teaspoon ground black pepper
- 2 tablespoons chicken broth
- 1 cup Gruyere cheese, shredded
- kosher salt and ground black pepper
Herbed Butter:
- 3 tablespoons butter, room temperature
- 1 teaspoon fresh thyme, minced
Other tools:
- kitchen twine
Instructions
- Prep: Preheat oven to 375 degrees F. Cover the bottom of a large rimmed baking sheet with parchment paper.
- Butterfly Turkey Breast: Place turkey breast on a plastic cutting board. Butterfly the turkey breast by firmly placing a hand on top and use a sharp knife to cut evenly through the middle, lengthwise. Stop cutting about half an inch from the opposite side of the breast (do not cut all the way through) and open the top layer of turkey breast so that both sides lay flat. Place a large piece of plastic wrap on top of the turkey and use the flat side of a meat tenderizer to pound it be about the same thickness across the butterflied breast. Discard the plastic wrap and set aside.
- Cook Bacon: Bring a cast iron skillet to a medium-high heat and cook bacon pieces until they start to get crispy. Remove the cooked bacon from the pan, drain excess grease, leaving about 2-3 tablespoons behind. Return bacon pieces to the skillet.
- Make Stuffing: Keeping the hot skillet at a medium-high heat, add the onion and celery to the bacon grease and move around until softened; about 2-3 minutes. Add the bread, sage, and pepper to the skillet; stir to combine. Pour broth over the bread mixture and toss to soften the bread slightly. Remove from heat and fold in the shredded Gruyere cheese.
- Stuff Turkey Breast: Evenly distribute the stuffing mixture over the butterflied turkey breast. Use your hands to tightly roll the turkey breast away from you, trying to keep the stuffing from squeezing out the ends.
- Kitchen Twine: Now take a small piece of kitchen twine, slide it under the stuffed turkey breast at one end, and tie in a knot on top. Continue this process about every 2 inches down the breast to help hold it all together.
- Make Herbed Butter: In a small bowl, use a fork to combine the softened butter and fresh thyme.
- Bake: Place the secured turkey breast on the parchment-lined baking sheet, spread the butter mixture on top, and lightly season with salt and pepper. Bake, uncovered, in the preheated oven for 55-65 minutes or until the internal temperature reaches 165 degrees F (use an instant-read thermometer). Cook time will depend on thickness of the turkey breast, if it isn’t fully cooked after 65 minutes, continue checking in 5-10 minute increments.
- Baste: While the stuffed turkey breasts bakes, use a basting brush to baste with the melted butter around it about 2-3 times during the cooking process. You can also melt a tablespoon of butter and use that to baste too.
- Rest & Serve: Carefully remove from the oven, let meat rest for about 5-10 minutes, and cut into 1-2 inch slices. Serve immediately with your favorite side dishes and some make-ahead turkey gravy!
Notes
- Dairy Free: use a plant-based butter and a dairy-free shredded cheese to easily make this recipe dairy free.
- Gluten Free: swap out the sourdough bread for your favorite gluten-free bread cut into cubes.
- Storage: leftover stuffed turkey can be stored in an airtight container in the fridge for up to 3-4 days.
Nutrition
- Serving Size: 6 oz
- Calories: 487
- Sugar: 3.9 g
- Sodium: 697.5 mg
- Fat: 19.1 g
- Carbohydrates: 37.7 g
- Protein: 39.3 g
- Cholesterol: 117.6 mg