Rolled Stuffed Turkey Breast

You’re hosting a small Thanksgiving … or you don’t like dark meat … or it’s just an average Sunday in the middle of winter. Just a few of the reasons you might have for not roasting a whole bird. This recipe is worth keeping close by; it utilizes only the breast but fills the whole house with that Turkey Day feeling.

Rolled Stuffed Turkey Breast Clinton Kelly

Ingredients

  • 4 cups bread, cut in ½-inch pieces (I suggest country bread)
  • 2 tbsp. unsalted butter
  • ½ lb. sweet or hot Italian sausages, casings removed
  • 1 small yellow onion, diced
  • 2 stalks celery, diced
  • 1/2 bulb fennel, trimmed and diced
  • 2 tbsp. sage, finely chopped
  • 1⁄4 c. fresh flat leaf parsley, finely chopped
  • 1 tbsp. thyme leaves, stripped from the stems
  • 2 c. high-quality, low-sodium chicken stock, warm
  • 1 boneless, skin-on turkey breast half (about 3-4 lb., butterflied and pounded to 1⁄2-in. thickness, which is something that your butcher can do for you.)
  • 1-2 tbsp. olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 1 c. My Basic Delicious Gravy, to serve (about a cup will do)

Directions

  • Preheat oven to 425°F.
  • Arrange the bread on a baking sheet and toast for 3-4 minutes, until dry and golden brown. Remove to a large bowl and set aside.
  • In a large saucepan over medium heat, melt the butter. Add the sausage, and cook, stirring occasionally, until the sausage is browned and slightly crispy, about 10 minutes. Add the onion, celery, fennel, and a generous pinch of salt. Cook, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes. Taste and season with salt and pepper.
  • Add the herbs to the sausage mixture, and cook for another minute. Raise the heat to high, and then add the chicken stock, and using a wooden spoon, scrape up the brown bits from the bottom of the pan. Transfer the mixture to the bowl with bread, and mix thoroughly to combine.
  • Place the turkey breast on a work surface, with the long side nearest you, and season with salt and pepper. Arrange the stuffing over the turkey leaving a 1-inch border. Press the stuffing gently into the turkey to create an even layer. Reserve any leftover stuffing.
  • Gently fold the long side nearest you over the stuffing, rolling into a cylinder. Do not apply too much pressure while rolling, or the stuffing will squeeze out of the ends.
  • Using kitchen twine, tie the rolled turkey breast crosswise at 1-inch intervals. Season the outside of the turkey breast generously with salt and freshly ground pepper, and drizzle with olive oil.
  • Place any extra stuffing in the bottom of a roasting pan in a thick, even layer. (If there is not enough stuffing to create a bed large enough for the stuffed turkey breast, transfer to a baking dish, and bake for the first 30 minutes of cook time.) Place the stuffed turkey breast, skin side up over the reserved stuffing, and place in the oven.
  • Roast for 30 minutes, and then reduce the oven temperature to 350°F. Continue roasting until the skin is crisp and an instant-read thermometer inserted into the thickest part of the breasts registers 165°F, about 25-30 minutes more (this will depend on the weight of your turkey breast.)
  • Transfer the turkey breast to a carving board, cover loosely with aluminum foil and let rest for at least 10 minutes. Carefully snip off the twine, and slice into ½-1 inch slices. Shingle the slices on a platter and drizzle with gravy to serve.
Rolled Stuffed Turkey Breast

Like this? Share it!

CK-siderbar-KEEPINTOUCH.jpg
CK-siderbar-SIGNUPnew6.jpg
CK-siderbar-FINDMORE.jpg
VERTICALBOXESFOOD.jpg
VERTICALBOXESDIY.jpg
VERTICALBOXESFASHION.jpg
VERTICALBOXEScolumn.jpg
CK-siderbar-INSTAGRAM.jpg
CK-siderbar-SHOP.jpg
SHOPimage.jpg
around the web