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Rolled Turkey Breast with Sausage & Herb Stuffing

5 stars based on 19 votes

stuffed turkey breast

It’s turkey time, people. If you’re planning on roasting a traditional Thanksgiving bird, you can read my advice and watch a funny (and reassuring) video about cooking turkey here. But if you’re open to trying something a little different — or don’t want to bother with roasting a huge bird — I highly recommend this rolled turkey breast with sausage stuffing adapted from Food Network’s Patrick and Gina Neely. It’s so much more flavorful than your typical roast turkey and cooks in just 1-1/4 hours. What’s more, it can be made entirely ahead of time and is a cinch to carve.

ingredients

To begin, make the stuffing. Melt the butter in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until soft.

stuffing-1

Add the garlic and sausage and continue to cook, breaking up the meat with a wooden spoon, until the sausage is cooked and slightly browned, about 5 minutes.

stuffing-2

Add the wine, rosemary and thyme and cook for two minutes more, using your wooden spoon to scrape up any browned bits from the bottom of the pan. Remove from the heat.

stuffing-3

In a large mixing bowl, combine the egg, stuffing cubes, chicken broth, parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and sausage mixture.

stuffing-4

Stir until all the bread is moistened.

stuffing-5

Place the butterflied turkey breast skin-side up on a countertop or work surface and pound to an even 1/2-inch thickness. Flip the breast over so it’s skin-side-down, then spoon about half of the stuffing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around. (You’ll cook the remaining stuffing separately.)

ready-to-roll

Starting at the long end, roll the turkey into a long cylinder. Tie the roll with kitchen string with about 1-1/2 inches between each knot, and then trim the strings.

rolling

Line a baking sheet with aluminum foil and place an oven-proof rack over top. Place the turkey seam-side down on the rack, drizzle with olive oil and season with salt and pepper.

ready-to-cook

Roast for about 1 hour and 15 minutes, or until an instant read thermometer inserted into the thickest part of the roll reads 155°F.

turkey-roast

Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165°F. Snip the kitchen twine. Transfer the roll to a cutting board and slice into 1/2-inch thick slices.

carving

Arrange on a platter and serve with gravy.

stuffed-turkey-breast-sausage-1

My Recipe Videos

Rolled Turkey Breast with Sausage & Herb Stuffing

Servings: 8
Prep Time: 45 Minutes
Cook Time: 1 Hour 15 Minutes
Total Time: 2 Hours

Ingredients

  • 2 tablespoons butter
  • 1 large onion, finely diced
  • 2 large stalks celery, finely diced
  • 3 large cloves garlic, finely chopped
  • 8 ounces mild Italian pork sausage, casings removed (or substitute chicken or turkey sausage)
  • 1/2 cup white wine
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped fresh thyme
  • 1 large egg, beaten
  • 9 cups store-bought seasoned or unseasoned stuffing cubes
  • 1-3/4 cup low sodium chicken broth
  • 3 tablespoons chopped flat leaf parsley
  • 1 (5-6 pound) skin-on turkey breast, boned and butterflied (see note)
  • Kosher salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • Homemade gravy, for serving

Instructions

  1. Preheat the oven to 375°F and set an oven rack in the middle position.
  2. Melt the butter in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until soft, 3 to 4 minutes. Add the garlic and sausage and continue to cook, breaking up the meat with a wooden spoon, until the sausage is cooked and slightly browned, about 5 minutes. Add the wine, rosemary and thyme and cook for 2 minutes more, using your wooden spoon to scrape up any browned bits from the bottom of the pan. Remove from the heat.
  3. In a large mixing bowl, combine the egg, stuffing cubes, chicken broth, parsley, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and sausage mixture. Stir until all the bread is moistened.
  4. Place the butterflied turkey breast skin-side down on a countertop or work surface and cover with plastic wrap. Using a meat mallet or rolling pin, pound the turkey breast to an even 1/2-inch thickness. Rub the meat with 1 tablespoon of the oil, and sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Spoon about half of the stuffing in an even 1/2-inch layer over the breast, leaving a 1-inch border all around. (Place the extra stuffing in a buttered 8-inch baking dish, and bake during the last 40 minutes of the turkey's cooking time.)
  5. Starting at the long end, roll the turkey into a long cylinder (start at the end with less skin; this way the skin will end up mostly on the outside of the roll). Don't worry if the stuffing peeks out in some spots. Tie the roll with kitchen string with about 1-1/2 inches between each knot, and then trim the strings.
  6. Line a baking sheet with aluminum foil and place an oven-proof rack over top. Spray the rack with nonstick cooking spray. Place the turkey seam-side down on the rack. Drizzle with the remaining tablespoon oil and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Roast for about 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the roll reads 155°F. Remove the turkey from the oven and let rest, loosely tented with foil for 15 minutes. The turkey will rise in temperature as it rests to 165°F. Snip and discard the kitchen twine. Transfer the roll to a cutting board and slice into 1/2-inch thick slices and arrange on a platter. Serve with gravy.
  7. Note: Ask your butcher to bone and butterfly the turkey breast for you. If you'd like to do it yourself, watch this how-to video. If you're buying a boneless turkey breast, look for one that is about 4 pounds.
  8. Make Ahead: The recipe can be made 1 to 2 days ahead of time, covered, and stored in the refrigerator. Slice the turkey roll cold and reheat, covered, in a 300°F oven until warm, 40 to 45 minutes.

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Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Serving size: Note that data includes a side of stuffing
  • Calories: 1063
  • Fat: 56 g
  • Saturated fat: 15 g
  • Carbohydrates: 53 g
  • Sugar: 6 g
  • Fiber: 7 g
  • Protein: 82 g
  • Sodium: 2100 mg
  • Cholesterol: 253 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Jenn, can I roll and stuff the day before baking. If not can I debone breast, pound and then roll the day of baking? Would be nice if I could do it the day before.

    - Terry Gibson on November 21, 2017 Reply
    • Sure, Terry — either will be fine. You can even bake it a day ahead if you’d like (see reheating instructions at end of recipe). Happy Thanksgiving!

      - Jenn on November 21, 2017 Reply
  • Hi Jen,
    Can I stuff and roll the turkey breast the night before, refrigerate, and then cook the next day? Thank you.

    - Denise on November 21, 2017 Reply
    • Hi Denise, Yes, that’s fine. You can even cook it a day if you’d like – it reheats beautifully.

      - Jenn on November 21, 2017 Reply
  • 5 stars

    I made two of these last year and will be making again for thxgiving this year. What am I thankful for this year? Your wonderful website and recipes. I love you Jenn!

    - Alicia Feick on November 20, 2017 Reply
    • Aww – so sweet! 😊

      - Jenn on November 20, 2017 Reply
  • 5 stars

    Getting brave this year and trying this. As much as the stuffing sounds great, I think I will use my family “french” hamburg, pork and mashed potato stuffing w/herbs. My question is, I am having a 20 lb turkey deboned for this, with white meat and thighs. How long should it be cooked? Should I buy a gravy supplement? And, in reading your comments about making a day ahead, doesn’t it dry it out at all/and or why is it better? With such a large bird should I cut it to do to separate rolls? Thanks in advance..I know this has to be a busy time for you and thank you for your prompt responses. Love your recipes and website!

    - Linda Soucy on November 20, 2017 Reply
    • Hi Linda, It’s hard to say without knowing exactly how much the breast weighs. Do you have any idea? If it’s larger than 5 pounds (w/o the bone), I would do two separate rolls. You can use this gravy recipe – there won’t be a ton of drippings but add what you can. Hope that helps!

      - Jenn on November 21, 2017 Reply
  • Hi Jenn,
    Debating high heat roast bird method versus this rolled deboned breast… it’s difficult to imagine that sufficient drippings are produced with the stuffed breast to make a gravy. Would you just use some melted butter and stock for the drippings?

    - Astrid on November 19, 2017 Reply
    • Yes, definitely. I vote for the stuffed breast!

      - Jenn on November 19, 2017 Reply
  • What brand of sausage provides the best result? Thx.

    - patty uematsu on November 17, 2017 Reply
    • Hi Patty, I like the sausage sold at Whole Foods but have also had great results with regular supermarket brands like Premio or Johnsonville.

      - Jenn on November 19, 2017 Reply
  • I am halving this recipe because its just my husband and I. Would I reduce the cooking time in half?

    - P on November 17, 2017 Reply
    • Hi Penelope, The cooking time is likely to be a bit less; the best way to know when it’s done is to use an instant read thermometer. Insert it into the thickest part of the roll- when it reads 155°F, it’s done. Hope you enjoy!

      - Jenn on November 17, 2017 Reply
  • Hi Jenn,

    Do you have any advice on cooking temp/time if I wanted to cook this sous vide and then broil to crisp the skin? I love my immersion circulator but I’m never quite sure what temp/time to cook someyhing unless stated in a recipe.
    Thanks!

    - Alex on November 16, 2017 Reply
    • Hi Alex, I’m not familiar at all with sous vide cooking, so I can’t share much wisdom with you — I’m sorry!

      - Jenn on November 17, 2017 Reply
  • Could you please tell me how thick to slice the cooked turkey roll in order to make it in advance for reheating on Thanksgiving? Thank you!

    - Linda Rotter on November 16, 2017 Reply
    • Hi Linda, If you’re making it in advance and reheating, refrigerate it whole and when you’re ready to reheat it, slice it into 1/2-inch thick slices. Hope you enjoy!

      - Jenn on November 17, 2017 Reply
  • 5 stars

    Hi Jenn,

    An excellent recipe! What tweaks would need to be made to make this a chicken recipe. Would love to make this during the winter when turkey breast isn’t as readily available in my area.

    Thanks! Lisa

    - Lisa on November 16, 2017 Reply
    • Hi Lisa, I think it’d work but you’ll have to pound the chicken really thin and you’ll still have very small rolls. And the cooking time will be much less (I’m guessing 20-25 min).

      - Jenn on November 17, 2017 Reply
  • Hi Jenn –

    What brand/type of bread stuffing do you use? It appears to be in a cello wrapper whose packaging I am not familiar. Might you share please.
    Thank you!

    - Cindi on November 10, 2017 Reply
    • Hi Cindy, It’s Whole Foods’ brand.

      - Jenn on November 11, 2017 Reply
  • When I returned from my butcher who deboned and butterflied my turkey breast, I discovered he removed the skin. Should I make adjustments to the roasting method to ensure the breast doesn’t dry out? Temp change? Foil tent? Other ideas?

    - Candy on November 9, 2017 Reply
    • As the skin only covers part of the breast, I think it should be fine with no changes. Just keep an eye on it – if the top looks like it’s drying out, just tent it with foil. Enjoy!

      - Jenn on November 10, 2017 Reply
  • Hi again, Jenn –
    I’m probably overthinking the turkey breast. I’ve ordered a 6# boneless that my butcher will butterfly. He believed this would equal to an 8# bone-in. Should I reduce the wgt to #5 boneless instead? I don’t want the roll to be so large that it doesn’t cook properly or won’t fit on the wire rack. I could certainly cut it in two but am more concerned about how this will cook. What would you do?

    - Cindi on November 8, 2017 Reply
    • Hi Cindi, If you’re getting the breast boneless (and you’re planning to serve 8 like the recipe specifies), you could change the order to 4 pounds. If you plan to serve more than 8 people, I’d recommend getting 2 smaller breasts.

      - Jenn on November 8, 2017 Reply
      • Perfect. Now I feel more confident! I thought a 6# boneless may be too large.
        Thank you!

        - Cindi on November 9, 2017 Reply
  • Have your tried putting the roll in one of those oven bags? Any tips?

    - Heidi on November 4, 2017 Reply
    • Hi Heidi, I haven’t tried it but really don’t think it’s necessary. It comes out juicy every time. 🙂

      - Jenn on November 5, 2017 Reply
  • How do I safely store leftover rolled stuffed turkey breast? Can’t seem to find an answer on line.

    - Harriet Haffley on November 4, 2017 Reply
    • Hi Harriet, It will keep in the fridge, covered, for 2 to 3 days.

      - Jenn on November 5, 2017 Reply
  • Hi Jenn,

    I ordered a 6# boneless, butterflied, skin on turkey breast from my butcher. I believe that will equate to about an 8# bone-in. I may have a few extra guests not known until Thanksgiving Day. What, if anything, needs to be modified or should be concerned about with your recipe as noted? Thank you again!

    - Cindi on November 3, 2017 Reply
    • Hi Cindi, You don’t need to, but you could increase the stuffing by 1.5 if you want to have some extra on the side. I always like to have more food just in case! Cook time might be slightly longer but not much. Hope that helps!

      - Jenn on November 3, 2017 Reply
  • Hello Jenn,
    I’ve just ordered the turkey breast and am very excited to try this recipe at Thanksgiving. I’ll also do the make-ahead gravy and have a question: Will there be drippings from the breast that I can add to my gravy?

    Many thanks!

    - Josseline Wood on November 2, 2017 Reply
    • Hi Josseline, There will be some (and I always add them) but not a ton as the breast is quite lean.

      - Jenn on November 3, 2017 Reply
  • Could I make this without the skin?

    - Christine on November 2, 2017 Reply
    • Sure, Christine, that will work. Enjoy!

      - Jenn on November 2, 2017 Reply
  • Jenn, traveling and making dinner at my brother’s Thanksgiving. I am going to showcase your rolled stuffed turkey. Would it make sense to order the turkey breast, boned and butterflied beforehand and freeze it? Then defrost the day before? Or I can order locally and pickup when I arrive the day before. Might I make the stuffing the night before and proceed with the recipe the following day? What else of your Thanksgiving classics can be made to travel? Any suggestions to make this fabulous is appreciated.

    Thank you, thank you! Cindi

    - Cindi Keller on October 31, 2017 Reply
    • Hi Cindi, You can either order the boned and butterflied turkey breast at home and freeze it, or wait till you you arrive at your brother’s. Yes, the stuffing can be made the night beforehand and refrigerated. And if it makes life easier, the whole dish can be made 1 to 2 days ahead of time, covered, and stored in the refrigerator. Slice the turkey roll cold and reheat, covered, in a 300°F oven until warm, 40 to 45 minutes. Some other make-ahead options you can consider: Sweet Potato Pecan Crisp, Brussels Sprouts Gratin, Sausage and Herb Stuffing (although you’ll have the stuffing in the turkey breast), and roasted carrots. There are some others– you can find some other Thanksgiving classics here. Hope that helps!

      - Jenn on November 1, 2017 Reply
      • Jenn – As always, thank you! This makes traveling and cooking so much easier!

        - Cindi on November 2, 2017 Reply
  • 5 stars

    I made this tonight as a test run. It turned out amazing! Thanks for the recipe. Do you think I could freeze the half we didn’t eat tonight and then thaw and reheat according to your directions to use it for a second meal?

    - Amy on October 28, 2017 Reply
    • Sure, Amy. Glad you enjoyed it!

      - Jenn on October 30, 2017 Reply
  • When rolling the breast does the skin that Is inside the roll cook or is it fatty?

    - Carol on October 23, 2017 Reply
    • Hi Carol, when the breast is rolled up, you’ll have a little of the skin incorporated, but not much (it doesn’t stretch like the actual meat when you pound it, so it covers a small surface area). It cooks just fine and won’t feel fatty. Enjoy!

      - Jenn on October 24, 2017 Reply
  • Has anyone had any experience with cooking ahead of time and reheating later? I am wanting to do this (in order to fit in a sail with the family pre dinner!) but worried about drying the turkey out. Am planning on brining the turkey breast before hand. Any advice would be appreciated! Thanks.

    - Brenda on October 7, 2017 Reply
    • Hi Brenda, the recipe can be made 1 to 2 days ahead of time, covered, and stored in the refrigerator. Slice the turkey roll cold and reheat, covered, in a 300°F oven until warm, 40 to 45 minutes. Hope everyone enjoys!

      - Jenn on October 8, 2017 Reply
  • What kind of white wine do you recommend?

    - Dorah on October 7, 2017 Reply
    • Hi Dorah, Any dry white — such as Chardonnay, Sauvignon Blanc, Pinot Grigio, etc. — that’s inexpensive but still good enough to drink will work well. Enjoy!

      - Jenn on October 7, 2017 Reply
  • 5 stars

    I’ve had to start a new Pinterest page just for tried-and-true Once Upon a chef recipes. There are so many and I can always count on them to come through! One of my favorites is the turkey roll. Jen makes it so easy and it’s truly a showstopper. Quite a nice change from a big turkey, especially when it’s just two or four of us.

    - T Kaminsen on April 27, 2017 Reply
  • 5 stars

    This was so easy and delicious for Christmas Eve-everyone loved it and it saved me from making a big turkey. Came out very moist and delicious–Thank You!

    - Jill on December 29, 2016 Reply
  • 5 stars

    thank you,
    thumbs up 🙂 🙂 it came out fabulous. wishing you a Joyous New Year

    - Bun Lady on December 27, 2016 Reply
  • 5 stars

    Hello,
    I’m interested in making this for Christmas along with a 9lb roast and baked ziti. We have a crowd coming 🙂
    (1) I was wondering if you have a video on how to step by step instructions?
    (2) Can you make this ahead of time and keep it in the refrigerator for a day or 2?
    (3) Also, I would like to know if I you can roast this a day or 2 earlier and just heat it up for Christmas at what temperature?
    (4) Last question…how long and what temperature should i cook a 9.69lb?
    Oh I omit the wine from the receipt…that’s for the cook:)

    - Bun Lady on December 14, 2016 Reply
    • Sorry I don’t have a video for this one – just step-by-step photos. But you can definitely prepare and roast it ahead of time and reheat on Christmas (reheating instructions are at the bottom of the recipe). The cook time shouldn’t change too much for a larger breast since it’s rolled, but I would definitely recommend using a meat thermometer like this one. Hope that helps!

      - Jenn on December 15, 2016 Reply
  • What if the chef cannot find a butcher willing to do same ?

    - Tracy on December 10, 2016 Reply
    • Hi Tracy, I’ve included a link in the recipe to a video on deboning a turkey breast. Hope that helps!

      - Jenn on December 11, 2016 Reply
  • Hi, I love your recipes. For this recipe is there a substitute that can be used in place of wine? Thank you!

    - Laura on December 9, 2016 Reply
    • Hi Laura, It’s fine to just leave it out. Enjoy!

      - Jenn on December 9, 2016 Reply
  • 5 stars

    L-O-V-E-D it. I made this for Thanksgiving, for myself & a few girlfriends. OMG. So good. The gravy was spectacular, too. We had the butcher debone and butterfly the turkey breast. Jen, can they also pound it flat??? We could not get it to 1/2 inch or so. And we have a good meat mallet. Ours was thick!

    - Karen on December 8, 2016 Reply
    • Hi Karen, So glad you and your girlfriends enjoyed it! I don’t see why you couldn’t ask the butcher to pound it — but I guess it depends on the butcher 🙂

      - Jenn on December 8, 2016 Reply
  • 5 stars

    I made this with 4 lb butterflied ( thank you butcher!) pork loin, and kept the stuffing the same. I rubbed it with salt pepper sage and oil. I was not sure how long to cook it, but started checking with instant read thermometer at one hour and it was almost done! It only took an hour and 15, then rest time. Came out very nice. Thanks for another great recipe

    - Kelsey on December 8, 2016 Reply
  • 5 stars

    Just made this over the weekend, and it was absolutely perfect. The sausage in the stuffing lends so much flavor to each bite that it didn’t even need gravy. It was a total hit with both kids and adults, and I’ll definitely be making it again.
    A few tips, in case they’re helpful.
    1. I was nervous about it drying out if I baked the whole thing ahead of time, but it also seemed a little complicated to do everything the day of, so I did a halfway make-ahead. I made the stuffing and assembled the turkey roll, tied it up, and then refrigerated it overnight. This allowed for the only remaining step to be to rub the olive oil and salt and pepper on the roll and stick it in the oven.
    2. For the breast, I asked the meat counter to butterfly an already deboned turkey breast, and mine ended up being only 2-something lbs when I got it home (Jenn’s details say to aim for 4 lbs if buying a boneless breast). I was cooking for a small group, so the only thing I should have altered was the amount of stuffing. I could have reduced that by about half. Bake time was still perfect, even with the smaller breast, at 1 hr.
    3. I don’t have a rack for my baking pan, so I just used parchment and had no trouble. It produced very little grease.
    4. To save oven space, I created a little aluminum foil “wall” on the opposite side of the cookie sheet and placed the stuffing in patties on the same pan about halfway through. It was perfect, too.
    Thank you for this recipe, Jenn!

    - Colleen W. on December 5, 2016 Reply
  • 5 stars

    Had a fun adventure making this for our Thanksgiving feast this year!!! The link to the Test Kitchen video for de-boning the breast gave me the confidence to “go for it”!
    Both beautiful and delicious – would not change a thing.

    - Julie Roedell on December 3, 2016 Reply
  • 5 stars

    Excellent recipe Jen! I made it on Thanksgiving and it was fabulous. The cooking instructions were spot on and turkey was very moist. The only issues I had was with tying it up. Mine was not as pretty as yours and bondage gone bad.

    - Jen on December 1, 2016 Reply
  • I would like to make this without pork. Would turkey sausage be ok instead? if I left out the meat entirely how would hat be?

    - Lisa R on December 1, 2016 Reply
    • Definitely, Lisa – feel free to use any type of sausage. I wouldn’t leave out the meat entirely as the flavor and fat from the sausage does wonders for the turkey.

      - Jenn on December 1, 2016 Reply
  • 5 stars

    OMG! I made this for Thanksgiving last week. It was so good. Really is impressive on the platter and so delicious. Made me look like a super star Chef.
    Thanks

    - Pam on December 1, 2016 Reply
  • 5 stars

    This recipe was a bit tricky to make as I couldn’t get a nice deboned turkey breast from my market. After trimming and pounding, and (messy) rolling, the final product was TERRIFIC. Made this the day before thanksgiving along with other sides and the instant meal was a big success. The roll was moist and delicious .

    - Jeanette on December 1, 2016 Reply
  • 5 stars

    Made this for our Thanksgiving and I will never again make a turkey any other way. this was delish-ish. everyone loved it.

    - Liliana on November 28, 2016 Reply
  • 5 stars

    This was delicious. made two. one exactly like the recipe and one with my stuffing: sage sausage, cornbread cubes (Pepperidge farm) and dried cranberries. loved both. Also made Jenn’s potatoes au gratin – wow were those awesome. Love this site so much.

    - Alicia on November 28, 2016 Reply
  • 5 stars

    This was absolutely the best this Thanksgiving and so were your cranberries. I can’t believe I loved the stuffing without poultry seasoning. The fresh herbs were wonderful. Thanks so much!

    - Diane on November 27, 2016 Reply
  • Fabulous recipe! This is going to become a year-round favorite, judging from my family’s raves. A couple things: Take care not to roll turkey skin into the roll; use it for the outside only. I also think this could be made with pounded chicken breasts. You would have to carefully manipulate the pieces/stuffing, but when turkey breasts are harder to find…. Jenn, your recipes are jewels!

    - Gail Tsuboi on November 25, 2016 Reply
  • 5 stars

    Jenn, We had this for Thanksgiving yesterday and everyone agreed that we will NEVER go back to a traditional bird! I prepared and cooked it a day ahead like you suggested then just reheated right before dinner. For the first time in 20 years of cooking Thanksgiving dinner, I was not stressed out all day worrying about my turkey! And it was just so tender and delicious. My family can’t thank you enough for sharing this fabulous recipe!

    - Lynn on November 25, 2016 Reply
  • Happy Thanksgiving Jenn! There are only 6 of us this year and keeping it simple stupid (KISS). Skipping the whole turkey and doing the boneless stuffed rolled turkey breast. I’m hosting my parents and few friends and guests are bringing add’l sides & dessert but I’m also doing roasted butternut squash. All of my cooking is going on Thursday. Can I do roasted butternut earlier 400F and finish it when turkey is in? Advise. Cranberry orange is already made. 5+

    - jen on November 22, 2016 Reply
    • Hi Jen, I think that would work fine. And you should feel free to cook the stuffed turkey breast ahead of time — it reheats very well. Happy Thanksgiving!

      - Jenn on November 23, 2016 Reply
  • Making Thursday!
    4 people ( two teens) if I want leftovers do you think I should make TWO 4 – 6 lb breasts?

    Also, could I add the additional stuffing under the breasts for cooking (get any turkey drippings and kill two birds…. 🙂

    thanks

    - joanne on November 20, 2016 Reply
    • Hi Joanne, This recipe serves 8 so I think you’ll have leftovers with just one large whole breast (try to get one close to 6 lbs), especially if you’re making other sides to go along with it. And you can definitely cook the stuffing under the bird — I’ve done it this way and it’s wonderful; just be sure to generously grease the pan with butter so that it doesn’t stick. Hope everyone enjoys it…please let me know how it turns out!

      - Jenn on November 20, 2016 Reply
  • Hi Jen,
    I hope this doesn’t sound too odd, but would it be possible to brown the skin before rolling?

    - Kathleen on November 18, 2016 Reply
    • Hi Kathleen, You could but it’s really not necessary. Once the breast is butterflied, pounded, stuffed and rolled, the skin somehow ends up mostly on the outside of the roll. You can always crisp it under the broiler before serving if you like.

      - Jenn on November 18, 2016 Reply
  • Can I substitute cooked rice for the breadcrumbs or do you have another suggestion for gluten free stuffing?

    - Nan on November 17, 2016 Reply
    • Have you considered gluten-free breadcrumbs? They’re pretty widely available now.

      - Jenn on November 18, 2016 Reply
  • Is there really 1064 calories and 59 grams of fat per serving?

    - Charlotte on November 17, 2016 Reply
    • Actually there are 56 grams of fat (not 59), but keep in mind that the nutritional data includes a side of stuffing.

      - Jenn on November 18, 2016 Reply
  • Hi, is only half the stuffing used to stuff the turkey? If so, do you bake and serve the other half?

    - Donna S on November 17, 2016 Reply
    • Yes, Donna – you’ll find directions in the actual recipe (but I’ve updated the photo instructions with that info as well).

      - Jenn on November 17, 2016 Reply
  • You say only half the stuffing spread onto the turkey breast and rolled up, what do you do with the other half? Cook it separately?

    - Melanie H on November 17, 2016 Reply
    • Hi Melanie, Yes – see the actual recipe for instructions.

      - Jenn on November 17, 2016 Reply
      • Yes, sorry LOL!!

        - Melanie H on November 18, 2016 Reply
  • Hi Jen,
    This looks delicious and a nice change from a regular roasted turkey. Can it be prepped a day in advance and cooked on Thanksgiving or would the stuffing get too mushy?

    - Patrice on November 17, 2016 Reply
    • Yes, Patrice – that will work fine. You can also cook it the day before, slice it cold, then reheat. I actually think it’s better that way!

      - Jenn on November 17, 2016 Reply
      • How would you suggest reheating?

        - Josh on November 19, 2016 Reply
        • Hi Josh, Slice the turkey roll cold and reheat, covered, in a 300°F oven until warm, 40 to 45 minutes.

          - Jenn on November 20, 2016 Reply
  • Can this be made, cooked and then frozen?

    - Donna Price on November 17, 2016 Reply
    • Hi Donna, I haven’t tried it myself but I think it would work.

      - Jenn on November 17, 2016 Reply
  • Jenn,

    We currently live in Poland, where commercially prepared bread stuffing is not available in stores. Any suggestions on how to make our own version at home? Thanks so much!

    Jan

    - janis berlowski on November 17, 2016 Reply
    • Hi Janis, You can easily make your own — just cut some bread (French or Italian-style loaves would work well) into 1/2-inch cubes and spread onto two rimmed baking sheets. Bake for 20-25 minutes at 300°F (150°C), or until dry and lightly toasted.

      - Jenn on November 17, 2016 Reply
  • Is this two halves of a whole boned turkey breast butterflied and stuffed separately, or a boned whole turkey breast pounded and stuffed as one piece? If the latter, won’t part of the skin end up inside the roll and will this be ok? I ask this because many recipes for butterflied boned turkey breast seem to show a single half breast being cut horizontally almost through. You have not mentioned this, and the linked video does not show the breast halves being separated, or any cutting into the breast.

    - Tony on November 17, 2016 Reply
    • Hi Tony, It’s a whole turkey breast (with two halves) — boned, butterflied, and stuffed as one piece. So once the breast lobes are removed from the bone, you would butterfly each lobe and then pound the whole thing out. The skin doesn’t really end up being rolled inside because there’s only a small overlap of the ends when the breast is rolled. All that said, you could easily make two rolls with two separate breast halves; just keep in mind that the cook time will be shorter. Does that make sense?

      - Jenn on November 17, 2016 Reply
  • Looks delicious, I only have skinless turkey breast could I use that?

    - Christina on November 17, 2016 Reply
    • Yes, Christina, that will work. Please lmk how it turns out!

      - Jenn on November 17, 2016 Reply
  • Has anyone tried it without the sausage?

    - Nia on November 16, 2016 Reply
    • Hi Nia, You could make it with any stuffing, but I do think the sausage adds a lot of flavor (and fat, which helps keep the turkey moist).

      - Jenn on November 16, 2016 Reply

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