A stuffed turkey breast is a nice dish to serve for a dinner party, a buffet, or a small
Thanksgiving or holiday feast. This turkey breast is butterflied and filled with a
wonderful sweet and savory stuffing of bread, Italian sausage, golden raisins, pine nuts,
and grated Parmesan cheese.
Half of a turkey breast, about 2 pounds
4 tablespoons butter, divided
1/4 cup chopped onion
1 garlic clove, minced
6 ounces Italian sausage, removed from casings
1/3 cup golden raisins
1 cup cubed bread stuffing mix * (see note below)
1 tablespoon pine nuts
1/4 cup grated Parmesan cheese
1-1/4 cups chicken broth, divided
Salt and pepper
To butterfly the turkey breast:
Use a chef’s knife and your fingers to remove skin from breast, reserving skin.
Turn the breast over (so the side that had skin is facing down), and lay it flat
on the cutting board. Hold the blade of the knife parallel to the board, about
halfway down. Slice into the thickest portion of the breast, along the length of
the breast, but not all the way through. Unfold so the turkey opens like a
book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap.
Pound with a meat mallet until the turkey is of uniform thickness (about 1/2
To make the stuffing:
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the
onion and sauté until translucent, 3-4 minutes. Add the garlic and sauté for 1
minute. Add the sausage, breaking it up into small pieces. Cook the
sausage, stirring occasionally, for 4-5 minutes. Add the raisins and cook for
another minute or two. Transfer the mixture to a bowl and allow to cool, 10 to
15 minutes. Stir in the pine nuts, egg, and Parmesan cheese. Add 1/4 cup
of chicken broth to moisten the mixture. Season with salt and pepper.
Preheat the oven to 350 degrees F.
Place the turkey breast on a cutting board. Spread the stuffing evenly over
the breast. Starting with the longer edge of the breast, roll like a jelly roll.
Place the reserved turkey skin over the roll and tie the roll firmly with twine.
Spread the remaining butter over the top of the turkey roll. Season with salt
Place the roulade on a rack in roasting pan. Pour the remaining cup of
chicken broth in the bottom of the pan. Roast, uncovered, until a
thermometer inserted in the center registers 160° F., about 1 hour. Transfer
the roulade to a cutting board, and cover loosely with foil, while you make the
To make the sauce:
In a saucepan, combine 2 tablespoons butter and 2 tablespoons flour over
medium heat. Season with salt and pepper. Stir occasionally until the
mixture begins to turn a light caramel color, about 3 minutes, Add the juices
from the roasting pan. Cook until the sauce starts to thicken, lower heat, and
simmer for 1 minute. Add additional chicken broth if the sauce is thicker than
you like. Carve the turkey roulades into 1-inch thick slices and serve with the
NOTE: I use Pepperidge Farm Country Style Stuffing Mix, which has a
combination of white and whole wheat bread. You can also cut a loaf of
country-style or sourdough bread into 1/2 inch cubes and bake in a 350
degree oven for 20 minutes to dry in place of the packaged stuffing mix.