Rolled Turkey Breast with Sage and Onion Stuffing

This Rolled Stuffed Turkey Breast with Sage and Onion Stuffing is a delicious twist on the traditional whole turkey roast. 

Using a turkey breast gives you a beautiful centerpiece that's easier to handle, cooks faster, and delivers all the classic holiday flavors in a compact, sliceable form. Rolling the stuffing into the turkey breast means every slice has the perfect blend of tender meat and savory filling, so each serving is packed with flavor.

Whether you're cooking for a smaller gathering, need extra meat for a large gathering, or just want an easier way to serve up holiday turkey, this rolled turkey breast is a fantastic choice. It's simple enough for a family meal yet impressive enough for a holiday table, and it carves up beautifully for a picture-perfect presentation. 

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list for this Rolled Stuffed Turkey Breast, check out the recipe card below.

White sandwich bread: Any white bread will work here, but I use a hearty white sandwich bread with a firm crumb. They are often labeled as country bread. For this recipe, you need around 3 slices of bread, giving you 2¼ cups of fresh breadcrumbs. 
Onions: I use regular brown ones, but you can use white or yellow ones.
Fresh sage: This gives the stuffing its classic taste. Fresh is best here as it perfumes the stuffing and the meat far better. But if you only have dried sage, use half the amount. 
Broth: I use chicken broth, but you can substitute vegetable or turkey broth if you have them.
Boneless turkey breast: You can buy these from the butchers all year around (sometimes you have to order them) and from the grocery store around the holidays. I prefer to buy one with the skin on, as it helps keep the meat juicy. But you can use skinless if you prefer. If you buy your turkey breast from a butcher, ask him to butterfly it for you as it saves time and effort. You can do this yourself at home. The picture below shows a butterflied chicken breast, but the method is the same.

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• When making the breadcrumbs, you want a course crumb; I like to use the pulse function on my food processor to ensure I don't make them too fine.
• Cook the onions over a low heat so they soften without getting any color. You want the sweet onion taste without any caramelization.
• If you are making the turkey in advance, ensure the stuffing is completely cool before stuffing the turkey breast with it.
• Rolling the turkey is tricky to do perfectly. But don't worry. You are looking to have most of the stuffing inside the breast. If a little bit of squeezing is out, it will be fine. The easiest way is to put the stuffing in the very middle of the butterflied turkey breast, fold it back up, and hold it together with the string. The most important thing is to not get any skin inside the roll, as this can get chewy.
• Use cooking twine to tie the turkey breast together; this helps to stop the roast from falling apart as it cooks. You can do fancy butcher knots, but to be honest, lengths wrapped around the turkey and tied in a simple knot work just as well. I like to cut the ends off the string so the knots are neat. This helps stop them from burning and soaking up too much liquid.

These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.

• Replace the fresh breadcrumbs with dried breadcrumbs. This will change the texture of the stuffing, but it still tastes great. You'll need half the amount of dried breadcrumbs.
• You can swap the herbs around in the stuffing. Thyme, oregano, and rosemary all work well with turkey. Or go for a mixture of herbs. 
• If you have a larger turkey breast, the recipe will still work. You may need to double the stuffing mixture. Or add some sausage meat to the stuffing to make it go further. A larger turkey breast will take longer to cook. Ensure it is at 150ºF/65ºC before pulling it from the oven.

Sides: When it comes to holiday meals, everyone agrees that there needs to be potatoes! For me, that means super buttery mashed potatoes and some crispy roast potatoes. Some brussel spouts and a side of cheesy carrot casserole are a must. If you want a bit of traditional British, then some bacon-wrapped sausages are spot on. Oh, and don't forget the gravy! 

Wine: An unoaked or lightly oaked Chardonnay is a wonderful choice. The unoaked version offers crisp acidity and subtle fruit flavors, while a lightly oaked Chardonnay adds a buttery richness that will complement the stuffing. Alternatively, an aromatic Viognier (my favorite) brings a savory yet floral flavor that pairs beautifully with the sage and sweet onion.

For red wine lovers, Pinot Noir would be a classic pairing with its soft tannins, red berry flavors, and earthy undertones, it will enhance the sage in the stuffing but still balance the subtle turkey. For something slightly bolder but still balanced, a Grenache would bring ripe berry flavors and subtle spice that warm up the dish without overpowering its delicate flavors.