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A close-up view of a rolled turkey breast stuffed with sage and onion stuffing, tied with twine and roasted to a golden brown.

Rolled Stuffed Turkey Breast with Sage and Onion Stuffing

Claire | Sprinkle and Sprouts
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. 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.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main
Cuisine Modern British
Servings 6
Calories 275 kcal

Ingredients
 
 

For the stuffing

  • 3 slices white sandwich bread (see note 1)
  • 3 tablespoon butter
  • 1 large onion finely diced
  • 1 tablespoon fresh sage finely chopped
  • ¼ teaspoon dried parsley
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2½ tablespoon broth (see note 2&4)

For the Turkey:

  • 2 lb boneless turkey breast (see note 3)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup broth see note 4
  • 1 cup boiling water

Instructions
 

  • Preheat the oven to 350ºF/175ºC.

Make the stuffing

  • Place the slices of bread in a food processor and whizz them until you have a coarse breadcrumb.
    3 slices white sandwich bread



  • Melt the butter in a large skillet over medium-low heat. Add the chopped onion and cook it until softened but not colored (around 15 minutes)
    3 tablespoon butter
    1 large onion



  • Stir in the sage, parsley, salt, and pepper, then cook for another 2 minutes.
    1 tablespoon fresh sage
    ¼ teaspoon dried parsley
    ¼ teaspoon salt
    ¼ teaspoon black pepper



  • Add the breadcrumbs and stir them to coat in the buttery onions.
  • Add the broth and stir until everything is combined. (see note 2)
    2½ tablespoon broth



  • Allow to cook if you are making the turkey in advance. Or continue with the recipe if you are about to cook the turkey.

Butterfly the turkey breast (or ask your butcher)

  • Place the raw boneless turkey breast on a chopping board.
    2 lb boneless turkey breast



  • Keeping the knife flat and parallel to the board, start cutting horizontally through the length of the turkey breast, gently opening the breast like you are opening a book; just don't cut all the way through. You should have one large piece of turkey, and the skin side should now be on the chopping board. (see pictures in the post for visuals)

Prepare the rolled turkey

  • Sprinkle the salt and pepper over the cut side of the turkey.
    1 teaspoon salt
    ½ teaspoon black pepper



  • Spread the stuffing over the middle section of the breast, then carefully roll the turkey up so the skin is on the outside and the stuffing is sandwiched inside.
  • Tie the turkey breast with kitchen string at 1 ½-inch intervals. Tie it as tightly as possible to ensure it stays rolled up and roasts evenly.
  • Place the rolled turkey breast onto a rack in a roasting pan, ensuring that the skin faces up.
  • Pat the skin dry with paper towels, then brush the skin all over with olive oil.
    1 tablespoon olive oil



  • Pour the broth and water into the roasting pan (do not pour over the turkey) and roast for between 40-50 minutes, until the skin is golden brown and the internal temperature is 150º F. (The exact time will depend on the size of your turkey and how tightly you rolled it)
    1 cup broth
    1 cup boiling water



  • Remove the turkey from the oven, cover it with foil, and let it rest for 15-20 minutes.
  • Serve in thick slices and drizzle with any pan juices if desired.

Notes

  1. 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. You can 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.
  2. You may need to add a little extra broth to your mixture, as the exact amount required depends on how dry your breadcrumbs are. You want the mixture to be thoroughly moist but with no excess liquid in the pan.
  3. You can buy these from the butchers all year round (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.
  4. I use chicken broth, but you can substitute vegetable or turkey broth if you have them.
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Nutrition

Calories: 275kcal | Carbohydrates: 9g | Protein: 35g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 923mg | Potassium: 457mg | Fiber: 1g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg

Nutrition is per serving

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