Description
This stuffed turkey breast recipe features a tender, boneless turkey breast filled with a savory mixture of bread, dried cranberries, pecans, and fresh sage. The turkey is seared and then roasted to perfection, served with a flavorful apple cider and chicken broth gravy. It’s an elegant yet approachable dish perfect for holiday meals or special occasions.
Ingredients
Scale
Turkey and Seasoning
- 3 lbs boneless turkey breast, skin removed
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp olive oil, divided
Stuffing
- 2 medium onions, divided (one chopped, one thinly sliced)
- 2 large cloves garlic, minced
- 2 ½ cups cubed day-old bread or stuffing bread
- ½ cup dried cranberries, soaked in hot water for 1 minute and drained
- ⅓ cup chopped pecans, toasted
- 2 ½ Tbsp chopped fresh sage, divided
- 2 ½ cups chicken broth, divided
Gravy
- 1 cup apple cider
- 3 Tbsp cider vinegar
- 1 tsp cornstarch dissolved in 1 tablespoon cold water
Instructions
- Preheat the Oven: Set your oven to 375°F to prepare for roasting the stuffed turkey breast efficiently.
- Prepare the Turkey Breast: Butterfly the turkey by slicing horizontally almost to the other side, then open it like a book. Place between two sheets of plastic wrap and pound with a meat mallet to about 1/2 inch thickness. Season both sides with salt and pepper.
- Make the Stuffing: Chop one onion and thinly slice the other. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion until golden, about 8-10 minutes. Add the garlic and cook for another minute. Stir in the cubed bread, cranberries, toasted pecans, 2 tablespoons fresh sage, and about 1/2 cup chicken broth, just enough to moisten. Cook over low heat for 2-3 minutes, then remove from heat.
- Fill and Roll the Turkey: Spread the stuffing evenly over one side of the turkey breast, leaving a 2-inch border clear on all sides. Carefully roll up the breast and secure tightly with kitchen twine.
- Sear the Turkey: In a large Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Sear the rolled turkey breast on all sides until lightly browned, about 3-4 minutes per side.
- Roast the Turkey: Scatter the sliced onion around the turkey in the Dutch oven. Pour in 1 1/2 cups chicken broth, cover tightly with a lid or aluminum foil, and place in the preheated oven. Roast for 45 to 60 minutes, or until the internal temperature reaches 165°F. Remove from the oven, transfer the turkey to a cutting board, and cover with foil to rest.
- Prepare the Gravy: Place the Dutch oven back on the stove over medium heat. Add apple cider, remaining 1/2 cup chicken broth, cider vinegar, and 2 teaspoons chopped sage. Bring the mixture to a boil and reduce the liquid by one-third, about 10 minutes. Stir in the dissolved cornstarch mixture slowly, continuing to stir and cook for 3 more minutes until thickened. Season with salt and pepper to taste.
- Serve: Remove the twine from the turkey and slice into pieces. Serve the turkey slices with gravy on the side for a delicious meal.
Notes
- This recipe is suitable for turkey breasts weighing between 2 and 4 pounds without needing modification.
- For convenience, ask your butcher to bone and butterfly the turkey breast or follow the provided instructions above.
- Plan on about 1/2 pound of turkey breast per person; a 2 1/2-pound breast will serve 5-6 people.
- If you prefer a smoother gravy, strain it through a sieve before serving.
- Use an instant-read thermometer to ensure the turkey reaches a safe internal temperature of 165°F.
- If you don’t have a thermometer, check that the juices run clear as an indicator of doneness.
- Leftover slices make excellent sandwiches when cut about 1/4-inch thick.
Nutrition
- Serving Size: 1 slice (about 6 oz cooked turkey with stuffing)
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
