Roasted Stuffed Turkey Breast with Sausage Stuffing
The stuffing is enough to stuff two (3 pound) turkey breasts with maybe a little leftover to cook on the side. If you’re only cooking one turkey breast, then you’ll have plenty of stuffing leftover to cook as a small side dish.
Servings: 8 servings
Calories: 442kcal
Ingredients
Stuffing Filling:
- 2 tablespoons olive oil or butter
- 2 stalks celery , diced
- 1/2 medium onion , diced
- 1 teaspoon garlic powder (or 3 fresh cloves, minced)
- 8 ounces Italian sausage (about 2 links), casings removed
- 1 teaspoon dried thyme , oregano or rosemary (or 1 Tablespoon fresh)
- 1/2 teaspoon dried sage or 1 tablespoon fresh chopped
- 1/4 cup fresh chopped parsley
- 1.5 cups chicken broth
- 8 cups dried croutons or dried stuffing cubes , cut into 1/2-inch pieces
- 1 large egg , beaten
- 1/2 teaspoon kosher salt , or to taste
- 1/2 teaspoon black pepper , or to taste
Turkey:
- 3 pound turkey breast , de-boned and skin-on
- salt , to taste
- black pepper , to taste
Instructions
- Make Stuffing: Heat pan, add olive oil, celery, onion, and garlic (or garlic powder). Cook until onions and garlic are softened. Add Italian sausage, break up the meat and cook until sausage is browned.
- Add thyme, sage, parsley, salt and pepper. Cook for another minute until the spices are combined. Add chicken broth and then remove the pan from the heat.
- Add stuffing and egg. Mix into the sausage mixture until everything is combined well. Set aside.
- Roll & Bake Turkey: Preheat oven to 375°F.
- Place plastic wrap on top of each turkey breast and pound thinner into an even thickness, about 1/2-inch thick.
- Place the pounded turkey breast skin side down. Lay the stuffing on top of turkey breast. Fold one edge of turkey breast over to create a roll. Tie turkey breast to hold the shape.
- Season top of tied breast with additional salt and pepper. Place the tied turkey breast in a baking dish.
- Bake the turkey breast for 45 minutes. Remove from oven and place the remaining stuffing around the turkey. Return to the oven and continue baking for another 30 minutes, or until internal temperature of turkey reaches 165°F at turkey meat thickest part. Allow to rest for about 5-10 minutes, then slice and serve.
Nutrition
Calories: 442kcal | Carbohydrates: 24g | Protein: 46g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 140mg | Sodium: 1093mg | Potassium: 616mg | Fiber: 2g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 3mg