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Roast Turkey Breast with Breadcrumb Stuffing
Roast Turkey Breast with Breadcrumb Stuffing
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Holiday stuffed turkey breast: Roll breadcrumb, mushroom, cranberry, and bacon stuffing in thin, roasted breast for cozy gatherings.
Ingredients:
  • 1 boneless turkey breast (about 2 lbs)
  • Butter, extra virgin olive oil, OR bacon fat
  • Salt
  • 1/4 ounce dried porcini mushrooms
  • 1 thick slice of bacon*
  • 1/4 cup minced shallot
  • 2 Tbsp chopped dried cranberries
  • 1 teaspoon minced sage
  • 1/2 cup breadcrumbs
  • 1 tablespoons chopped parsley
  • 3 Tbsp turkey or chicken stock (can sub water)
  • 1 turkey wing (optional)
  • 1 tablespoon flour
  • 1 cup turkey or chicken stock
  • Salt and pepper
  • Poultry seasoning
Instructions:
  • Soak the dried porcini mushrooms in hot water for about 15 minutes until softened. Then, chop them after the bacon is cooked in the next step.
  • Crisp up bacon in a medium pan over medium heat. Place bacon on paper towels, then chop when cool. Ensure there is at least 1 tablespoon of bacon fat in the pan; if not, add butter or olive oil.
  • Prepare the stuffing: Heat the pan on medium and keep the flavorful bacon fat, sauté shallots until golden. Include cranberries, sage, mushrooms, mix and cook briefly. Add breadcrumbs, parsley, bacon, and stock, creating a cohesive mixture. Let it cool, then season with salt to taste.
  • Peel off the skin from the turkey breast, keeping it intact. Place the turkey breast between two sheets of wax paper or plastic wrap. Using a mallet, gently pound the turkey until it reaches a thickness of about 1/4 inch. You can also butterfly the breast before pounding if needed.
  • Trim the pounded turkey breast into a rectangle. Spread stuffing over the breast, leaving a 3/4-inch border. Roll up the turkey starting from a short end, tucking the skin under the edges.
  • Secure the rolled turkey breast with cotton kitchen string, ensuring it is tightly tied, then place it on a roasting pan. Brush with olive oil, butter, or bacon fat and season generously with salt. For extra flavorful drippings, add turkey wing pieces to the roasting pan.
  • Roast turkey at 400°F for 20 minutes, then reduce heat to 325°F and continue roasting for 10-15 minutes until the breast's internal temperature reaches 155°F. Let the turkey rest covered in foil; temperature will reach 165°F. Remember to check with an instant-read thermometer before serving.
  • After reaching the correct temperature, transfer the turkey from the roasting pan and loosely cover it with foil. Allow it to rest for a minimum of 10 minutes, and up to 25 minutes.
  • Prepare flavorful gravy with the pan drippings by placing the roasting pan on two stove-top burners set to medium heat. If using turkey wing, remove it. Sprinkle flour over drippings, stirring until fully mixed. Gradually pour in stock while continuously whisking until smooth. Season with salt, pepper, and poultry seasoning, sage, or thyme. Simmer until desired thickness.
  • To serve the stuffed breast: Gently remove the kitchen string, then thinly slice the rolled breast into 1/2-inch slices. Arrange on plates or a platter and garnish with gravy poured over or on the side according to your preference. Enjoy the dish, and if you enjoyed the recipe, we would love to hear your feedback in the comments below!

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