Christmas Stuffed Turkey Breast
A festive holiday main dish featuring tender turkey breast stuffed with a savory bread, herb, and cranberry filling. Juicy and flavorful, it’s the perfect centerpiece for smaller gatherings or when you want an elegant alternative to a whole roast turkey.
Equipment
- skillet
- mixing bowl
- roasting pan
- kitchen twine or toothpicks
- meat thermometer
Ingredients
- 1 large boneless turkey breast (about 2–3 lbs), butterflied and pounded flat
- 2 tbsp olive oil
- 1 cup fresh breadcrumbs
- 1/2 cup dried cranberries, chopped
- 1/2 cup chopped walnuts (or pecans)
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a roasting pan with olive oil.
- In a skillet, heat 1 tablespoon of olive oil. Sauté onion and garlic until softened, about 5 minutes.
- In a mixing bowl, combine breadcrumbs, cranberries, walnuts, Parmesan, parsley, thyme, rosemary, salt, pepper, and chicken broth. Stir in the sautéed onion and garlic to form stuffing mixture.
- Lay the turkey breast flat, skin-side down. Spread the stuffing evenly over the surface, leaving a 1-inch border.
- Roll the turkey breast tightly from one side and secure with kitchen twine or toothpicks.
- Rub the outside with remaining olive oil and season with additional salt and pepper.
- Place in roasting pan and bake for 75–90 minutes, until internal temperature reaches 165°F (74°C).
- Let rest for 10 minutes before slicing. Serve warm with holiday side dishes.
Notes
Make sure to pound the turkey breast evenly before stuffing so it rolls up tightly. Use kitchen twine or toothpicks to secure the roll during roasting. This dish pairs beautifully with roasted vegetables, mashed potatoes, or green beans. Leftovers reheat well and make delicious sandwiches the next day.