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stuffed turkey breast slices on white platter with cup of sauce
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4.67 from 3 votes

Stuffed Turkey Breast with Sausage, Mushrooms and Swiss Chard

An easy and elegant alternative to roasting a whole turkey. The sausage and mushroom stuffing keeps the turkey breast moist and the gravy recipe is divine!
Prep Time1 hr
Cook Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: breast, roasted, stuffed, turkey
Author: Andrea

Ingredients

  • 1/2 1 - 1.3 kg turkey breast, 2.5 - 3 lbs
  • 1 1/2 tsp salt, Kosher, approximately
  • 1 tsp freshly ground black pepper, approximately

For the stuffing & parsley butter

  • 1 tbsp olive oil
  • 1 large shallot, peeled and finely diced
  • 1 Italian sausage, casing removed, broken up
  • 6-8 medium cremini mushrooms, washed and finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp fresh sage, finely chopped
  • 1/2 tsp fresh rosemary, finely chopped
  • 2 cups Swiss chard washed and chopped
  • 1/4 cup unsalted butter, soft
  • 2 tbsp fresh parsley, finely chopped plus extra for garnish (optional)

gravy

  • 1 yellow cooking onion
  • 2 medium carrots, peeled
  • 2 celery stalks, washed
  • 1 1/2 cups chicken stock
  • 1 tbsp balsamic vinegar
  • 2 tsp corn starch

Instructions

stuffing

  • Heat a medium sautee pan to medium heat. Add 1 tbsp olive oil. Add shallots. Cook and stir for about 1 minute.
  • Add sausage. Break up with wooden spoon as it cooks. Breaking it down into small pieces. Cook for about 4 minutes.
  • Add mushrooms and herbs. Cook for 2 minutes more. Add Swiss chard. Cook, stirring for 5 minutes or until the chard is wilted. Set aside to cool.
  • In a small bowl mix together soft butter and chopped parsley. Set aside.

the turkey

  • Preheat oven to 400°F.
  • Chop onion, carrot and celery into large chunks and place in bottom of roasting pan. Set aside.
  • Remove skin from breast keeping in one piece. Reserve. Butterfly breast by cutting almost in half horizontally. Open like a book. Season both sides generously with salt and pepper.
  • With skin side down. Spread stuffing evenly over breast. Leave about 1/2 inch boarder free of stuffing around the edges. Take the top long edge and start to roll towards you. Roll into a log keeping it as tight as possible. Roll so it sits seam down.
  • Spread half of the butter and parsley mixture over the top and sides of the roll.
  • Drape skin on top of butter mixture spreading it out as much as possible. It won't cover the entire roll but that's okay.
  • Cut 5-6 pieces of butcher's twine to about 8"-10" lengths. Slide one piece at a time under the roll and tie at even spaces.
  • Spread the rest of the butter mixture on top and sides of roll.
  • Carefully move the roll to sit on top of the vegetables in the roasting pan. Pour in 1/2 cup chicken stock, reserving the other 1 cup for later.
  • Bake in preheated oven for 1 hour and 20-30 minutes or until an instant read thermometer reaches 165°F
  • When done, remove the turkey from roasting pan and reserve on a plate or cutting board loosely tented with foil. Let rest for 10-15 minutes.

The sauce

  • Drain liquid from roasting pan through a fine sieve into a medium sauce pan. Discard vegetables.
  • Add balsamic vinegar and remaining 1 cup chicken stock. Bring to a boil and continue boiling until reduced to approximately 1 cup. This will take 10-15 minutes. Mix corn starch with 2 tbsp cold water and mix until no lumps appear. Whisk into gravy and continue whisking until slightly thickened.
  • Cut strings and remove from turkey breast. Slice into 1/2 inch to 3/4 inch slices. Arrange on platter. Pour gravy over top or serve on the side.

Notes

  1. After tying up and buttering the turkey roll you can cover and refrigerate it for up to 3 days. Remove from fridge 30 minutes before baking and bake as instructed.
  2.  Bake it ahead and reheat later. Let roasted, turkey breast cool at room temperature. Cover and refrigerate over night. Remove from fridge at least 30 minutes before reheating. Add a small amount (1/4 cup) of chicken stock, water or white wine to bottom of roasting pan. Place roll in pan and cover with foil. Place in a preheated 350°F oven and bake for 30 minutes or until internal temperature reaches 165°F. Remove foil and broil to crisp the skin.