Stuffed Turkey Breast
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!
Servings: 6 people
Calories: 347kcal
Ingredients
- 1 turkey breast half, skin on (1 kg/2 lbs approx.)
- 1 ½ teaspoon salt, Kosher, approximately
- 1 teaspoon freshly ground black pepper, approximately
For the stuffing & parsley butter
- 1 tablespoon 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 teaspoon fresh thyme, finely chopped
- 1 teaspoon fresh sage, finely chopped
- ½ teaspoon fresh rosemary, finely chopped
- 2 cups Swiss chard washed and chopped
- ¼ cup butter, soft
- 2 tablespoon fresh parsley, finely chopped plus extra for garnish (optional)
Gravy
- 1 yellow cooking onion
- 2 medium carrots, peeled
- 2 celery stalks, washed
- 1 ½ cups chicken stock
- 1 tablespoon balsamic vinegar
- 2 teaspoon corn starch
Instructions
Stuffing
- Heat a medium sautee pan to medium heat. Add 1 tablespoon olive oil. Add shallots. Cook and stir for about 1 minute.1 tablespoon olive oil, 1 large shallot, peeled and finely diced
- Add sausage. Break up with wooden spoon as it cooks. Breaking it down into small pieces. Cook for about 4 minutes.1 Italian sausage, casing removed, broken up
- 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.6-8 medium cremini mushrooms, washed and finely chopped, 1 teaspoon fresh thyme, finely chopped, 1 teaspoon fresh sage, finely chopped, ½ teaspoon fresh rosemary, finely chopped, 2 cups Swiss chard washed and chopped
- In a small bowl mix together soft butter and chopped parsley. Set aside.¼ cup butter, soft, 2 tablespoon fresh parsley, finely chopped plus extra for garnish (optional)
The turkey
- Preheat oven to 400°F.
- Chop onion, carrot and celery into large chunks and place in bottom of roasting pan. Set aside.1 yellow cooking onion, 2 medium carrots, peeled, 2 celery stalks, washed
- 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.1 turkey breast half, skin on (1 kg/2 lbs approx.)
- With skin side down. Spread stuffing evenly over breast. Leave about ½ 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 ½ 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.
Gravy
- 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 tablespoon 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 ½ inch to ¾ inch slices. Arrange on platter. Pour gravy over top or serve on the side.
Notes
- 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.
- Bake it ahead and reheat it later. Let roasted, turkey breast cool at room temperature. Cover and refrigerate overnight. Remove from fridge at least 30 minutes before reheating. Add a small amount (¼ 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.
Nutrition
Serving: 1serving | Calories: 347kcal | Carbohydrates: 7g | Protein: 35g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 117mg | Sodium: 1708mg | Potassium: 242mg | Fiber: 1g | Sugar: 5g