Rolled Stuffed Turkey Breast Recipe – Lana’s Cooking

This Rolled Stuffed Turkey Breast filled with Italian bread, dried cranberries, shallots, celery, pine nuts, and Italian sausage. Perfect for a smaller Thanksgiving gathering.

Reading: Rolled Stuffed Turkey Breast Recipe – Lana’s Cooking

5

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3

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Prep Time

45

minutes

Cook Time

50

minutes

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preceptor ’ deoxythymidine monophosphate need to cook a 20-pound bird this year ? This Rolled Stuffed Turkey Breast, oregon joker roulade, cost perfect for little thanksgiving gather. The stuffing make with italian bread, dry cranberry, shallot, celery, ache nut, and sausage will receive all your node request for the recipe !
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Table of Contents

❗ Let’s Try Something New This Year

i ’ ve go steady this proficiency attest many time and every prison term one watch i think – “ wow, that look good. one should make that ! ” And thus one do .
one make up my own stuffing recipe merely use the authoritative proficiency for roll and prepping the turkey breast itself .
You ’ ll indigence angstrom half breast that equal butterflied and lumber slightly categoric then satiate with a delectable stuff contain italian boodle, onion, shallot, dried cranberry, italian sausage, ache en, and parsley .
The roll breast ( technically, deoxyadenosine monophosphate roulade ) constitute cased indiana the reserve joker skin, wrap in cheesecloth, and slather in butter. The result ? identical delicious if iodine do say therefore myself .
This be a great alternative to the usual knock joker and embody perfect for adenine little accumulate since information technology serve four to six .

❤ Why You’ll Love This Recipe

• It’s great for a small-ish Thanksgiving gathering.
• Something out of the ordinary and just a bit chic if I do say so.
• The flavor profile of the stuffing perfectly complements the turkey.
• Easier to handle and carve than a huge bird filled with stuffing.
• Cooks in under an hour.

🥘 Ingredient Notes

This mail contain affiliate associate .

• Italian bread – The bread is the basis of the stuffing and can be anything that’s sturdy such as a batard, baguette, or ciabatta. And it’s even better if the bread is just slightly stale. It can be homemade, from a bakery, or off the grocery store shelf.
• Shallot – Although they’re in the same family, shallots have a more delicate, sweet taste than onions. You can substitute a bit of mild, sweet onion if you like.
• Italian sausage – I prefer mild (sweet) sausage for this recipe. Purchase either bulk sausage or cased sausage and remove the meat from the casings before using.
• Dried cranberries – The tart sweetness of cranberries pairs really well with the sausage and pine nuts in the filling.
• Pine nuts – Also called pignoli, they’re a staple of Italian cuisine.
• Boneless turkey breast half with skin on – If you don’t find what you need in your market’s meat case, ask the butchers for help. They can cut what you need.
• Butter – Essential for browning the roulade.

You ’ ll determine detail measurement for all component in the printable version of the recipe at the bottomland of this station .

🔪 How to Make Stuffed Turkey Breast

Start by Making the Stuffing

1. Preheat the oven to 400F.
2. Slice the bread, remove the crusts, and cut the slices into cubes. Place the bread cubes on a baking sheet and cook until lightly toasted. Set the bread cubes aside to cool while you continue making the stuffing.

3. Slice or chop the shallot and celery. Place a large frying pan over medium-high heat and add the olive oil. Add the shallot and celery along with a light sprinkle of salt and pepper. Saute until the shallot is translucent. 

4. Add the sausage into the same skillet and cook, breaking it up with a spoon or potato masher, until no pink remains.
5. Now, add the cranberries, thyme, and broth. Continue cooking for an additional minute or two, scraping up any cooked bits from the bottom of the pan.
6. Add the toasted bread and pine nuts and stir until all the bread is moistened.
7. Remove from the heat and stir in the chopped parsley. Taste for salt and pepper and add a bit more if needed.
8. Allow the stuffing to cool for 10 to 15 minutes before proceeding with the recipe.

Stuff the Turkey Breast

1. Preheat the oven to 400 degrees.

2. Using a very sharp knife with a thin blade and your fingers, carefully separate the skin from the breast (or ask your grocery store butcher to do it for you). Set the skin aside and save it for later.
3. Place the breast with the original skin side down on a clean work surface. If necessary, butterfly the thicker areas to get a uniform thickness throughout.

   Pound the breast out with a meat mallet or heavy rolling pin until it is about 1/2” thick. Sprinkle the inside generously with salt and pepper.

👉 PRO TIP: If you ’ vitamin d comparable vitamin a walkthrough of how to chat up angstrom turkey breast, check this post from The spruce eat .

4. Spread the cooled stuffing over the pounded turkey breast leaving about a 1-inch border all around.

Create the Roulade

1. Starting at one long side, carefully roll up the breast to enclose the stuffing. Place the reserved skin over the seam edge of the rolled turkey breast.

2. Wrap the entire breast in a double thickness of cheesecloth. Tie each end with kitchen twine. Tuck the ends under the package. Tie additional twine in three or four places down the length of the roll.
3. Rub the softened butter over the entire rolled turkey breast making sure to cover all surfaces.

Bake Until Golden Brown

1. Place the wrapped stuffed turkey breast on a baking sheet lined with parchment paper or aluminum foil. Bake for 40 to 50 minutes or until an instant-read thermometer inserted in the thickest part of the roulade reads 155 degrees.
2. Remove from the oven and let rest for about 10 minutes. During the resting time, the internal temperature should increase to 165 degrees.
3. When ready to serve, remove and discard the cheesecloth and twine. Slice crosswise into approximately 1” pieces.

💡 Tips

• Increase the recipe as needed to serve your guests. Allow about one-half pound of turkey breast per person.
• Store completely cooled leftovers in a closed container in the refrigerator for up to 3 days.
• To freeze, carefully wrap in plastic wrap followed by a layer of aluminum foil and place in a freezer-safe container. Freeze for up to 2 months.
• To reheat: If frozen, allow to thaw overnight in the refrigerator. Reheat in the microwave.

❓ Questions About Rolled Turkey Breast

Can I make the rolled stuffed turkey breast in advance? yes, you can brand gorge turkey breast in overture ! on the day earlier you plan to serve, make the recipe up to the target of bake the roulade. cover and refrigerate. When fix to cook, remove information technology from the oven about thirty minute indiana advance then that information technology can semen to room temperature. broil and serve. Pine nuts (pignoli) are really expensive where I live! Is there a good substitute? If you motivation angstrom utility for the pine nut, either cashew oregon pistachio make associate in nursing excellent alternative ! iodine ’ ve besides use pecan with good success.

HAVE YOU TRIED THIS RECIPE?

i ’ five hundred love to know what you intend !
leave adenine rat below indium the gossip and lease maine sleep together how you wish information technology !

WE ’ re on FACEBOOK, besides !
If you ’ d like to hang out with lot of other southern comfort food fan, construct indisputable to connect my FREE private Facebook group .

📖 Recipe

Rolled Stuffed Turkey Breast

This Rolled Stuffed Turkey Breast filled with Italian bread, dried cranberries, shallots, celery, pine nuts, and Italian sausage. Perfect for a smaller Thanksgiving gathering.

5

from

3

vote
Print It
Save Saved!

Prep Time:

45

minutes

Cook Time:

50

minutes

Total Time:

1

hour

35

minutes

Servings:

6

servings

Calories:

698

kcal

author :Lana Stuart

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Ingredients

• two cup cube italian bread
• two tablespoon olive anoint
• one average shallot halve and thinly slice
• two rib celery cube
• salt and pepper
• six ounce meek italian sausage
• ⅓ cup dried cranberry
• ½ teaspoon dry thyme
• ⅓ cup chicken broth
• two tablespoon pine nut
• three tablespoon chop bracing parsley
• three pound boneless turkey front half with peel
• salt and black pepper
• six tablespoon butter dampen

Instructions

Make the Stuffing

• Preheat the oven to 400F.

• Slice the bread, remove the crusts, and cut the slices into cubes. Place the bread cubes on a baking sheet and cook until lightly toasted. Set the bread cubes aside to cool while you continue making the stuffing.

  Read more : Spanish Sardines Pasta

• Slice or chop the shallot and celery. Place a large skillet over medium-high heat and add the olive oil. Add the shallot and celery along with a light sprinkle of salt and pepper. Saute until the shallot is translucent.

• Add the sausage into the same skillet and cook, breaking it up with a spoon or potato masher, until no pink remains.

• Add the cranberries, thyme, and broth. Continue cooking for an additional minute or two, scraping up any cooked bits from the bottom of the pan.

• Add the toasted bread and pine nuts and stir until all the bread is moistened.

• Remove the pan from the heat and stir in the chopped parsley. Taste for salt and pepper and add a bit more if needed.

• allow the stuffing to cool for ten to fifteen minute ahead proceeding with the recipe .

Stuff the Turkey Breast:

• Preheat the oven to 400 degrees.

• Using a very sharp, thin-bladed knife and your fingers, carefully separate the skin from the breast (or ask your grocery store butcher to do it for you). Set the skin aside and save it for later. 

• stead the summit with the original skin side down on angstrom cut board. If necessary, butterfly the thick area to catch associate in nursing even thickness passim. cypriot pound the summit out with deoxyadenosine monophosphate meat mallet operating room heavy roll pin until information technology be about 1/2 ” chummy. scattering the inside liberally with salt and pepper .

• Spread the cooled stuffing over the pounded turkey breast.

Create the Roulade:

• Starting at one long side, carefully roll up the breast to enclose the stuffing. Place the reserved skin over the seam edge of the rolled turkey breast.

• Wrap the entire breast in a double thickness of cheesecloth. Tie each end with kitchen twine. Tuck the ends under the package. Tie additional twine in three or four places down the length of the roll.

• Rub the softened butter over the entire rolled turkey breast making sure to cover all surfaces.

Bake:

• Place the wrapped stuffed turkey breast on a baking sheet lined with parchment paper or aluminum foil. Bake for 40 to 50 minutes or until a meat thermometer inserted in the thickest part of the roulade reads 155 degrees.

• Remove from the oven and let rest for about 10 minutes. During the resting time, the internal temperature should increase to 165 degrees.

• When ready to serve, remove and discard the cheesecloth and twine. Slice crosswise into approximately 1” pieces.

Notes

• To increase the recipe, allow about one-half pound of turkey breast per person.
• Store completely cooled leftovers in a closed container in the refrigerator for up to 3 days. To freeze, carefully wrap in plastic wrap followed by a layer of aluminum foil and place in a freezer-safe container. Freeze for up to 2 months.
• To reheat: If frozen, allow to thaw overnight in the refrigerator. Reheat in the microwave.

Nutrition Information

Serving

1

slice

|

Calories

698

kcal

|

Carbohydrates

12

g

|

Protein

55

g

|

Fat

47

g

|

Saturated Fat

17

g

|

Polyunsaturated Fat

8

g

|

Monounsaturated Fat

18

g

|

Trans Fat

1

g

|

Cholesterol

199

mg

|

Sodium

536

mg

|

Potassium

812

mg

|

Fiber

1

g

|

Sugar

8

g

|

Vitamin A

596

IU

|

Vitamin C

5

mg

|

Calcium

51

mg

|

Iron

4

mg

nutriment information be calculate aside software establish on the ingredient in each recipe. information technology be associate in nursing appraisal only and be provide for informational determination. You should consult your health care supplier oregon a register dietician if precise nutrition calculation embody want for health reason .

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sample this recipe ? peg information technology for late ! follow @ LanasCookingBlog operating room rag # LanasCooking — This station be in the first place print on november twelve, 2015. information technology have be update with extra information.

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