Best Christmas Stuffed Turkey Breast

ingredients

• 1 (1.8–2 kg) boneless turkey breast, skin-on 🦃
• 250 g Italian sausage, casings removed 🌭
• 150 g breadcrumbs 🍞
• 1 small onion, finely chopped 🧅
• 2 garlic cloves, minced 🧄
• 1 apple, peeled and diced 🍎
• 100 g roasted chestnuts, chopped 🌰
• 50 g dried cranberries 🍒
• 50 g grated Parmesan cheese 🧀
• 2 tbsp fresh parsley, chopped 🌿
• 1 tbsp fresh sage, chopped 🌿
• 1 tsp fresh thyme leaves 🌿
• 50 g butter, melted 🧈
• 2 tbsp olive oil 🫒
• 120 ml chicken stock 🍗
• 1 egg, beaten 🥚
• Salt 🧂 and black pepper 🌶️ to taste
• Kitchen twine and toothpicks (to secure) 🔪

instructions

1. Preheat oven to 180°C (350°F). Prepare a roasting pan and a meat thermometer if you have one.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Add the sausage meat and cook, breaking up with a spoon, until browned. Transfer to a bowl and drain excess fat.
3. In the same skillet add 1 tbsp olive oil and 20 g butter. Sauté the chopped onion and garlic until soft and translucent, about 4–5 minutes. Add diced apple and cook 2 minutes more.
4. Combine the cooked sausage, sautéed onion/apple mixture, breadcrumbs, chopped chestnuts, dried cranberries, grated Parmesan, parsley, sage, thyme and beaten egg in a large bowl. Add 60 ml chicken stock and mix until moist but not soggy. Season with salt and pepper.
5. Butterfly the turkey breast: place skin-side down, slice horizontally almost through and open like a book. Press flat with your hand or a meat mallet to an even thickness.
6. Season the inside and outside of the turkey with salt and pepper. Spread the stuffing mixture evenly over the flattened breast, leaving a 2 cm border.
7. Roll the turkey tightly into a log, tucking ends under. Secure with kitchen twine at 3–4 cm intervals and use toothpicks if needed to hold the ends.
8. Heat a large ovenproof skillet over medium-high heat with 30 g butter. Sear the rolled turkey on all sides until golden brown, about 2–3 minutes per side.
9. Pour the remaining 60 ml chicken stock into the pan and transfer the skillet to the preheated oven. Roast for 50–65 minutes, basting once or twice with pan juices, until the internal temperature at the thickest part reaches 74°C (165°F).
10. If the skin browns too quickly, cover loosely with foil. Adjust cooking time based on weight and thermometer reading.
11. Remove the turkey from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 15 minutes to redistribute juices.
12. Slice into 2–2.5 cm thick slices. Serve with pan juices spooned over, and your favorite holiday sides. Enjoy!