There’s something truly magical about that moment when you slice into a perfectly cooked Christmas Stuffed Turkey Breast and reveal the spiral of savory stuffing nestled inside. The gorgeous presentation alone makes this dish holiday-table worthy, but it’s the practical benefits that make it my go-to centerpiece. No wrestling with an entire bird or stressing about dry meat – just pure, succulent turkey filled with festive flavors that’ll have everyone reaching for seconds.
Why This Recipe is Awesome
This Christmas Stuffed Turkey Breast brilliantly solves the holiday dinner dilemma.
For smaller gatherings, it provides all the traditional flavors without days of leftovers. The boneless breast is incredibly forgiving to cook, virtually eliminating the dry meat problems that plague whole turkeys. What I love most is the flavor-to-effort ratio – the stuffing infuses the meat from the inside as it cooks, creating layers of flavor that belie how straightforward this is to prepare.
Plus, the elegant spiral presentation when sliced makes it look like you spent hours in the kitchen, when the active prep time is actually minimal. You can prepare it ahead of time too, which means less holiday stress and more time enjoying your guests. It’s the perfect solution for those who want traditional holiday flavors with modern convenience.
Equipment needed: Kitchen twine, meat mallet, cutting board, sharp knife, roasting pan, aluminum foil
Christmas Stuffed Turkey Breast
Ingredients
- 1 boneless turkey breast 2-3 pounds, skin on
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 medium onion finely diced
- 2 celery stalks finely diced
- 2 cloves garlic minced
- 1 cup breadcrumbs preferably from day-old bread
- 1/2 cup dried cranberries
- 1/2 cup roasted chestnuts roughly chopped (can substitute with walnuts)
- 1/4 cup fresh parsley chopped
- 1 tablespoon fresh sage finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary minced
- Zest of 1 orange
- 1/4 cup chicken broth
- 1 egg lightly beaten
- Salt and freshly ground black pepper to taste
- Kitchen twine for tying
Instructions
- Prepare the turkey breast by placing it skin-side down on a cutting board. With a sharp knife, butterfly the breast by cutting horizontally through the thickest part, opening it like a book but not cutting all the way through. Cover with plastic wrap and gently pound to an even thickness of about 1/2 inch using a meat mallet.
- Preheat your oven to 375°F (190°C) and position the rack in the center of the oven.
- Make the stuffing by melting the butter in a large skillet over medium heat. Add onions and celery, cooking until softened, about 5-7 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Transfer the vegetable mixture to a large bowl and let cool slightly. Add breadcrumbs, cranberries, chestnuts, herbs, orange zest, chicken broth, and beaten egg. Season with salt and pepper and mix thoroughly until well combined.
- Season the inside of the turkey with salt and pepper. Spread the stuffing mixture evenly over the butterflied turkey breast, leaving a 1-inch border around the edges.
- Roll the turkey breast tightly, starting from the narrowest end, ensuring the stuffing stays inside. Tie with kitchen twine at 1-inch intervals to secure the roll.
- Place the rolled turkey seam-side down in a roasting pan. Brush the entire surface with olive oil and season generously with salt and pepper.
- Roast for approximately 60-70 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If the skin is browning too quickly, cover loosely with foil.
- Allow the turkey to rest for at least 10-15 minutes before removing the twine and slicing. This crucial step ensures the juices redistribute for maximum moistness.
- Slice into 1/2-inch rounds and arrange on a serving platter, showcasing the beautiful spiral of stuffing within each slice.
Notes
- For extra flavor, brine the turkey breast for 4-6 hours before butterflying.
- The stuffing can be made a day ahead and refrigerated to save time.
- If you can’t find a skin-on turkey breast, a skinless one works too – just brush with more olive oil to prevent drying.
- For a quick pan gravy, deglaze the roasting pan with 1 cup of chicken broth and 1/4 cup white wine after removing the turkey.
- This dish reheats beautifully – slice leftovers and warm them covered with a splash of broth to prevent drying.
Calories & Nutritional Info
- Calories: Approximately 375 calories per serving
- Protein: 42g
- Carbohydrates: 16g
- Fat: 15g
- Fiber: 2g
- Contains: Gluten (from breadcrumbs), eggs
- Suitable for: Low-carb diets (with breadcrumb substitution)
Common Mistakes to Avoid
- Skipping the resting period – This crucial step allows juices to redistribute; cutting too early will result in dry meat and stuffing.
- Rolling too loosely – The roll should be firm and compact to ensure even cooking and a beautiful presentation when sliced.
- Overcooking – Turkey breast dries out quickly; use a meat thermometer and remove it at exactly 165°F.
- Under-seasoning – Be generous with salt and pepper both inside and outside for maximum flavor.
- Cutting the twine before resting – Keep the twine on during resting to help the roll maintain its shape.
Alternatives & Substitutions
- Dietary adaptations: Use gluten-free breadcrumbs and omit the egg (add a bit more broth) for allergen-friendly version.
- Stuffing variations: Try dried cherries instead of cranberries, or add sausage for a heartier filling.
- Herb substitutions: Dried herbs work in a pinch – use 1 teaspoon dried for each tablespoon of fresh.
- Meat alternatives: This technique works beautifully with chicken breast or pork loin (adjust cooking times accordingly).
- Make it richer: Add 4 oz of cream cheese or 1/4 cup of heavy cream to the stuffing for luxurious creaminess.
FAQs
Can I prepare this dish in advance?
Absolutely! You can stuff and roll the turkey breast up to 24 hours ahead, then cover and refrigerate. Just bring it to room temperature for 30 minutes before roasting.
How do I know when the turkey is cooked properly?
The most reliable method is using an instant-read thermometer inserted into the thickest part of the roll. It should register 165°F (74°C). The juices should run clear, not pink.
Can I freeze this stuffed turkey breast?
Yes, you can freeze it either before or after cooking. If freezing raw, ensure it’s tightly wrapped and use within 1 month. If freezing cooked, slice it first for easier reheating and use within 2-3 months.
What can I serve with this as sides?
This pairs beautifully with traditional holiday sides like roasted potatoes, Brussels sprouts, green bean casserole, or a fresh winter salad. Since it’s lighter than a whole turkey, it also works well with slightly less heavy accompaniments.
How long do leftovers keep?
Properly stored in an airtight container, leftovers will keep in the refrigerator for 3-4 days. They make excellent sandwiches the next day!
Final Thoughts
This Christmas Stuffed Turkey Breast brings together the best of holiday traditions in a more approachable, adaptable package. It’s the perfect way to celebrate with loved ones without the stress of a whole bird.
The beautiful spiral slices, bursting with festive colors and flavors, create a memorable centerpiece that feels special without being overwhelming. Trust me – once you try this method, you might never go back to roasting a whole turkey again!
