Stuffed Roast Turkey Breast with Sausage Stuffing

If you’ve ever dreamed of a roast turkey that’s bursting with flavor and looks like it belongs in a holiday spread, this Stuffed Roast Turkey Breast with Sausage Stuffing is your answer. Imagine a succulent turkey breast, golden and crisp on the outside, hiding a savory, herb-packed sausage stuffing inside. Each slice reveals a beautiful swirl of meaty, aromatic goodness—perfect for impressing family, friends, or even just treating yourself to a luxurious dinner.

Trust me, this is one of those dishes that feels celebratory without being intimidating. The aroma of roasted turkey and seasoned sausage filling your kitchen? Pure magic.

Recipe Origin

Roast turkey has long been the centerpiece of festive meals, especially in North America during Thanksgiving and Christmas. Stuffing inside the turkey breast takes the classic tradition up a notch, keeping the meat moist while infusing it with herby, savory flavors. This version combines Italian sausage, fresh herbs, and classic aromatics for a stuffing that’s both hearty and flavorful.

Kitchen Tools You’ll Need

• Roasting pan
• Skillet for sautéing the stuffing
• Sharp knife and cutting board
• Mixing bowl
• Toothpicks or kitchen twine for securing the breast
• Meat thermometer (highly recommended)

Why You’ll Love Stuffed Roast Turkey Breast with Sausage Stuffing

Moist and Flavorful

The stuffing keeps the turkey breast tender and juicy while adding an extra layer of flavor.

Elegant Yet Simple

Looks like a centerpiece dish, but easy enough for a weeknight or special occasion.

Crowd-Pleasing

Everyone loves turkey and sausage together—it’s a classic combination that satisfies all palates.

Versatile

Serve with mashed potatoes, roasted vegetables, or a light salad. The stuffing itself can also double as a side dish.

Make-Ahead Friendly

You can prepare the stuffing in advance, which makes assembly and roasting stress-free.

Chef’s Pro Tips for Perfect Results

• Butterfly the turkey breast carefully: This ensures even thickness and easy rolling.
• Sear before roasting: Lightly sear the turkey in a skillet to lock in juices.
• Don’t overstuff: Leave some room for expansion; overfilling can cause uneven cooking.
• Use a meat thermometer: Turkey is safe to eat at 165°F (74°C), ensuring perfectly cooked meat.
• Rest before slicing: Allow the turkey to rest for 10–15 minutes after roasting so juices redistribute.

Ingredients in Stuffed Roast Turkey Breast with Sausage Stuffing

Stuffing Filling

• Olive Oil or Butter: For sautéing aromatics and sausage.
• Celery and Onion: Classic base that adds sweetness and crunch.
• Garlic: Aromatic powerhouse that elevates every bite.
• Italian Sausage: The meaty, savory core of the stuffing.
• Fresh Herbs (Thyme, Oregano, Rosemary, Sage, Parsley): Bright, fragrant, and earthy.
• Chicken or Turkey Broth: Adds moisture and depth to the croutons.
• Croutons or Dried Stuffing Cubes: Provides structure and absorbs the savory flavors.
• Egg: Binds the stuffing together.
• Salt and Pepper: Simple seasonings to round out the flavor.

Turkey

• Turkey Breast (Deboned and Skin-On): Tender, juicy, and perfect for stuffing.
• Salt and Black Pepper: Basic seasoning for the turkey skin and meat.

Instructions

Prepare the Stuffing

In a skillet, heat olive oil or butter over medium heat. Add diced celery, onion, and garlic, sautéing until softened and fragrant. Add the sausage, breaking it into small pieces as it cooks. Stir in fresh herbs, salt, and pepper. Pour in the chicken broth and bring to a gentle simmer. Remove from heat and mix in croutons and beaten egg until evenly combined.

Prepare the Turkey Breast

Butterfly the turkey breast by slicing horizontally without cutting all the way through, then flatten slightly with a meat mallet or rolling pin to even thickness. Season both sides with salt and pepper.

Stuff the Turkey

Spread the prepared sausage stuffing evenly over the turkey breast, leaving a small border around the edges. Roll the turkey tightly and secure with kitchen twine or toothpicks.

Roast the Turkey

Preheat the oven to 375°F (190°C). Place the stuffed turkey breast in a roasting pan. Roast for 50–60 minutes, or until the internal temperature reaches 165°F (74°C). Baste occasionally with pan juices to keep the meat moist.

Rest and Slice

Remove from the oven and let the turkey rest for 10–15 minutes. Slice into thick, beautiful rounds, revealing the stuffing swirl inside. Serve hot.

Nutrition Facts

Servings: 6
Calories per serving: ~450–500 (depending on sausage and pan drippings)

Preparation Time
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

How to Serve Stuffed Roast Turkey Breast with Sausage Stuffing

• Classic Dinner Plate: Pair with mashed potatoes, green beans, and cranberry sauce.
• Light Sides: Serve with roasted carrots, Brussels sprouts, or a simple arugula salad.
• Stuffing Side Dish: Extra stuffing can be served alongside for those who love seconds.
• Gravy: Pan drippings can be turned into a savory gravy for the turkey and stuffing.

Make-Ahead and Storage Tips

• Prepare Stuffing in Advance: Assemble up to a day before and refrigerate until ready to stuff.
• Leftovers: Store in an airtight container for up to 3–4 days.
• Reheating: Reheat gently in the oven to prevent drying out.

Variations to Try

• Apple and Cranberry Stuffing: Add diced apples and dried cranberries for a sweet-tart twist.
• Herb-Only Stuffing: Skip the sausage for a lighter, vegetarian-friendly stuffing.
• Cheese-Infused: Add shredded cheddar or gruyère to the stuffing for extra richness.
• Spicy Sausage: Use hot Italian sausage for a little kick.

Additional Tips

• Use kitchen twine to tie the turkey breast for even cooking and a professional presentation.
• Allow the turkey to rest completely before slicing—it keeps the slices intact and juicy.
• Save pan drippings to make gravy or to drizzle over slices when serving.

FAQ Section

Q1: Can I use turkey thighs instead of breast?
A1: Yes, but adjust cooking time as thighs are thicker and may need longer to reach safe internal temperature.

Q2: Can I make the stuffing vegetarian?
A2: Absolutely—omit the sausage and add extra vegetables, nuts, or mushrooms for texture.

Q3: Can I freeze this turkey breast?
A3: You can freeze the unroasted stuffed turkey for up to 2 months; thaw fully before roasting.

Q4: How do I know when the turkey is done?
A4: Use a meat thermometer—the center of the breast should reach 165°F (74°C).

Q5: Can I use pre-cooked sausage?
A5: Yes, just ensure it’s broken into small pieces and warmed through before mixing with croutons.

Q6: Can I make it ahead and roast later?
A6: Yes, assemble and refrigerate for a few hours before roasting.

Q7: Can I use pre-packaged stuffing mix?
A7: Yes, but fresh herbs and broth will enhance flavor significantly.

Q8: How do I prevent the turkey from drying out?
A8: Sear before roasting, baste with pan juices, and don’t overcook.

Q9: Can I add vegetables to the roasting pan?
A9: Yes! Carrots, parsnips, or small potatoes roast beautifully alongside the turkey.

Q10: Can I make mini versions for individual servings?
A10: Absolutely—roll smaller turkey portions with stuffing for single-serving “turkey roulades.”

Conclusion

This Stuffed Roast Turkey Breast with Sausage Stuffing is a show-stopping dish that combines the juiciness of turkey with the savory, herby goodness of classic sausage stuffing. Perfect for holidays, family dinners, or any occasion that deserves a little extra flair, it’s a recipe that looks impressive but is totally achievable at home.

From the golden-brown crust to the aromatic, flavorful stuffing inside, every bite is pure comfort and celebration. Serve it alongside your favorite sides, pour a little gravy, and enjoy the kind of meal that makes memories. Once you try this recipe, it’s going to be your go-to for festive feasts or a special weekend dinner.

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