Stuffed Turkey Breast

Ingredients

• 1.36 kg (3 lb)boneless turkey breast, skin removed
• 5 ml (1 tsp)salt
• 2.5 ml (½ tsp)pepper
• 30 ml (2 tbsp), dividedolive oil
• 2 medium, dividedonions
• 2 large cloves, mincedgarlic
• 600 ml (2½ cups)cubed day-old bread or stuffing bread
• 120 ml (½ cup)dried cranberries, soaked in hot water for 1 minute and drained
• 80 ml (⅓ cup)chopped pecans, toasted
• 37.5 ml (2½ tbsp), dividedchopped fresh sage
• 600 ml (2½ cups), dividedchicken stock
• 240 ml (1 cup)apple cider
• 45 ml (3 tbsp)cider vinegar
• 5 ml (1 tsp), dissolved in 15 ml (1 tbsp) cold watercornflour

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Prepare the turkey

   Slice the turkey breast horizontally, stopping just short of cutting all the way through, then open it like a book. Put it between two sheets of plastic wrap and pound with a meat mallet until about 1.3 cm (½ inch) thick. Season both sides with the salt and pepper.

3. 3

   Make the stuffing

   Chop one onion and cut the other into thin half-moons. Heat 15 ml (1 tbsp) of the oil in a large frying pan over medium heat. Cook the chopped onion, stirring, until golden, about 8–10 minutes, then add the garlic and cook for another minute. Stir in the bread, cranberries, toasted pecans, 30 ml (2 tbsp) of the sage and about 120 ml (½ cup) of the stock; the stuffing should be moist but not wet. Cook over low heat for 2–3 minutes, then take the pan off the heat.

4. 4

   Roll the turkey

   Spread the stuffing over one side of the turkey, leaving a 5 cm (2 inch) border around the edges. Roll it up and secure it firmly with kitchen twine.

5. 5

   Roast the turkey

   Heat the remaining oil in a large Dutch oven over medium heat. Sear the turkey on all sides until lightly browned, about 3–4 minutes per side. Scatter the sliced onion around it, add 360 ml (1½ cups) of the stock and cover tightly with a lid or foil. Roast for 45–60 minutes, until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Remove from the oven, transfer the turkey to a cutting board and cover with foil.

6. 6

   Cook the gravy

   Set the roasting pan on the hob over medium heat. Add the apple cider, remaining 120 ml (½ cup) stock, vinegar and 10 ml (2 tsp) sage. Bring to the boil and cook until reduced by one-third, about 10 minutes. Slowly stir in the cornflour mixture and cook for 3 minutes, stirring constantly. Season with salt and pepper to taste.

7. 7

   Slice and serve

   Remove the twine and cut the turkey into slices. Serve with the gravy on the side.

What is stuffed turkey breast?

This holiday roast is a boneless turkey breast opened out, filled, rolled and cooked as one piece. It draws on the familiar festive pairing of turkey with fruit, nuts and herbs.

Here, cranberries add a tart-sweet note, pecans bring crunch and sage gives the bread stuffing a savoury, aromatic flavour. The apple cider gravy ties those flavours together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 452 calories, 53g protein, 30g carbs, 14g fat.

Turkey supplies most of the protein, while the bread and cranberries contribute much of the carbohydrate. Olive oil and pecans provide fat, with the gravy adding flavour and some of the dish’s remaining energy. Balance a serving with plenty of green vegetables and a moderate portion of potatoes or other starchy sides.

Choose and prepare the turkey

Even thickness: Pounding the breast to about 1.3 cm (½ inch) helps it roll neatly and cook more evenly. Take care not to cut right through when butterflying it.

Secure roll: Leave a border around the stuffing so it is less likely to spill out as you roll. Tie the turkey firmly enough to hold its shape, but not so tightly that the filling is squeezed out.

Get the stuffing texture right

Day-old bread: Slightly dry cubes absorb stock without turning to mush. If the bread is fresh, let the cubes dry out before making the stuffing.

Moisture: Add about 120 ml (½ cup) stock to start and judge the mixture as you stir. It should hold together and feel moist, not wet.

Sear before roasting

Browning: Sear the rolled breast on all sides in the Dutch oven before adding the onion and stock. This adds colour to the outside and leaves flavour in the pan for the gravy.

Covered cooking: Keep the pot tightly covered for the oven stage so the turkey cooks in a moist environment. Check the thickest part with a thermometer rather than relying on colour alone.

Check doneness and rest

Temperature: The turkey is ready when the thickest part reaches 74°C (165°F). The recipe allows 45–60 minutes in the oven, but the exact time can vary with the shape and thickness of the roll.

Resting: Cover the cooked turkey with foil while you finish the gravy. This also gives you time to reduce the sauce and makes the roast easier to slice.

Build the cider gravy

Reduction: Simmer the cider, stock, vinegar and sage until the liquid has reduced by one-third, about 10 minutes. This concentrates the apple and herb flavours before thickening.

Cornflour: Stir the dissolved cornflour in gradually and keep stirring as it cooks for 3 minutes. Add the mixture slowly so you can stop when the gravy reaches the thickness you like.

Serve it with

Festive sides: Serve the sliced turkey and gravy with roast potatoes, green vegetables or a crisp salad. Keep the gravy on the side so each person can add as much as they want.

For easier serving, arrange the slices on a warm platter and spoon a little gravy around them, keeping extra gravy in a jug.

Recipe notes & tips

• Soak the cranberries for 1 minute in hot water, then drain them well before adding them to the stuffing.
• Toast the pecans before mixing them in to bring out their nutty flavour.
• Keep the stuffing moist but not wet; add the measured stock gradually as you mix.
• Use kitchen twine at regular intervals to keep the rolled breast secure during searing and roasting.
• Let the turkey rest under foil while you make the gravy, then slice it across the roll.

Variations

• Herb swap: Replace some of the sage with chopped thyme for a different savoury flavour.
• Nut-free stuffing: Leave out the pecans and use extra bread in the filling.
• Fruit change: Swap the cranberries for chopped dried apricots for a sweeter stuffing.
• Smoother gravy: Strain the finished gravy before serving if you prefer it without onion pieces.
• More tang: Add a little extra cider vinegar to the gravy, tasting as you go.

Common mistakes to avoid

• Cutting all the way through: Stop just short of the far side when butterflying so the breast opens like a book.
• Overfilling the turkey: Leave a 5 cm (2 inch) border around the stuffing so the roll can close securely.
• Wet stuffing: Add the stock gradually and stop when the bread mixture is moist, not soggy.
• Loose twine: Tie the roll firmly so it holds together while searing and roasting.
• Guessing doneness: Check the thickest part with an instant-read thermometer and cook until it reaches 74°C (165°F).
• Adding cornflour too quickly: Stir in the dissolved mixture slowly while whisking or stirring constantly to avoid lumps.

How to store

Refrigerate leftover turkey and gravy in separate airtight containers for up to 3 days. Reheat gently until piping hot, adding a splash of stock or water to loosen the gravy if needed.

Frequently asked questions