Attention all food lovers! Picture succulent slices of tender stuffed turkey breast filled with a savory Italian sausage, bacon stuffing with roasted chestnuts and green olives. This dish is an irresistible combination of flavors and textures with melt-in-your-mouth turkey, salty bacon, and crunchy chestnuts. Not only is it a crowd pleaser for any holiday feast, but it's also perfect for your weekly meal prep.
Stuffed Turkey Breast
This recipe ensures that the turkey breast is not only flavorful, but it stays moist and juicy. The sausage mixture provides flavors that penetrate deep into the meat. Filled with satisfying, nutritious ingredients, this dish is not only tasty, but it is also paleo-friendly, so it fits beautifully into your dietary preferences.
This dish is the perfect option for a special dinner and serving it with some juicy roasted veggies such as cauliflower, Brussels sprouts, or sweet potatoes will add an excellent nutrition boost to your meal too.
Serves: 6 Prep Time: 15 min Cook Time: 1 hr
• 4 lb boneless turkey breast
• ½ lb Italian sausage, casing removed
• 4 slices bacon, cut into ½-inch pieces
• 1 cup roasted chestnuts, crumbled
• ½ cup green olives, pitted and chopped
• 2 teaspoon dried sage
• Cooking fat
• Sea salt and freshly ground black pepper to taste
How to Make Stuffed Turkey Breast
Preheat your oven to 400°F degrees Fahrenheit. Then, you will combine the sausage, bacon, chestnuts, olives, and sage in a bowl. Mix this together with salt and pepper to taste, to create the stuffing.
Now, pound out the turkey so it is an even thickness, and then rub the cooking fat over both sides.
Place the turkey skin side down into a baking dish, and then spread the stuffing mixture over the top. Roll it over itself and secure with butcher's twine. Season the top with salt and black pepper.
Bake the turkey for 1 hour or until it reaches the internal temperature of 165°F for safety. It usually takes around 14 minutes per pound of turkey, but may need a bit longer with the stuffing inside.
Let the turkey rest for 10 minutes before cutting the twine and serving with the cooking juices. Add more sea salt and freshly ground black pepper to taste.
More Turkey Recipes
Turkey seems to be a popular holiday entree, but that doesn't mean you can't enjoy it year round. The recipes below give you some more tasty ways to use turkey in your menu. Bookmark your favorites, print out the recipes, or pin them to Pinterest to make soon.
- Herb-Crusted Turkey With Apple-Cranberry And Veal Stuffing Recipe
- 15 Delicious Turkey Paleo Recipes To Try
- Roasted Turkey With Maple Cranberry Glaze Recipe
- Turkey And Mushroom Stroganoff Recipe
- Turkey And Mushroom Salad Recipe
- Cranberry And Apple Stuffed Turkey Breasts Recipe
- Turkey And Vegetable Soup Recipe
Stuffed Turkey Breast
- 4 lb boneless turkey breast
- ½ lb Italian sausage casing removed
- 4 slices bacon cut into ½-inch pieces
- 1 cup roasted chestnuts crumbled
- ½ cup green olives pitted and chopped
- 2 teaspoon dried sage
- 2 tablespoon cooking fat bacon grease, ghee, beef tallow, lard
- Sea salt and freshly ground black pepper to taste
- Preheat your oven to 400°F.
- Make the stuffing by combining Italian sausage, bacon, crumbled roasted chestnuts, chopped green olives, and dried sage in a bowl. Start with 1 teaspoon each of sea salt and freshly ground black pepper, and adjust seasoning to taste.½ lb Italian sausage, 4 slices bacon, 1 cup roasted chestnuts, ½ cup green olives, 2 teaspoon dried sage, Sea salt and freshly ground black pepper
- Use your fists to flatten the turkey breast as best as possible, and rub some cooking fat over it.2 tablespoon cooking fat, 4 lb boneless turkey breast
- Place the turkey breast skin side down on a baking dish and spread the stuffing on top. Roll the breast around the stuffing and secure it with butcher’s twine.
- Season the stuffed breast all over with sea salt and freshly ground black pepper to taste.
- Bake the stuffed turkey breast for about 1 hour, or 14 minutes per pound, until it reaches an internal temperature of 165°F. Add more sea salt and freshly ground black pepper to taste.
- Let the turkey rest for 10 minutes before cutting the twine and serving with the cooking juices. Adjust seasoning with sea salt and freshly ground black pepper as desired.
- Make sure not just the turkey, but also the stuffing has reached the safe temperature of 165°F before serving.
- Let the turkey rest for at least 5 to 10 minutes before slicing to serve. This ensures it stays moist and juices remain in the meat.