This stuffed turkey breast is filled with savory turkey sausage, mushrooms, and Swiss chard, making it a festive centerpiece for Thanksgiving dinner. I love how every slice brings a little of the flavorful filling to the table, without the time commitment of roasting a whole bird.
Why You’ll Love This Stuffed Turkey Breast
This recipe pairs tender turkey with a hearty, herby filling that feels right at home on a holiday table. It can be assembled ahead, then roasted shortly before dinner. Sliced into rounds, it also makes a beautiful centerpiece that is easy to serve.
Stuffed Turkey Breast Ingredients & Substitutions
- 1 boneless turkey breast, about 2 1/2 to 3 pounds, skin removed
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 8 ounces turkey sausage, casings removed
- 8 ounces cremini mushrooms, finely chopped
- 1/2 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 bunch Swiss chard, stems removed and leaves chopped, about 4 packed cups
- 1 cup soft breadcrumbs
- 1/3 cup low-sodium chicken broth
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 2 tablespoons softened unsalted butter
- 1/2 cup chicken broth, for the roasting pan
Turkey sausage gives the filling plenty of savory flavor. You can use chicken sausage instead. Cremini mushrooms can be swapped for white button mushrooms, and fresh breadcrumbs work well in place of soft store-bought breadcrumbs. If Swiss chard is not available, use an equal amount of chopped spinach.
Step-by-Step Instructions to Make Stuffed Turkey Breast
1. Prepare the turkey
Heat the oven to 375°F. Lay the turkey breast on a cutting board. With a sharp knife held parallel to the board, cut into the thick side of the breast and open it like a book, taking care not to cut all the way through. Cover with plastic wrap and gently pound to an even thickness of about 3/4 inch. Season both sides with half the salt and pepper.
2. Cook the sausage and vegetables
Heat the olive oil in a large skillet over medium heat. Add the turkey sausage and cook, breaking it into small pieces, until no longer pink. Stir in the mushrooms and onion, then cook for 5 to 7 minutes until softened and most of the mushroom liquid has evaporated. Add the garlic and Swiss chard, cooking until the chard wilts.
3. Finish the filling
Stir in the breadcrumbs, 1/3 cup chicken broth, sage, thyme, and the remaining salt and pepper. Take the skillet off the heat and let the filling cool for about 10 minutes so it is easier to handle.
4. Fill and roll
Spread the filling over the turkey breast, leaving about a 1-inch border around the edges. Starting at a long side, roll the turkey around the filling. Place it seam-side down and tie it with kitchen twine at 1 1/2-inch intervals. Rub the softened butter over the outside.
5. Roast and rest
Set the turkey in a roasting pan and pour the remaining 1/2 cup chicken broth into the pan. Roast for about 50 to 70 minutes, checking the thickest part with an instant-read thermometer. The turkey is ready when it reaches 165°F. Transfer it to a cutting board, tent loosely with foil, and rest for 15 minutes before removing the twine and slicing.
Tips for Success
- Try to pound the breast to an even thickness so it cooks at a steady pace.
- Cook the mushroom mixture until excess moisture has evaporated. A drier filling is easier to roll and slice.
- Let the filling cool before spreading it over the turkey.
- Use kitchen twine to keep the roll snug, but do not tie it so tightly that the filling squeezes out.
- Check the temperature in the thickest part of the meat, avoiding the center of the filling and the pan.
- Rest the roast before slicing to help the juices settle and keep each slice tender.
Variations of Stuffed Turkey Breast
For a different savory note, add 1/4 cup dried cranberries or chopped toasted pecans to the cooled filling. A little finely grated Parmesan can add a rich, salty touch. You can also replace the sage and thyme with 1 tablespoon of chopped fresh herbs, such as parsley and rosemary.
Serving Suggestions: What to Pair with Stuffed Turkey Breast
Serve this turkey with mashed potatoes, roasted sweet potatoes, or a crisp green salad. Green beans, glazed carrots, and cranberry sauce all make lovely Thanksgiving sides. Spoon a little of the pan broth over the sliced turkey just before serving.
Storage & Reheating Instructions
Refrigerate leftover turkey in an airtight container within 2 hours of cooking and enjoy it within 3 to 4 days. For longer storage, freeze sliced portions in a well-sealed container for up to 2 months. Thaw overnight in the refrigerator. Reheat covered in a 325°F oven with a splash of broth until heated through to 165°F.
Memories Made Around the Table
I love the moment a stuffed roast is brought to the table and sliced for everyone to share. The colorful chard and fragrant herbs make each piece feel special, while the sausage and mushrooms bring the cozy, familiar flavors I look forward to at Thanksgiving dinner.
FAQs
Can I prepare stuffed turkey breast ahead of time?
Yes. You can make the filling and assemble the turkey up to one day ahead. Cover it and refrigerate, then roast it shortly before serving. Add a few extra minutes to the cooking time if it goes into the oven cold, and use a thermometer to check for 165°F.
Can I use a bone-in turkey breast?
A boneless breast is easiest to butterfly, fill, and roll. If using bone-in turkey breast, remove the bones carefully or ask a butcher to debone it for you before cooking.
How do I keep the filling from falling out?
Leave a border around the turkey when spreading the filling, roll it snugly, and tie it with kitchen twine. Resting the roast before slicing also helps the filling stay in place.
How do I know when the turkey is done?
Check the thickest part of the turkey with an instant-read thermometer. It should reach 165°F. Avoid relying on cooking time alone, since breast size and oven temperatures can vary.
Final Thoughts
This stuffed turkey breast brings sausage, mushrooms, and Swiss chard together in a festive roast that is simple to portion and share. Add it to your Thanksgiving menu when you want a centerpiece with plenty of savory flavor in every slice.
Stuffed Turkey Breast
Equipment
- 1 Sharp knife
- 1 Cutting Board
- 1 Large Skillet
- 1 Roasting pan
- 1 Kitchen twine
- 1 Instant-read thermometer
- 1 Aluminum foil
Ingredients
- 1 breast boneless turkey breast about 2 1/2 to 3 pounds, skin removed
- 1 teaspoon kosher salt divided
- 0.5 teaspoon black pepper divided
- 1 tablespoon olive oil
- 8 ounces turkey sausage casings removed
- 8 ounces cremini mushrooms finely chopped
- 0.5 medium yellow onion finely diced
- 2 cloves garlic minced
- 1 bunch Swiss chard stems removed and leaves chopped, about 4 packed cups
- 1 cup soft breadcrumbs
- 0.333 cup low-sodium chicken broth for the filling
- 1 teaspoon dried sage
- 0.5 teaspoon dried thyme
- 2 tablespoons unsalted butter softened
- 0.5 cup chicken broth for the roasting pan
Instructions
- Heat the oven to 375°F. Lay the turkey breast on a cutting board. With a sharp knife held parallel to the board, cut into the thick side of the breast and open it like a book, taking care not to cut all the way through. Cover with plastic wrap and gently pound to an even thickness of about 3/4 inch. Season both sides with half the salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the turkey sausage and cook, breaking it into small pieces, until no longer pink. Stir in the mushrooms and onion, then cook for 5 to 7 minutes until softened and most of the mushroom liquid has evaporated. Add the garlic and Swiss chard, cooking until the chard wilts.
- Stir in the breadcrumbs, 1/3 cup chicken broth, sage, thyme, and the remaining salt and pepper. Take the skillet off the heat and let the filling cool for about 10 minutes so it is easier to handle.
- Spread the filling over the turkey breast, leaving about a 1-inch border around the edges. Starting at a long side, roll the turkey around the filling. Place it seam-side down and tie it with kitchen twine at 1 1/2-inch intervals. Rub the softened butter over the outside.
- Set the turkey in a roasting pan and pour the remaining 1/2 cup chicken broth into the pan. Roast for about 50 to 70 minutes, checking the thickest part with an instant-read thermometer. The turkey is ready when it reaches 165°F. Transfer it to a cutting board, tent loosely with foil, and rest for 15 minutes before removing the twine and slicing.