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Stuffed Turkey Breast

Stuffed Turkey Breast is filled with savoury herbs, apples, cranberries, and spinach, roasted to perfection for a festive, flavourful dish.

Stuffed Turkey Breast is filled with savoury herbs, apples, cranberries, and spinach, roasted to perfection for a festive, flavourful dish.

This Stuffed Turkey Breast recipe is a flavourful and elegant alternative to a traditional whole turkey, perfect for holiday gatherings or special occasions.

Filled with a delicious mix of savoury herbs, sautéed vegetables, apples, spinach, and cranberries, the stuffing brings a festive touch to the dish. The turkey breast is rolled, roasted to golden perfection, and sliced for easy serving, offering a tender and juicy centerpiece that’s sure to impress.

Whether you’re hosting a large crowd or an intimate dinner, this recipe delivers the comforting flavours of the season.

Stuffed Turkey Breast is filled with savoury herbs, apples, cranberries, and spinach, roasted to perfection for a festive, flavourful dish.

Storage Instructions:

  • Refrigeration: Store leftover turkey breast in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature before refrigerating.
  • Freezing: To freeze, wrap individual portions of the turkey breast (with or without stuffing) tightly in plastic wrap or aluminum foil, and then place them in an airtight container or freezer bag. Freeze for up to 2-3 months. Label the bag with the date for easy tracking.

Reheating:

  • For refrigerated leftovers, reheat in the oven at 325°F, covered with foil, until warmed through. Alternatively, you can microwave individual slices for 1-2 minutes.
  • For frozen leftovers, thaw in the refrigerator overnight before reheating. Reheat in the oven at 325°F, covered with foil, for 15-20 minutes or until heated through.
Ingredients for stuffed turkey breast.

Ingredients & Substitutions

  • Salted Butter – Adds richness to the sauteed vegetables. Can be swapped for unsalted butter (just add a bit more salt), or use olive oil for a slightly different flavour.
  • Garlic Cloves – Fresh garlic brings depth. If you don’t have fresh garlic, 1 teaspoon of garlic powder can work as a substitute.
  • Fresh Sage – Provides an earthy flavor that complements the stuffing. Dried sage (about a teaspoon) can be used if you don’t have fresh.
  • Fresh Thyme – Offers a subtle herbal note. Dried thyme is a good substitute, about one teaspoon will suffice.
  • Fresh Parsley – Adds a fresh, bright flavour. You can swap it with dried parsley or simply omit it if needed.
  • Onion – Adds sweetness and depth to the stuffing. Shallots or leeks can be used as alternatives.
  • Celery – Brings texture and a mild flavour to the stuffing. If you don’t have celery, carrots can be a sweeter replacement.
  • Fennel Bulb – Adds a slight anise-like flavour. If fennel isn’t available, you can substitute with more celery.
  • Kosher Salt – Enhances the overall flavour. Sea salt can be used in place of kosher salt.
  • Ground Black Pepper – A standard seasoning to taste. Freshly ground black pepper gives the best flavour, but pre-ground works fine.
  • Honeycrisp Apple – Adds sweetness and contrast. Any sweet-tart apple variety like Fuji or Granny Smith can work as a substitute.
  • Baby Spinach – Adds nutrition and texture. Kale or Swiss chard can also be used in place of spinach.
  • White Wine – Adds acidity and depth of flavor. If you prefer not to use wine, substitute with more broth or apple cider.
  • Fresh Lemon Juice – Brings brightness to the dish. Apple cider vinegar can be used if you don’t have lemon juice.
  • Fresh Parsley – Optional, but fresh parsley adds colour and flavour to the finished dish.
  • Stuffing Mix – The main ingredient of the stuffing. You can use any brand or variety of seasoned stuffing mix, including cornbread or herb flavours.
  • Dried Cranberries – Adds a touch of sweetness and texture. Raisins or dried cherries can work as an alternative, or you can leave them out.
  • Turkey or Chicken Broth – Keeps the stuffing moist. Vegetable broth can be used for a vegetarian version.
  • Turkey Breast – You likely won’t find boneless breast, so I have included the steps to de-bone the breast.
Featured holiday main dishes including chicken fried turkey, sausage stuffed acorn squash, and cranberry roasted chicken.

Looking for More Holiday Main Dishes?

Check out more of my favourite dishes to serve over the holidays!

Switch up Thanksgiving with crispy Chicken Fried Turkey cutlets, brined in buttermilk and fried for a tasty twist on a holiday classic!

Make the perfect fall or winter dish with this simple, savoury sausage stuffed acorn squash recipe. It’s delicious and comforting!

This Cranberry Roasted Chicken recipe is easy to make plus it’s a one pan dinner that is oh so deliciously festive and seasonal.

Stuffed Turkey Breast is filled with savoury herbs, apples, cranberries, and spinach, roasted to perfection for a festive, flavourful dish.

Stuffed Turkey Breast

Yields: 6-8 servings | Prep Time: 30 minutes | Cook Time: 1 hour 30 minutes

Ingredients:

  • 1/4 cup salted butter, softened
  • 4 garlic cloves, minced
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/2 tablespoon fresh parsley, chopped
  • 1 medium onion, chopped
  • 2 celery stalks, diced
  • 1 medium fennel bulb, diced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 Honeycrisp apple, diced
  • 3 cups baby spinach, chopped
  • 1/4 cup white wine
  • 1 tablespoon fresh lemon juice
  • 2 boxes dry seasoned stuffing mix
  • 1/2 cup dried cranberries
  • 1/2 cup turkey or chicken broth
  • 4-6 lb boneless, skin-on turkey breast

Directions:

Prepare the Oven: Preheat the oven to 350°F (175°C).

Sauteing the vegetables and apples in a stainless steel pan until softened.

Cook the Filling: In a large pan over medium heat, melt 2 tablespoons of butter. Add the onion, celery, sage, thyme, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté until the vegetables are translucent, about 3 to 4 minutes. (Image 1) Stir in the apple and spinach, cooking until the apple softens and the spinach wilts. (Image 2) Add the wine and lemon juice, cooking until the wine reduces by half, approximately 2 to 3 minutes. Stir in the chopped parsley and transfer the mixture to a large bowl.

Stirring all the stuffing ingredients together in a large green ceramic bowl.

Prepare the Stuffing: To the bowl with the vegetable mixture, add the stuffing mix and dried cranberries. Pour in the broth and mix until the bread is moist and everything is well combined. (Image 3 & 4)

turkey butterflied on a red plastic cutting board.

Prepare the Turkey: Place the turkey breast on a cutting board, skin-side down. Butterfly the turkey breast by slicing it horizontally, stopping just before it’s fully cut through, so it can open like a book. If needed, cover with plastic wrap and gently pound to an even 1/2-inch thickness. (Image 6)

Season the Turkey: Pat the turkey dry with paper towels. Rub 2 tablespoons of softened butter over the surface and season with additional salt and pepper.

Stuffing and rolling the turkey breast on a red plastic cutting board.

Stuff and Roll the Turkey: Spread the prepared stuffing mixture evenly over the turkey, leaving a 1/2-inch border. (Image 7) Starting from one long side, carefully roll the turkey into a log shape, ensuring the seam is on the bottom. Secure the roll with kitchen twine, tying at 2-inch intervals along the length. (Image 8) Place any left over stuffing into a casserole dish to bake at 350°F for 20-25 minutes.

Roast the Turkey: Rub the outside of the turkey with the remaining butter and season with more salt and pepper. Place the stuffed turkey breast seam-side down on a rack in a roasting pan. Roast in the oven until the internal temperature reaches 160°F (71°C), about 1 hour 10 minutes to 1 hour 30 minutes. The skin should be golden and crispy.

Rest and Serve: Once cooked, remove the turkey from the oven and cover with foil. Allow it to rest for 10 to 15 minutes before slicing. Remove the kitchen twine, carve the turkey, and serve garnished with additional chopped parsley.

Upgraded Stove Top Stuffing In The Oven
Yield: 8 Servings

Upgraded Stove Top Stuffing In The Oven

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Stuffed Turkey Breast is filled with savoury herbs, apples, cranberries, and spinach, roasted to perfection for a festive, flavourful dish.

Ingredients

  • 1/4 cup salted butter, softened
  • 4 garlic cloves, minced
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/2 tablespoon fresh parsley, chopped
  • 1 medium onion, chopped
  • 2 celery stalks, diced
  • 1 medium fennel bulb, diced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 Honeycrisp apple, diced
  • 3 cups baby spinach, chopped
  • 1/4 cup white wine
  • 1 tablespoon fresh lemon juice
  • 2 boxes dry seasoned stuffing mix
  • 1/2 cup dried cranberries
  • 1/2 cup turkey or chicken broth
  • 4-6 lb boneless, skin-on turkey breast

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large pan over medium heat, melt 2 tablespoons of butter. Add the onion, celery, sage, thyme, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté until the vegetables are translucent, about 3 to 4 minutes.
  3. Stir in the apple and spinach, cooking until the apple softens and the spinach wilts.
  4. Add the wine and lemon juice, cooking until the wine reduces by half, approximately 2 to 3 minutes. Stir in the chopped parsley and transfer the mixture to a large bowl.
  5. To the bowl with the vegetable mixture, add the stuffing mix and dried cranberries. Pour in the broth and mix until the bread is moist and everything is well combined.
  6. Place the turkey breast on a cutting board, skin-side down. Butterfly the turkey breast by slicing it horizontally, stopping just before it’s fully cut through, so it can open like a book. If needed, cover with plastic wrap and gently pound to an even 1/2-inch thickness.
  7. Pat the turkey dry with paper towels. Rub 2 tablespoons of softened butter over the surface and season with additional salt and pepper.
  8. Spread the prepared stuffing mixture evenly over the turkey, leaving a 1/2-inch border. Starting from one long side, carefully roll the turkey into a log shape, ensuring the seam is on the bottom.
  9. Secure the roll with kitchen twine, tying at 2-inch intervals along the length.
  10. Place any left over stuffing into a casserole dish to bake at 350°F for 20-25 minutes.
  11. Rub the outside of the turkey with the remaining butter and season with more salt and pepper.
  12. Place the stuffed turkey breast seam-side down on a rack in a roasting pan. Roast in the oven until the internal temperature reaches 160°F (71°C), about 1 hour 10 minutes to 1 hour 30 minutes. The skin should be golden and crispy.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 504Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 272mgSodium: 345mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 103g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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Stuffed Turkey Breast is filled with savoury herbs, apples, cranberries, and spinach, roasted to perfection for a festive, flavourful dish.

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