This stuffed turkey breast brings savory turkey sausage, earthy mushrooms, and tender Swiss chard together in a festive centerpiece for Thanksgiving dinner. I love how it looks sliced on a platter, and the filling makes every portion feel special without needing to roast a whole bird.
Why You’ll Love This Stuffed Turkey Breast
This recipe is a lovely choice for a smaller gathering or for anyone who wants a neatly portioned main dish. The sausage and vegetables make a flavorful, moist filling, while rolling the turkey breast gives each slice a beautiful swirl. You can prepare the filling ahead, then assemble and roast the turkey on the day of your meal.
Stuffed Turkey Breast Ingredients & Substitutions
- 1 boneless, skinless turkey breast, about 2 1/2 to 3 pounds
- 1 tablespoon olive oil
- 8 ounces turkey sausage, casings removed
- 8 ounces cremini mushrooms, finely chopped
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 3 cups chopped Swiss chard, stems and leaves separated
- 1/2 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon black pepper, plus more for seasoning
- 2 tablespoons softened butter
- 1/2 cup low-sodium chicken broth
Cremini mushrooms can be swapped for white button mushrooms. Baby spinach works in place of Swiss chard, added at the end of cooking since it wilts quickly. If your turkey sausage is already well seasoned, adjust the salt to taste.
Step-by-Step Instructions to Make Stuffed Turkey Breast
1. Prepare the filling
Heat the olive oil in a large skillet over medium heat. Add the turkey sausage and cook, breaking it into small pieces, until browned and cooked through. Stir in the mushrooms and onion, and cook until softened and most of the liquid has evaporated, about 6 to 8 minutes.
2. Add the greens and seasonings
Stir in the Swiss chard stems and garlic, cooking for 2 minutes. Add the chard leaves and cook until wilted. Remove the skillet from the heat, then mix in the breadcrumbs, Parmesan, thyme, salt, and pepper. Let the filling cool while you prepare the turkey.
3. Butterfly the turkey breast
Heat the oven to 375°F. Place the turkey breast on a cutting board and, using a sharp knife, slice horizontally through the thickest side without cutting all the way through. Open it like a book. Cover with plastic wrap and gently pound to an even thickness, about 1/2 inch. Season both sides lightly with salt and pepper.
4. Fill and roll
Spread the cooled filling evenly over the turkey, leaving a small border around the edges. Roll the turkey up from a long side, keeping the filling tucked inside. Tie securely with kitchen twine at 1 to 2 inch intervals, then rub the outside with softened butter.
5. Roast until cooked through
Place the turkey seam-side down in a roasting pan and pour the chicken broth into the pan. Roast until a food thermometer inserted into the thickest part of the turkey and the center of the filling reads 165°F. This usually takes about 75 to 100 minutes, depending on the size and shape of the roll.
6. Rest and slice
Transfer the turkey to a cutting board and rest for 10 to 15 minutes. Remove the twine, then slice into rounds with a sharp knife. Spoon a little pan juice over the slices before serving.
Tips for Success
- Cool the filling before spreading it over the turkey. Warm filling can make the meat harder to roll and tie.
- Keep the filling in an even layer and leave a border around the edges to help prevent it from spilling out.
- Tie the roll snugly so it keeps its shape, but avoid pulling the twine so tight that the filling is pushed out.
- Use a food thermometer for the most reliable doneness check. Both the turkey and the center of the filling should reach 165°F.
- Let the roast rest before slicing so the juices settle and the slices hold together.
Variations of Stuffed Turkey Breast
Try chopped toasted pecans or dried cranberries in the filling for a festive touch. For a milder flavor, replace the turkey sausage with extra mushrooms and a little more thyme. You can also use kale instead of Swiss chard, removing any tough stems and cooking the leaves until tender before mixing them into the filling.
Serving Suggestions: What to Pair with Stuffed Turkey Breast
Serve this turkey with mashed potatoes, roasted sweet potatoes, or a simple wild rice pilaf. Green beans, glazed carrots, and a crisp fall salad round out the plate nicely. Spoon the pan juices over the turkey just before bringing the platter to the table.
Storage & Reheating Instructions
Refrigerate leftover turkey in an airtight container within 2 hours of serving and use within 3 to 4 days. Reheat slices in a covered baking dish with a splash of broth at 325°F until hot throughout. You can freeze cooled slices in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.
Memories Made Around the Table
I like serving a rolled turkey breast when I want Thanksgiving dinner to feel celebratory but relaxed. Slicing it at the table reveals the colorful filling, and there is always something cozy about passing around the sides and sharing those first warm plates together.
FAQs
Can I make the filling ahead of time?
Yes. Prepare the filling up to 1 day ahead, cool it completely, and refrigerate it in a covered container. Let it sit out briefly while you prepare the turkey, but keep it chilled until you are ready to assemble.
Can I assemble the stuffed turkey breast ahead?
You can roll and tie the turkey several hours before roasting. Keep it covered in the refrigerator, then roast it until both the turkey and filling reach 165°F.
How do I keep the filling from falling out?
Leave a border around the turkey, roll it snugly, and tie it with kitchen twine. Rest the roast before slicing, and use a sharp knife to make clean rounds.
Can I use frozen Swiss chard?
Yes. Thaw it completely and squeeze out excess water before adding it to the skillet. This keeps the filling from becoming wet.
Final Thoughts
This stuffed turkey breast is a flavorful, practical centerpiece for Thanksgiving dinner, with a savory filling tucked into every tender slice. Prepare the vegetables, set out your sides, and enjoy a festive meal that feels special without being complicated.
Stuffed Turkey Breast
Equipment
- 1 Large Skillet
- 1 Roasting pan
- 1 Food thermometer
- 1 Kitchen twine
- 1 Sharp knife
Ingredients
- 1 boneless, skinless turkey breast about 2 1/2 to 3 pounds
- 1 tablespoon olive oil
- 8 ounces turkey sausage casings removed
- 8 ounces cremini mushrooms finely chopped
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 3 cups Swiss chard chopped, stems and leaves separated
- 0.5 cup plain breadcrumbs
- 0.25 cup Parmesan cheese grated
- 1 teaspoon fresh thyme chopped, or 1/2 teaspoon dried thyme
- 0.5 teaspoon kosher salt plus more for seasoning
- 0.25 teaspoon black pepper plus more for seasoning
- 2 tablespoons butter softened
- 0.5 cup low-sodium chicken broth
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the turkey sausage and cook, breaking it into small pieces, until browned and cooked through. Stir in the mushrooms and onion, and cook until softened and most of the liquid has evaporated, about 6 to 8 minutes.
- Stir in the Swiss chard stems and garlic, cooking for 2 minutes. Add the chard leaves and cook until wilted. Remove the skillet from the heat, then mix in the breadcrumbs, Parmesan, thyme, salt, and pepper. Let the filling cool while you prepare the turkey.
- Heat the oven to 375°F. Place the turkey breast on a cutting board and, using a sharp knife, slice horizontally through the thickest side without cutting all the way through. Open it like a book. Cover with plastic wrap and gently pound to an even thickness, about 1/2 inch. Season both sides lightly with salt and pepper.
- Spread the cooled filling evenly over the turkey, leaving a small border around the edges. Roll the turkey up from a long side, keeping the filling tucked inside. Tie securely with kitchen twine at 1 to 2 inch intervals, then rub the outside with softened butter.
- Place the turkey seam-side down in a roasting pan and pour the chicken broth into the pan. Roast until a food thermometer inserted into the thickest part of the turkey and the center of the filling reads 165°F, about 75 to 100 minutes.
- Transfer the turkey to a cutting board and rest for 10 to 15 minutes. Remove the twine, then slice into rounds with a sharp knife. Spoon a little pan juice over the slices before serving.