Stuffed Turkey Breast

Why You’ll Love It

So delicious: This rolled and stuffed turkey breast is so good. It’s flavorful, beautifully moist and the fruit flavors are perfect.
Not hard to make: Thought a rolled turkey breast with stuffing would be difficult? You’ll love how simple this recipe is.
An elegant choice: Whether you’re looking to level up your Thanksgiving or Christmas meal or you’re expecting dinner guests, this winning stuffed turkey breast is a great idea.

Rolled Stuffed Turkey Breast Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Turkey breast: Use a boneless, skin-on turkey breast for the best flavor and moisture retention. If the skin is not available, ensure to baste frequently during roasting.
Dried fruit: Opt for plump dried apricots and dried cranberries for the best flavor. Soak them in warm water, broth or orange juice for a few minutes to soften if they are very dry.
Fresh herbs: Herbs like fresh sage, fresh thyme and fresh parsley elevate the stuffing’s flavor and complement the turkey beautifully.
Dijon mustard: Adds a subtle savory heat.
Garlic: Fresh garlic tastes best in this roasted turkey breast recipe.
Chicken broth: The basis of the gravy.
Butter: For the turkey and also for the gravy. Sub olive oil if liked.
Pine nuts: For flavor and to add a contrasting texture.

How to Make a Stuffed Turkey Roll

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the stuffing: Sauté the onion and garlic in butter and then add the mushrooms. Take the pan off the heat and stir in the dried fruit, nuts, herbs, and salt and freshly ground black pepper. Let it cool a bit.
Prepare the turkey: Butterfly the turkey breasts (so the turkey opens like a book) and pound with a meat mallet to flatten. Season on both sides and spread over some Dijon mustard.
Stuff and roll the turkey breast: Spread the stuffing mixture over the turkey and roll it up, securing with toothpicks or twine.
Roast the turkey: Brush a thin layer of melted butter over the turkey, add the herbs and cover with foil. Roast in the oven. Check for doneness with a meat thermometer inserted into the thickest portion.
Make the gravy: Add butter to the pan with the pan drippings and stir in the flour to make a smooth paste. Whisk in the broth and cook until thick. Scrape up any stuck-on browned bits with a wooden spoon. Season with salt and pepper.
The finishing touches: Let the turkey breast rest and then slice with a sharp knife. Serve drizzled with hot turkey gravy and garnished with fresh herbs.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version of this roast stuffed turkey breast, use gluten-free flour in the gravy.
Dried fruit: Swap the dried apricots and cranberries with whichever dried fruits you prefer.
Pine nuts: Sub walnuts, pistachios or almonds. You can also use panko breadcrumbs or stale bread cubes or even a cooked grain such as quinoa to add texture and soak up some of the moisture during cooking. You can also mix and match (some bread cubes with some pine nuts is a good combo).

Serving Suggestions

Appetizers: Begin your meal with baked feta soup or dirty martini shrimp.
Side dishes: Traditional roast turkey sides like garlic mashed potatoes, green bean casserole and homemade cornbread are perfect with this stuffed turkey breast.
Desserts: Finish up with pumpkin cheesecake or caramel stuffed chocolate cookies.

How to Store a Stuffed Rolled Turkey Breast

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze leftovers in an airtight container for up to 3 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: You can warm it back up in the oven or air fryer. You could also microwave it but take care not to overdo it – nobody wants dried out turkey!