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Rolled Stuffed Turkey Breast

1 Hr, 10 Mins


4 Tablespoons (1/2 Stick) Unsalted Butter

1 Large Yellow Onion, diced

4 Celery Stalks, diced

1 Fennel Bulb, trimmed and diced

2 Tablespoons Fresh Herbs, such as Rosemary, Sage and Thyme, minced

1/3 Cup Fresh Flat-Leaf Parsley, minced

Kosher Salt and Freshly Ground Pepper

1 Bag Martin’s Potatobred Soft Cubed Stuffing

3-4 Cups Chicken Stock, warmed

2 Boneless Turkey Breast Tenderloins, butterflied and pounded to ½” thick

2 Tablespoons Olive Oil

1 Jar Turkey Gravy, for serving

Serves: 6


Step 1

Preheat oven to 425°F.

Step 2

In a large saucepan over medium heat, melt butter. Add onion, celery and fennel and sauté, stirring occasionally, until soft and translucent, about 7 minutes. Add mixed fresh herbs, parsley, and salt and pepper; stir to combine. Transfer to a large bowl. Add the stuffing cubes and 3 cups of the stock and stir to combine; add more stock if needed to form a moist stuffing. Set aside.

Step 3

Place 1 butterflied turkey breast tenderloin on a work surface, with a long side nearest you, and season with salt and pepper. Mound 3 cups of the stuffing in the center, leaving a 1-inch border on each long side. Fold the long side nearest you over the stuffing to enclose, gently pressing on the filling, then roll to form a loose cylinder. Using kitchen twine, tie the rolled turkey breast crosswise at 1-inch intervals. Rub the outside of the turkey breast with 1 tablespoon of olive oil and season with salt and pepper. Repeat with the other tenderloin. (You will have some stuffing left over.)

Step 4

Place remaining stuffing in the bottom of a roasting pan. Set the turkey breast halves, skin side up, on top. Roast for 25 minutes, then reduce the oven temperature to 350°F and continue roasting until skin is crisp and an instant-read thermometer inserted into the thickest part of the breasts registers 165°F, about 40 minutes more.

Step 5

Transfer turkey breasts to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Remove the twine and cut the turkey into 1/2-inch slices. Serve immediately alongside turkey gravy.

Recipe adapted from: