Thanksgiving Stuffed Turkey Breast is the delicious solution to this year’s more quaint and quiet get togethers. All your favorite Thanksgiving recipes such as green bean casserole, stuffing, and cranberry sauce bundled up in a moist turkey breast fit to serve four to six people.
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Now that’s not to say that purchasing a whole bird this year is out of the question. I, for one, always pick up a couple of birds during the Thanksgiving sales and part them out for later use. So whether you’re parting out your bird for year-round use and smaller portions, or you want to skip the big bird all together but not skip Thanksgiving – this is the perfect recipe for you!
How to make stuffed turkey breast
How to roll a stuffed turkey breast
In the same way you would roll a pork loin or a jelly roll, you’ll roll a turkey breast. The trick to stuffing and rolling any meat is pounding it out between two pieces of plastic wrap to about 1/2-inch in thickness. Aim for an even thickness throughout the breast for best cooking results. Be sure to also season your meat with salt, pepper, and Italian Herb seasoning.
How to stuff a turkey breast
Many, myself included, have the tendency to overfill the meat they are rolling. Also, in this case where we are using two standard Thanksgiving sides, you may feel the need to layer the roll with both from front to back. The secret, is needing only a small portion of the green bean casserole on the end. That way it stays in the center of the roll.
Be sure to leave about a half inch around the entire turkey breast. This will minimize the spillage from what you are stuffing it with. Next, use some butcher’s twine or toothpicks to secure your roll. Don’t be afraid to be tight with it. It will shrink a bit as it is cooked and you want to keep in as much of the stuffing as possible.
Add your rolled turkey breast to a 10.25-inch skillet seam side down. Pour condensed cream of mushroom soup over the top and use a pastry brush to spread over all exposed areas of the turkey. This only used about half of the can as well. Loosely cover with tinfoil and bake in a 400F oven for approximately 45 minutes. Remove from the oven, check the internal temperature to ensure it reaches 165F. Allow it to rest for 5 minutes while you make the cranberry sauce drizzle.
To serve: Drizzle the cranberry sauce mixture and top with french’s onions (those standard on green bean casserole). Transfer to a cutting board, snip the twine, and slice to your desired thickness.
How to make the cranberry sauce drizzle
Add one can of cranberry sauce, 2 Tablespoons of pure maple syrup, 1/4 cup orange juice, and 1 teaspoon dried mustard to a sauce pot and whisk until loosened up to a pouring consistency.
What to serve with the stuffed turkey breast
You’ll have extras of stuffing and the makings of green bean casserole, unless you’re making two turkey breasts, so feel free to make those. However, adding a small side of sweet potato casserole, cornbread or biscuits would be perfect! Whatever you decide to serve as a side, make sure to follow it up with Pumpkin Pie or this twist on the traditional Pecan Pie!
Thanksgiving Stuffed Turkey Breast
- 10.25 inch skillet
- butcher's twine or toothpicks
- pastry brush
- sauce pan
- Measuring Cups
- measuring spoons
- can opener
- meat tenderizer
- plastic wrap
Cranberry Sauce Drizzle
- 1 can cranberry sauce
- 2 Tablespoons pure maple syrup
- 1/4 cup orange juice
- 1 teaspoon dried mustard powder
- Preheat the oven to 400F. Sandwich a turkey breast, boneless and skin removed, between two pieces of plastic wrap or parchment paper. Using a meat tenderizer, start in the center and pound outwardly until the turkey breast is about 1/2-1/4 inch in thickness.
- Sprinkle the inside of the turkey breast with Italian Herb seasoning, and salt and pepper if you desire.
- Spread a cup of stuffing onto the turkey breast ontop of the seasoning, leaving a 1/2 inch perimeter on the turkey breast. Use a fork to press the stuffing into the turkey breast as best as possible.
- Add 1/4 cup of french canned green beans to one end of the turkey breast, on top of the stuffing. Layer it generously and only to the width of about 1/4 of the length of the turkey breast.
- Roll the turkey on itself tightly and secure with toothpicks or three strands of butcher's twine. A bit of stuffing may fall out during this process and that is okay. Stuff it back in as best as you can.
- Place seam side down in a 10-inch skillet. Pour the condensed cream of mushroom soup on top and use a pastry brush to spread all around. Cover all exposed areas of the turkey breast completely.
- Tent loosely with tinfoil and bake for 45 minutes. Check the internal temperature of the turkey to ensure it has reached 165F. Remove from the oven and allow to rest five minutes while making the cranberry sauce mix.
- To make the cranberry sauce mixture, add all ingredients to a small saucepan and whisk until loosened into a pourable sauce. Pour the sauce over the turkey breast and top with french's crispy onion strands. Cut and serve.