Every Christmas, there’s that one dish that makes the whole table fall silent for a moment—the one everyone reaches for seconds of. For me, that’s always been the best Christmas stuffed turkey breast. I started making it years ago when hosting a smaller family gathering, and honestly, it changed the way I thought about holiday cooking. You get all the cozy flavors of a traditional roast turkey—herbs, butter, and savory stuffing—without the all-day stress of cooking a whole bird. It’s elegant, perfectly portioned, and surprisingly simple to pull off.
You’ll love how this stuffed turkey breast brings holiday warmth to your kitchen. It’s juicy, aromatic, and filled with classic Christmas flavors like rosemary, sage, and cranberry. Whether you’re cooking for four or six, this dish guarantees that festive “wow” moment without leftovers for days.
Why Choose a Stuffed Turkey Breast for Christmas
There’s something special about downsizing without losing tradition. A stuffed turkey breast gives you the same holiday comfort but with half the effort. You won’t need to wrestle with a 20-pound bird or worry about uneven cooking. Instead, you’ll have a beautiful, rolled turkey breast that’s tender inside and crisp on the outside.
Think of it as the sophisticated cousin of a standard roast. Because the breast is butterflied, spread with flavorful stuffing, and rolled tightly, every slice reveals a perfect swirl of turkey and filling. It cooks in about an hour and a half, which means you get to enjoy Christmas morning without hovering near the oven all day.
Plus, this version is tailor-made for modern holiday gatherings—smaller, more intimate, and easier to clean up after. You can even prepare it ahead, pop it in the fridge, and roast it when guests arrive.
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Best Christmas Stuffed Turkey Breast
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
This best Christmas stuffed turkey breast recipe brings together the cozy flavors of the holidays—juicy turkey, savory stuffing, and aromatic herbs—in a simple, elegant roast perfect for smaller gatherings.
Ingredients
1 (3-4 lb) boneless turkey breast, butterflied
2 tablespoons olive oil or melted butter
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon sage
1/2 cup chicken or turkey broth (for basting)
3 cups cubed bread or cornbread
1 tablespoon butter
1 small onion, diced
2 stalks celery, chopped
1 clove garlic, minced
1/2 cup dried cranberries
1/2 cup chopped walnuts or pecans
1 apple, peeled and diced
1/2 cup cooked sausage (optional)
1 teaspoon poultry seasoning
1/2 cup chicken broth (to moisten)
Instructions
1. Preheat the oven to 375°F.
2. Pat the turkey breast dry and butterfly it if needed. Pound to an even thickness of about 1/2 inch.
3. In a skillet, melt butter and sauté onion and celery until soft. Add garlic, cranberries, nuts, apple, and sausage if using. Combine with bread cubes and poultry seasoning in a bowl. Moisten with broth and let cool.
4. Lay the turkey breast flat, season with salt, pepper, and herbs. Spread the stuffing evenly, leaving a border around the edges.
5. Roll up the turkey tightly from one long side and tie with kitchen twine in 3–4 places to secure.
6. Place seam-side down on a roasting rack. Brush with olive oil or butter and pour 1/2 cup broth into the pan.
7. Roast for 60–75 minutes, basting halfway through, until the internal temperature reaches 165°F.
8. Rest for 10–15 minutes before slicing. Serve with pan gravy or cranberry relish.
Notes
You can prepare the stuffed turkey breast a day ahead and refrigerate until ready to roast.
For a gluten-free version, use wild rice or quinoa stuffing.
Always let the turkey rest before slicing to retain its juices.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 6 oz)
- Calories: 360
- Sugar: 5
- Sodium: 420
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 35
- Cholesterol: 95
Ingredients & Equipment You’ll Need
Core Ingredients
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1 (3-4 lb) boneless turkey breast, butterflied
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2 tablespoons olive oil or melted butter
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Salt and black pepper, to taste
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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½ teaspoon sage
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½ cup chicken or turkey broth (for basting)
For the Stuffing
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3 cups cubed bread (or cornbread for a Southern twist)
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1 tablespoon butter
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1 small onion, diced
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2 stalks celery, chopped
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1 clove garlic, minced
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½ cup dried cranberries
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½ cup chopped walnuts or pecans
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1 apple, peeled and diced
-
½ cup cooked sausage (optional)
-
1 teaspoon poultry seasoning
-
½ cup chicken broth (to moisten)
Equipment
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Meat mallet or rolling pin (for flattening the breast)
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Kitchen twine (for tying the roulade)
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Roasting pan with rack
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Instant-read thermometer
Having these tools makes the process straightforward. Once you’ve done the prep once, it’ll become your new go-to method for special holidays.
Step-by-Step Preparation & Cooking Instructions
Prep the Turkey
Start by patting the turkey breast dry. This helps it brown beautifully later. If your butcher hasn’t butterflied it, slice it horizontally without cutting all the way through, then open it like a book. Gently pound the thicker spots until the meat is an even thickness, about half an inch.
Make the Stuffing
In a skillet, melt the butter and sauté the onion and celery until soft and fragrant. Add the garlic, then stir in the cranberries, nuts, apple, and sausage if using. Combine with the cubed bread and poultry seasoning in a bowl. Pour in broth just until the mixture feels slightly damp—it shouldn’t be soggy. Let it cool a bit before stuffing.
Roll and Tie
Lay the turkey breast flat, seasoning it with salt, pepper, and herbs. Spread the stuffing evenly, leaving about an inch of space at the edges. Starting from one long side, roll it up tightly like a jelly roll. Use kitchen twine to tie it in three or four places to keep it secure.
Roast to Perfection
Preheat the oven to 375°F. Place the rolled breast seam-side down on a rack in your roasting pan. Brush the top with olive oil or butter and sprinkle on any remaining herbs. Pour about ½ cup of broth into the bottom of the pan for moisture.
Roast for about 60–75 minutes, basting halfway through. The internal temperature should reach 165°F in the thickest part. Once done, let it rest for at least 10 minutes before slicing—this keeps every bite juicy.
Serving Suggestions & Side Dish Pairings
This Christmas stuffed turkey breast pairs beautifully with traditional sides like buttery mashed potatoes, roasted Brussels sprouts, or a vibrant green bean casserole. The sweetness of cranberry relish balances the savory herbs in the turkey perfectly.
If you prefer a lighter spread, try serving it alongside roasted carrots or a crisp winter salad with pomegranate seeds and goat cheese. And don’t forget a drizzle of gravy made from the pan drippings—it’s pure gold.
When it comes to presentation, slice the roulade crosswise so that each piece shows the beautiful spiral of stuffing. Arrange it on a platter with sprigs of rosemary and orange slices for a festive touch that looks as good as it tastes.
Dietary Variations
Everyone should be able to enjoy this dish, and with a few simple swaps, you can adapt it for almost any dietary need.
Gluten-Free
Use gluten-free bread for the stuffing or skip bread entirely and substitute a mix of wild rice, mushrooms, and chopped nuts. Always double-check that your broth and seasoning blends are gluten-free.
Low-Calorie
Use olive oil instead of butter, and replace sausage with finely chopped vegetables. You can also reduce the amount of nuts and bread to cut calories while keeping all the flavor.
Halal
Make sure to buy a halal-certified turkey and use halal chicken sausage or skip sausage altogether. Replace white wine in the stuffing, if using, with apple juice or extra broth.
Vegetarian or Vegan Adaptation
While you can’t have a vegan turkey breast, you can use the same stuffing mix to fill a large portobello mushroom cap, acorn squash, or even a vegan “roast.” For a vegetarian version of the stuffing, swap the sausage for sautéed mushrooms and use vegetable broth instead of poultry stock.
These options make it easy to serve a diverse group at your holiday table while keeping the spirit of the best Christmas stuffed turkey breast alive.
Storage, Leftovers & Make-Ahead Tips
One of the best parts of this dish is how well it keeps. After dinner, let the turkey cool completely, then wrap it tightly in foil or store slices in an airtight container. It’ll last up to four days in the fridge or three months in the freezer.
When reheating, cover slices with foil and add a splash of broth to keep the meat moist. Warm it in a 325°F oven until heated through. For a creative leftover twist, layer slices into a sandwich with cranberry sauce and a smear of cream cheese—or dice them up for a hearty turkey salad.
If you like to plan ahead, you can assemble the rolled turkey breast a day before, wrap it in plastic, and refrigerate it until you’re ready to roast. That simple prep step makes Christmas Day cooking so much smoother.
The best Christmas stuffed turkey breast isn’t just a meal—it’s a new holiday tradition waiting to happen. It brings together the warmth of the season, the comfort of home-cooked food, and the satisfaction of knowing you’ve served something extraordinary without overcomplicating your day. Whether it’s your first year making it or your tenth, this recipe will earn its place at your Christmas table year after year.
FAQ
How long should I cook a stuffed turkey breast?
A stuffed turkey breast usually takes about 60 to 75 minutes to roast at 375°F. Use an instant-read thermometer to check that the internal temperature reaches 165°F for perfectly juicy and safe results.
Can I make the stuffed turkey breast ahead of time?
Yes! You can assemble it a day before roasting. Just wrap it tightly in plastic wrap and refrigerate. When ready to bake, remove it from the fridge 30 minutes before cooking to bring it to room temperature.
How do I keep my stuffed turkey breast from drying out?
Brush the rolled turkey with olive oil or butter before roasting and baste halfway through cooking. Letting it rest for 10–15 minutes after baking helps seal in those flavorful juices.
What can I use instead of bread for the stuffing?
If you want a gluten-free or low-carb version, replace the bread with cooked quinoa, wild rice, or chopped vegetables like mushrooms and cauliflower. These still give great texture and absorb flavor beautifully.
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