For Thanksgiving, I love serving turkey breast filled with savory turkey sausage, earthy mushrooms, and tender Swiss chard. It makes a festive centerpiece, and the flavorful filling means every slice feels special.
Why You’ll Love This Stuffed Turkey Breast
This roast brings classic holiday flavors together in one beautiful main dish. The sausage and mushrooms make the filling hearty, while Swiss chard adds freshness and color. It can also be prepared ahead, making Thanksgiving dinner a little easier to manage.
Stuffed Turkey Breast Ingredients & Substitutions
- 1 boneless, skinless turkey breast, about 3 pounds
- 1 tablespoon olive oil, plus a little more for the pan
- 8 ounces uncooked turkey sausage, casings removed if needed
- 8 ounces cremini or button mushrooms, finely chopped
- 2 cups chopped Swiss chard leaves, stems removed
- 2 cloves garlic, minced
- 1/2 cup plain breadcrumbs
- 1/2 cup shredded Swiss cheese
- 1 large egg, lightly beaten
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 cup low-sodium chicken broth
Turkey sausage keeps the filling savory and tender. You can use another mild poultry sausage if you like. Baby spinach can stand in for the Swiss chard, and Gruyère makes a tasty substitute for Swiss cheese.
Step-by-Step Instructions to Make Stuffed Turkey Breast
1. Prepare the filling
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the turkey sausage and cook, breaking it into small pieces, until browned and cooked through. Transfer it to a bowl. Add the mushrooms to the skillet and cook until their moisture has evaporated, about 5 to 7 minutes. Stir in the garlic and Swiss chard, cooking until the leaves wilt. Let the mixture cool, then combine it with the sausage, breadcrumbs, Swiss cheese, egg, thyme, and half the salt and pepper.
2. Butterfly the turkey breast
Heat the oven to 375°F. Set the turkey breast on a cutting board. With a sharp knife held parallel to the board, cut into the thick side and open the breast like a book, stopping before you cut all the way through. Cover it with parchment or plastic wrap and gently pound it to an even thickness of about 1/2 inch.
3. Fill and tie
Spread the cooled filling over the turkey, leaving a small border around the edges. Starting at a long side, roll the turkey up snugly around the filling. Tie it at 1 to 2 inch intervals with kitchen twine, then season the outside with the remaining salt and pepper.
4. Roast until cooked through
Lightly oil a roasting pan or baking dish and place the turkey seam-side down inside. Pour the chicken broth into the pan. Roast for about 60 to 80 minutes, checking the thickest part with an instant-read thermometer. The turkey and the center of the filling should both reach 165°F.
5. Rest and slice
Transfer the roast to a cutting board and rest it for 15 minutes. Remove the twine, then slice with a sharp knife and serve warm.
Tips for Success
- Let the filling cool before spreading it over the turkey so it is easier to roll and the egg does not begin to cook.
- Keep the filling layer even and avoid overfilling, which can make the roll difficult to tie.
- Use kitchen twine to hold the roast together, and check the temperature in both the turkey and the center of the filling.
- Rest the turkey before slicing so the juices settle and the slices hold their shape.
- Cooking time varies with the thickness of the breast, so use a thermometer rather than relying on the clock alone.
Variations of Stuffed Turkey Breast
Swap Swiss chard for spinach or finely chopped kale. For a deeper, nutty flavor, use Gruyère instead of Swiss cheese. You can also add a small handful of chopped dried cranberries for a sweet-tart note, or stir chopped toasted pecans into the cooled filling for extra texture.
Serving Suggestions: What to Pair with Stuffed Turkey Breast
Serve this roast with mashed potatoes, roasted carrots, or green beans for a traditional Thanksgiving plate. A bright cranberry relish balances the savory filling, while a crisp green salad or warm dinner rolls round out the meal. Spoon a little of the pan broth over the sliced turkey just before serving.
Storage & Reheating Instructions
Refrigerate leftover turkey in an airtight container within two hours of cooking and enjoy it within 3 to 4 days. Reheat slices covered in a baking dish with a splash of chicken broth at 325°F until warmed through. You can freeze cooled slices in a freezer-safe container for up to 2 months; thaw them overnight in the refrigerator before reheating.
Memories Made Around the Table
I like bringing a stuffed roast to the holiday table because slicing it always draws everyone a little closer. The colorful layers make a lovely first impression, but the best part is sharing a warm, generous meal with the people gathered around the table.
FAQs
Can I prepare stuffed turkey breast ahead of time?
Yes. Make and cool the filling up to a day ahead, then refrigerate it covered. You can also assemble and tie the roast the day before cooking. Keep it covered in the refrigerator, and roast it until the turkey and filling reach 165°F.
Can I use a bone-in turkey breast?
A boneless turkey breast is easiest to butterfly, fill, and roll. If you start with a bone-in breast, remove the bones first or ask a butcher to prepare it for stuffing.
How do I know when the stuffed turkey breast is done?
Check the thickest part of the turkey and the center of the filling with an instant-read thermometer. Both should reach 165°F before you take the roast out of the oven.
Can I use a different sausage?
Yes. Mild chicken sausage works well in place of turkey sausage. Choose a fully cooked or raw poultry sausage and cook it thoroughly before mixing it with the other filling ingredients.
Final Thoughts
This stuffed turkey breast is a festive, flavorful centerpiece that is easy to portion and lovely to serve. With savory sausage, mushrooms, and Swiss chard tucked into every slice, it brings a warm holiday touch to Thanksgiving dinner.
Stuffed Turkey Breast
Equipment
- 1 Skillet
- 1 Sharp knife
- 1 Kitchen twine
- 1 Roasting pan or baking dish
- 1 Instant-read thermometer
Ingredients
Turkey and filling
- 3 pounds boneless, skinless turkey breast
- 1 tablespoon olive oil plus a little more for the pan
- 8 ounces uncooked turkey sausage casings removed if needed
- 8 ounces cremini or button mushrooms finely chopped
- 2 cups Swiss chard leaves chopped, stems removed
- 2 cloves garlic minced
- 0.5 cup plain breadcrumbs
- 0.5 cup Swiss cheese shredded
- 1 large egg lightly beaten
- 0.5 teaspoon dried thyme
- 1 teaspoon kosher salt divided
- 0.5 teaspoon black pepper divided
- 0.5 cup low-sodium chicken broth
Instructions
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the turkey sausage and cook, breaking it into small pieces, until browned and cooked through. Transfer it to a bowl. Add the mushrooms to the skillet and cook until their moisture has evaporated, about 5 to 7 minutes. Stir in the garlic and Swiss chard, cooking until the leaves wilt. Let the mixture cool, then combine it with the sausage, breadcrumbs, Swiss cheese, egg, thyme, and half the salt and pepper.
- Heat the oven to 375°F. Set the turkey breast on a cutting board. With a sharp knife held parallel to the board, cut into the thick side and open the breast like a book, stopping before you cut all the way through. Cover it with parchment or plastic wrap and gently pound it to an even thickness of about 1/2 inch.
- Spread the cooled filling over the turkey, leaving a small border around the edges. Starting at a long side, roll the turkey up snugly around the filling. Tie it at 1 to 2 inch intervals with kitchen twine, then season the outside with the remaining salt and pepper.
- Lightly oil a roasting pan or baking dish and place the turkey seam-side down inside. Pour the chicken broth into the pan. Roast for about 60 to 80 minutes, checking the thickest part with an instant-read thermometer. The turkey and the center of the filling should both reach 165°F.
- Transfer the roast to a cutting board and rest it for 15 minutes. Remove the twine, then slice with a sharp knife and serve warm.