Stuffed, rolled turkey breast with dark meat turkey sage sausage stuffing, is both dark and white meat in one bite. Perfect for two! A smaller Thanksgiving gathering doesn’t have to mean less of all your favorite Thanksgiving flavors. This year, 2020, I decided not to buy a whole turkey, but rather refine every aspect of my favorite Thanksgiving flavors in one bite. I don’t think I will ever go back to making this special meal any different, ever again.
I would say that all turkey lovers are split 50/50 as to who likes the white meat and who prefers the dark meat. I for one, prefer the dark meat, simply because I find it maintains a juicier, moist texture than most white turkey breast I have eaten. Could I accomplish the same moist texture with the turkey breast?
You bet, and I did! By working only with a large, bone out, skin on, turkey breast, I was able to give it lots of TLC, elevate its flavor and by not roasting the moisture out of it, the way a stand alone, entire turkey ends up, I found the turkey breast turned out so moist and full of flavor.
How To Prepare The Turkey Breast For Stuffing
Once I laid out the turkey breast and seasoned it with salt, pepper and sage, I quick browned the inside of the flesh in a hot pan with butter just to seal in the spices and natural juices of the turkey. Laid it back down on the work board, flesh side up, stuffed it, rolled it, tied it, seared the skin in the same hot pan with butter and roasted it in the oven to perfection.
Homemade Turkey Sausage Stuffing
My favorite turkey stuffing growing up was sage, celery, onions and bread crumbs. Not just any bread crumbs, but my mom discovered that using an egg bagel from a real bagel bakery made the best stuffing. The bagel is dense and lends itself to more flavor and less soggy.
Ground turkey thigh meat is easy to find this time of year and you only need about one pound of ground meat, maybe a little more if the turkey breast you are using is really large. Also, if you want extra stuffing on the side, you can double the stuffing recipe and bake the extra stuffing in a covered baking dish.
An extra added treat to this already delicious turkey stuffing is to add chopped, roasted chestnuts to it. Talk about a fabulous decadent turkey stuffing!
How To Seal In Flavors
The best way to seal in flavor, is with fat and heat. Once the turkey breast is stuffed, rolled and tied, the skin (fat), on the outside of the turkey breast is your secret to sealing in flavor and moisture. Since I lightly brown the onions and celery in a hot pan with butter, I use that same pan to sear the outer skin of the rolled and stuffed turkey breast. A little butter and olive oil, seasoning and sage on all sides of the breast, then simply sear the skin on all sides quickly and pop it in the oven to bake.
A Perfect Bite
When this beautiful bundle of both turkey breast and turkey sausage festive meal is sliced and served, each bite will have everyone’s favorite turkey meat, and the flavorful stuffing, all in one bite! Mmmmmm.
Best Thanksgiving Turkey
Since this Thanksgiving turkey breast roll with turkey sausage stuffing is easy to make, easy to calculate its cooking time (unlike a whole turkey which never seems to cook evenly or fast), why not make several of these at the same time! It is easy to slice and serve many at your table, or wrap and freeze a few extra Turkey bundles for a perfect weekend dinner in the dead of winter.
- Skin on Boneless Turkey Breast
- Ground turkey – dark meat
- Salt and Pepper
- Butter or Olive oil
- Fresh sage
- Roasted chestnuts
- Large mixing bowl
- Large saute pan
- Cooking twine
- Cutting board
- Chopping knife
- Meat thermometer
- Baking pan
- Measuring spoons
- Stovetop or burner
Thanksgiving Turkey Breast Roll With Turkey Sausage StuffingCourse: MeatCuisine: Mediterranean, American, Fusion
Stuffed, rolled turkey breast with dark meat turkey sage sausage stuffing, is both dark and white meat with stuffing in one bite.
Skin on turkey breast – 4 – 6 pounds, bone removed if there is one
Ground turkey dark meat – 1 – 2 pounds
Celery – 4 stalks, chopped fine – (optional to have celery leaves too)
Onion – 1 medium, chopped fine
Hard bagel – 1 – 2 (the firmer the better), chopped into 1/2 cubes
Salt and Pepper to taste
Butter or Olive oil – 4 tablespoon
Fresh Sage – 1 ounce package or several stalks
Roasted chestnuts – 1/4 cup, chopped (optional)
Cooking twine – about 36 inches
- Preheat 400ºF
- In a large bowl, mix the celery, onions, several sage leaves finely chopped, and the ground turkey meat with salt and pepper to taste. This mixture becomes the sausage. In a large frying pan, place 2 tablespoons of butter (or olive oil), in the pan, quickly sauté the ground meat mixture just until the meat begins to brown, toss in the cubed bagel pieces, (chestnuts, if using), mix so all is blended together, turn off the heat, transfer this mixture to a bowl and set this mixture aside.
- Lay the turkey breast flat, skin side down. Make a horizontal slice across the breast meat (as you would to butterfly meat), to open the slice, leaving it in tack with the breast. The desire is to make the breast open larger and reduce the thickness without removing it from the skin.
- Salt and pepper the flesh side of the turkey breast. Place 1 tablespoon butter in the same hot frying pan. Place the flesh side of the turkey in the hot pan for just a minute, then return the breast back to the flat surface, skin side down. This seals in juices to the internal side of the breast.
- Spread the ground turkey sausage mixture across the flesh side of the turkey, about 3/4 inch thick, leaving an inch free around the edges. Carefully, starting at the end that may not have skin on it, roll the breast as tightly as possible enfolding the sausage mixture inside. With twine, wrap several times around the turkey breast bundle and tie securely.
- Rub the last tablespoon of butter onto the turkey breast skin, salt and pepper, carefully place the stuffed turkey breast into the hot pan, turn gently to get a little color on the all sides of the skin. Remove and place on a baking sheet. Be careful with this step so as not to lose stuffing.
- Place in the preheated oven to roast for 45 – 55 minutes or until internal temperature registers 155 degrees. Let rest for 10 minutes (internal temperature should rise to 165). Slice and serve.
- If there is extra turkey sausage stuffing remaining, place in a covered baking dish and bake along side of the turkey in the oven. Another yummy tip is to use any left over stuffing in a big pot of soup. All the delicious flavors are already there!