Stuffed Turkey Breast

Total Time:
1 hr 15 min
15 min
1 hr

4 to 6 servings

  • 8 ounces sweet Italian sausage, removed from casing
  • 5 ounces prosciutto, finely diced
  • 1 cup chopped boiled chestnuts
  • 1/2 cup diced green olives
  • 2 tablespoons chopped fresh sage or 2 teaspoons dried
  • Salt and freshly ground black pepper
  • 1 (4-pound) boneless turkey breast
  • Extra-virgin olive oil, for drizzling
  • Special equipment: kitchen twine

Preheat oven to 400 degrees F.

In a bowl, combine the sausage, prosciutto, chestnuts, olives and sage. Season with salt and pepper. Heat a small skillet and add a teaspoon of the stuffing. Saute until cooked through, about 2 minutes. Taste for seasoning and adjust seasoning in the stuffing mix, if necessary.

Place the turkey breast on the cutting board with skin side down. Flatten with your hands, season with salt and pepper and drizzle with olive oil to moisten. Spread stuffing on top and roll the turkey around the stuffing. Wrap kitchen twine around breast and tie tightly.

Place turkey in a roasting pan, drizzle with olive oil and season with salt and pepper. Roast until internal temperature of the turkey breast is 165 degrees F, about 1 hour or 12 to 15 minutes per pound.

Let rest 10 minutes, then snip off kitchen twine. Slice the turkey and arrange decoratively on serving platter. Pour pan juices over the slices and serve.

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    This was the easiest recipe that I found online. I had to cut the breasts off of the bird and they were too thick but the stuffing worked great. My first time boiling chestnuts. I couldn't find kitchen twine, so I used the pull cord from the closet light. It would be very difficult to mess this recipe up, and I can mess it up, trust me. My family loved it and I can use what I learned this time to make the presentation perfect next time. Thanks for the simple yet extravagant recipe.
    Wonderful recipe which certainly will be repeated. Everything worked down to the time and temperature.
    Simply delicious!
    I have made this recipe before with a bone-in breast, and the stuffing wouldn't stay put. This year, I used a boneless breast, and I used one of the other reviewer's tips of adding some stuffing mix and broth. It was AMAZING, and I plan to make this every year. I added one and one-half cups of dried, seasoned stuffing mix and 8 ounces of chicken broth to the ingredients. The breast I bought had come apart into two pieces so I just rolled each one separately, but I could probably have wrestled into one big roll if I'd wanted to. I used a roasting pan with a cover so everything stayed moist, and I took the cover off during the 20 minutes so it had a chance to brown nicely. The oven time and temperature were both spot-on. When I sliced the meat and spread it on a platter, it looked just beautiful -- but it didn't last long because it was all gobbled up so fast! My husband says this was the best turkey EVER.
    this recipe could have been quite tasty if you hadn't completely screwed up the cooking time and temperature. With this type of quality control, I will never trust a recipe from this site again.
    I have made this stuffing for the last 3 years. I cook for about 30 people every thanksgiving. They all rave about this stuffing.
    I made this recipe last year for thanksgiving, and my family loved and asked me again for this year,the stuffing is delicious!!!
    thank you Giada you're the best!!!
    Perfect for my Australian Thanksgiving, where it will be 95 degrees.
    I will roast in the afternoon and serve at room temperature!
    I just received a huge turkey breast from my mother. This is definately the recipe I will be using. What is so funny about the bad reviews is that they are obviously from very unintelligent or jealous "cooks". Don't even look at them, Giada. You're the best!!!
    Made this for Thanksgiving and the only problem was no left overs! The flavor combinations are wonderful. Moist, delicious and a new family favorite. Next time I'll make more!
    This recipe turned out better than I expected. I had the turkey breast de-boned at the grocery story to make it easier. The flavors were delicious, and the turkey was moist. I followed the recipe to the T, except I omitted the sliced green olives. My family loved it, definitely a keeper.
    I think this is a fantastic and easy recipe that really livens up turkey. My two sons just love it and specifically asked me to make this for Christmas dinner. It was a big hit with the grown ups too! Watch the amount of time you cook this, use a meat thermometer because it will dry out if you cook it too long. It makes FABULOUS sandwiches the next day!
    This recipe was awesome, I cooked two almost 4 lb turkey breasts for about 8 people for a kind of second Thanksgiving among friends (with mushrooms instead of chestnuts) and it was excellent!! It was very easy, didn't take a whole lot of time to prepare, delicious and I'm definitely going to use it again!
    Unlike some others, I had no problems with this dish. However, I feel there is something missing. Next time I'll experiment with chicken breasts first and try upping the herb ante including using rosemary. Oh, and it's always great to see losers like "i hate u" be jealous of a beautiful woman who can also cook. You poor, pitiful poor no-life wretched jealous losers.
    I made this recipe for Thanksgiving and was a knock out. It was difficult for me to deal with the chestnuts so I just did not add them but still the turkey was delicious and moist. I will keep this as one of my favorites for another special occasion.
    Giada, you are such a wonderful inspiring chef. I love your show and watching you cook. Don't listen to any of the bad reviews as these people are obviously cruel and don't know what they're talking about. This recipe was delicious and I made it for my friends who are chefs.....they loved it. Thanks again for sharing your love of food with all of us.
    This seemed to turn out exactly as it should have, but the stuffing didn't stick together like I felt it should have. We're trying it again for a modified Thanksgiving here. The turkey was juicy and the stuffing was very tastey, if a bit salty - although my partner did not agree with me.
    As a previous reviewer recommended, I added bread crumbs and turkey stock. It was not difficult to bone the breast because my knife was sharp. I particularly liked this recipe because it is flexible. I substituted slightly browned panchetta for the prochutt3e. I added sliced mushrooms. I didn't have chestnuts, but did add toasted pecans. It was absolutely fabulous. I think it would be just as good if you added your favorites: cranberries, apples, etc. A great recipe that I will use again and again. Frankly, I am not a Giana TV fan, but she definatly has some good recipes.
    My boyfriend bought turkey breast so as not to grow tired of chicken. I'd never cooked turkey breast before but this recipe came to my rescue! He and I both loved this recipe and can't wait to make it again and again!
    I was looking for something a little different for a thanks giving dinner and decided to try this. My husband is allergic to nuts so I left out the chestnuts. After reading all the reviews I decided to food process the sausage and prosciutto, add bread crumbs and turkey stock (which I made with the carcass)to bind the meats. The stuffing was sticky in consistency, spread well and rolled well. I wrapped the breast in the turkey skin and baked. It sliced beautifully and tasted even better. I impressed all ten that I served with a very easy to prepare economical feast!
    My husband and I made this for Christmas Eve dinner this year and it went over very well. It had a great flavor and was easier than we both thought to prepare. We will definately make it again!
    I loved this recipe, I will defenitly will do it again. The presentation wasnt great but you can always modify it the way you want it.
    "A masterpiece". Fantastic result. What a great flavor with the prosciutto, olives, sage stuffing. I could not find any chestnuts and left them out, but will do it again when chestnuts are in season or available in a can. I roasted the stuffed turkey roll on a rack in the roasting pan and rotated the roast twice, basting with butter to achieve a uniform brown crusty exterior. Our guests were delighted with the result. Squisito.
    Grazie Giada.
    I made this for Christmas dinner, everyone loved it. The stuffing is absolutely delicious. My grocery store had the bone in turkey, but I had them de-bone it(big time saver). The only thing was when the turkey was sliced, all the stuffing fell out. So the presentation wasn't what I wanted, but no one cared. Will definately make again!
    My family laughed at me when I told them that I was going to try this recipe, but they quickly changed their minds when they tasted it....

    The only problem I had was that I started out with a whole Turkey Breast, and had to de-bone it...

    Now, that is a chore....
    So needles to say the presentation was not the best, but the taste was!!!

    Thank you!!!
    I will make this again and again. The turkey was moist and the stuffing was full of flavor. Great mix of textures, smells and tastes. Thanks.
    I made this dish for our Christmas dinner. It was simple to prepare, and everyone agreed it was one of the best dishes I have ever made. Don't substitute another nut for the chestnuts, their texture and subtle flavor are fantastic in this. Make it, you won't be dissapointed.
    Very easy to do. Tastes great.
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    This recipe is featured in:

    Top Turkeys for Thanksgiving