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.

View All

Cooking Tips
More Recipes and Ideas
4.6 28
This was okay. Nothing to brag about. I followed the recipe to a T, but for some reason, I just didn't care for it much. The flavors weren't too bad. Blends well with a Thanksgiving meal...just not for me item not reviewed by moderator and published
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. item not reviewed by moderator and published
Wonderful recipe which certainly will be repeated. Everything worked down to the time and temperature. Simply delicious! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I have made this stuffing for the last 3 years. I cook for about 30 people every thanksgiving. They all rave about this stuffing. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
Perfect for my Australian Thanksgiving, where it will be 95 degrees. I will roast in the afternoon and serve at room temperature! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published

This recipe is featured in:

Top Turkeys for Thanksgiving