Katie Lee makes Bacon-Wrapped Turkey Breast with “Stuffing Croutons”, as seen on Food Network's The Kitchen
Recipe courtesy of Katie Lee Biegel

Maple Sage Bacon-Wrapped Turkey Breast with Stuffing Croutons

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  • Level: Easy
  • Total: 3 hr (includes resting time)
  • Active: 30 min
  • Yield: 4 to 6 servings



  1. Preheat the oven to 350 degrees F.
  2. Line a sheet pan with parchment paper. Spray the parchment paper with cooking spray. Shingle the bacon strips side-by-side on the parchment paper, allowing the edges to overlap slightly. Refrigerate until ready to use.
  3. Butter each side of the bread slices, using 2 tablespoons butter in total. Place the bread in a 9-by-13-inch baking dish. Set aside.
  4. Mix the remaining 4 tablespoons butter with the sage, maple syrup, salt, garlic powder, onion powder and pepper in a bowl. Use your fingers, and a knife, if necessary, to make a pocket between the meat and the skin of the turkey. Rub the butter under the skin in an even layer. Place the sheet pan with the bacon on a work surface, then lay the turkey skin-side down on the bacon. Wrap the bacon around the turkey by lifting the parchment and pressing the bacon against it to secure. Place the turkey skin-side up on top of the bread and lift away the parchment.
  5. Roast until the internal temperature reaches 165 degrees F, 1 1/2 to 2 hours. Let rest for 30 minutes before slicing. Quarter the stuffing croutons before serving. Serve warm.