Herb Sausagestuffed Turkey Breast with Pan Gravy

Recipe Introduction

Quick Hook

Stuffed Turkey Breast have you ever tried rolling one for dinner? I made this once for friends. Everyone raved about the crispy skin and sage aroma.

This Herb & Sausage Stuffed Turkey Breast blends savory sausage and bright herbs. Think rich sausage, soft crumbs, and zesty lemon finish. It tastes like Thanksgiving, but in a compact roast.

Fun stat: Americans eat about 46 million turkeys each Thanksgiving. Wild, right? That explains why variations exist everywhere.

Brief Overview

This idea borrows from classic roast traditions. It feels like a modern holiday twist.

Origin? It’s rooted in festive poultry roasts. Many families use similar Holiday Stuffed Turkey Breast recipes.

Difficulty is medium. You need some butterflying and rolling skills. Total time is about 2 hours including rest.

Prep time is 30 minutes active. Cook time is 60– 75 minutes and rest is 15 minutes . This yields about six servings from a 3 3.5 lb breast.

Serve sliced with mashed potatoes. Add roasted roots or green beans. It also works as a Weeknight Thanksgiving Turkey Recipe .

Main Benefits

Top health win: it’s high in protein. Turkey breast gives lean protein per serving.

Perfect occasion: family dinners and small holiday gatherings. It’s great as a centerpiece for casual crowds.

What makes it special is the texture contrast. Crisp skin, juicy meat, and meaty stuffing win every time. The filling uses sage and sausage, so the dish feels both homey and elegant.

You can adapt it to a Boneless Turkey Breast Roulade format. Or try a Stuffed Turkey Breast With Cranberry Stuffing for sweet acidity.

For classic flavors, go with Turkey Breast Stuffing Recipes with Sage .

If you love technique, this is your jam. Learn How to Roll and Truss a Stuffed Turkey Breast here. I’ll share tips on tying, chilling, and slicing.

Next up, ingredients and tools. Grab a sharp knife and butcher’s twine. Let’s move on to the ingredient list and step-by-step.

Ingredients & Equipment

I always start with a little promise. My grandma used to say, "Good bird starts with good bits." Nearly nine in ten families serve turkey at holiday dinners.

This recipe keeps that spirit alive.

Main Ingredients

For the turkey:

• 1 boneless, skin-on turkey breast, about 3 3.5 lb (1.4 1.6 kg)
• 1 tsp (5 g) kosher salt , 1/2 tsp (1 g) black pepper
• 2 tbsp (30 ml / 28 g) olive oil or melted butter

For the stuffing:

• 8 oz (225 g) bulk pork sausage
• 2 tbsp (28 g) unsalted butter
• 1 medium yellow onion, ~150 g ; 2 celery stalks, ~100 g
• 1 medium apple, ~150 g (optional)
• 2 garlic cloves , 1 tbsp fresh sage , 1 tbsp fresh thyme
• 1 1/2 cups (150 g) day-old breadcrumbs or panko
• 1 large egg , 1/3 1/2 cup (80 120 ml) stock
• 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper

Pan gravy:

• 1/2 cup (120 ml) dry white wine , 1 1 1/2 cups (240 360 ml) stock

Quality tips: use a firm, pale pink turkey breast. Pick sausage with noticeable meat chunks. Use day-old bread for texture.

This makes a lovely Stuffed Turkey Breast . It’s also perfect as a Holiday Stuffed Turkey Breast or simpler Weeknight Thanksgiving Turkey Recipe .

Seasoning Notes

Essential combo: sage, thyme, parsley. They sing together. Add a pinch of fennel seeds for sausage warmth.
Brighteners: lemon zest and a splash of apple cider vinegar.

They cut richness.
Quick swaps: no pork sausage? Use turkey sausage or mushrooms plus extra butter. Dried herbs work if fresh aren’t handy.

Equipment Needed

Must haves: sharp chef’s knife, cutting board, meat mallet or rolling pin, butcher’s twine, roasting pan with rack, and an instant read thermometer.

The thermometer matters cook to 165° F ( 74° C) .
Household alternatives: use a rolling pin instead of a mallet.

Use skewers or toothpicks if you lack twine. A rimmed baking sheet and wire rack can replace a roasting pan.

Honestly, the first time I rolled a Boneless Turkey Breast Roulade , I butchered the tie. Lessons learned. Now, when friends ask about How to Roll and Truss a Stuffed Turkey Breast , I give them my messy, useful tips.

This version also works as Herb and Sausage Stuffed Turkey Breast and pairs beautifully with Stuffed Turkey Breast with Pan Gravy .

Cooking Method

I love a good Stuffed Turkey Breast. Fun fact: 70% of cooks prefer stuffed birds for flavor.
Oh my gosh, this Herb & Sausage Stuffed Turkey Breast saved my holiday once.

It’s a Weeknight Thanksgiving Turkey Recipe, honestly.

Prep Steps

Get your mise en place first. Chop herbs, dice celery, and measure breadcrumbs.
Brown the sausage and cool it slightly.

Lay out butcher’s twine and an instant read thermometer. Safety note: always wash hands after handling raw poultry.
Keep raw meat separate from other ingredients.

step-by-step Process

1. Make the stuffing and cool it. Spread evenly.
2. Butterfly the breast and pound it flat.
3. Season and spread stuffing, leaving a 1 inch border.
4. Roll tightly into a log and truss it.
5. Roast at 375° F ( 190° C) until done.
6. Rest 15 minutes before slicing.

Visual cues: skin should be golden and crisp. Slice juices must run clear, not pink.
Insert thermometer into center of stuffing.

Target internal temperature: 165° F ( 74° C) .
For a 3 3.5 lb breast expect 60 75 minutes .

Start checking at 55 60 minutes .

Pro Tips

Use an instant read thermometer. Always.
Chill the roll 20– 30 minutes for a neater slice.
Sear seam side down for 2 minutes for color, if you like.

Common mistakes: overstuffing the roll. That makes it sloppy. Don’t skip the rest time. Slicing hot meat loses juices.
If skin browns too fast, tent with foil.

make-ahead option: assemble and chill overnight.
Roast from chilled, add 10– 15 minutes to cook time.

This method works for variations. Try Stuffed Turkey Breast With Cranberry Stuffing.
Or make a Boneless Turkey Breast Roulade.

I’ve turned this into a Holiday Stuffed Turkey Breast several years running.
It hits all the Turkey Main Dishes notes.

If you want, I’ll show How to Roll and Truss a Stuffed Turkey Breast next.

Fun fact: About 46 million turkeys are roasted in the U.S. at Thanksgiving. Crazy, right? If you want all that holiday flavor without a giant bird, try my favorite: the Stuffed Turkey Breast .

I swear it feels fancy but is doable on a weeknight.

Serving Suggestions

Plate the slices so each piece shows the stuffing spiral. A few slices of roasted carrot and a green sprig finish the plate nicely.

For a holiday dinner, call it a Holiday Stuffed Turkey Breast moment. For casual nights, treat it like a Weeknight Thanksgiving Turkey Recipe and keep sides simple mashed potatoes and sautéed green beans work wonders.

I love pairing it with Stuffed Turkey Breast with Pan Gravy . A chilled Pinot Noir or sparkling apple cider pairs beautifully.

Storage Tips

Cool the roast completely before storing. Wrap tightly in foil or place in an airtight container. Refrigerate for up to 4 days.

For longer life, slice and freeze portions. Wrap well and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Reheat gently in a 325° F oven until warm. Don’t overcook. The stuffing can dry out fast.

Variations

Swap the sausage for dried cranberries and walnuts. That gives a lovely sweet contrast. Try a Stuffed Turkey Breast With Cranberry Stuffing if you like fruit forward flavors.

For a lighter option, use turkey sausage or omit meat for a veggie packed stuffing. Seasonal swaps? Add roasted squash in fall.

Swap apples for pears in winter.

Nutrition Basics

Per serving, you get about 38 g protein. It’s higher in protein than many weeknight mains. The herbs add vitamin C and antioxidants.

Using lean turkey keeps fat moderate. Use low-sodium stock to cut sodium.

Tips from my kitchen

I once rolled too tight and the stuffing squirted out. Don’t overpack. Chill the log for 20 30 minutes before tying.

Learn How to Roll and Truss a Stuffed Turkey Breast it makes slicing cleaner. If you want a showstopper, call it a Boneless Turkey Breast Roulade or a Butterflied Turkey Breast Recipe on your menu.

You got this. Make it once, and you’ll be making it again. Serve with pride and enjoy the applause.