This stuffed turkey breast brings holiday flavor without the fuss of a whole bird. The meat stays juicy while the bread-crumb, cranberry, and nut stuffing adds sweet-tart pockets and a buttery, herb-scented crunch. It smells of sage and thyme as it roasts and looks impressive sliced to reveal a festive swirl of color. This recipe works for a family dinner or a small Christmas gathering.
Recipe Information
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Servings: 8
- Difficulty Level: Medium
Nutrition Information
- Calories per serving: 560 kcal (approximate)
- Protein: 60 g
- Carbohydrates: 28 g
- Fat: 28 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 520 mg
Why Make This Best Christmas Stuffed Turkey Breast
This recipe gives you the festive feeling of a holiday roast without carving a whole turkey. The stuffing combines sweet dried cranberries, toasty nuts, and aromatic sage and thyme for bright, seasonal flavor. The turkey stays tender and juicy because it’s a single breast roasted evenly. If you like hearty centerpieces that are easier to manage than a full bird, this is a great choice. For another showstopping stuffed roast idea, try this juicy Christmas stuffed beef roast for a different take.
How to Make Best Christmas Stuffed Turkey Breast
This recipe follows a simple flow: prepare the stuffing, make a pocket in the turkey, stuff it, and roast until done. Work confidently and keep the stuffing moist but not soggy. Use a meat thermometer to ensure safe, perfect doneness.
Ingredients:
1 turkey breast (4-5 pounds), 1 cup bread crumbs, 1/2 cup chopped celery, 1/2 cup chopped onion, 1/4 cup dried cranberries, 1/4 cup chopped walnuts or pecans, 1 tablespoon fresh sage, chopped, 1 tablespoon fresh thyme, chopped, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup chicken broth, 1/4 cup unsalted butter, melted
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Pat the turkey breast dry with paper towels. Use a sharp knife to carefully cut a pocket into the thickest side of the breast, about two-thirds through, leaving the far side intact. This pocket will hold the stuffing. Set the turkey on a rack in a roasting pan and have your thermometer ready.
Step 2: Mixing
In a skillet, melt 2 tablespoons of the butter over medium heat. Add the chopped onion and celery and sauté until softened and translucent, about 5–7 minutes. In a mixing bowl, combine the bread crumbs, the sautéed vegetables, dried cranberries, chopped nuts, chopped sage, chopped thyme, salt, and pepper. Slowly add the chicken broth, a little at a time, mixing until the mixture is moist but not soggy—aim for a texture that holds together when pressed.
Step 3: Cooking
Carefully spoon the prepared stuffing into the pocket of the turkey breast, packing it gently so it stays in place but doesn’t overflow. Use kitchen twine or toothpicks to close the opening if needed. Brush the outside of the breast with the remaining melted butter. Place the stuffed turkey breast in the preheated oven and roast for 1.5 to 2 hours, or until an instant-read thermometer in the thickest part of the meat (not the stuffing) reads 165°F (75°C). If the skin browns too quickly, tent loosely with foil.
Step 4: Finishing
Remove the turkey from the oven and let it rest for 10 minutes before slicing. Resting lets the juices redistribute so the slices stay moist. Slice the breast to reveal the stuffing, serve warm, and spoon any pan juices over the slices.
How to Serve Best Christmas Stuffed Turkey Breast
Slice the breast into even pieces to show the colorful stuffing inside. Serve with warm pan juices or a simple gravy, roasted root vegetables, mashed potatoes, and a bright green salad or braised greens. For a holiday spread, add cranberry sauce and a side of buttery rolls. The sweet cranberries and toasted nuts pair well with slightly acidic sides like a citrus salad or a tangy apple slaw.
How to Store Best Christmas Stuffed Turkey Breast
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Keep stuffing and meat together or separately if you prefer.
- Freeze: Slice and place in a freezer-safe container with parchment between slices to prevent sticking. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat gently in a 325°F (160°C) oven, covered, until warmed through (about 15–20 minutes for slices). You can also microwave individual portions, covered, at medium power to keep them moist.
Expert Tips for Perfect Best Christmas Stuffed Turkey Breast
- Use fresh herbs for brighter flavor. If using dried herbs, use one-third the amount.
- Keep the stuffing moist but not wet. If it’s too wet, it won’t hold in the pocket and the texture will be soggy.
- Brown the vegetables first. Sautéing onion and celery builds flavor and helps the stuffing stay cohesive.
- Use a meat thermometer. The safest and most reliable way to know the turkey is done is an internal temperature of 165°F (75°C).
- Let it rest. Resting 10–15 minutes makes slicing neater and keeps the meat juicy.
- Toast nuts lightly before adding to bring out their aroma and crunch.
- If your turkey breast is large, allow up to 2 hours roasting time; smaller breasts may finish sooner.
- For extra crisp skin, start the roasting at 425°F for 15 minutes, then reduce to 350°F for the remainder of the time.
Delicious Variations
- Apple and Sausage: Replace dried cranberries and nuts with diced apples and 1/2 cup cooked crumbled sausage for a savory-sweet twist.
- Mushroom and Leek: Use sautéed mushrooms and leeks with thyme and omit nuts for an earthy stuffing.
- Vegetarian: Omit nuts and use vegetable broth; add chopped roasted squash or butternut for body and sweetness.
- Citrus and Herb: Add orange zest and substitute pecans for walnuts for a brighter, festive flavor.
- Cranberry-Apple: Add 1/2 cup diced tart apples along with the dried cranberries for extra texture and acidity.
Frequently Asked Questions
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How do I know the stuffing is safe if it’s inside the turkey breast?
- The safest method is to check the internal temperature of the turkey meat near the stuffing—165°F (75°C). Because the stuffing is enclosed, ensure the meat reaches the proper temperature. If the stuffing seems cold after slicing, you can spoon it into a baking dish and heat it to 165°F.
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Can I prepare the stuffing ahead of time?
- Yes. Make the stuffing the day before and refrigerate in an airtight container. Bring it to near room temperature before stuffing the turkey so it warms evenly while cooking.
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What if my turkey breast is uneven in thickness?
- Pound the thickest areas gently to even out the breast so it cooks more uniformly. Alternatively, fold thinner tips under so the main portion is even.
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Can I use store-bought breadcrumbs or stuff with torn bread?
- Both work. If using fresh bread cubes, dry them in a low oven first or use slightly less broth. Store-bought breadcrumbs are fine and give consistent texture.
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How long will leftovers last and how can I reheat them?
- Leftovers keep in the fridge for 3–4 days. Reheat in a 325°F (160°C) oven covered until warmed through, or microwave covered on medium power for shorter times. Add a splash of broth to keep meat moist.
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Can I use boneless turkey breast rolled and tied instead of a pocket?
- Yes. Flatten the breast, layer the stuffing, roll tightly, tie with kitchen twine, and roast. Rolling helps keep stuffing evenly distributed.
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Should I cover the turkey while roasting?
- You can tent with foil if the outside browns too quickly. Removing the tent near the end helps re-crisp the surface.
Conclusion
This Best Christmas Stuffed Turkey Breast is a cozy, flavorful centerpiece that looks beautiful and tastes even better. It combines tender turkey with a buttery, herby stuffing studded with cranberries and nuts — a real holiday winner. For another stuffed turkey idea with a lovely apple-cider twist and gravy to match, see this recipe: Stuffed Turkey Breast (With Apple Cider Gravy) – Plated Cravings.
Enjoy the warm aromas and bright flavors, and don’t be afraid to make small changes to suit your family’s taste—cooking for the holidays should be joyful and flexible.
Print
Best Christmas Stuffed Turkey Breast
- Total Time: 135 minutes
- Yield: 8 servings 1x
- Diet: Poultry
Description
This stuffed turkey breast brings holiday flavor without the fuss of a whole bird, featuring a juicy turkey breast filled with sweet-tart cranberry and nut stuffing.
Ingredients
- 1 turkey breast (4–5 pounds)
- 1 cup bread crumbs
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts or pecans
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C). Pat the turkey breast dry and carefully cut a pocket into the thickest side of the breast.
- In a skillet, melt 2 tablespoons of the butter and sauté the onion and celery until softened, about 5–7 minutes.
- In a bowl, combine remaining ingredients including sautéed vegetables, and mix until moist but not soggy.
- Spoon stuffing into the turkey pocket, brush outside with remaining melted butter, and roast for 1.5 to 2 hours or until internal temperature reaches 165°F (75°C).
- Let the turkey rest for 10 minutes before slicing and serve warm with pan juices.
Notes
Use fresh herbs for brighter flavor and ensure the stuffing is moist but not wet to maintain texture.
- Prep Time: 30 minutes
- Cook Time: 105 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 6g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 60g
- Cholesterol: 140mg
