Juicy, tender turkey breast rolled round a flavoursome sausage stuffing and wrapped in crispy prosciutto, this showstopping Rolled Stuffed Turkey Breast is your answer to a stress-free Christmas!
The perfect Christmas lunch solution…
Ah the age-old dilemma: do you go for a showstopping Christmas main with maximum stress, or a more paired back Christmas main with less stress?
What if you could do both?
This Rolled Stuffed Turkey Breast delivers on both Christmas centrepiece drama AND it’s easy peasy to make! Prefect for a stress free AND impressive Christmas lunch.
How to make it…
Simply lay out the prosciutto on cling film, butterfly the turkey (i.e. slit the turkey through the middle, stopping just before the end so you can open the turkey breast out like a book), top with stuffing and roll!
All this can be done the night before, so all you have to do on Christmas Day is pop the Rolled Stuffed Turkey Breast in the oven and cook some veggies.
And this Rolled Stuffed Turkey Breast cooks fast! Just 1 hour of cook time and 10 minutes resting is all it takes. So you can spend less time in the kitchen and more time with your loved ones this Christmas!
Easy to carve…
This Rolled Stuffed Turkey Breast is also very easy to carve – simply cut off thick slices with a regular sharp knife – no need for a carving knife!
Juicy and flavourful…
And did I mention how much more flavourful this is than a standard roast turkey? Instead of just plain turkey you get the delicious intermingling of prosciutto, turkey and sausage stuffing.
Plus, the prosciutto protects the turkey from the drying tendencies of the oven, instead making the prosciutto super crispy, whilst keeping the turkey juicy and tender.
Perfect for a make-ahead Christmas…
This prosciutto wrapped stuffed turkey breast is a great choice for those who like to get ahead for Christmas, as it can be frozen before cooking (so long as none of the ingredients have previously been frozen). Simply defrost for 48 hours in the refrigerator, then cook as per the recipe below.
Perfect for a budget-friendly Christmas
This Rolled Stuffed Turkey Breast is also great if you’re looking for a budget option for your Christmas lunch – this gorgeous turkey centrepiece cost me just £16.25* – a fraction of what an impressive turkey centrepiece usually costs at Christmas!
Add a few veggies and a jug of gravy and you could have a slap-up Christmas lunch for 6 for under £20 – that’s less than £3.50 per head!
Perfect for small families…
This Rolled Stuffed Turkey Breast also a great choice for a smaller gathering – it serves 4-6, depending on appetite, and makes great leftovers too!
If there’s just 2 of you on Christmas Day this year, then why not make this to serve with traditional Christmas vegetables on Christmas Day and serve cold with my Warm Christmas Rice Salad on Boxing Day?
What to stuff it with…
I have chosen to use my NEW Cranberry, Chestnut and Sausage Stuffing in this Rolled Stuffed Turkey Breast – it works so well and is utterly delicious.
But you can use any stuffing you like – other good options would be
And while we’re on the subject, I make no apology for the fact that the stuffing is simply tumbling out. In my opinion more is more when it comes to stuffing!
But if you prefer less stuffing and more of a swirl in your stuffed turkey breast, simply cut down on the stuffing. I’ve used 600g here, for a tighter swirl 400g would be about right. You could always turn the rest of the stuffing into balls and cook as per my Chestnut and Cranberry Stuffing Balls recipe.
What to serve it with…
For a stress-free Christmas Dinner, serve this Rolled Stuffed Turkey Breast simply with roast potatoes, roast parsnips, carrots and sprouts – plus a jug of gravy and a jar of cranberry sauce (or make your own if you have the time!).
Good recipes to try are:
- Classic Roast Potatoes or Extra Crunchy Roast Potatoes
- Roast Parsnips and Carrots with Honey Mustard Glaze
- Easy Roast Christmas Vegetables
- Pan Fried Sprouts with Chestnuts and Bacon
- Pan Fried Sprouts with Chorizo and Almonds
- Easy Homemade Cranberry Sauce
What to drink with it …
My top match for this Rolled Stuffed Turkey Breast, with its combination of prosciutto, turkey and sausage meat, would be a Côtes du Rhône or another Southern French red featuring a combination of Grenache and Syrah.
Alternatively you could go for a Grenache/Shiraz blend from Australia or South Africa. A juicy Merlot from Chile, New Zealand or the USA would also work well here.
I wouldn’t naturally choose a white wine to go with this, but I guess an oaked chardonnay would work at a push.
Rolled Stuffed Turkey Breast
Ingredients
- 16 slices prosciutto parma ham
- 750 g turkey breast joint
- 400-600 g chestnut and cranberry stuffing or stuffing of your choice, or just sausage meat
Instructions
- Preheat your oven to 200C / 180C fan / gas mark 6 / 400F.
- Lay a piece of clingfilm, roughly 30cm x 40cm (12in x 16in), on a board.
- Lay the prosciutto on top to form a rectangle roughly 20cm x 30cm (8in x 12in) – ensure that roughly half of the prosciutto is laid horizontally and half vertically and that there are no gaps. (Don’t worry if the prosciutto rips a bit as you do this.)
- Butterfly the turkey breast – i.e. slit the turkey breast through the middle, stopping just before the end so you can open the turkey breast out like a book.
- Place another piece of clingflim on top of the turkey and beat with a meat tenderiser or a rolling pin until just smaller than the prosciutto rectangle. (This will also help to tenderise the turkey breast.)
- Lay the turkey on top of the prosciutto rectangle and then spread over the stuffing. The stuffing should completely cover the butterflied turkey breast, except not quite all the way to the edges.
- Using the clingfilm to help you roll the turkey breast starting with one of the longer sides and rolling towards the other long side (i.e. so you end up with a long thin roll not a short fat one).
- Place the rolled stuffed turkey breast on a roasting tray with the seam facing downwards. Place in your preheated over for 1 hour. (The internal temperature should register 165F or 75C).
- Leave to rest for 10 minutes then serve, cut into think slices, with all your favourite Christmas vegetables and sauces.
Notes
- To freeze BEFORE cooking, wrap in clingflim and then tin foil first then freeze. Defrost for 48 hours in the fridge and cook as per the instructions above. (Remove clingfilm and foil first.)
- To freeze AFTER cooking, cut into slices and place in a plastic freezer box. Defrost for 24 hours in the fridge. Serve cold or hot. To reheat, wrap with foil and cook for 20 minutes at 180C / 160C fan/ gas mark 4 / 350F.
- Always check the turkey and stuffing is piping hot before eating.
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*Prices correct as at 13/12/21, based on purchasing all the ingredients online from Tesco. ‘Under £20’ claim includes all the ingredients required for this Rolled Stuffed Turkey Breast recipe PLUS, 6 white potatoes, 500g sprouts, 6 carrots, 500g parsnips and 2 chicken stock cubes.
Corina Blum says
This sounds so good Eb! It’s great that is cooks so quickly compared to a whole turkey and perfect for preparing in advance then just cooking on Christmas Day. Thanks for sharing with #CookOnceEatTwice x
Eb Gargano says
Thanks Corina! 🙂
Cliona Keane says
There won’t be many of us for Christmas this year and this would be the perfect size! I love how many different textures and flavours you’ve brought together for one dish, it just looks mouthwatering!
Eb Gargano says
Thanks Cliona – yes, it’s definitely a good size for a smaller gathering. Eb x
Anna@onceuponafoodblog.com says
Hi Eb. I’m a ‘both’ person, for sure. I love the Christmas table to be special but really don’t like spending all day in the kitchen. I’m not cooking Christmas dinner this year but my sister in law is so I’ll definitely be showing her this recipe x
Eb Gargano says
Exactly – I love Christmas food, but I really don’t like being stuck in the kitchen all day. This is very much the best of both worlds. I’d love to know what you think if you try it! Eb x
Cat | Curly's Cooking says
You’ve got the whole Christmas lunch sorted here. I didn’t realise how simple it was to create a delicious looking stuffed turkey breast. I would definitely prefer this to standard turkey!x
Eb Gargano says
Haha – thanks Cat! I am a BIG fan of Christmas food – can you tell? It’s really really easy to create a stuffed turkey breast and sooo delicious – I’d love to know if you try it! Eb x
Jo Allison / Jo's Kitchen Larder says
I am all for hassle free Christmas and your stuffed turkey breast looks and sounds just the ticket! Flavours are lovely with your delicious stuffing and prosciutto ham – it’s a fantastic festive centrepiece for sure! We are being catered for by my mum this Xmas but I think I know what I’ll be making for New Year’s Day lunch! 🙂 x
Eb Gargano says
Aw, thanks Jo! So pleased you like it 😀 I’d love to know how you get on!! Eb x
Janice says
I love the look of this rolled turkey breast. The sides and the stuffing look fabulous too.
Eb Gargano says
Thanks Janice! I am such a fan of Christmas food – can you tell!!?? 😀 Eb x
Jacqui Bellefontaine says
Oh yes please a great dish for smaller families Eb. You are really on a roll with this Christmas lark. I tend to bury my head in the sand .
Eb Gargano says
Thanks Jacqui – yes it’s just perfect for smaller gatherings. Haha – I’m a big fan of Christmas food and I love working on ways to make it simpler and less stressful! I’ve been planning and taste testing Christmas food since AUGUST!! Eb x
Monika Dabrowski says
Wow, what a stunning dish, and so easy to make too! Your stuffing sounds delicious too! #CookBlogShare
Eb Gargano says
Thanks Monika – I love it when I make a dish that really looks the part but is secretly very very easy to make! Eb x
Helen at Casa Costello says
This is such a pretty dish and looks deceptively simple to make too. I love the idea of serving it cold with your amazing rice salad on Boxing Day.
Eb Gargano says
Thanks Helen! I’m all about pretty food 😀 It tastes amazing with turkey, so is perfect for boxing day! Eb x
jenny paulin says
ooooh I am liking the look of this Eb and as much as it would be delicious served hot with all the trimmings, I love there thought of it on boxing day served alongside some bubble and squeak x
Eb Gargano says
Thanks Jenny! Oooh and yes – I love the idea of serving this with Boxing Day bubble and squeak!! Eb x
Kate says
We had this today! So delicious and super easy to make, cook and serve. It looked fantastic too. I couldn’t find a turkey breast joint so just used turkey steaks which I tenderised first. I used turkey sausagemeat as I am intolerant to pork.
Thanks so much!
Eb Gargano says
Oh yay! So pleased you enjoyed it 😀 Good to hear it works well with turkey steaks and turkey sausagemeat too! Eb 🙂