Paula Deen Stuffed Turkey Breast

Paula Deen stuffed turkey breast is a juicy rolled roast with cornbread, toasted pecans and dried cranberries that comes together in 1 hour 15 minutes. Try this easy stuffed turkey breast for holiday table dinners or Sunday dinner, since it's a small-crowd roast and carves into neat pinwheel slices.

Pound the turkey to an even thickness of 1/2 to 3/4 inch before you spread on the stuffing. Skip it and the thick parts stay raw while the thin ends dry out.

Paula pulls the skin off in one piece and wraps it back around the log, so the roast browns crisp and holds its shape. The cranberries and pecans also give each slice a sweet, nutty bite that plain boxed stuffing never has.

Paula Deen Stuffed Turkey Breast

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Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

15

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

360

kcal

Moist turkey rolls around a cornbread, pecan and cranberry stuffing, then roasts under its own golden skin. Resting it under foil keeps the slices tender and the pinwheels tidy.

Ingredients

• 2 tablespoons Butter
  

• 1 diced medium onion
  

• 1 stalk diced celery
  

• 2 cloves minced garlic
  

• 1 tablespoon chopped, plus more for garnish fresh sage
  

• 1 tablespoon chopped, plus more for garnish fresh thyme
  

• 2 cups cubed and dried cornbread
  

• 1/2 cup chopped toasted pecans
  

• 1/3 cup dried cranberries
  

• 1/2 cup chicken broth
  

• 1 (about 3 lbs) boneless turkey breast half
  

• 2 tablespoons Canola oil
  

Directions

• Preheat the oven: Heat the oven to 400°F. Then you can start the stuffing while it comes up to temperature.
• Cook the vegetables: Melt the butter with the oil in a large skillet over medium heat, then add the diced onion and celery. Sauté until they turn soft and translucent.
• Build the stuffing: Add the garlic and cook for 2 minutes until fragrant. Then stir in the sage, thyme, cornbread, pecans, cranberries and chicken broth, warm it for 2 to 3 minutes, and season with salt and pepper.
• Cool the stuffing: Take the skillet off the heat and let the stuffing chill slightly. That way it won't start cooking the turkey when you spread it on.
• Butterfly the turkey: Peel the skin off the turkey breast in one piece without tearing it, then set the breast on a cutting board. Slice through it almost in half, keeping the knife parallel to the board, and open it like a book.
• Pound it flat: Lay the turkey between two sheets of plastic wrap and pound it with a meat mallet to 1/2 to 3/4 inch thick. Season it with salt and pepper, then spread the stuffing across it, leaving a 3/4 inch border.
• Roll and tie: Roll the breast over the stuffing into a snug log, but not too tight or the stuffing will push out. Wrap the skin around it to hide the seam, then tie it with kitchen twine and season the outside with salt and pepper.
• Roast the turkey: Roast until a thermometer in the stuffing reads 155°F, about 45 minutes. Then tent it with foil and rest it for 15 minutes, while the temperature climbs to 165°F.
• Slice and garnish: Snip off the twine and slice the roast into rounds. Finish with a little chopped fresh sage and thyme.

Tools for this recipe

• OXO Good Grips meat tenderizer, Regency butcher's twine, 500 ft, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use store-bought stuffing instead of cornbread?

Dried cubed cornbread gives the best texture, but day-old bread cubes work in a pinch. Use the same amount, and add a splash more broth if the mix looks dry.

Can I stuff the turkey breast the day before?

Yes, you can stuff, roll and tie it, then keep it covered in the fridge overnight. Let it sit out for about 20 minutes before roasting so it cooks evenly.

How do I store leftovers?

Slice what's left and keep it in an airtight container in the fridge, where it holds for 3 to 4 days. Reheat slices covered in a 325°F oven so they stay moist.

What if I don't have a meat mallet?

A rolling pin or the bottom of a heavy skillet does the same job. Keep the turkey inside the plastic wrap and pound gently so it doesn't tear.

What's the most common mistake with this recipe?

Rolling the log too tight is the big one, because the stuffing squeezes out the ends as it roasts. Leave the border around the edges and roll it snug, not tight.