Sausage-Stuffed Turkey Breast Wrapped in Crispy Bacon: An Elegant Holiday Centerpiece

Looking for a truly special and delicious way to serve turkey for a smaller gathering? This rolled, sausage-stuffed turkey breast, beautifully encased in a crisp bacon weave, is an absolute showstopper. Whether it’s the highlight of an intimate holiday feast or the elegant centerpiece for a sophisticated dinner party, this unique dish is guaranteed to impress your guests and elevate any occasion. It’s a manageable yet incredibly flavorful alternative to roasting a whole bird, offering both visual appeal and an unforgettable taste experience.

There are moments when you simply want to pull out all the stops, to invest that extra bit of effort to create something truly spectacular. Perhaps the upcoming holiday season calls for a memorable meal, or you might be hosting a special dinner party or celebrating a significant milestone. Whatever the occasion, this elegant stuffed turkey breast, cloaked in a savory bacon mantle, is the perfect dish to achieve that “wow” factor.

With a little thoughtful planning and by following a few clear steps, you’ll be able to create a culinary masterpiece that is not only stunning to behold but also incredibly delicious to eat. We’ll guide you through each stage of the process, ensuring you emerge with a beautifully bronzed, crispy bacon-wrapped turkey roll that is juicy, flavorful, and utterly lip-smacking. While it might look elaborate, I promise it’s not overly difficult. It merely requires a touch of attention to detail and, importantly, can be prepared a few hours in advance. This flexibility allows you ample time to relax, perhaps polish your best silverware, and even enjoy a festive drink to toast your impressive kitchen prowess before your guests arrive.

Preparing Your Turkey Breast for Stuffing

The first crucial step for this incredible stuffed turkey breast recipe is sourcing the right cut of meat. You’ll need a single, boneless, skinless turkey breast half. It’s vital that it comes in one whole piece for ease of butterflying and rolling. My own experience, as captured in these photos, taught me a valuable lesson: what looks like a single piece in packaging can sometimes be two smaller halves cobbled together! I had to improvise, but for a smoother process, I highly recommend ordering a whole side of turkey breast from your butcher ahead of time. This ensures you get one intact piece, making the subsequent steps much simpler and the final result more cohesive.

Once you have your perfect piece of turkey, it’s time to prepare it for stuffing. You will need to butterfly the turkey breast. This technique involves cutting the breast horizontally through its thickest part, but not quite all the way through, allowing it to open up like a book. This effectively doubles its surface area and creates a thinner, more even canvas for your delicious sausage stuffing.

To butterfly, lay the turkey breast, smooth side down, on a clean piece of plastic cling wrap on your cutting board. Place one hand flat on top of the turkey to stabilize it. With a sharp knife, carefully make a horizontal cut through the thickest part of the breast, stopping about an inch (2.5 cm) from the opposite long edge. Then, simply open up the turkey breast, unfolding the part you just cut, similar to opening a book. This creates a larger, thinner piece of turkey, perfect for rolling.

If you’re new to butterflying or just want to see it in action, this expert demonstration is incredibly helpful:

Now you should have a relatively flat, thick mat of turkey meat (ideally, unlike my situation with two pieces, it’s one continuous piece!). To ensure even thickness and make pounding easier, I like to cut several long, shallow gashes into any particularly thick areas of the opened turkey breast.

Cover the turkey with another piece of plastic cling wrap. Using the smooth side of a meat hammer, a rolling pin, or even a heavy cast iron skillet, gently but firmly pound the meat. Start from the center and work your way outwards in all directions. The goal is to flatten the turkey breast to an even thickness of about ½-inch (1.3 cm) throughout. This uniformity is crucial for even cooking and a beautifully rolled finish.

Once flattened, peel off the top layer of cling film and set the turkey aside. If, like me, you end up with two smaller pieces of turkey breast, you can still make this work! I joined them together with round wooden picks, being sure to mark their locations so I could easily remove them after baking. However, a single, whole piece is definitely the preferred and easier option.

Now, it’s time to prepare the delectable sausage stuffing. In a bowl, thoroughly mix all the ingredients for the stuffing until well combined. Once mixed, spread this savory sausage mixture evenly over your flattened turkey breast, ensuring you leave a clear 1-inch (2 cm) border uncovered around the edges. This border is essential for securely rolling the turkey and preventing the stuffing from spilling out.

Starting from a long side, carefully roll up the turkey breast, pressing the stuffing down gently with your fingers as you go. Use the plastic wrap underneath the turkey to help you lift and guide the roll, but be careful not to roll the plastic into the turkey itself. You might only achieve one full rotation of the meat, or if your turkey cutlet is particularly narrow, its edges might just meet at the top. The goal is a compact, uniform log of turkey and stuffing. Once rolled, set your stuffed turkey breast aside and prepare the decorative bacon mat.

Crafting the Perfect Bacon Mat

The bacon mat is more than just a pretty wrapping; it adds incredible flavor, keeps the turkey breast moist, and renders a wonderfully crispy crust. To create it, you’ll need 12 strips of bacon, specifically cut to regular thickness. Avoid thick-cut slices, as they won’t crisp up properly, and thin-cut slices, which can burn too quickly.

On a clean surface or a large piece of plastic wrap, lay down seven of the bacon strips in parallel lines, oriented vertically in front of you. Leave approximately ¼ inch (0.6 cm) of space between each strip. This will form the base of your weave.

Next, carefully fold back every second vertical strip a few inches from one end. Take one of your remaining bacon strips and lay it horizontally (perpendicular to your vertical strips) across the ends of the unfolded strips. Then, flip the folded strips back into their original position, securing the horizontal strip.

Now, fold back the *alternating* vertical strips—the ones that were *not* folded back in the previous step—over the horizontal strip you just laid down. Place another bacon strip crosswise over the newly exposed vertical slices. Once again, flip the folded vertical strips back into place.

Continue this weaving pattern, alternately folding back strips and adding a new horizontal bacon slice (remembering to leave a little space between each horizontal strip) until you have a beautiful basket-weave pattern composed of seven vertical strips and five horizontal strips. Voila! Your impressive bacon mat is complete and ready to embrace your stuffed turkey breast.

Wrapping and Roasting Your Masterpiece

Now that your turkey breast is stuffed and rolled, and your bacon mat is perfectly woven, it’s time to bring them together. Carefully place your rolled turkey breast onto the center of the bacon mat. Position it lengthwise, ensuring the seam of the turkey roll is facing upwards. Center the turkey so that either an equal amount of turkey extends beyond the bacon mat on both sides (if your roll is longer) or there’s equal space on each end (if it’s shorter). Precision here helps achieve a uniform, attractive wrap.

Using the plastic wrap underneath the bacon mat for assistance, gently lift both sides of the bacon mat. Bring the bacon up and around the turkey roll, meeting at the top, directly over the turkey’s seam. Use the plastic wrap to help you firmly shape the entire roll, ensuring there are no loose parts or air pockets between the bacon and the turkey. Depending on the thickness of your stuffed turkey breast, the bacon may slightly overlap in some areas or just meet in the middle in others. The goal is a snug, even embrace.

Prepare a rimmed baking sheet by lining it with a large piece of parchment paper, ensuring the paper extends up the sides slightly. Carefully invert the bacon-wrapped roll and place it onto the prepared baking sheet, so the bacon seam is now facing downwards. Gently pull out the plastic wrap from underneath the roll from both sides and remove it entirely. Take a moment to tuck in any stray ends of bacon that may have come loose and smooth out the bacon mat at each end of the roll, making it as neat and compact as possible. This meticulous attention to detail at this stage contributes significantly to the beautiful final presentation.

Now, your beautifully crafted turkey roll is ready for the oven! Bake it according to the recipe instructions. Once it’s cooked through, it’s crucial to let the turkey roll rest, covered with foil, for a designated period. This resting time allows the meat’s juices to redistribute throughout the entire roast, resulting in a more tender, succulent, and easier-to-carve final product. After resting, carefully lift your impressive turkey roll onto a serving platter and garnish it as you wish. If any bacon pieces near the ends have become overly crisp or dark, you can trim them off for a cleaner presentation.

With a sharp knife, slice your turkey roll into generous, thick pieces, revealing the savory sausage stuffing nestled within. Serve immediately and prepare for the compliments! You’ve just created a culinary masterpiece that is both elegant and incredibly flavorful. Congratulations!

Now, all that’s left is to set your table with your finest dishes, light some candles for ambiance, and uncork that celebratory bottle of wine. It’s time to enjoy an unforgettable, elegant dinner at your home!

Perfect Pairings: What to Serve with Your Stuffed Turkey Breast

To complement your exquisite sausage-stuffed turkey breast, consider these delightful side dishes that will complete your festive meal:

• Creamy Mashed Potatoes: Indulge in classic, buttery Classic Mashed Potatoes, perfect for soaking up any delicious juices.
• Rich Turkey Gravy: A velvety, savory Make-Ahead Turkey Gravy is essential for any turkey dish.
• Sweet & Tart Sauces: Offer a vibrant Cranberry Sauce or a unique, piquant Hot Curried Peaches for a burst of flavor.
• Fresh Salads: Balance the richness with a crisp Festive Pomegranate-Pear Green Salad, a tangy Shaved Brussels Sprout Slaw, a hearty Kale Salad with Cranberries, or a colorful Purple Power Slaw.
• Hearty Roasted Vegetables: Alongside, serve beautifully prepared Jeweled Roasted Cauliflower, sweet Apple Cider Roasted Carrots, or simple steamed green beans.

Delectable Desserts to Follow

Conclude your memorable meal with one of these tempting dessert options:

• Elegant Sweet Treats: Indulge in a light and airy Pumpkin Spice Pavlova, a decadent Moelleux au Chocolat, a classic Zabaglione with Berries, or a refreshing festive fruit salad.
• Warm Holiday Comfort: For a cozy end, serve traditional German Christmas Cookies paired with a mug of luscious, thick Italian hot chocolate.

*Don’t forget to kick off your celebration or wind down afterward with a festive holiday cocktail to sip on before or after you enjoy your special dinner.

* * * * *

Kitchen Frau Notes: For the best results, try to order your turkey breast ahead of time or ensure it is a single, boneless piece if possible. This will make the preparation much smoother. For the stuffing, you can easily substitute walnuts or pistachios for the pecans, and diced dried apricots or raisins can be used in place of the dried cranberries to suit your taste or what you have on hand.

Rolled Stuffed Turkey Breast Wrapped in Bacon Recipe

This recipe combines a succulent turkey breast with a savory sausage and cranberry stuffing, all embraced by a crispy bacon weave. Perfect for holiday entertaining or an elegant dinner.

• 1 skinless, boneless turkey breast half (about 1¾ lb/800 g) in one piece
• 8 oz (225 g) mild Italian sausage meat (or sausages, casing removed)
• ¼ cup (35 g) chopped pecans
• ¼ cup (35 g) chopped dried cranberries
• ¼ cup (25 g) rolled oats
• 1 large egg
• zest of half an orange (preferably organic)
• 2 tablespoons fresh orange juice
• ½ teaspoon ground dried sage
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 12 slices bacon (regular thickness, not thick-cut or thin-cut)

Instructions:

1. Prepare the Turkey Breast: Lay the turkey breast onto a piece of plastic cling wrap on a cutting board, smooth side down. Place one hand on top to steady it, and with your other hand, make a horizontal cut halfway through the thickest part, stopping about one inch (2.5 cm) from the long end (refer to the video here for visual guidance). Open the cut flap so it unfolds like a book.

2. Flatten the Turkey: Cut several long, shallow gashes into the thickest parts of the opened turkey breast to facilitate even pounding. Cover with another piece of cling wrap. Using the smooth side of a meat hammer, a rolling pin, or a heavy skillet, gently pound the meat. Start from the center and work outward until the turkey is flattened to an even thickness of about ½-inch (1.3 cm) everywhere. Peel off the top layer of cling film.

3. Prepare the Stuffing: In a medium bowl, combine the sausage meat (if using sausages, slit the casing and remove it), pecans, cranberries, rolled oats, egg, orange zest, orange juice, dried sage, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.

4. Stuff and Roll the Turkey: Pat the prepared sausage mixture into an even layer over the pounded turkey breast, leaving a 1-inch (2.5 cm) border uncovered around all edges. Starting on a long side, use the plastic wrap or parchment paper beneath the turkey to help you lift and tightly roll the turkey breast into a compact log. As you roll, gently tuck in any bulging sausage filling. The filling may seem generous and moist, but it will firm up nicely during baking. Leave the turkey roll, seam-side-down, on the plastic while you prepare the bacon mat (this allows the oats to absorb some moisture and the roll to settle).

5. Weave the Bacon Mat: On a long piece of plastic cling wrap or parchment paper, lay out seven slices of bacon in parallel lines, leaving approximately ¼ inch (0.6 cm) space between each slice. Fold back every second slice a few inches from one end and lay one bacon slice perpendicularly across them, close to the ends. Flip the folded slices back into place. Now, fold back all the alternating vertical slices (the ones not folded back previously) and lay a second slice perpendicularly across those. Flip back the folded slices. Continue this process, alternating the folded strips and adding the remaining three horizontal bacon slices, to form a basket-weave mat. Keep it on the plastic or parchment.

6. Wrap the Turkey: Carefully lift the stuffed turkey breast roll and flip it onto the center of the bacon mat, ensuring the turkey’s seam side is facing up. Position it so the ends of the turkey roll stick out evenly on both sides of the bacon mat. Use the plastic wrap under the bacon mat to help you lift the sides of the mat and bring them around the turkey roll. The bacon edges should meet directly on top of the turkey seam, completely enclosing the turkey roll. At this point, the entire roll can be wrapped in another layer of plastic wrap, placed on a plate, and refrigerated for 2 to 3 hours. If refrigerating, remove it from the fridge 30 minutes before roasting to allow it to come to room temperature.

7. Roast the Turkey: Preheat your oven to 375°F (190°C). Line a baking pan with a piece of parchment paper. Transfer the bacon-wrapped stuffed turkey roll onto the baking pan, inverting it so the bacon seam is now on the bottom. Carefully pull out the plastic wrap from underneath and neatly tuck any stray bacon ends underneath the roll. Also, tuck in the bacon neatly at the ends of the roll.

8. Bake and Rest: Bake the stuffed turkey roll for 60 to 65 minutes, or until a meat thermometer inserted into the thickest part reaches an internal temperature of 165°F (74°C).

9. Serve: Remove the pan from the oven, cover loosely with foil, and let the turkey roll rest for 15 minutes. This resting period is crucial for the juices to redistribute, ensuring a tender and moist roast. If any bacon ends have curled up and become too dark, trim them off with kitchen shears. Carve the roll into 1-inch (2.5 cm) thick slices and serve immediately.

Serves 6.

Guten Appetit!

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