If you’re dreaming of a centerpiece that dazzles both in flavor and presentation, look no further than this Christmas Stuffed Turkey Breast. This show-stopping dish is bursting with a savory-sweet medley of herbs, walnuts, cranberries, and tender spinach, perfectly nestled inside juicy turkey and roasted to golden perfection. Easy to slice and serve, it’s a festive favorite in my home, whether you’re hosting an intimate holiday dinner or just want to make a weeknight meal feel wonderfully special.
Ingredients You’ll Need
The magic of Christmas Stuffed Turkey Breast comes down to a handful of straightforward ingredients that work together in perfect harmony. Each one plays a role in making this dish a rich, mouthwatering holiday staple—bringing flavor, texture, and a pop of color to your table.
- Turkey breast: The star of the show—choose a large, boneless, skin-on breast for juiciness and easy carving.
- Olive oil: Adds moisture and helps achieve that irresistible, crispy golden skin.
- Salt: Essential for seasoning the turkey and intensifying all the flavors in the dish.
- Black pepper: Balances the flavors with a mild kick and gentle warmth.
- Dried thyme: Brings woodsy, aromatic notes that sing when paired with poultry.
- Dried rosemary: Adds a festive, piney touch reminiscent of holiday roasts.
- Dijon mustard: Slathered on the turkey for tanginess and depth—never skip this step!
- Butter: Used to sauté the stuffing ingredients, infusing richness and melt-in-your-mouth flavor.
- Onion: Finely chopped for sweetness and a subtle bite in every slice.
- Garlic: For fragrant background flavor that makes the stuffing pop.
- Baby spinach: Chopped and wilted for color, nutrients, and a gentle earthy flavor.
- Dried cranberries: Infuse the stuffing with sweet-tart bursts and festive flair.
- Walnuts or pecans: Add crunch and buttery nuttiness (or omit for a nut-free version).
- Breadcrumbs: Hold the stuffing together while soaking up all the delicious juices.
- Chicken broth: Moistens the stuffing, bringing everything together with savory goodness.
- Salt and pepper: To taste, finalizing the balance of flavors in your stuffing.
How to Make Christmas Stuffed Turkey Breast
Step 1: Prepare the Stuffing
Begin by melting butter in a skillet over medium heat—you’ll know it’s ready when it’s gently sizzling and aromatic. Add the chopped onion and sauté until it’s translucent and fragrant, about three minutes. Toss in the minced garlic, spinach, cranberries, and nuts, letting the spinach wilt and the dried fruits plump into sweet, tender gems. Remove from the heat, then stir in the breadcrumbs and chicken broth; season generously with salt and pepper, and set the mixture aside to cool slightly. This savory-sweet stuffing comes together in minutes but brings big holiday energy!
Step 2: Butterfly and Stuff the Turkey Breast
Lay your boneless turkey breast skin-side down on a large cutting board. If it’s especially thick, carefully butterfly it: use a sharp knife to slice horizontally almost all the way through, then open it like a book for a more even, rollable surface. Spread the cooled stuffing over the meat, all the way to the edges for maximum flavor in every slice. Roll the turkey up snugly, starting from one long side, keeping the skin outside for that signature roast look. Secure with kitchen twine so the gorgeous filling stays neatly inside as it cooks.
Step 3: Season the Turkey
Nestle the stuffed and tied turkey breast into a roasting dish. Next, mix olive oil and Dijon mustard together, and rub this mixture all over the skin for extra flavor and a picture-perfect finish. Sprinkle the turkey generously with salt, pepper, thyme, and rosemary. These herbs not only smell heavenly as they cook, but also lend your Christmas Stuffed Turkey Breast a truly classic holiday aroma.
Step 4: Roast to Perfection
Transfer your turkey to an oven preheated to 375°F (190°C), and roast for 50 to 60 minutes. You’ll know it’s ready when the internal temperature hits 165°F (74°C) in the thickest part. Be patient—this step guarantees juicy meat and bubbly, golden-brown skin. Once done, let your Christmas Stuffed Turkey Breast rest for 10 minutes before removing twine and slicing. This resting time ensures the juices stay inside where they belong!
How to Serve Christmas Stuffed Turkey Breast
Garnishes
To really let your Christmas Stuffed Turkey Breast shine, I love to scatter a handful of extra cranberries and a shower of chopped fresh herbs (like parsley or thyme) around the sliced turkey. They add bright color and a pop of freshness, making your platter look as festive as the season itself. A drizzle of homemade or store-bought turkey gravy or a spoonful of cranberry sauce on the side gives every bite a little extra holiday love.
Side Dishes
This turkey pairs deliciously with just about everything you’d find on a holiday table. Think creamy mashed potatoes, roasted root vegetables, or a crisp green bean almondine. A bright citrus salad or honey-glazed carrots balance the savory richness of the main dish beautifully. And don’t forget a good loaf of crusty bread—perfect for sopping up any extra juices!
Creative Ways to Present
Arrange the sliced Christmas Stuffed Turkey Breast on a large, colorful platter and tuck fresh rosemary or sage sprigs around the edges for that wow-factor moment. If you want to make it extra special, serve portions stacked over a bed of wild rice or in individual mini roasts for smaller gatherings. Even on a buffet, a sliced stuffed turkey breast makes a stunning centerpiece that’s easy for guests to serve themselves.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Christmas Stuffed Turkey Breast tightly in foil or store in an airtight container in the refrigerator. The flavors actually deepen overnight, making for especially tasty sandwiches or salads the next day. Leftovers will keep well for up to three days.
Freezing
This dish is freezer-friendly, too! Let the turkey breast cool completely, then slice and layer between sheets of parchment paper before sealing in a zip-top bag or airtight container. Frozen, it stays fresh for up to two months. Thaw in the refrigerator overnight for best results.
Reheating
To warm your Christmas Stuffed Turkey Breast without drying it out, place slices in a baking dish with a splash of chicken broth and cover with foil. Heat gently in a 325°F (163°C) oven for about 15–20 minutes, or until warmed through. The broth keeps the filling moist and the turkey just as delicious as the day you made it.
FAQs
Can I make the Christmas Stuffed Turkey Breast ahead of time?
Absolutely! Prepare and assemble the stuffed turkey breast a day in advance, cover tightly, and refrigerate until ready to roast. This not only saves precious holiday prep time but also allows the flavors to meld even more.
What if I don’t have kitchen twine for tying?
No twine, no problem. You can use unflavored dental floss as a substitute, or carefully tuck the seam side down in the roasting dish to help the roll stay together during cooking.
How do I keep the turkey breast from drying out?
The stuffing itself helps lock in moisture, but resting the roasted turkey for 10 minutes before slicing is crucial. You can also baste the turkey once or twice with pan juices during roasting for extra insurance.
Can I use a different filling for the stuffing?
Of course! The beauty of Christmas Stuffed Turkey Breast lies in its flexibility—swap cranberries for dried apricots, use pecans instead of walnuts, or add sautéed mushrooms for an earthy twist. Make it your own!
Is this recipe suitable for those with nut allergies?
Yes, simply omit the walnuts or pecans in the stuffing and it’s nut-free while remaining festive and flavorful. Feel free to add extra spinach or slightly more breadcrumbs if you want additional texture in place of the nuts.
Final Thoughts
I can’t wait for you to try this Christmas Stuffed Turkey Breast—it’s become a holiday go-to for a reason! Every slice is a cheerful celebration of flavor and color, capturing the warm spirit of the season. Once you’ve made it, you might just find yourself looking for more occasions to share this delicious dish with friends and family.
Print
Christmas Stuffed Turkey Breast Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Christmas Stuffed Turkey Breast recipe is a festive main dish perfect for holiday gatherings. A tender turkey breast is filled with a flavorful stuffing of spinach, cranberries, nuts, and breadcrumbs, then roasted to perfection. Serve this impressive dish with gravy or cranberry sauce for a memorable meal.
Ingredients
Main Ingredients:
- 1 large boneless, skin-on turkey breast (about 2–3 lbs)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 tablespoons Dijon mustard
For the stuffing:
- 1 tablespoon butter
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup baby spinach, chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts or pecans
- 1/2 cup breadcrumbs
- 1/4 cup chicken broth
- Salt and pepper, to taste
Instructions
- Prepare the stuffing: Melt butter in a skillet over medium heat. Cook onion until soft, then add garlic, spinach, cranberries, and nuts. Cook until spinach wilts. Remove from heat, stir in breadcrumbs and chicken broth. Season with salt and pepper, then set aside to cool slightly.
- Prepare the turkey: Place turkey breast skin-side down on a cutting board. Butterfly if needed. Spread stuffing evenly over meat, roll tightly, and secure with twine. Place in a roasting dish. Rub with olive oil, Dijon mustard, salt, pepper, thyme, and rosemary.
- Roast the turkey: Roast at 375°F (190°C) for 50–60 minutes, until internal temperature reaches 165°F (74°C). Let rest for 10 minutes before slicing.
Notes
- You can prepare and refrigerate the stuffed turkey up to one day ahead.
- Serve with gravy or cranberry sauce for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 sliced portion
- Calories: 390
- Sugar: 6g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 105mg
