Best Christmas Stuffed Turkey Breast

Save this recipe on:

Golden, juicy, and bursting with rich holiday flavors — the Best Christmas Stuffed Turkey Breast is a festive showstopper you’ll want on your table every December. This glorious roulade is filled with a creamy blend of spinach, garlic, crispy bacon, and tangy cheese, wrapped tightly in a seasoned turkey breast and roasted to perfection. Every slice reveals a beautiful spiral of vibrant filling and tender meat, creating a dish that is both comforting and elegant.

Perfect for smaller gatherings or as a stunning sidekick to the full bird, this recipe offers all the best parts of a classic holiday roast without the fuss of an entire turkey. It’s easier to prepare, faster to cook, and slices up beautifully for serving. Whether you’re planning a cozy Christmas dinner or want something new for your winter table, this stuffed turkey breast delivers big flavor with minimal stress.

---

Why You’ll Love This Best Christmas Stuffed Turkey Breast

• Festive Flavors: Each bite blends savory herbs, creamy cheese, crispy bacon, and juicy turkey — everything you love about holiday cooking in one roll.
• Perfect for Smaller Gatherings: Ideal when you’re hosting an intimate dinner and don’t need a whole turkey.
• Make-Ahead Friendly: Prep it the day before and simply bake it on Christmas day.
• Visually Stunning: The beautiful spiral of filling makes a restaurant-quality presentation with almost no effort.
• Customizable: Swap fillings to suit your tastes — mushrooms, cranberries, nuts, or different cheeses all work beautifully.

---

Preparation Phase & Tools to Use (Essential Tools and Their Importance)

Preparing the Best Christmas Stuffed Turkey Breast starts with the right setup. Having the correct tools on hand not only streamlines your process but ensures a smooth and even cook — something crucial for a rolled and stuffed meat dish.

Key Tools and Equipment:

• Sharp Chef’s Knife: You’ll need this for butterflying the turkey breast evenly and precisely. A dull knife can tear the meat and make stuffing difficult.
• Cutting Board (preferably with grooves): Turkey can release juices, so using a board with grooves helps contain the mess and maintain a safe, clean prep space.
• Meat Mallet: Essential for pounding the turkey breast to a uniform thickness, which allows even cooking and easy rolling.
• Kitchen Twine: Once rolled, the turkey needs to be tied to stay intact during roasting. Twine ensures it holds its shape and the filling stays inside.
• Mixing Bowls: For preparing your creamy spinach and bacon filling. Having multiple sizes on hand helps with organization.
• Cast Iron Skillet or Roasting Pan: Choose a pan that retains heat well for a golden sear and even roasting in the oven.
• Meat Thermometer: Avoid overcooking by using a thermometer to check doneness — the center should hit 165°F (74°C).
• Aluminum Foil: Helpful for tenting the turkey if the skin browns too quickly or for resting the meat post-bake.

---

Preparation Tips

• Butterfly Like a Pro: Lay the turkey breast flat and slice horizontally, keeping the knife level. Open it like a book without cutting all the way through.
• Pound with Care: Don’t overdo it when flattening — aim for about ½ inch thickness. Uneven pounding leads to uneven cooking.
• Don’t Overfill: Less is more when it comes to stuffing. Too much filling makes rolling difficult and can lead to leakage.
• Roll Tightly but Gently: Start from the short end and roll slowly, using your fingers to keep the filling in place.
• Secure Properly: Tie the roll every 1–2 inches with kitchen twine to ensure a uniform shape and hold.
• Pat Dry Before Searing: Removing moisture helps the skin brown beautifully during the initial sear before roasting.
• Room Temperature Meat: Let the turkey breast rest outside the fridge for 20–30 minutes before prepping — this helps it cook more evenly.

---

Ingredients for This Best Christmas Stuffed Turkey Breast

Here’s everything you’ll need to make this elegant and flavor-packed holiday main dish. Each ingredient plays a role in enhancing texture, moisture, and seasonal flair.

For the Turkey:

• 1 large boneless, skinless turkey breast (about 2–2.5 pounds)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil (for searing)
• 1 tablespoon butter (for roasting finish)
• Fresh thyme sprigs, for garnish (optional)

For the Filling:

• 2 cups fresh spinach (or 1 cup thawed frozen spinach, well-drained)
• 3 garlic cloves, minced
• 1 cup crumbled feta cheese (or goat cheese for creamier texture)
• ½ cup cream cheese, softened
• ½ cup cooked bacon, chopped (or pancetta)
• ¼ cup grated Parmesan cheese
• 1 teaspoon lemon zest (adds brightness)
• ¼ teaspoon ground nutmeg (optional, for holiday warmth)
• Freshly ground black pepper, to taste

Optional Glaze (for a festive finish):

• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon balsamic vinegar

This recipe balances savory, creamy, salty, and herbaceous notes — ideal for a celebratory meal. You can easily modify ingredients based on dietary needs or pantry availability.

---

Step 1: Prepare the Turkey Breast

Lay the turkey breast flat on a clean cutting board. Using a sharp knife, butterfly the breast by slicing it horizontally through the center — being careful not to cut all the way through. Open it like a book. Then, place a piece of plastic wrap over the meat and gently pound it with a meat mallet until it’s about ½ inch thick throughout. Season both sides generously with salt and pepper.

---

Step 2: Make the Filling

In a mixing bowl, combine the spinach, minced garlic, crumbled feta, cream cheese, Parmesan, bacon, lemon zest, nutmeg, and black pepper. Stir until well mixed and creamy. If using frozen spinach, make sure it’s thoroughly drained to avoid excess moisture in the filling.

---

Step 3: Stuff and Roll the Turkey

Spread the filling evenly over the flattened turkey breast, leaving about an inch of space around the edges. Starting from the shorter side, gently roll the turkey breast into a tight log. Use kitchen twine to tie the roll at 1- to 2-inch intervals so it holds its shape during cooking.

---

Step 4: Sear the Turkey Roll

Heat olive oil in an oven-safe skillet (like cast iron) over medium-high heat. Sear the rolled turkey breast on all sides until golden brown — about 2–3 minutes per side. This step locks in moisture and adds color.

---

Step 5: Roast in the Oven

Preheat your oven to 375°F (190°C). If desired, mix the optional glaze ingredients (honey, Dijon mustard, and balsamic vinegar) and brush over the turkey for added flavor and shine. Transfer the skillet with the turkey to the oven. Roast for 30–40 minutes or until the internal temperature at the thickest part reads 165°F (74°C).

---

Step 6: Rest and Slice

Remove the turkey from the oven and loosely tent it with foil. Let it rest for 10–15 minutes so the juices redistribute. Remove kitchen twine, slice into rounds, and garnish with fresh thyme if desired.

---

Notes

• Make It Ahead: You can fully prep and roll the stuffed turkey breast up to 24 hours in advance. Just wrap it tightly in plastic wrap and refrigerate until ready to sear and roast.
• Customize the Filling: Try adding dried cranberries, sautéed mushrooms, or chopped nuts for extra flavor and texture.
• Serving Sizes: A 2–2.5 lb turkey breast typically serves 4–6 people when sliced, making it perfect for small holiday dinners or as part of a larger spread.

---

Watch Out for These Mistakes While Cooking

• Skipping the Pound Step: Not pounding the turkey to an even thickness can lead to undercooked or overcooked sections. Uniformity is key for a perfect spiral and even roasting.
• Overstuffing: Too much filling will cause the roll to burst open while cooking. Keep a clean edge around the meat and roll tightly.
• Not Tying Securely: Loose twine or lack of tying can make the roll unravel. Tie every couple of inches for best results.
• Using Wet Spinach: Whether fresh or frozen, the spinach needs to be as dry as possible to prevent a soggy interior.
• Skipping the Sear: Don’t skip searing before roasting. It gives the turkey a beautiful golden crust and locks in juices.
• Undercooking or Overcooking: Always use a meat thermometer — guessing leads to dry or unsafe meat. Aim for 165°F (74°C) internal temp.
• No Resting Time: Slicing too soon lets all the juices run out. Letting it rest makes for moist, flavorful slices.
• Forgetting to Glaze (Optional): While not required, glazing adds a festive sheen and a lovely sweet-savory note that enhances the holiday vibe.

---

What to Serve With Best Christmas Stuffed Turkey Breast

The rich, creamy, and savory flavors of this Best Christmas Stuffed Turkey Breast pair beautifully with classic and festive side dishes. Whether you’re going for comfort food or a more elevated menu, these accompaniments will round out your holiday table with style and balance.

8 Recommendations:

1. Garlic Mashed Potatoes
   Creamy, buttery mashed potatoes are the perfect base for those flavorful turkey juices. Add roasted garlic for extra depth.
2. Maple Roasted Carrots
   Sweet and caramelized with a touch of thyme — these bring color and contrast to your plate.
3. Cranberry Orange Relish
   A zesty, fresh pop of tartness helps cut through the richness of the turkey and filling.
4. Sautéed Green Beans with Almonds
   A crisp, nutty side that adds texture and a light veggie contrast.
5. Stuffing with Apples and Sage
   Classic bread stuffing infused with apples and herbs complements the herby, savory profile of the turkey.
6. Buttered Brussels Sprouts
   Pan-seared or roasted with a little butter and lemon zest — a perfect earthy partner for the creamy stuffing.
7. Creamy Polenta or Parmesan Grits
   Ultra-smooth and cheesy, this side adds luxury to the plate and soaks up all that turkey flavor.
8. Warm Dinner Rolls or Garlic Bread
   Ideal for mopping up pan juices or for a simple side that pleases every guest.

---

Storage Instructions

Leftovers of the Best Christmas Stuffed Turkey Breast are just as delicious the next day — and maybe even better. Here’s how to store them safely and keep them tasting great:

• Refrigerate: Allow the turkey to cool completely. Store slices or the whole roll (wrapped tightly) in an airtight container or foil in the refrigerator for up to 4 days.
• Freeze: For longer storage, tightly wrap individual slices or the entire roll in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: For best results, reheat covered in a 300°F (150°C) oven for about 15–20 minutes, or until heated through. Add a splash of broth or cover with foil to retain moisture. Avoid microwaving, as it may dry out the turkey.

---

Estimated Nutrition (per serving – based on 6 servings)

Nutrient	Amount
Calories	390 kcal
Protein	42 g
Fat	22 g
Saturated Fat	9 g
Carbohydrates	3 g
Fiber	1 g
Sugar	1 g
Cholesterol	110 mg
Sodium	580 mg

Note: Values may vary depending on specific brands and ingredient substitutions.

---

Frequently Asked Questions

1. Can I use chicken breast instead of turkey?

Yes, you can! Use large, boneless chicken breasts and follow the same butterflying, pounding, and stuffing process. Just adjust the cooking time — chicken will likely need 20–25 minutes at 375°F.

---

2. Can I prepare this turkey breast the night before?

Absolutely. Assemble, stuff, and tie the turkey breast, then wrap it tightly in plastic wrap and refrigerate overnight. Sear and roast just before serving.

---

3. What if I don’t have kitchen twine?

You can use toothpicks or skewers to secure the roll if kitchen twine isn’t available. Just remember to remove them before slicing and serving.

---

4. Can I make this recipe dairy-free?

Yes. Swap the cheeses with your favorite dairy-free alternatives or use a simple mix of sautéed spinach, garlic, and herbs for a lighter filling.

---

5. How do I know when the turkey is fully cooked?

Use a meat thermometer. The thickest part of the roll should register 165°F (74°C). Avoid relying on time alone — thermometers guarantee juicy, safe meat.

---

6. Can I make this recipe gluten-free?

Definitely. This recipe is naturally gluten-free if you avoid stuffing that contains breadcrumbs. Just double-check all labels, especially for cheese and bacon.

---

7. What wine pairs well with this dish?

A medium-bodied white wine like Chardonnay or a light Pinot Noir pairs beautifully with the creamy filling and tender turkey.

---

8. How should I slice the turkey breast for serving?

Always slice against the grain into ½ to 1-inch thick rounds. This ensures tender bites and showcases the beautiful spiral of filling.

---

Conclusion

The Best Christmas Stuffed Turkey Breast is everything you want in a holiday centerpiece — flavorful, elegant, and surprisingly easy to make. It’s the kind of dish that makes guests think you spent hours in the kitchen, when in reality, it’s a straightforward process with show-stopping results. Whether you’re planning an intimate family gathering or need a second main dish to complement your roast, this turkey roll brings the holiday magic to every plate.

---

Print

Save this recipe on: