- Egg free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
For a stunning main dish that’s stuffed with flavour, go for rolled turkey breast. It’s impressive, succulent and bursting with festivity.
- Serves4
- Cook time1 hour 10 minutes
- Prep time25 minutes, + 15 mins standing/cooling time
Ingredients
- 1/4 cup (35g) chopped dried apricots
- 1/4 cup (35g) dried cranberries
- 2 tbs olive oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 cup (70g) stale breadcrumbs
- 1 tbs chopped sage
- 1 tbs chopped flat-leaf parsley
- 1 lemon, zested, juiced
- 2 tbs pine nuts, toasted
- 1kg turkey breast roast, thawed (Steggle’s frozen)
- 100g sliced prosciutto
- Flat-leaf parsley leaves, extra, to serve
- Mixed salad to serve
Gravy
- 40g butter
- 2 tbs plain flour
- 1/2 cup (125ml) dry white wine
- 1 1/2 cups (375ml) chicken stock
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Combine the apricot and cranberries in a heatproof bowl and cover with boiling water. Set aside for 5 mins to soak. Drain well.
Step 2
Meanwhile, heat half the oil in a medium frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5-6 mins or until softened. Remove from the heat and place in a large bowl. Cool slightly. Add breadcrumbs, apricot mixture, sage, parsley, lemon zest, juice and pine nuts and stir to combine. Season.
Step 3
Place the turkey upside down on a clean work surface. Use a large sharp knife to slice the breast horizontally through meat (don’t cut all the way through). Open meat outwards. Place the stuffing on the centre of the turkey breasts. Fold flaps over to enclose stuffing. Arrange prosciutto over a clean work surface, slightly overlapping. Place the turkey breast over the prosciutto and wrap the prosciutto around the breast. Use kitchen string to tie to secure.
Step 4
Place turkey in a roasting pan. Drizzle with the remaining oil. Roast, covered, for 30 mins. Uncover and roast for 30 mins or until cooked through. Transfer to a serving plate. Cover with foil and set aside for 5 mins to rest.
Step 5
Meanwhile, to make gravy, place pan juices in a saucepan with butter over high heat. Cook, stirring, for 1 min or until butter melts. Add the flour and cook, stirring, for 2 mins or until bubbling. Add wine and stock, and cook, stirring, for 2 mins or until mixture boils and thickens. Strain.
Step 6
Place turkey on a serving platter. Scatter with extra parsley. Slice turkey and serve with gravy and salad.
Recipe tip
COOK. STORE. SAVE.
Use it up: Use leftover dried apricots and cranberries in other Christmas recipes, such as these fig, apricot and pistachio fruitcakes.
Clever storage: Leftover breadcrumbs can be frozen for up to 3 months. Here are some clever ideas to use up leftover bread.
Show off this festive season with a stuffed rolled turkey breast
Christmas isn’t Christmas without a roast turkey. But there can be some challenges with roasting a whole bird – small kitchen, no oven space, hot day, time pressure … If you're facing any of these scenarios, we’ve got the answer: a rolled turkey breast. You still get the deliciously moist tender turkey experience but in a quicker, smaller, easy-to-handle package.
Has this rolled stuffed turkey recipe got you thinking about other turkey ideas for Christmas? Here’s our ultimate Christmas turkey guide with everything you need to know. Check out more of our Christmas turkey recipes, too.
What you need to know about a turkey roll
This is a pretty easy recipe with the majority of effort happening up front. To start, you’ll need a turkey breast roll from the freezer section. This comes in the roast shape we’re after. Thaw in the fridge overnight, then to stuff it, use a sharp kitchen knife to cut horizontally along the length of the roast. Don’t cut all the way through the meat because you need to be able to open it up, place the filling in and then close the top section over the stuffing.
The best turkey roll stuffing
There are some classic Christmas flavours when it comes to stuffing and cooking rolled turkey. You can go basic with a simple mix of bread, onion, butter and herbs or you can try more elaborate flavours, such as cherries and bacon. We’ve gone classic with apricot and cranberry but any flavour combo you like will work here. Follow these tips for guaranteed stuffed turkey roll success: use day-old crusty bread – it will hold its shape as it soaks up the juices; don’t overstuff the turkey – the stuffing expands as it cooks so you only need to loosely fill; and keep everything neat, secure your roast with kitchen string.
What does the prosciutto do in this turkey roll recipe?
Covering a turkey in prosciutto is a personal choice but for us, it’s a must. It helps keep the roast turkey roll moist as it cooks, plus it adds that beautiful salty, meaty flavour to the finished dish. Luckily the shape of this rolled turkey makes it super simple to wrap – lift the edge of the roast and place the prosciutto slice under and around. If the prosciutto slices are too short to go the whole way around, tuck them under the rolled turkey roast. Make sure the slices are slightly overlapping over the top of the roast so the turkey cooks evenly. When it comes to cooking turkey roll, roast it for 30 minutes covered, then remove the cover for the last 30 minutes – this helps the turkey become golden brown and the prosciutto crisp up.
What to serve with a stuffed rolled turkey like this one
This turkey is the perfect centrepiece for your Christmas table (or your any-time-of-the-year table!). Serve it with traditional Christmas sides like Curtis Stone’s ultimate roast potatoes and extra-special veggies like carrot and asparagus with pistachio butter.
FAQs
Stuffed turkey roll
- Serves4
- Cook time1 hour 10 minutes
- Prep time25 minutes, + 15 mins standing/cooling time
Ingredients
- 1/4 cup (35g) chopped dried apricots
- 1/4 cup (35g) dried cranberries
- 2 tbs olive oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 cup (70g) stale breadcrumbs
- 1 tbs chopped sage
- 1 tbs chopped flat-leaf parsley
- 1 lemon, zested, juiced
- 2 tbs pine nuts, toasted
- 1kg turkey breast roast, thawed (Steggle’s frozen)
- 100g sliced prosciutto
- Flat-leaf parsley leaves, extra, to serve
- Mixed salad to serve
Gravy
- 40g butter
- 2 tbs plain flour
- 1/2 cup (125ml) dry white wine
- 1 1/2 cups (375ml) chicken stock
Description
For a stunning main dish that’s stuffed with flavour, go for rolled turkey breast. It’s impressive, succulent and bursting with festivity.
Method
Step 1
Preheat oven to 180°C. Combine the apricot and cranberries in a heatproof bowl and cover with boiling water. Set aside for 5 mins to soak. Drain well.
Step 2
Meanwhile, heat half the oil in a medium frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5-6 mins or until softened. Remove from the heat and place in a large bowl. Cool slightly. Add breadcrumbs, apricot mixture, sage, parsley, lemon zest, juice and pine nuts and stir to combine. Season.
Step 3
Place the turkey upside down on a clean work surface. Use a large sharp knife to slice the breast horizontally through meat (don’t cut all the way through). Open meat outwards. Place the stuffing on the centre of the turkey breasts. Fold flaps over to enclose stuffing. Arrange prosciutto over a clean work surface, slightly overlapping. Place the turkey breast over the prosciutto and wrap the prosciutto around the breast. Use kitchen string to tie to secure.
Step 4
Place turkey in a roasting pan. Drizzle with the remaining oil. Roast, covered, for 30 mins. Uncover and roast for 30 mins or until cooked through. Transfer to a serving plate. Cover with foil and set aside for 5 mins to rest.
Step 5
Meanwhile, to make gravy, place pan juices in a saucepan with butter over high heat. Cook, stirring, for 1 min or until butter melts. Add the flour and cook, stirring, for 2 mins or until bubbling. Add wine and stock, and cook, stirring, for 2 mins or until mixture boils and thickens. Strain.
Step 6
Place turkey on a serving platter. Scatter with extra parsley. Slice turkey and serve with gravy and salad.