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Stuffed Turkey Roll

December 20, 2021 by Lucy Parissi Leave a Comment

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My Turkey Roll recipe makes for a quick and delicious alternative to traditional roast turkey. This prosciutto wrapped stuffed turkey roll with a delicious filling of chorizo, sausage, breadcrumbs and cranberries. 

Post may contain affiliate links. For more information, check my disclosure

Slice of stuffed turkey breast roll

If you are looking for an alternative to a massive roast turkey then I have the PERFECT recipe for you!

This rolled turkey breast with chorizo and cranberry stuffing looks really impressive but is actually easy to prepare.

Oh, and did I mention that it tastes amazing? What’s more you can prepare it up to two days ahead and it roasts in about an hour. Now that’s what I call a stress-free Christmas dinner!

close up on slices of turkey roll

Here’s what you will need

  • Prosciutto slices to wrap the turkey roll
  • One large boneless turkey breast or turkey breast pieces
  • Fresh breadcrumbs – I blitzed some of my sourdough bread but you can use whatever you have at hand
  • Sage leaves and dried mixed herbs (I used Herbes de Provence)
  • Salt, pepper and onion powder
  • Dried cranberries add a lovely hint of sweetness
  • Shallots or an onion
  • Chorizo – sweet cooking chorizo
  • Sausage meat or pork two sausages with the casing removed

HOW LONG DOES THE TURKEY ROLL NEED TO COOK?

Weigh your stuffed turkey breast and cook for approximately 20 minutes per 450g (1 pound). It is best to check with an instant read digital thermometer to avoid drying out the turkey.

The turkey roll needs to register a temperature of 70°C (160°F) with the juices running clear. The temperature will continue to rise slightly when you rest the roll.

Slices of stuffed turkey breast arranged on a platter

How to make my Stuffed Turkey Roll

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Prepare the stuffing

Blitz your bread, sage leaves, cranberries, shallots and salt and seasoning in a food processor or mini chopper (love this gadget!).

Heat butter and oil in a large skillet over medium heat. Pan fry your stuffing for a few minutes until golden then stir in the chorizo (cooking chorizo can be purchased already cubed). Leave to cool.

Stuffing with chorizo and breadcrumbs

Add the sausage meat and crumble it into the stuffing. I had to use my hands here as the wooden spoon just wouldn’t work!

adding sausage meat to stuffing in a skillet

Butterfly the turkey breast pieces

Use a knife to slice into the side of each turkey breast without cutting all the way through. Open up the turkey (this is called butterflying), lay flat and cover with cling film. Use a rolling pin to gently pound the turkey flat.

Butterflying turkey breast pieces

Make your turkey roll

Cover your worktop with cling film or parchment paper. Overlap the prosciutto slices to create the cover for the turkey roll.

overlapping slices of prosciutto on cling film

Top with the turkey, overlapping any gaps and pound flat once more if needed. Spread the stuffing evenly over the turkey.

adding stuffing to a turkey roll

Use the cling film to help you roll the turkey into a log (Swiss roll style). At this point you can wrap and keep in the fridge for up to two days.

rolling up stuffed turkey breast

Tie the roll with kitchen string at intervals (take a look at this video demonstrating how to tie a roasting joint if you need help).

tying turkey roll with kitchen string

Spread onion and potato slices over the bottom of a large roasting pan and place the turkey roll over them. 

Cook, loosely covered with foil, in a 200°C (400°F) preheated oven for 40 minutes then uncover and continue to cook for a further 20 minutes or until an instant read thermometer inserted into the middle of the roll reads 70°C (160°F). The juices should run clear.

turkey roll over onions and potato slices in roasting pan

Rest for 20 minutes loosely covered with foil. Cut and remove the string before slicing and serving with gravy, my incredible Goose Fat Roast Potatoes and Braised Red Cabbage.

pouring gravy over slices of turkey roll on a platter

YOU MAY ALSO LIKE

Try my other turkey and turkey leftover recipes this Christmas!

  • Roasting Bag Turkey Recipe
  • Oven Roast Turkey Crown
  • Leftover Turkey Soup – Ready in 30 Minutes!
  • Easy Leftover Turkey Pie
  • Leftover Turkey Casserole
  • Slow Cooker Turkey Crown

HAVE YOU MADE MY TURKEY ROLL RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Slice of stuffed turkey breast roll

Stuffed Turkey Breast Roll

Lucy Parissi | Supergolden Bakes
My Turkey Roll recipe makes for a quick and delicious alternative to traditional roast turkey. This prosciutto wrapped stuffed turkey roll with a delicious filling of chorizo, sausage, breadcrumbs and cranberries.
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: British
Keyword: Stuffed turkey breast, Stuffed turkey roll, Turkey Roll
Prep Time: 30 minutes
Cook Time: 1 hour
Resting: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 8
Calories: 381kcal

Ingredients

For the stuffing

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 100 g (scant 2 cups) fresh breadcrumbs, I used stale sourdough
  • 3 shallots or 1 medium onion , roughly chopped
  • 240 g (8 ½ oz) chorizo, diced (approx. 1 ½ cups)
  • 60 g (scant ½ cup) dried cranberries
  • 8 fresh sage leaves
  • 1 tsp garlic powder
  • 1 tsp dried mixed herbs
  • ½ tsp salt
  • 2 pork sausages (200g / 7oz), casing removed

Turkey roll

  • 10-12 large prosciutto slices
  • 4 large turkey breast pieces , approx 1.3kg (2.8lbs)

Instructions

  • Prepare the stuffing. Blitz your bread, sage leaves, cranberries, shallots and salt and seasoning in a food processor or mini chopper.
  • Heat butter and oil in a large skillet over medium heat. Pan fry your stuffing for a few minutes until golden then stir in the chorizo. Leave to cool.
  • Add the sausage meat and crumble it into the stuffing. I had to use my hands here as the wooden spoon just wouldn’t work!
    adding sausage meat to stuffing in a skillet
  • Use a knife to slice into the side of each turkey breast without cutting all the way through. Open up the turkey (this is called butterflying), lay flat and cover with cling film. Use a rolling pin to gently pound the turkey flat.
    Butterflying turkey breast pieces
  • Cover your worktop with cling film or parchment paper. Overlap the prosciutto slices to create the cover for the turkey roll.
    overlapping slices of prosciutto on cling film
  • Top with the turkey, overlapping any gaps and pound flat once more if needed. Spread the stuffing evenly over the turkey. Use the cling film to help you roll the turkey into a log (Swiss roll style). At this point you can wrap and keep in the fridge for up to two days.
    adding stuffing to a turkey roll
  • Tie the roll with kitchen string at intervals.
    tying turkey roll with kitchen string
  • Spread onion and potato slices over the bottom of a large roasting pan and place the turkey roll over them.
    turkey roll over onions and potato slices in roasting pan
  • Cook, loosely covered with foil, in a 200°C (400°F) preheated oven for 40 minutes then uncover and continue to cook for a further 20 minutes or until an instant read thermometer inserted into the middle of the roll reads 70°C (160°F). The juices should run clear.
  • Rest for 20 minutes loosely covered with foil. Cut and remove the string before slicing and serving with your favourite sides.

Video

Notes

  • You can replace the chorizo with more sausage meat
  • Leftovers will keep for 3-4 days in the fridge. Reheat until piping hot and serve with gravy.

Nutritional Info

Calories: 381kcal | Carbohydrates: 18g | Protein: 26g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 883mg | Potassium: 155mg | Fiber: 1g | Sugar: 6g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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