Whether it’s for Thanksgiving or Christmas, impress family and friends with this show-stopping Sausage & Chestnut Stuffed Turkey Breast. Wrapped in crispy pancetta, it’s bursting with flavour and stays wonderfully juicy—perfect with plenty of gravy and your favourite sides.
If you want something different and extra special for the holidays, this stuffed turkey breast is a fantastic choice. It uses a boneless turkey breast filled with a savory mixture of sausage, chestnuts, apple and herbs, then wrapped in pancetta for a golden, crispy finish. The result is festive, impressive and delicious.
Watch the end of the video tutorial to see how juicy it turns out—mouth-watering!
Ingredients – what you need
Boneless turkey breast (about 5 lbs / 2.2–2.5 kg), pancetta or smoked bacon, sausages, cubed pancetta, rosemary, sage, apple, chestnuts, garlic, and kitchen string for tying. You’ll also need two large carrots and two onions to prop the breast in the roasting pan and to add flavour to the gravy. Olive oil, salt and pepper complete the basics.
How to make Stuffed Turkey Breast – step by step
Start by removing the sausage meat from its casings into a large bowl. Add the cubed pancetta, grated apple, chopped chestnuts, garlic, chopped rosemary and sage, a pinch of nutmeg and seasoning. Mix thoroughly until combined and set the stuffing aside.
Carefully remove the skin from the turkey breast, then butterfly it: slice lengthwise from the thickest part without cutting all the way through so it opens like a book. If there’s a small fillet underneath, cut above it and keep it attached. Cover the breast with plastic wrap and gently pound with a rolling pin or meat mallet to about 1 inch thickness, then set aside.
On a clean surface, lay a sheet of plastic wrap large enough to wrap the whole breast. Arrange strips of pancetta or bacon over the plastic so they overlap slightly. Place the butterflied turkey on the pancetta, season with salt and pepper, then spread the sausage stuffing down the centre and shape into a log.
Using the plastic wrap to help, roll the turkey tightly over the stuffing so it forms a neat log. Tuck in the ends with the pancetta and remove the plastic wrap. Tie kitchen string around the log: first a piece around the length with a knot in the middle, then individual loops about 1 inch apart from the centre to each end to keep it secure.
Preheat the oven to 350°F (180°C). Drizzle a large roasting pan with olive oil, halve the carrots and onions and place them in the centre of the pan to form a bed. Set the tied turkey breast on top of the vegetables and cover with foil.
Roast covered for 50 minutes. Remove the foil and continue roasting for about 1 hour 25 minutes more, until the turkey is cooked through and the pancetta is crisp. The internal temperature should reach 165°F (74°C).
Remove the turkey from the oven and let it rest for at least 1 hour; 30 minutes is the minimum if you’re short on time, but a full hour helps keep the meat extra juicy.
Serving suggestions – sides and gravy
To make gravy
Transfer the turkey to a board to rest and pour the pan juices, onions and carrots into a saucepan over medium-low heat. Add 1 cup (250 ml) of dry white or red wine and scrape up any browned bits. Add 3 cups (750 ml) of good-quality chicken stock and simmer for 30 minutes. Remove the vegetables, then mix 1 tbsp cornstarch with 2 tbsp water, stir into the pan and simmer until the gravy thickens. Adjust seasoning to taste.
Recommended sides
This turkey works beautifully with creamy mashed potatoes, crispy roast potatoes or rosemary Italian roast potatoes. Other complementary sides include baked cauliflower cheese with fennel, roasted butternut squash with Gorgonzola & walnuts, creamy polenta, sautéed Brussels sprouts with dates & walnuts, or roasted asparagus with Gorgonzola.
Top tips and recipe FAQs
- No need to baste: The stuffing’s moisture and the pancetta’s fat keep the meat juicy so you don’t have to baste.
- Roasting setup: Propping the turkey on carrots and onions lets heat circulate underneath and adds flavour to the pan juices for gravy.
- Leftovers: Leftover turkey is excellent in sandwiches (try with red onion chutney or BLT-style with tomato, lettuce and mayo), salads or casseroles. Refrigerate for 5–7 days or freeze; if the turkey was previously frozen, re-freeze within 3 days.
Either fresh or frozen boneless breast will work, as long as it’s not brined (brining plus pancetta can make it too salty). If using frozen, thaw completely before assembling.
Use a meat thermometer inserted into the centre of the roll; it should read 165°F / 74°C.
Store leftovers in the fridge for 5–7 days or freeze for longer storage.
Yes—reheat until piping hot, taking care not to overcook to avoid drying the meat.
If you try this Sausage & Chestnut Stuffed Turkey Breast or any other recipe here, please rate it and leave a comment to let us know how it went—we love hearing from you!
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Sausage and Chestnut Stuffed Turkey Breast
By Emily
Ingredients
- 5–5.5 lbs single boneless turkey breast (2.2–2.5 kg)
- 1 lb smoked pancetta strips or smoked bacon (480 g)
- 2 large white onions
- 2 large carrots
- Salt and pepper
- 1–2 tbsp olive oil
For the stuffing
- 6 pork sausages (about 400 g)
- 1/2 cup cubed smoked pancetta (65 g)
- 1 apple, grated
- 2 cloves garlic, finely grated or minced
- 1/2 cup cooked chestnuts, roughly chopped (100 g)
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh sage, finely chopped
- 1 pinch nutmeg
- Salt and pepper
Instructions
Make the stuffing
- Preheat oven to 350°F (180°C).
- Remove sausage meat from casings and combine with pancetta, grated apple, chestnuts, garlic, rosemary, sage, nutmeg and seasoning. Mix well and set aside.
Prepare the turkey breast
- Remove the skin and butterfly the breast so it opens like a book. Keep any small fillet attached if present. Cover with plastic wrap and pound to about 1 inch thick, then set aside.
Assemble and roll
- Lay overlapping pancetta strips on plastic wrap, place the turkey on top, season and spread the stuffing down the centre. Roll tightly using the plastic wrap, tuck ends under and remove the wrap.
How to tie it up
- Tie a length of kitchen string around the roll and knot in the middle, then make individual ties about 1 inch apart from the centre to each end.
Roasting
- Drizzle a roasting pan with olive oil, place halved carrots and onions in the centre and set the turkey on top. Cover with foil and roast 50 minutes.
- Remove foil and roast a further 1 hour 25 minutes until the pancetta is crispy and the internal temperature reaches 165°F (74°C).
- Remove from oven and rest for at least 1 hour before slicing. See notes for gravy instructions.
Notes
1. Turkey cooking times: Use a meat thermometer to confirm 165°F / 74°C in the centre.
2. No need to baste: The stuffing and pancetta keep the meat moist without basting.
3. Roasting: Vegetables under the turkey help heat circulation and flavour the gravy.
4. Storage: Refrigerate leftovers 5–7 days or freeze. If previously frozen, re-freeze within 3 days.
5. Leftovers: Great for sandwiches, salads or casseroles.
6. Gravy: Scrape pan juices and vegetables into a saucepan, add 1 cup (250 ml) wine and 3 cups (750 ml) chicken stock, simmer 30 minutes. Strain, thicken with 1 tbsp cornstarch mixed with 2 tbsp water, and season to taste.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless stated otherwise.
- Vegetable sizes are medium unless noted.
- Recipes are tested in a fan (convection) oven.
Nutrition
Carbohydrates: 8 g |
Protein: 71 g |
Fat: 38 g |
Saturated Fat: 12 g |
Cholesterol: 230 mg |
Sodium: 784 mg |
Potassium: 343 mg |
Fiber: 1 g |
Sugar: 3 g
Nutrition information is an approximation.
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