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Photo Credit: Elizabeth Newman

Spicy Stuffed Turkey Breast

30 MINPrep Time
70 MINCook Time
by Giada De Laurentiis
Photo Credit: Elizabeth Newman
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This turkey dish is easier to roast than a whole bird, and has a show-stopping presentation. With crispy skin and a super flavorful stuffing, this dish is a keeper.

Spicy Stuffed Turkey Breast



Prep Time

30 minutes

Cook Time

70 minutes




Giada De Laurentiis

Image of Spicy Stuffed Turkey Breast


  • 2 teaspoons toasted fennel seed (ground)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 cup crumbled store-bought cornbread
  • 1/2 cup milk (at room temperature)
  • 1 pound sweet Italian sausage (casings removed)
  • 1/2 cup grated Pecorino cheese
  • 2 teaspoons Calabrian chili paste
  • 2 2-pound boneless, skin-on turkey breast halves, butterflied
  • Six 1-inch thick slices ciabatta bread
  • 6 tablespoons extra-virgin olive oil


    Special equipment: Butcher's twine

    1. Preheat the oven to 425 degrees F. Mix together the fennel seed, salt, oregano, onion powder and smoked paprika in a small bowl. Set aside.
    2. Mix together the cornbread and milk in a medium bowl. Allow the mixture to soak for 10 minutes. Stir in the sausage, Pecorino and chili paste. Use your hands to mix well.
    3. Lay the turkey breasts skin-sides down on a cutting board so that they are open like a book. Pat half the stuffing onto each skinless side, leaving a 1/2-inch border, then close each half so the skin sides are up. Tie each turkey breast tightly with 4 pieces of butcher's twine about 1 1/2 to 2 inches apart. Rub the seasoning mix all over the turkey.
    4. Lay the bread on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Place the turkey breasts skin-sides up on the bread and drizzle the remaining 4 tablespoons olive oil over the tops. Roast 30 minutes, then reduce the heat to 375 degrees F and continue to roast until the skin is brown and crisp and an instant-read thermometer reads 160 degrees F, about 40 minutes more. Allow the turkey to rest for 10 minutes before slicing and serving.

    Cook’s Note:

    1. To make a quick sauce, bring 2 cups of low-sodium chicken broth to a simmer over medium heat. In a small bowl make a slurry by mixing 5 teaspoons of cornstarch with 5 teaspoons of water. Whisk the slurry into the simmering broth. Season with 1/4 teaspoon smoked paprika, 1/4 teaspoon oregano and 1/4 teaspoon kosher salt.



    Nutrition Serving Size
    per serving
    Amount/Serving % Daily Value
    26 grams
    44 grams
    19 grams
    Saturated Fat
    5 grams
    107 milligrams
    2244 milligrams
    2 grams
    8 grams
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    4 reviews & comments

    • Author's avatar image
      klg123 - Nov 01

      Most other sausage stuffed roulades instruct you to cook the sausage before using it to make the stuffing, but it looks like this one you mix in raw sausage.
      Am I reading that correctly?

    • Author's avatar image
      Denise Whitney - Jun 09

      I taught this recipe last fall at Williams-Sonoma. It was fabulous. The stuffing was so flavorful ; the turkey very tender and tasty; and the bread under the turkey was to die for. I could have been satisfied with just eating the bread and skipping the rest of the meal. I prepared six turkeys last Thanksgiving in the Williams-Sonoma kitchen. This was by far my favorite along with my colleagues and students. Bravo!

    • Author's avatar image
      The Giadzy Kitchen - Jun 09

      That is so awesome to hear! It’s a favorite of ours too. And you aren’t kidding about that bread. OMG.

    • Author's avatar image
      karen raudabaugh - Jun 09

      My boneless turkey does not have the skin on it.. is that ok?

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