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Photo Credit: Elizabeth Newman

Spicy Stuffed Turkey Breast

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.
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Spicy Stuffed Turkey Breast

Servings

10

Prep Time

30 minutes

Cook Time

70 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Spicy Stuffed Turkey Breast

Ingredients

  • 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

Instructions

    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.
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    3 reviews & comments

    • Author's avatar image
      Denise Whitney

      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

      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

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

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