Best Christmas Stuffed Turkey is the star of any holiday table, filled with juicy, tender meat and bursting with a flavorful stuffing that brings all the festive vibes. This turkey gets a nice crispy skin on the outside and keeps the inside moist and packed with herbs, spices, and whatever delicious extras you love in your stuffing, like sausage, nuts, or dried fruit.
I always look forward to making this recipe because it feels like wrapping up all the best parts of Christmas dinner into one big, beautiful bird. My favorite thing is carving the turkey at the table and watching everyone dig into that stuffing, which has such a comforting mix of tastes and textures. Pro tip: let the turkey rest for a bit after roasting to keep all those juices locked in and the stuffing perfectly cooked.
Serving this Best Christmas Stuffed Turkey alongside some simple roasted veggies and gravy makes dinner feel extra special without extra effort. I like to start the meal with stories and laughter, then pass the turkey around so everyone can share that warm, homey feeling with each bite. It’s the kind of dish that brings people closer, turning any holiday into a memory worth savoring.
Key Ingredients & Substitutions
Turkey breast: Using a butterflied breast keeps cooking time reasonable and makes rolling easier. If you can’t find a whole breast, boneless turkey or chicken breast works too.
Breadcrumbs: I like using crusty bread crumbs for texture. Gluten-free bread crumbs make a great swap for dietary needs.
Nuts & Dried Fruit: Pecans, walnuts, cranberries, or raisins add tasty crunch and sweetness. Swap with dried apricots or chopped apples if you prefer.
Sausage: Optional but adds extra savoriness. Use plant-based sausage or omit for a vegetarian-friendly stuffing.
Fresh herbs: Rosemary, thyme, and sage bring classic Christmas aroma. Dried versions work but fresh gives the best flavor.
How Do You Roll and Tie the Turkey Breast for Perfect Stuffing?
Rolling and tying your turkey breast helps keep the stuffing inside and ensures even cooking. Here’s how I do it:
- Lay the butterflied breast skin-side down and spread the stuffing evenly, leaving space at edges.
- Roll tightly from one side, tucking ends in to keep stuffing from falling out.
- Use kitchen twine to tie the roll at intervals about 1-2 inches apart, securing the shape.
- This step keeps your turkey nice and compact so it cooks evenly and slicing reveals a beautiful swirl of stuffing inside.
Pro tip: Pat the breast dry before seasoning and rolling to help the skin crisp up when roasting.
Equipment You’ll Need
- Baking sheet with a roasting rack – I like it because it helps air circulate around the turkey, giving you a crispy skin.
- Kitchen twine – essential for tying the rolled turkey to keep everything neat and compact.
- Large skillet – perfect for sautéing the vegetables and activating the flavors of herbs and aromatics.
- Mixing bowls – handy for combining the stuffing ingredients evenly.
- Meat thermometer – ensures the turkey is cooked through without overcooking, for juicy meat and safe eating.
Flavor Variations & Add-Ins
- Swap dried cranberries with dried apricots or cherries for a different fruity twist that pairs well with the herbs.
- Add cooked bacon or pancetta to the stuffing for extra richness and smoky flavor.
- Use fresh herbs like chopped rosemary, thyme, or sage to enhance the classic Christmas aroma, or substitute with Italian seasoning for a different flavor profile.
- If you like spice, mix in a pinch of red pepper flakes or chopped jalapeños for some heat.
Best Christmas Stuffed Turkey
Ingredients You’ll Need:
For the Turkey and Stuffing:
- 1 whole turkey breast (about 5-6 pounds), butterflied and skin on
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil or melted butter
- Fresh herbs (rosemary, thyme, sage), finely chopped
- 1 large onion, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 1 cup breadcrumbs (preferably from a crusty bread)
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup dried cranberries or raisins
- 1/2 cup cooked and crumbled sausage (optional)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon dried sage (if fresh not available)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup chicken broth (plus extra if needed)
- 1 egg, beaten
- Zest of 1 orange (optional, for freshness)
- Fresh sage and rosemary sprigs for garnish
- Fresh cranberries for garnish (optional)
How Much Time Will You Need?
Overall, expect about 25 minutes of prep time to make the stuffing and season the turkey, plus 1.5 to 2 hours roasting time. Don’t forget to add 15-20 minutes of resting time after roasting for the best flavor and juiciness. So plan for roughly 2 to 2.5 hours start to finish.
Step-by-Step Instructions:
1. Preparing the Stuffing:
Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add diced onion, celery, and minced garlic. Sauté until softened, about 5-7 minutes. Transfer cooked vegetables to a large bowl.
Add breadcrumbs, chopped nuts, dried cranberries or raisins, fresh parsley, cooked sausage if using, fresh and dried herbs, orange zest, and a pinch of salt and pepper. Stir well to combine.
Slowly pour in chicken broth until the mixture is moist but not soggy. Stir in the beaten egg to help bind everything together. Taste and adjust seasoning if needed.
2. Preparing the Turkey Breast:
Pat the butterflied turkey breast dry with paper towels. Season generously with salt, pepper, and some of the chopped fresh herbs on both sides.
Spread the prepared stuffing evenly over the turkey breast, leaving about a half-inch margin around the edges to make rolling easier.
3. Rolling and Tying the Turkey:
Starting from one long edge, carefully roll the turkey breast over the stuffing tightly, tucking the ends in. Use kitchen twine to tie the roll at 1 to 2 inch intervals. This keeps the stuffing secure and ensures even cooking.
Rub the outside of the rolled turkey with remaining olive oil or melted butter. Sprinkle with any remaining fresh herbs, salt, and pepper.
4. Roasting the Turkey:
Preheat your oven to 350°F (175°C). Place the turkey roll seam side down on a roasting rack inside a roasting pan.
Roast for about 1.5 to 2 hours until the internal temperature reaches 165°F (75°C) in the thickest part of the meat (avoid the stuffing center when checking). If the skin browns too fast, tent with foil to prevent burning.
5. Resting and Serving:
Remove the turkey from the oven and let it rest for 15 to 20 minutes, still tied. This step helps the juices redistribute for moist meat.
Carefully remove the twine and slice the roll into nice thick pieces to show off the pretty stuffing swirl inside. Arrange on a serving platter and garnish with fresh herbs and cranberries if you like.
Serve with your favourite gravy or pan juices for a truly festive Christmas feast. Enjoy!
Can I Use Frozen Turkey Breast for This Recipe?
Yes, you can use frozen turkey breast, but make sure to thaw it completely in the refrigerator for 1-2 days before preparing. This helps ensure even cooking and easier rolling.
How Do I Store Leftover Stuffed Turkey?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, covered, to keep the meat moist and the stuffing flavorful.
Can I Prepare the Stuffing Ahead of Time?
Absolutely! You can make the stuffing a day ahead and refrigerate it. Just bring it to room temperature before spreading it over the turkey to help it cook evenly.
What Can I Substitute for Sausage in the Stuffing?
If you want to skip sausage, you can use cooked mushrooms, extra nuts, or roasted vegetables for extra flavor and texture. Vegetarian sausage crumbles also work well.