If you are only hosting a few people for dinner and you don’t want weeks of leftovers, you can just roast a turkey breast! (You can also make it in less than half the time of a whole turkey.) This stuffed turkey breast is as delicious as it is beautiful, and easier to make than it looks. We’ve stuffed it like a roulade, a roll-up with minced chard, prosciutto, toasted pine nuts, and onions. You could use this stuffing, or one we made with porcini and cranberries, or your own favorite stuffing. The trick is simply to not overcook the breast. It helps to wrap it in its skin to keep it from drying out. You can also brine your turkey overnight before cooking. We’ll serve the stuffed turkey breast simply with pan drippings. If you want gravy, you wont have enough drippings for that, so I recommend roasting a turkey wing or two alongside the stuffed breast, and making a simple gravy with those drippings. While you can leave the skin on if you want, I find it easier to work with the rolled up turkey if I carefully remove the skin (in one piece) and use it later to wrap the stuffed turkey. Sprinkle the fleshy side(s) of the turkey breast with salt (about 1/2 teaspoon kosher salt). Let sit while you are preparing the stuffing Wrap with the turkey skin (it will only cover one side). Tie up with butcher string. To serve, remove twine and cut into 3/4 inch wide slices. Drizzle with pan juices. Stuffed Turkey Breasts with Butternut Squash and Figs from Gina of Skinny Taste Mushroom and Sage Rolled Turkey Breast from All Day I Dream About Food Bacon Wrapped Turkey Breast with Wild Rice Stuffing from Iowa Girl Eats Stuffed Turkey Breast with Porcini and Cranberries here on Simply Recipes
