Rolled Turkey Breast with Roasted Red Pepper Stuffing is the perfect alternative to traditional turkey and stuffing. Easy to prepare, it can be prepared ahead of time, too!
- 3 tablespoons butter
- 1 large onion, chopped
- 1 1/2 teaspoons chopped garlic, divided
- 2 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 1 cup breadcrumbs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 7-ounces marinated roasted red peppers, drained and patted dry with paper towel
- 1 (6-pound) skin on turkey breast, boned, halved and butterflied*
- Olive oil
- 2 cups chicken stock or broth, divided
- 1 cup dry white wine
- 2 tablespoons cornstarch
- 1/4 cup water
*Equivalent to 4 pounds boneless turkey breast
- Preheat oven to 425 degrees.
- In a large skillet or sauté pan, heat the butter over medium heat. Add onions and sauté 5 minutes or until soft. Add garlic and basil and sauté 5 minutes. Remove from heat and stir in parsley and breadcrumbs. Season to taste with salt and pepper.
- Lay each turkey breast half flat, skin side down and pound with a meat mallet or rolling pin to an even thickness. Spread breadcrumb mixture evenly over each breast, leaving a 1/2- to 1-inch border on the long sides. Arrange red peppers evenly over breadcrumbs. Roll up breast, starting with the long side without skin (skin should be on the outside); tie in several places with kitchen twine.
- Place rolled turkey breasts on a rack in a large roasting pan; rub with olive oil and season with salt and pepper. Put turkey in the oven and bake for 35 minutes.
- Carefully pour 1 cup chicken stock in bottom of pan. Reduce heat to 350 degrees and bake an additional 40 to 50 minutes or until a meat thermometer inserted into the thickest portions registers 165 degrees. Transfer turkey to a platter and let stand 10 minutes.
- While the turkey is resting, place the roasting pan on the stove and add white wine. Bring to a boil and cook 7 minutes or until reduced by half. Stir in remaining 1 cup of chicken stock and 1/2 teaspoon chopped garlic. Reduce heat to a simmer and continue cooking, stirring, for 5 minutes.
- In a small bowl, whisk together cornstarch and water; whisk into wine mixture. Cook until thickened (doesn’t take long). Season to taste with salt and pepper. Slice the turkey into thin pieces and serve with the gravy.
Make ahead: Turkey can be stuffed and rolled earlier in the day, covered and refrigerated. Bring to room temperature before baking.
To freeze: You have two options. One, prepare the turkey rolls but don’t bake, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight. Alternatively cook the rolls, cool, wrap tightly and freeze. When precooking, make the gravy through the step of adding the stock and garlic, cool, place in an airtight container and freeze. After you reheat the turkey and it’s resting, place thawed gravy mixture in a saucepan, bring it to a low boil, add the cornstarch mixture, and finish the gravy.
Note: The turkey can be held in a warm oven for awhile if needed.