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Roast Turkey Breast With Cornbread & Walnut Stuffing

The scent of sage and toasted walnuts always transports me back to my grandmother’s kitchen. Every Thanksgiving, that aroma would fill her cozy home, a promise of the delicious feast to come. While she was a master of the whole bird, I remember one year when she cleverly roasted just a turkey breast with a savory cornbread stuffing – it was a revelation! All the flavors we loved, perfectly portioned and far less daunting for a smaller gathering. This recipe is my tribute to her ingenuity and her unforgettable Thanksgiving spirit.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 35-45 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Yield: 1 Roast
Dietary Type: Not specified

Ingredients

For the Cornbread and Walnut Stuffing:

1 tablespoon butter
1 onion, diced
3 scallions, chopped (or shallots)
3 garlic cloves, minced
3 stalks celery, diced
¾ cup dry sherry
1 cup French bread, diced
1 ½ cups cornbread, diced
½ cup wild rice, cooked
½ – 1 cup chicken stock
3 eggs
½ cup walnuts, coarsely chopped and toasted
2 teaspoons fresh thyme, chopped (or ½ teaspoon dried thyme)
1 teaspoon fresh oregano, chopped (or ½ teaspoon dried oregano)
1 teaspoon fresh sage, chopped (or ½ teaspoon dried sage)
½ teaspoon celery salt
Salt, to taste
Pepper, to taste

To Assemble:

1 (4-5 lb) boneless turkey breast, butterflied (cut almost in half, opened)
1 ½ tablespoons olive oil

Equipment Needed

Large sauté pan
Large bowl
Cutting board
Baking dish
Twine
Meat thermometer

Instructions

Begin by preparing the stuffing. Heat the butter in a large sauté pan over high heat until it is very hot.
Add the diced onion, chopped scallions (or shallots), minced garlic, and diced celery to the pan. Sauté for 2-3 minutes, until the vegetables begin to soften.
Pour in the dry sherry and cook until only about 2 tablespoons of liquid remain in the pan, approximately 3 minutes. This step intensifies the flavor and reduces the alcohol content.
Remove the pan from the heat and allow the onion mixture to cool to room temperature. This is crucial to prevent the heat from cooking the eggs later.
While the onion mixture cools, place the diced French bread, diced cornbread, and cooked wild rice in a large bowl. Toss to combine the dry ingredients.
Once the onion mixture has cooled, combine it with the bread and rice mixture in the large bowl.
Gradually add the chicken stock, using enough to moisten the bread well but not so much that it becomes soggy. Start with ½ cup and add more as needed, up to 1 cup.
Crack in the eggs and mix well to incorporate them evenly throughout the stuffing. The eggs act as a binder, helping the stuffing hold its shape.
Add the coarsely chopped and toasted walnuts, chopped fresh thyme, chopped fresh oregano, chopped fresh sage, and celery salt. Season with salt and pepper to taste. Mix thoroughly to distribute the seasonings and nuts evenly.
Preheat your oven to 350°F (175°C).
Lay the butterflied turkey breast out flat on a cutting board. This creates a larger surface area for the stuffing.
Spread the prepared stuffing evenly over the turkey breast, leaving about ½ inch of space from the edges. This prevents the stuffing from overflowing during cooking.
Carefully roll the turkey breast up tightly, encasing the stuffing.
Secure the rolled turkey breast with kitchen twine at several points along its length. This will help it maintain its shape during cooking.
Heat the olive oil in a large sauté pan over high heat until it is smoking hot.
Sear the rolled turkey breast on all sides in the hot oil until golden brown. This step adds flavor and helps to seal in the juices.
Transfer the seared turkey breast to a baking dish.
Roast in the preheated oven for approximately 35-45 minutes, or until the internal temperature reaches 155°F (68°C). Use a meat thermometer inserted into the thickest part of the breast to check for doneness. Remember that the temperature will rise a few degrees as the turkey rests.
Remove the turkey breast from the oven and allow it to cool for 2-3 minutes before removing the twine and slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Slice the turkey breast and place it on a serving platter.

Expert Tips & Tricks

Toasting the walnuts enhances their flavor and adds a pleasant crunch to the stuffing. Spread them on a baking sheet and toast in a 350°F oven for 5-7 minutes, or until fragrant.
For a deeper, more savory flavor, use a high-quality chicken stock. Homemade stock is ideal, but store-bought works well too.
Don’t overstuff the turkey breast, as this can prevent it from cooking evenly.
If the turkey breast starts to brown too quickly during roasting, loosely tent it with foil.
Make the stuffing a day ahead! Just store it covered in the refrigerator and bring to room temperature before stuffing the turkey.
If you don’t have wild rice, feel free to substitute with another grain like quinoa or brown rice.

Serving & Storage Suggestions

Serve the sliced roast turkey breast with your favorite sides, such as mashed potatoes, gravy, cranberry sauce, and roasted vegetables. It’s also delicious served cold in sandwiches or salads.

Leftover roast turkey breast can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it for up to 2-3 months. To reheat, thaw in the refrigerator overnight and then reheat in a 350°F oven or in the microwave until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	876.8 kcal	N/A
Calories from Fat	328 g	37%
Total Fat	36.5 g	56%
Saturated Fat	9.1 g	45%
Cholesterol	308.2 mg	102%
Sodium	412.4 mg	17%
Total Carbohydrate	31.1 g	10%
Dietary Fiber	3.1 g	12%
Sugars	3.7 g	N/A
Protein	76 g	151%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use gluten-free cornbread and bread for the stuffing.
Vegetarian: Substitute the turkey breast with a large portobello mushroom cap for a vegetarian main course.
Spicy: Add a pinch of red pepper flakes to the stuffing for a touch of heat.
Herb Variations: Experiment with different herbs in the stuffing, such as rosemary, marjoram, or savory.
Fruit Additions: Incorporate dried cranberries or chopped apples into the stuffing for a hint of sweetness.
Nut Alternatives: Pecans or almonds can be used instead of walnuts.

FAQs (Frequently Asked Questions)

Q: Can I use a bone-in turkey breast for this recipe?
A: While you can, it will require adjusting the cooking time and butterflying may be more challenging. A boneless breast is recommended for ease of preparation and even cooking.

Q: How do I prevent the stuffing from drying out?
A: Ensure the stuffing is adequately moistened with chicken stock before assembling the turkey breast. You can also add a pat of butter on top of the stuffing before roasting to help retain moisture.

Q: Can I make the entire dish ahead of time?
A: It’s best to assemble and roast the turkey breast on the day you plan to serve it. However, you can prepare the stuffing a day in advance and store it in the refrigerator.

Q: What’s the best way to slice the turkey breast after roasting?
A: Allow the turkey breast to rest for a few minutes before slicing. Use a sharp carving knife and slice against the grain for the most tender results.

Q: My turkey breast is browning too quickly. What should I do?
A: Loosely tent the turkey breast with aluminum foil to prevent it from over-browning.

Final Thoughts

This Roast Turkey Breast with Cornbread & Walnut Stuffing is a guaranteed crowd-pleaser, perfect for a cozy holiday gathering or a special Sunday dinner. The combination of savory stuffing and juicy turkey breast creates a symphony of flavors that will have everyone coming back for seconds. Don’t be afraid to experiment with different herbs and seasonings to make it your own. So, gather your ingredients, put on some music, and let the comforting aromas fill your kitchen as you create this delicious and memorable dish. I encourage you to try it and share your experience! Perhaps pair it with a crisp Sauvignon Blanc to complement the richness of the turkey and stuffing. Happy cooking!

Roast Turkey Breast With Cornbread & Walnut Stuffing Recipe