Turkey Breast Stuffed with Sage & Pancetta Recipe

This is it – the Christmas main course that will have your guests talking for weeks. Be ready to serve second, third and even fourth helpings of this incredible take on the classic Christmas turkey! Forget what you know about the boring roast of years gone by – this rich and unbelievably flavoursome take sets a new standard for Christmas dinner!

Read on for the recipe!

Serves: 6-8

Prep time: 40 minutes + overnight brining

Cook time: 75 minutes

Difficulty: moderate

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Ingredients

Brine

3L water

½ cup salt

¼ cup brown sugar

4 garlic cloves, smashed

2 sprigs rosemary

2 bay leaves

Turkey

2kg turkey breast, skin on, butterflied for stuffing

1 tbsp olive oil or melted butter, for brushing

Salt, for seasoning

1 cup chicken stock, for roasting

Stuffing

1 tbsp olive oil

1 onion, finely diced

2 garlic cloves, crushed

2 cups fresh breadcrumbs

1 cup kale leaves, finely chopped

½ cup dried cranberries, roughly chopped

½ cup walnuts, toasted and chopped

100g mozzarella or bocconcini, chopped

4 slices pancetta, finely chopped and pan-fried until crisp

2 tbsp fresh sage leaves, chopped

1 egg, lightly beaten

Salt, for seasoning

Gravy

Pan juices

1 tbsp butter

1 tbsp flour

1 cup chicken stock

Method for Turkey Breast Stuffed with Sage & Pancetta

1. Brine turkey: Heat 1 litre of water with salt, sugar, garlic, rosemary and bay leaves until dissolved. Remove from heat, add remaining cold water and cool completely. Submerge turkey breast in the brine and refrigerate overnight.

2. Prepare stuffing: Heat olive oil in a pan. Sauté onion and garlic until soft. Stir through breadcrumbs, kale, cranberries, walnuts, mozzarella, pancetta, sage and beaten egg. Season with salt and set aside to cool.

3. Assemble turkey: Preheat oven to 180°C (fan forced). Remove turkey from brine, pat dry thoroughly. Butterfly further if needed to create a large, even surface. Spread stuffing evenly over the flesh, leaving a small border around the edge. Roll tightly and secure with kitchen twine at intervals. Brush the skin with olive oil or melted butter and season lightly with salt.

4. Roast: Place the turkey in a roasting dish and pour 1 cup of chicken stock into the base. Roast for 75 minutes, basting with pan juices occasionally, until internal temperature reaches 70°C and the skin is golden. Rest loosely, covered with foil, for 15 minutes before slicing.

5. Make gravy: Skim fat from pan juices and pour remaining liquid into a small saucepan (or use the roasting tray directly if stovetop-safe). Add butter and flour, whisking to form a smooth paste over medium heat. Gradually add chicken stock, whisking until glossy and slightly thickened. Pass through a fine sieve for a silky finish.

6. Serve: Slice turkey into rounds and arrange on a platter. Spoon over a little gravy and serve the remainder on the side.

Handy Hints for your Turkey Breast Stuffed with Sage & Pancetta

Brining ensures the breast stays juicy even after roasting.
For an extra golden crust, finish under the grill for 3–5 minutes.
Leftover stuffing can be rolled into small balls and baked alongside for crisp bites.
The fine-sieved gravy adds restaurant-level polish to the final plating.
Scatter with a few fresh thyme leaves for brightness.

Drinks Pairing – Bellini

Nothing makes a meal more memorable than the right drink, and this stunning White Peach & Thyme Bellini is just the right amount of fancy!

Get mixing with our recipe here.

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