Stuffed Turkey Breast with Madeira Gravy

Prep Time
Cook Time
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Recipe: #39879

December 08, 2022

"Roasted stuffed turkey breast that is brimming with fruits, nuts, sausage and a luxurious gravy."

Original is 4-6 servings
  • Sausage and Hazelnut Stuffing
  • Turkey
  • Madeira Gravy


  • Serving Size: 1 (534.3 g)
  • Calories 792.6
  • Total Fat - 42.7 g
  • Saturated Fat - 17.2 g
  • Cholesterol - 414.5 mg
  • Sodium - 2905.6 mg
  • Total Carbohydrate - 13.7 g
  • Dietary Fiber - 3.9 g
  • Sugars - 14.9 g
  • Protein - 89.2 g
  • Calcium - 101.8 mg
  • Iron - 5.1 mg
  • Vitamin C - 23.4 mg
  • Thiamin - 0.7 mg

Step by Step Method

Sausage and Hazelnut Stuffing

Step 1

Heat a medium saute pan over medium heat. When hot, add sausage and cook, breaking it up into 1/4-inch pieces as it cooks until done, about 4 minutes. Transfer the sausage to absorbent towels.

Step 2

Cook the turkey pieces in the hot sausage fat stirring frequently until tender, about 5 minutes. Transfer them to absorbent towels and discard the fat.

Step 3

Heat the butter in a medium saute pan over medium heat. When hot, add onion and celery, season with salt and pepper; cook until tender, about 5 minutes. Combine all the remaining stuffing ingredients together in a large bowl and mix with a wooden spoon to combine. Adjust the seasoning with salt, pepper, and sage if needed. Set aside.


Step 4

Use a sharp knife to cut a large opening in the turkey breast lengthwise from end to end. Pack stuffing into the cavity, and tie the breast up with butchers twine to hold together. Season the turkey breast with salt and pepper.

Step 5

Heat oil in a large saute pan over medium-high heat. When hot, sear the turkey breast on all sides until golden brown. Transfer the breast to a roasting pan, and roast in the oven until fully cooked and tender, about 24 minutes or until done.

Step 6

Remove the roasted breast from the oven and allow to rest while making the Madeira Gravy.

Madeira Gravy

Step 7

Deglaze the roasting pan with turkey or chicken stock over high heat on the range, scraping the bottom of the pan with a wooden spoon to release any pan drippings. Bring stock to a boil. Combine the Madeira and flour creating a smooth slurry. Add this slurry to the boiling turkey stock and whisk until smooth. Allow the gravy to boil until nicely thickened. Adjust the seasoning with salt and pepper, if necessary.

Step 8

Place about 3 ounces of hot gravy in the center of each of 4 or 6 plates. Using a sharp knife, slice the stuffed turkey breast on the bias into 8 or so slices. Place 2 slices on top of each pool of gravy, and serve immediately.


No special items needed.

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