Roasted Stuffed Turkey Roll Recipe

Name: Roasted Stuffed Turkey Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 onion small, peeled and finely chopped; 1 pear unpeeled, cored, grated; 2 ounces day old bread cubed, toasted; 1/2 cup chopped walnuts toasted; 1/4 cup pitted prunes chopped; 2 tablespoons flat leaf parsley chopped; 2 tablespoons sage chopped; roll Roasted Stuffed Turkey; 2 pounds bone whole turkey breast with, removed; 8 slices prosciutto; 1 tablespoon olive oil; 1 cup dry white wine; gravy prepared, to serve, optional; roast vegetables with rosemary, to serve

Servings: persons

2 tablespoons butter
1 onion small, peeled and finely chopped
1 pear unpeeled, cored, grated
2 ounces day old bread cubed, toasted
1/2 cup chopped walnuts toasted
1/4 cup pitted prunes chopped
2 tablespoons flat leaf parsley chopped
2 tablespoons sage chopped
roll Roasted Stuffed Turkey
2 pounds bone whole turkey breast with, removed
8 slices prosciutto
1 tablespoon olive oil
1 cup dry white wine
gravy prepared, to serve, optional
roast vegetables with rosemary, to serve

1
Preheat the oven to 400u00b0F. To make the stuffing, heat the butter in a pan over a medium heat. Cook the onion, stirring, for 5 mins, until softened and golden. Add the pear. and cook for another 4 mins, until softened. Combine the onion mixture with the remaining stuffing ingredients. Season.
2
Place the turkey skin side down on a work surface. Use a sharp knife to open out thick sections of the turkey and form one large rectangle. Arrange the stuffing lengthwise down the center, then roll to enclose. Place the turkey roll seam side down and cover with prosciutto. Use string to tie up the roll at 1.5 inch intervals.
3
Place the oil and butter in a roasting pan. Heat in the oven for 5 mins, then add the turkey, turning to coat. Add the wine to the pan.
4
Roast for 45-55 mins, basting the turkey frequently with the pan juices, until the meat juices run clear when a skewer is inserted into the center. Cover loosely with foil. Leave to rest for 15 mins.
5
Remove the string from the turkey and cut into slices. Serve with gravy and roasted vegetables with rosemary.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons butter, 1 onion small, peeled and finely chopped, 1 pear unpeeled, cored, grated, 2 ounces day old bread cubed, toasted, and more.

Yes, Roasted Stuffed Turkey Roll falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Stuffed Turkey Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions