Ingredients
Scale
- 4 large turkey breast cutlets, pounded thin (about 6 ounces each)
- 3 cups day-old bread cubes (preferably sourdough or rustic country bread)
- 1 cup low-sodium chicken broth
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup diced celery
- 1/4 cup unsalted butter
- 2 tablespoons fresh sage, finely chopped (or 1 tablespoon dried sage)
- 1 tablespoon fresh thyme leaves
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- Salt and freshly ground black pepper, to taste
- Olive oil, for brushing
- Optional substitution: Use gluten-free bread for a gluten-free version
- Optional addition: Finely chopped mushrooms or chopped spinach for extra veggies in the stuffing
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- In a medium skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic. Sauté for about 5-7 minutes until softened and fragrant. This step always reminds me of my mom’s kitchen, where the sizzling sounds of garlic and onions meant something delicious was on the way.
- In a large bowl, combine the bread cubes and warm chicken broth. Let the bread soak for a few minutes until it softens. Then gently squeeze out any excess liquid, keeping the mixture moist but not soggy.
- Add the sautéed vegetables, fresh herbs (sage and thyme), Parmesan cheese, and beaten egg to the bread mixture. Season with salt and pepper to taste. Mix everything gently but thoroughly. I always pause here to taste a little—just to make sure the seasoning feels just right, the way Nonna Rosa taught me.
- Lay out the turkey cutlets flat on a clean surface. Divide the stuffing evenly among them, placing it near one edge. Carefully roll each turkey breast up, tucking in the sides to enclose the stuffing securely.
- Use kitchen twine or toothpicks to hold the roll ups together. Brush each roll with olive oil and season lightly with salt and pepper.
- Place the roll ups seam-side down on the prepared baking sheet. Bake in the preheated oven for 30-35 minutes, or until the turkey is cooked through and the stuffing is hot. The turkey should reach an internal temperature of 165°F (74°C).
- Once out of the oven, let the roll ups rest for 5 minutes before slicing. This step is crucial—it helps keep everything juicy and lets the flavors settle beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
