Bacon-Wrapped Turkey Breast with Cornbread Stuffing: A Showstopping Feast
A stunning holiday centerpiece combining juicy layers and smoky, crisp goodness.
If you’re searching for a holiday centerpiece that’s as stunning to present as it is delicious to eat, few dishes can rival a bacon-wrapped turkey breast with cornbread stuffing. This modern take on the classic roast turkey combines juicy, flavorful turkey breast with a savory-sweet cornbread stuffing, all bundled in a smoky, golden sheath of crisped bacon. Whether you’re hosting a festive dinner for a smaller crowd or wish to bring a memorable main dish to the table, this recipe promises impressive results without requiring a whole bird.
Why Choose Turkey Breast Over a Whole Bird?
While roasting an entire turkey has long been the hallmark of traditional holiday meals, opting for just the turkey breast offers several advantages:
- Even cooking: The smaller, more uniform size allows for consistent roasting and helps prevent dryness—a common pitfall with whole turkeys.
- Streamlined preparation: Turkey breast requires less brining, seasoning, and basting, freeing up time and oven space.
- Perfect for small gatherings: A turkey breast is ideal for intimate dinners, allowing you to serve guests with minimal leftovers.
- Flavor amplification: The addition of bacon and stuffing injects extra layers of moisture and complexity that can sometimes elude whole-bird preps.
The Flavor Architecture: Why Bacon and Cornbread?
What elevates this recipe from delicious to unforgettable is its careful attention to flavor building. The recipe is composed of three major components:
- Turkey breast, ideally boneless and skinless for easy handling and optimal moisture absorption.
- Cornbread stuffing, prepared with a medley of aromatics, herbs, and just enough moisture to hold together.
- Bacon, woven or overlapped to form a self-basting, crispy blanket that adds smokiness and helps retain turkey juices.
This combination strikes the perfect balance between rich and vibrant, with each bite offering a chorus of textures and flavors.
Ingredients and Prep
For the Cornbread Stuffing
- 4 cups cornbread, crumbled
- 1/2 pound breakfast sausage
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 2-3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
- 1 tablespoon chopped fresh sage (or 1 teaspoon dried)
- 1 teaspoon fresh thyme leaves
- 1/2 cup low-sodium chicken or turkey broth (more as needed)
- Kosher salt and black pepper to taste
For the Turkey
- 1 boneless, skinless turkey breast (about 2 to 2.5 pounds), butterflied and pounded to even thickness
- Kosher salt and freshly ground black pepper
- 10 to 12 slices thick-cut bacon
- 2 tablespoons olive oil or melted butter
Optional Aromatics for Roasting
- Fresh herbs (such as rosemary, thyme, sage)
- Sliced onions, celery, and carrots
Step-by-Step Guide to the Ultimate Bacon-Wrapped Turkey Breast
1. Prepare the Cornbread Stuffing
Start by cooking the breakfast sausage in a large skillet over medium heat, breaking it up as it browns. Once fully cooked, transfer to a plate and drain excess fat, leaving a tablespoon in the skillet.
Add butter, then sauté onions, celery, and garlic until fragrant and translucent. Stir in the chopped herbs, cooking for another minute. Combine with the crumbled cornbread and sausage in a large bowl. Gradually pour in broth, mixing until the stuffing is just moistened—avoid making it too wet. Season with salt and pepper. Let cool to room temperature.
2. Butterfly and Season the Turkey Breast
- Place the turkey breast on a large cutting board. Use a sharp knife to slice horizontally (but not all the way through), then open the meat like a book.
- Lay a sheet of plastic wrap over the turkey. Gently pound with a meat mallet to achieve an even 1/2-inch thickness.
- Pat the turkey dry, then season liberally with salt and pepper on both sides.
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3. Stuff and Roll
- Spread an even layer of stuffing over the turkey, leaving a 1/2-inch border on all sides.
- Starting at the shorter end, roll the turkey up tightly, jelly-roll style, using the plastic wrap to help. Tuck in any overflowing stuffing. Secure the roll with kitchen twine in 2-inch intervals.
4. Wrap in Bacon
- Arrange the bacon strips in a slightly overlapping layer on a piece of parchment or plastic wrap matching the length of the turkey roll.
- Place the stuffed turkey breast on top, seam-side down.
- Carefully lift the bacon and wrap it over the turkey, tucking the ends underneath. Use additional twine as needed to secure.
5. Roast
- Preheat oven to 375°F (190°C). Place a rack in the center.
- Set a wire rack in a rimmed baking sheet. Arrange optional aromatics underneath for extra flavor.
- Transfers the rolled and bacon-wrapped turkey to the rack, seam-side down.
- Brush lightly with oil or melted butter for added sheen.
- Roast until an instant-read thermometer inserted in the thickest part registers 155 to 160°F (68 to 71°C)—this will take about 70 to 90 minutes, depending on thickness and oven accuracy.
- If the bacon isn’t crisp by the time the turkey is cooked, broil for 2 to 4 minutes, watching carefully to avoid burning.
Allow the turkey to rest, loosely tented with foil, for at least 15 minutes before slicing. This keeps it juicy and allows the stuffing to set.
Serving Suggestions & Pairings
- Cranberry sauce or chutney: The tartness cuts through the richness of the bacon and sausage.
- Roasted root vegetables: Carrots, parsnips, and sweet potatoes make colorful, seasonal sides.
- Classic gravy: Drizzle over sliced turkey for added moisture and flavor.
- Fresh salads: A crisp arugula or spinach salad offers welcome contrast.
This recipe easily adapts to individual taste—swap cornbread for sourdough, substitute sausage for mushrooms for a lighter dish, or add chopped apples and dried cranberries for a sweet twist.
Make-Ahead and Expert Tips
- Stuffing and turkey prep: Both the stuffing and the butterflied turkey can be prepared up to two days in advance and stored separately in the fridge.
- Rolled and wrapped: The entire stuffed and bacon-wrapped turkey can be assembled a day in advance—simply cover tightly and refrigerate until ready to bake.
- Troubleshooting dryness: Toward the end of roasting, if the bacon is crisp but the turkey needs a few more minutes, tent with foil to prevent burning.
- Leftover ideas: Slices make excellent sandwiches or can be reheated in a low oven, covered, to preserve moisture.
Preparation and Cook Times Table
| Step | Time (minutes) |
|---|---|
| Make cornbread stuffing | 30 |
| Prepare and stuff turkey | 20 |
| Wrap in bacon | 10 |
| Roasting | 70–90 |
| Resting | 15 |
Total: about 2 to 2.5 hours (hands-on time: about 1 hour)
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 3 days. Slices reheat best when wrapped in foil and gently warmed in a low oven (300°F/150°C) for 10-12 minutes.
- Freeze for longer storage: Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator and reheat as above.
Alternative Variations to Try
- Wild rice stuffing: Substitute cooked wild rice (or a mix) for the cornbread base, adding nuts and dried fruit for extra flavor.
- Vegetarian: Replace sausage with sautéed mushrooms or chestnuts for a meat-free stuffing that pairs beautifully with bacon’s smokiness.
- Mini roulades: For individual servings, prepare smaller, single-portion turkey rolls and wrap each with a slice or two of bacon.
Presentation Tips for a Showstopping Main
- Slices reveal stunning layers: Always slice crosswise to show the pinwheel of stuffing and meat.
- Serve on a warmed platter: Garnish with sprigs of fresh herbs for color.
- Drizzle with pan juices or gravy: Provides gloss and extra flavor.
Frequently Asked Questions (FAQs)
Can I use store-bought cornbread for the stuffing?
Yes. Day-old or slightly dry cornbread works best, as it soaks up flavors without turning mushy.
What is the best way to butterfly a turkey breast?
Place the turkey breast on a cutting board. With a sharp knife, cut horizontally almost all the way through, then unfold and pound gently to an even thickness for easy rolling and even cooking.
How can I be sure the turkey is cooked but not dry?
Use an instant-read thermometer. Remove from the oven when the center reads 155–160°F (68–71°C); rest for 15 minutes before slicing for a juicy result.
Will the bacon fully cook and crisp?
Typically, yes. If the turkey is done but the bacon is not crisp, finish under the broiler for 2–4 minutes, monitoring closely to prevent burning.
Can I prepare this dish ahead of time?
The turkey can be stuffed and wrapped in bacon a day in advance. Cover tightly and refrigerate. Let sit at room temperature for 30 minutes before roasting.
Pro Chef Tips for Success
- Use thick-cut bacon for reliable coverage and to avoid overcooking before the turkey is done.
- Let the turkey rest before slicing to retain juices and allow the stuffing to set.
- Season generously, especially the turkey breast interior and the stuffing—it’s the key to standout flavor.
Nutrition Information (Approximate per serving, based on 8 servings)
| Calories | 340 |
|---|---|
| Protein | 29g |
| Fat | 18g |
| Carbohydrates | 15g |
| Sodium | 670mg |
Nutrition values will vary based on turkey and stuffing choices.
Final Thoughts
This bacon-wrapped turkey breast with cornbread stuffing transforms a familiar holiday classic into a memorable feast with layered flavors and impressive presentation. With careful preparation, expert roasting, and plenty of serving flexibility, it’s a recipe that can become a new tradition for gatherings large or small.
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