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Turkey breast roulade with chestnut & plum stuffing f

Stuffed turkey roulade recipe (with chestnut & plum stuffing)

This juicy stuffed turkey roulade recipe has a chestnut and plum filling and gets wrapped with prosciutto (or bacon) for a perfect festive dinner!

Course Main Course
Cuisine American, gluten-free, Mediterranean
Keyword bacon, chestnuts, filling, plums, prosciutto, roulade, stuffed, turkey
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 6 servings
Author The Hungry Bites


  • For the turkey roulade:
  • 1 half turkey breast, boneless and skinless (about 2.5 pounds)
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • About 1 cup chopped chestnuts, cooked/roasted and peeled
  • 8-10 dried plums, chopped
  • 1/2 onion, finely chopped
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 bay leaf
  • 1/4 cup dry white wine
  • 10 prosciutto strips (or 12 bacon strips)
  • Some extra olive oil for the roulade
  • Baking paper
  • Kitchen twine

  • For the potatoes:
  • 2-3 medium potatoes, like russet, peeled and cut into wedges
  • 2 white sweet potatoes, like O’Henry, peeled and cut into wedges
  • 1/4 cup olive oil
  • 1/4 cup water
  • Salt and pepper to taste
  • 2-3 teaspoons dried oregano

  • For the gravy:
  • The juices from the pan
  • 1/4 cup dry white wine
  • 1/4 cup cup jam, peach or cranberry is very nice
  • 2-3 tablespoons cold butter
  • A pinch of salt if needed


  1. Remove any connective tissue from the turkey breast, butterfly it, and flatten it out evenly using a mallet or another heavy object like a rolling pin (if you have any scraps chop them and use them in the stuffing). You can also ask your butcher to do this for you.

    Sprinkle the meat with salt and pepper and let it covered at room temperature until you make the stuffing.

  2. Set a large saucepan over medium/high heat and sauté any chopped scraps from the breast with olive oil. Add the onion, cinnamon, allspice, bay leaf, a pinch of salt and pepper and cook until onion is soft and translucent (about 4-5 minutes).

    Add the chestnuts and plums, stir for 30 seconds and then add the wine. Cook until the wine evaporates, discard the bay leaf, and set aside to cool.

  3. Preheat your oven to 375°F (190°C).
  4. Place a large piece of baking paper on your working surface.

    Make a row of 5 strips of prosciutto on the baking paper making sure that they overlap a little. Make another row with the other 5 strips below the first one making sure that there are no gaps between the prosciutto strips.

  5. Place the butterflied turkey breast in the middle of the prosciutto surface, forming a rectangle.

    Transfer the stuffing in the middle of the rectangle and with the help of the baking paper roll the meat into a roulade.

    Without removing the baking paper, wrap with the kitchen twine to secure it. Transfer to a deep baking pan.

  6. In a large bowl, mix the potatoes with the olive oil, oregano, salt, and pepper. Transfer to the pan with the roulade and add the water.

    Bake for about 40 minutes (15 minutes per pound) or until a thermometer inserted in the meat (not in the center!) registers 165°F (74°C).

    Remove the roulade from the oven and continue baking the potatoes until done (about 20 more minutes).

  7. When the potatoes are done transfer them to a plate and strain all the pan juices into the saucepan (if all the juices from the pan have evaporated, add a quarter of a cup water and stir with a spatula).
  8. Unwrap the roulade and return it to the pan. Brush with some extra olive oil and broil from each side until browned. Transfer to the plate.
  9. For the gravy: Heat the saucepan over high heat until it starts to simmer, then add the wine and cook for 2-3 minutes.

    Add the jam, stir to combine, and then add the butter one tablespoon at a time. Remove from heat, taste and add salt and pepper if needed. Transfer to a small bowl or saucer and serve with the roulade.

  10. Eat!