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Stuffed Hasselback Turkey Breast

Rated as 4.67 out of 5 Stars

"Much easier than a traditional roast turkey, this sliced and stuffed turkey breast takes far less time than a whole bird, and it's perfect for an everyday or holiday dinner for a smaller group."
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1 h 55 m servings 1003
Original recipe yields 4 servings


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  1. Melt 2 tablespoons butter in a skillet over medium heat. Add onions and celery; cook and stir until golden brown, about 6 minutes. Remove from heat.
  2. Place bread cubes, poultry seasoning, cooked onions and celery, salt, and pepper in a mixing bowl. Pour in chicken broth. Toss until thoroughly blended. Let mixture rest for about 15 minutes to allow broth to absorb into the stuffing. Add egg yolk; stir until evenly incorporated.
  3. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  4. Slice turkey breast crosswise in 3/4-inch slices down to the bone (do not cut through the bone). Divide stuffing mixture among the spaces between the slices. Transfer turkey breast to prepared baking sheet. Brush with melted butter.
  5. Roast in preheated oven until richly browned, 60 to 75 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Remove from oven and let rest 10 minutes before slicing sections from bone.


  • Chef's Notes:
  • This makes 2 large or 4 smaller portions depending on size of turkey breast. Find one that's about 2 to 3 pounds. Be sure to use a thermometer to ensure internal doneness.
  • For the stuffing, use your favorite recipe or try this one:
    Pecan and Apricot Sourdough Bread Stuffing

Nutrition Facts

Per Serving: 1003 calories; 31.4 79.4 93.5 282 2406 Full nutrition

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This is delicious! I made it just like Chef John said and it was moist and so scrumptious! Thanks again!


I’ve made this twice now and it’s super delicious! Very moist and flavorful. Easy to prep ahead and bake later. Highly recommend for a small Thanksgiving feast!

I made this for Thanksgiving . I made up our favorite stuffing "sufficiently hydrated" of course. The breast that I used was boneless. about 2 pounds. I prepped as Chef John did. it took 70 minu...

I was hoping for a little more moist, but it was very tasty and easy to prepare, and looked fancy! I just used a box of stuffing mix and it was enough for a large breast.

This was easy and perfect portioning. I used a boning knife to carve it. Worked like a charm. Even my leftovers were gorgeous...and you can pick the meat off the breastbone when no one is look...

I made it using a whole turkey breast. I stuffed one side hasselbeck style and left the other side plain. It came our very good and we enjoyed it a lot. The stuffing didn't get too mushy and ha...

Thanksgiving dinner was only 2 of us this year. This recipe was perfect in size, ease and taste. Delicious

I made no changes and, yes, I will certainly make it again! Thank you, Chef John for another delicious recipe of yours.