Thanksgiving Stuffed Porchetta-Style Turkey Breast

Instead of basic roast turkey, break with tradition and make bacon-wrapped turkey "porchetta."


  • 3/4 pounds thick-cut bacon, chopped into 1/2-inch pieces
  • 2 tablespoons unsalted butter
  • 1 cup yellow onion, chopped fine
  • 1/2 cup celery, chopped fine
  • 1 tablespoon minced garlic
  • 3 cups day-old country sourdough, cut or torn into 1/2-inch cubes
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon thyme, picked
  • 1 tablespoon rosemary
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup chicken broth
  • 1 (4 pounds) boneless half turkey breast, butterflied (ask your butcher to do this)
  • Salt and pepper for seasoning
  • Olive oil
  • 12 slices bacon
  • Twine for tying


  1. Preheat oven to 325°F.
  2. In a large skillet, cook chopped bacon until golden and starting to crisp. Add butter, onion, celery and garlic, and sauté in bacon fat until tender and golden.

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