Turkey Breast Stuffed with Sun-Dried Tomato Bacon Cornbread Stuffing

Start by preheating your oven to 350°F. While it warms, heat a large skillet over medium heat and cook the chopped bacon until it turns golden, releasing all that flavorful fat that will help season the rest of the dish.

In the same pan with the bacon, add 1/4 cup each of onion and celery, cooking until softened.

Next, stir 1 minced garlic clove and ¼ cup of chopped sun‑dried tomatoes into the skillet, letting everything cook together for another minute or two until the mixture becomes fragrant. Remove the pan from the heat, then carefully transfer the bacon‑vegetable mixture onto a paper towel to drain. Leave all the flavorful drippings in the skillet — you’ll use them later for making gravy — and set the pan aside.

In a medium bowl, combine the bacon mixture with 1 cup of plain dry cornbread stuffing, 2 tablespoons of melted butter, and 1/4 cup of chicken stock. Stir until everything is evenly moistened and fully incorporated.

Pat the turkey tenderloins dry with paper towels.

Place them on a cutting board and, using a sharp knife, carefully butterfly each tenderloin by slicing horizontally through the center without cutting all the way through. Open them like a book to create a flat, even surface for stuffing. Overlap the two pieces slightly in the center so they create one even surface. This helps the turkey stay together and hold its shape once you begin rolling.

Cover the tenderloins with plastic wrap, then use a meat mallet to gently pound them to an even thickness. Only thin the turkey if the pieces are noticeably thick or uneven.

Spoon the stuffing onto the overlapping turkey breasts, pressing it gently into the meat. Leave one end completely clean — this will be the end you roll toward so the seam seals easily.

Once the turkey is fully rolled, secure it by tying it closed with kitchen twine at regular intervals to help it hold its shape during cooking.

Heat a large skillet over medium‑high heat and add 1 tablespoon of butter. Once the butter melts and begins to sizzle, carefully place the turkey roll in the pan and sear it on all sides until golden brown. Bake covered with foil for 25 minutes. Then remove the foil, baste the turkey roll with melted butter, and continue baking uncovered for 20–30 minutes, or until the outside is golden brown and the internal temperature reaches 165°F. Transfer the turkey to a cutting board and let it rest for 10–15 minutes before slicing so the juices can settle.

Meanwhile, begin the gravy (optional). In a medium skillet, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour, then cook for a few minutes, until the mixture forms a light golden‑brown roux. Slowly pour in 1/2 cup chicken broth and 3/4 cup milk, whisking continuously to prevent lumps, and season with salt and pepper to taste. Continue cooking until the gravy thickens to your desired consistency, then remove from the heat and serve.

Cut the kitchen twine from the turkey roll, slice it into rounds, and serve warm. Enjoy!