When you have a small group and don’t want to fuss, grabbing a frozen, pre-stuffed turkey breast roast makes sense. It goes straight into the oven with hardly any prep. That leaves you more time for everything else—and dealing with little ones underfoot. How to Make Stuffed Turkey Breast with Bacon [Simple Steps]? Slow-cooked onions add a deep sweetness, while fresh garlic and a splash of broth keep the taste rich but light. This shortcut lets you enjoy the comfort and tradition of a holiday turkey without spending all day in the kitchen. For a little extra, serve with a simple green, like steamed beans or roasted carrots. It doesn’t take much to make home dinner feel full and festive.
Ingredients:
1 Stuffed Turkey Breast Roast
1 Tbsp Olive Oil
Salt and pepper
10 slices low-sodium bacon
1 large onion, diced
1 Tbsp fresh thyme leaves, chopped
¼ cup flour
2 ½ cups low-sodium poultry broth
- Prepare turkey breast roast for oven roasting as listed on the box itself. Typically I add 1 tbsp oil brushed all over the frozen roast, and sprinkle with salt and pepper.
- About 45 minutes before the roast is ready, prepare the gravy. In a large skillet over medium heat, cook bacon until crisp, 8 minutes. Transfer to a paper towel-lined plate and crumble once cool. Reserve fat in skillet, add onions and cook, stirring occasionally until deeply golden and caramelized, 15 minutes or so.
- Add thyme and all but 1 tsp crumbled bacon, then season with salt and pepper.
- Add flour and stir until golden, about 3 minutes, then add broth and bring to a simmer. Cook, whisking often, until thick, about 10 minutes. If you find the gravy too thick, simply add more broth to get the consistency you like.
- Serve in a gravy boat garnished with remaining crumbled bacon.
I know you’ll get rave reviews for this winning combination of turkey, stuffing, and gravy. You can always add additional stuffing (there’s absolutely nothing wrong with the boxed variety, I quite like it!) and while the holidays are about indulging in hearty food, you can also cut down the carb content of the stuffing by serving this meal like we do, with mashed cauliflower!
