Stuffed Turkey Breast w/Pomegranate Glaze


It’s November! And for those of in the States, that means it’s Turkey Time! Yes, Thanksgiving is closing in on us and will be here before we know it. It’s a time to be thankful for all of our many blessings and enjoy a bounty of what the Fall harvest has to offer. I for one can’t wait!

Before we get started talking turkey. I need to share that, squeeeeeeee, I was fortunate to be selected by POM Wonderful to host a POM Dinner Party this week. Graciously, to help with my menu they sent me, not one but TWO CASES of plump perfect pomegranates. Now that’s a whole lot of pomegranates. Fear not, we’re going to use them ALL {or die trying LOL} Now obviously there would have to be pomegranates in my POM dinner party but we needed a THEME *insert jeopardy music here* I decided to host a Thanksgiving Harvest Dinner Party {naturally with Italian flavors, you knew that was coming} My plan…to incorporate pomegranates into EACH and EVERY course! Yes, even the drinks! Hope the guests like pomegranates ; )

Now to talk TURKEY! When I think about Thanksgiving I think turkey {well I think a lot of things, but turkey is pretty high up there at the top of the list}. You can’t have Thanksgiving without turkey {at least not in our house} so turkey would {as every year} be the star of the table. Instead of using a whole turkey {that although incredibly delicious can be labor some} we decided to go with a turkey breast this year. Cutting back on cooking time but NOT on flavor. Although they don’t celebrate Thanksgiving in Italy, you knew I would incorporate Italian flavors. We used, among others: sweet Italian sausage, pancetta and sage in the filling {stuffing or dressing…which is still a heated debate in many families LOL}

We cut the turkey breast into perfect individual portions {although you could just leave it whole and then slice it later and divi up} filled them with our flavorful stuffing {which btw can be made WELL ahead of time}, wrapped them into a pretty package {kitchen twine is like SPANX for food – seriously lurve it} and popped them into the oven. About half way through came a coating of POMEGRANTE LOVE aka glaze.

Ah, the glaze. They’re going to be talking about that glaze ; ) And of course how moist and juicy and tender this stuffed turkey breast was ; ) Go ahead and get ready they might even ask for your autograph, or well at least the recipe ; )

Don’t worry, you’ll be hearing ALL about my Pom Dinner Party including the rest of the courses! Hopefully you’ll have some pomtastic ideas or inspiration for YOUR THANKSGIVING!



Stuffed Turkey Breast w/Pomegranate Glaze

Total Time 0:00


  • 3 pounds turkey breast
  • 2 Johnsonville Sweet Italian Sausage links - casings removed {approximately 8 ounces}
  • 4 ounces pancetta - diced
  • 3 tablespoons fresh sage - chopped and divided
  • 1 onion - diced
  • 1 stalk of celery - diced
  • 1 egg
  • 1 tablespoon fresh flat leaf parsley - chopped
  • 1 tablespoon poultry seasoning
  • 8-10 slices sandwich bread
  • 1 cup chicken broth - more if necessary
  • salt/pepper
  • extra virgin olive oil - enough to drizzle


  1. Into a bowl, add: sausage, pancetta, 2 tablespoons of sage. Season with salt and pepper. Mix well.
  2. Heat a saute pan over medium heat. Add filling and cook until meat is cooked through. Check for seasoning and add if necessary. Remove from heat and set aside.
  3. In separate saute pan add 1 tablespoon of olive oil and heat over medium heat. Add onion and celery and cook until softened. Add to meat mixture. Stir to combine.
  4. Transfer mixture to a LARGE bowl. Add egg, remaining tablespoon of sage, parsley, and poultry seasoning. Stir to combine. Add in bread slices and chicken broth. Combine. If mixture is too dry add additional stock, if mixture is too wet add additional bread. When well combined and to desired consistency, set aside.
  5. Preheat oven to 375 degrees. If your turkey breast is whole, cut your turkey breast into 8 equal portions. Pound your turkey segments until they are of equal thickness. Lay segments flat and season with salt and pepper. To assemble: spread equal amounts of filling down center of turkey segments. Roll turkey over itself. Secure with kitchen twine. Transfer to a roasting tray that has been sprayed with cooking spray. Continue until all segments are assembled. Drizzle top of turkey segments with extra virgin olive oil.
  6. Cook turkey until internal temperature reaches 165 degrees and outside is golden. Approximately 30 -40 minutes {this will depend on the thickness of your stuffed turkey} Half way through cooking time, carefully remove roasting tray and baste with pomegranate glaze.
  7. WHILE the turkey is cooking make your pomegranate glaze. Into a deep sauce pan add: sugar, pomegranate juice and the juice from 1 lemon. Stir to combine and cook over medium heat until mixture has thickened. Stirring often. Once it has reached a preserve like state add spicy brown mustard and the juice from 1/2 lemon. Mix together. Add pomegranate arils once you have removed mixture from heat. Stir to combine.
  8. When cooked. Remove from oven and allow turkey to rest for approximately 10 minutes prior to slicing. Garnish with additional pomegranate glaze and fresh sage if desired.


0.0 rating



  1. 1

    I love POM and this recipe looks delish! Have a POMtastic party!!!! 😀

  2. 2

    Oh how I love pomegranate! YUM!

  3. 3

    Oh, that sounds absolutely delicious. Your guests are going to go home very, very happy (and full of antioxidants!). 🙂

  4. 4
    Kristin King - Norfolk Cooking Examiner /

    Looks beautiful! The stuffing sounds delicious.

  5. 5

    This looks so tasty! I love the pomegranate glaze idea:)

  6. 6

    You did POM great honors. This dish is PERFECT. Almost worth skipping the whole turkey.

  7. 7

    Pomegranates FTW !! I’ll take them over cranberries anyday

  8. 8
    Holly H. /

    This looks amazing! Can’t wait to try it and crack open a pomegranate – YUMMM!!!

  9. 9

    Looks great!!! Love the photos!!!

  10. 10

    The puns are killing me; I almost called my party a pom-pom party. Actually, on the invite I told folks ONLY to bring their pom-poms if they planned to perform a cheer;). Hehe.

  11. 11

    I agree that glaze is important in offering the dish a wow factor

  12. 12

    Inspiration!!! You HAVE done POM an honor with your creativity, flavors (my mouth is watering without even tasting), and theme. I can’t wait to come over and eat! 🙂

  13. 13

    I think the pomegranate is a wonderful choice seeing it has a similar to taste and texture, but will less bitterness.


  14. 14

    What a beautiful recipe! It’s perfect either for a small Thanksgiving gathering or a special weekend meal.

  15. 15

    I really like the idea of turkey and pomegranate together!

  16. 16

    I love pomegranate with turkey and this one looks so good!! Definitely great for a smaller Thanksgiving.. but heck, why wait for Thanksgiving to have this!!

  17. 17

    Pomegranates and turkey…yummy combo!Now where has this been hiding? I may need to make a trip to the TRI area ;D

  18. 18

    looks delicious, I love pomegranates

  19. 19

    I’m extremely inspired along with your writing abilities as neatly as with the layout for your weblog. Is this a paid theme or did you modify it your self? Either way stay up the nice high quality writing, it is rare to see a great blog like this one nowadays..

  20. 20

    Pretty! What a nice alternative to the whole bird. 🙂

  21. 22
    Penguino /

    Recipe sounds wonderful. I can’t find the ingredients / amounts for the glaze though??? How much sugar …. pomegranate juice etc is required to make the glaze??


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