Stuffed Turkey Breast

01. November 2015

Duromatic: For 6-10 persons

This recipe can be made with a smaller butterflied turkey breast that is just 2 pounds (1k), and it can in a 6L stock-pot type cooker and feed 6 people, but if you have a braiser-type cooker you can take advantage of the extra width and make a full-sized roast (as in this recipe) that feeds 8 to 10 people! The cooking time will remain the same - as it's the thickness (not length) of the roast that dictates how long will take to cook all the way to the center.


  • 2 tablespoons un-salted butter
  • 2 celery stalks, chopped
  • 2 small red onions, chopped
  • 2 cloves garlic, minced
  • 2 sprigs fresh sage, chopped (about 2 tablespoons)
  • 1 1/2 teaspoons salt, divided
  • 1 pinch pepper
  • 2 cups (200g) plain dried breadcrumbs
  • 1 cup (250ml) whole milk
  • a few springs parsley, chopped (about 2 tablespoons)
  • 1 tablespoon olive oil
  • 2 1/2 -3 pound (1 - 1.5k) boneless & skinless turkey breast, butterflied (sliced so that it is suitable for rolling) and pounded to an even thickness
  • 2 teaspoons grainy mustard
  • 2 cups (500ml) vegetable


In the pre-heated pressure cooker add butter, celery, onions, garlic and sage. Saute' until the onions and celery have softened (about 5 minutes).

In the meantime, in a medium mixing bowl add the breadcrumbs, 1 teaspoon of the salt and parsley. Mix well using a fork and then pour on the milk. Keep mixing until the milk is evenly distributed in the mixture - which will look like crumbly clumps.

When the vegetables have softened, scrape them into the mixing bowl and mix together with the bread-crumb mixture and set aside.

Lay out the butterflied turkey breast with the most uneven side towards you and sprinkle with the remaining salt and pepper.

Pile the bread mixture in the middle of the turkey and spread in an even layer, leaving some empty space at the top edge and sides.

Grasp the turkey firmly and begin to roll it closed relatively tightly and then tie together, making sure to tuck-in the sides (shoving in as many breadcrumbs as possible while you do).

Put the pressure cooker on high heat and add olive oil. Brown the turkey breast roll on all sides until well browned (about 10 minutes).

Add the stock, and then using a teaspoon, pile two spoons of grain mustard on top of the roast and rub evenly on the top and sides.

Close and lock the lid of the pressure cooker. For stove top pressure cookers, turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 20-25 minutes at high pressure.

When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).

Move the roast to a serving dish and drizzle with the cooking liquid - keep tightly covered until ready to serve.


Serve with cranberry sauce.


Stuffed Turkey Breast
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