Bacon-Wrapped Turkey Breast with Wild Rice Stuffing Recipe


For the Stuffing:

  • 1 cup wild rice
  • 1 cup long-grain white rice
  • 2 1/4 cups chicken or vegetable broth
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans or walnuts
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Turkey:

  • 1 (3-4 pound) boneless, skinless turkey breast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12-14 slices bacon


Make the Stuffing:

  • Cook the rice: Combine the wild rice, white rice, and broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until tender and the liquid is absorbed.
  • Sauté vegetables: While the rice is cooking, melt butter in a large skillet over medium heat. Add onion and celery and cook, stirring occasionally, until softened (about 5 minutes).
  • Finish the stuffing: Stir in cranberries, pecans (or walnuts), sage, thyme, salt, and pepper into the cooked vegetables. Gently fold in the cooked rice.

Prepare the Turkey:

  • Butterfly the turkey: Pat the turkey breast dry with paper towels. Place the breast flat on a cutting board. Using a sharp knife, carefully slice the breast horizontally, stopping about 1/2-inch from the other side so the breast opens up like a book.
  • Pound the turkey: Place the butterflied turkey between two sheets of plastic wrap. Use a meat mallet or heavy pan to pound the breast out to about 1/2-inch thickness.
  • Season the turkey: Sprinkle the inside of the turkey breast evenly with salt and pepper.

Assemble and Cook:

  • Preheat oven: Preheat your oven to 375°F (190°C).
  • Stuff the turkey: Spread the wild rice stuffing evenly over one side of the turkey breast, leaving about a 1/2-inch border around the edges. Fold the other half of the turkey breast over the stuffing.
  • Wrap in bacon: Lay the bacon slices slightly overlapping across a baking sheet. Place the stuffed turkey breast on top of the bacon. Wrap the bacon around the turkey breast, securing with toothpicks if needed.
  • Bake: Bake in the preheated oven for approximately 60-75 minutes, or until the internal temperature of the thickest part of the turkey reaches 165°F (74°C). Tent loosely with foil if the bacon starts to brown too quickly.
  • Broil (optional): For extra crispy bacon, turn on the broiler and broil for 2-3 minutes, watching carefully to avoid burning.
  • Rest: Let the turkey rest for 10 minutes before slicing and serving.


  • Don’t overstuff: Overstuffing will make the turkey difficult to close and might lead to the stuffing spilling out.
  • Check the temperature: Use a meat thermometer to ensure the turkey’s doneness.
  • Adjust seasoning: Taste the stuffing before assembling and adjust the herbs and spices to your preference.
  • Make it ahead: Both the stuffing and seasoned turkey can be prepared a day in advance for a stress-free meal.


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