Food The Bite:

Camille Styles’ Holiday Turkey Breast

Camille Styles
Camille Styles’ Holiday Turkey Breast

Here at EyeSwoon, we’ve been huge fans of lifestyle blogger Camille Styles for years. So when we heard she was releasing her first book, Camille Styles Entertaining, we knew we had to get our hands on it immediately. Packed with inspiration for your home, your food, and your fashion, her easy tips and tricks will have you rushing to press the refresh button on your current routine. In the words of Camille herself, the book is all about “showing readers how to infuse beauty into their daily lives.”

With the holidays just around the corner, we’re gifting you one of our favorite recipes from the book–a delectable Sausage, Cherry and Sage-Stuffed Turkey–as well as a chat with Camille about the process of writing her first book, her favorite entertaining tips, and what she believes every great holiday party should have!

Camille Styles’ Holiday Turkey Breast

You’ve been publishing lifestyle and entertainment tips on your site since 2012. What drove you to focus offline and publish a book of your insights?
I realized that there was a lot I wanted to say that couldn’t be condensed down to a short blog post. My dream for this book is that it will encourage readers to wake up every morning with a desire to engage the senses–to open their eyes fully to the beauty that surrounds them. Instead of saving their favorite things for some day in the future, I want them to set their tables with their best dishes, wear the dress that makes them feel great, and buy the freshest seasonal ingredients at the farmers market to inspire tonight’s dinner.

What were the best perks and biggest pressures of putting your own book together?
The biggest perk of writing a book, for me, was creating a project from start to finish that was exactly my own… with no limitations and real freedom to dream up shoots and stories that went as far as my ideas could carry me. The biggest pressure was the permanence of a book. Once it’s published, there’s no “re-do” or delete button!

Camille Styles’ Holiday Turkey Breast

What was the recipe testing process like? Are all the recipes original?
The recipe testing process actually felt like a dream – I had to pinch myself a few times when I realized that spending hours in the kitchen actually counted as “doing my job!” The recipes in the book are 100% original in that they’ve never been published on my blog before, but since many of them are my standby recipes that I make at home time and time again, some have definitely been adapted and evolved from those of friends, family, and favorite cookbooks.

Was there a particular recipe that you enjoyed testing the most? On the other hand, were any of them unexpectedly challenging?
The Apple Cake with Caramel Glaze in the “Fall” section of the book was such a treat – it was a totally untested experiment and came out more delicious and perfect on the first try than I could have imagined. If only every recipe could have been that easy! The winter cocktails in the book actually proved to be the ones I had to play with and tweak the most. Since they’re super simple with only a handful of ingredients, getting the ratios just right was crucial.

Camille Styles’ Holiday Turkey Breast

What kind of person do you envision benefiting the most from your book?
The recipes are perfect for everyone from the novice in the kitchen to the experienced cook who doesn’t necessarily want to spend hours prepping for her dinner party. The only requirement for the readers of this book is a passion for entertaining your friends and treating them to an unforgettable evening.

Though it was hard to chose just one recipe, we’re featuring your Sausage, Cherry, & Sage-Stuffed Turkey Breast. What was the inspiration behind this dish?
I’m always looking for ways to put a fresh, creative twist on the Thanksgiving meal, while still honoring tradition. A lot of people are hosting smaller holiday gatherings (or even “Friendsgiving” dinners with a few close friends), and a turkey breast is the perfect size for a group of 6 or 8. So for this gathering, instead of roasting a whole turkey as I usually do, I’ve stuffed and roasted a turkey breast — not only does it make for a beautiful presentation, it’s also much easier to “get right.”

Camille Styles’ Holiday Turkey Breast

What are some other recipes from the book that you love for this time of year?
Brussels Sprouts and Apple Salad with Cider Vinaigrette; Endive with Blue Cheese, Figs and Pomegranate; Thyme Popovers with Pear Butter; Cheddar, Fig and Caramelized Onion Sandwiches.

If you had to distill your entertaining ethos into a few short words, what would they be?
Parties aren’t about impressing your guests; they’re about having fun with your friends!

What do you never plan a holiday party without?
Tons of candles, a festive Spotify playlist, and a massive bowl full of spiked punch!

Camille Styles’ Holiday Turkey Breast

And, finally, what are your five tried and true tips for keeping sane over the busy holiday season?
1. Make a list of everything you need to accomplish for your holiday party, with “due dates” next to every item.

2. Stock up on all the alcohol you’ll need for every get-together of the season all in one go – if you’ve got your booze, you’re on your way to being prepared!

3. Schedule in down-time: cocktails with girlfriends, a neighborhood walk with your mom, or a massage. Don’t let the busy season fly by without taking time to enjoy it!

4. Don’t try to do it all! Last year, I knew that I’d go crazy if I had to hand-address every single holiday card, so I hired Minted’s online service to pre-address all of my envelopes for me.

5. For dinner parties, only make two items from scratch; I always have a couple dishes (appetizer and dessert) that are assembled from high-quality store-bought ingredients. And don’t hesitate to ask a good friend to bring something!

Sausage, Cherry & Sage-Stuffed Turkey

Camille Styles


Though a whole roasted bird is traditional, I think that a turkey breast rolled up with stuffing is hands-down the most flavorful way to serve the bird on Thanksgiving. I ask my butcher to debone and butterfly the turkey breast so that the hard part’s done before I bring it home. If you like, prepare the stuffing the night before and keep refrigerated until 30 minutes before prepping the turkey.


Serves 8

½ cup dried cherries

½ cup port wine

6 tablespoons (¾ stick) unsalted butter

1 sweet onion, diced

1 celery stalk, diced

1 pound sweet Italian sausage, casings removed

¼ cup chopped pecans, toasted (see page 47)

1 tablespoon fresh thyme leaves

2 cups herb-seasoned stuffing mix (I like the classic version by Pepperidge Farm)

1 large egg, beaten

1 cup chicken broth

Kosher salt and freshly ground black pepper

1 whole (3-to 4-pound) turkey breast, deboned and butterflied

Herbes de Provence

Rosemary, thyme, and sage sprigs, for garnish


In a small saucepan, combine the dried cherries, port, and ¼ cup water. Bring to a boil over high heat, then turn the heat to low and simmer for 3 minutes. Set aside to cool.

In a medium skillet, melt 2 tablespoons of the butter over medium heat and add the onion and celery. Sauté for 5 minutes, or until the onion begins to soften, and then add the sausage. Cook, breaking it up with the back of a spoon, until the sausage is browned and cooked completely through. Add the pecans, thyme, and cherries with their cooking liquid. Cook for a few minutes, scraping up the browned bits from the bottom of the pan.

Transfer the mixture to a large bowl and add the stuffing mix, egg, broth, ¾ teaspoon salt, and several grinds of pepper. Stir to combine until the stuffing mix is consistently moistened. Preheat the oven to 375˚F. Place a baking rack over a foil-lined baking sheet.

Unfold the turkey onto a cutting board with the skin side down. Sprinkle with kosher salt and pepper and then spread the stuffing in an even layer, about ½ inch thick, all over the meat, but leaving a small border on each short side so the stuffing doesn’t overflow when it’s rolled up (see note about the extra stuffing).

Starting from a long end, roll the turkey into a tight cylinder. Cut 6-inch lengths of kitchen twine and tie around the turkey at 3-inch intervals to hold it all together. Carefully tuck any stray stuffing back into the turkey roll.

Place the turkey seam side down on the baking rack. Melt the remaining 4 tablespoons of butter and brush it over the turkey. Sprinkle generously with salt, pepper, and herbes de Provence. Roast for 1 hour and then lower the oven temperature to 325˚F and roast for 1 more hour. The turkey is ready when a thermometer inserted into the center registers 150˚F.

Remove the turkey from the oven, cover with foil, and let rest for 10 minutes before carving. Transfer to a platter or cutting board, cut into ¾-inch- thick slices, and garnish with lots of rosemary, thyme, and sage.

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