Cranberry Stuffed Turkey Breast Roulade Recipe

Stuffed Turkey Breast Roulade is a boneless turkey breast that is butterflied, pounded flat, spread with a cranberry, spinach and pecan stuffing, rolled up and roasted until the skin is golden. Every slice shows a neat spiral of juicy white meat and herby, slightly sweet stuffing, so it looks impressive with almost no carving. It is the right size for a smaller holiday table, and because the stuffing cooks inside the turkey, it soaks up all the flavor.

Prep takes 45 minutes, including making and cooling the stuffing, the roulade cooks for about 1 hour 20 minutes, and the total is 2 hours 5 minutes plus a 15-minute rest. It is an intermediate recipe, and the step to slow down for is butterflying: cut gradually and keep the meat an even 3/4 inch thick so it cooks evenly. Serve it for a small Thanksgiving, Christmas dinner for six or a special Sunday supper.

What is Stuffed Turkey Breast Roulade?

A roulade is any meat rolled around a filling, tied and cooked so it can be sliced into spirals. For this version, a skin-on boneless turkey breast is opened up like a book, pounded to an even thickness and seasoned, then layered with a toasted sourdough stuffing full of spinach, dried cranberries, pecans and sage. It is rolled with the skin on the outside, tied with twine, browned in a skillet and finished in the oven. The result is juicy meat wrapped around stuffing in every bite, a popular choice for smaller holiday dinners.

Reasons to Try Stuffed Turkey Breast Roulade

A roulade gives you all the holiday flavors of a whole turkey in a fraction of the time.

• Perfect for six — One breast feeds six people, so there are no mountains of leftovers or giant birds to thaw.
• Stuffing in every slice — The filling soaks up juices from the turkey as it roasts, so it stays moist and full of flavor.
• Easy carving — Snipping the twine and slicing into rounds takes about two minutes.
• Make-ahead stuffing — Prepare the stuffing up to 2 days early, then roll and roast on the day.
• Faster than a whole bird — It roasts in about an hour, freeing up the oven for sides.
• Impressive presentation — Spirals of golden skin, white meat and red cranberries look festive on any platter.

Ingredients Needed to Make Stuffed Turkey Breast Roulade

Ask the butcher for a skin-on boneless breast half, or debone a bone-in breast yourself and keep the skin attached.

For the Turkey

• Boneless, skin-on turkey breast (about 3 lb) — One large breast half; keep the skin intact so it can wrap the roll.
• Kosher salt (2 tsp) — Seasons the meat on both sides before stuffing.
• Black pepper (1 tsp, freshly ground) — Adds gentle heat to the meat.
• Olive oil (2 tbsp) — Used for browning the roulade in the skillet.
• Unsalted butter (2 tbsp) — Bastes the skin as it browns.

For the Cranberry Stuffing

• Sourdough bread (3 cups, cut in 1/2-inch cubes) — Toasting the cubes keeps the stuffing from turning mushy inside the roll.
• Unsalted butter (3 tbsp) — For cooking the vegetables and enriching the stuffing.
• Shallots (2, finely chopped) — Milder and sweeter than onion, they melt into the stuffing.
• Celery (1 stalk, finely chopped) — Adds the classic stuffing flavor and a little crunch.
• Garlic (2 cloves, minced) — Gives savory depth.
• Baby spinach (2 cups, chopped) — Wilts down to add color and freshness.
• Dried cranberries (1/3 cup) — Bring tart-sweet bursts that suit turkey perfectly.
• Pecans (1/3 cup, toasted and chopped) — Add buttery crunch.
• Fresh sage (1 tbsp, chopped) — The signature holiday herb.
• Fresh thyme (2 tsp, chopped) — Rounds out the sage.
• Low-sodium chicken broth (1/3 cup) — Moistens the bread just enough to hold together.

For the Pan Gravy

• Unsalted butter (1 tbsp) — Melts into the browned bits left in the skillet.
• All-purpose flour (1 tbsp) — Thickens the gravy.
• Low-sodium chicken broth (1 1/2 cups) — Becomes a quick, savory gravy with the pan juices.

Equipment Needed

• Meat mallet or rolling pin — Pounds the butterflied breast to an even 3/4-inch thickness.
• Kitchen twine — Ties the roll every 1 1/2 inches so it holds its shape.
• Oven-safe skillet (12 inch) — Lets you brown the roulade on the stove and move it straight into the oven.
• Plastic wrap — Covers the meat while you pound it so it does not tear or splatter.
• Instant-read thermometer — Confirms both the meat and the stuffing in the center reach 165°F (74°C).
• Sharp carving knife — Slices clean rounds without squashing the spiral.

Instructions to Prepare Stuffed Turkey Breast Roulade

• Prepare the stuffing — Heat the oven to 375°F (190°C) and toast the bread cubes on a sheet pan for 10 minutes. Melt the butter in a skillet, cook the shallots and celery for 5 minutes, add the garlic and spinach until wilted, then stir in the bread, cranberries, pecans, sage, thyme and broth.
• Cool the stuffing — Spread the stuffing on a plate and refrigerate it until completely cool, about 20 minutes; warm stuffing should never go inside raw meat.
• Butterfly the breast — Lay the breast skin side down. Cut horizontally into the thickest side, stopping 1 inch from the edge, and open it like a book, keeping the skin attached underneath.
• Pound and season — Cover with plastic wrap and pound to an even 3/4-inch thickness. Season the meat with half the salt and pepper.
• Fill and roll — Leaving a 1-inch border, spread the cooled stuffing over the meat, then roll it up tightly from a long side so the skin wraps the outside. Tie with twine every 1 1/2 inches and season the skin with the remaining salt and pepper.
• Brown the roulade — Warm the oil and butter in an oven-safe skillet over medium-high heat and brown the roulade on all sides, about 8 minutes.
• Roast until done — Transfer the skillet to the 375°F (190°C) oven and roast for 55 to 65 minutes, until the center of the meat and the stuffing both read 165°F (74°C). Rest on a board for 15 minutes.
• Make the pan gravy — Melt the butter in the skillet, whisk in the flour for 1 minute, then whisk in the broth and simmer 3 to 4 minutes until thickened. Remove the twine, slice into 1-inch rounds and serve with the gravy.

What Goes Well With Stuffed Turkey Breast Roulade Recipe

Keep the sides classic so the spiral of stuffing can shine.

• Roasted root vegetables — Carrots, parsnips and sweet potatoes bring color and caramelized sweetness.
• Mashed potatoes — Creamy and buttery, they are made for the pan gravy.
• Green beans almondine — Crisp beans with toasted almonds add a fresh, crunchy contrast.
• Cranberry orange sauce — Extra cranberries on the side echo the stuffing and brighten each slice.
• Sparkling apple cider — Cold bubbles and gentle apple sweetness keep the meal light and festive.
• Pumpkin cheesecake bars — Silky, spiced and easy to slice, they finish a small holiday dinner perfectly.

Key Tips for Making Stuffed Turkey Breast Roulade Recipe

• Even thickness — Pounding to 3/4 inch means the thin edges do not dry out before the center is cooked.
• Cold stuffing only — Chilled filling keeps the raw turkey out of the danger zone and makes rolling easier.
• Don’t overstuff — A thin, even layer rolls neatly, while too much squeezes out the ends as it cooks.
• Tie it snugly — Twine every 1 1/2 inches keeps the spiral tight so each slice holds together.
• Seam side down first — Browning the seam first helps seal the roll closed.
• Probe the center — Check both the meat and the stuffing in the middle; both must reach 165°F (74°C).
• Rest before slicing — Fifteen minutes lets the juices settle and the stuffing firm up for clean rounds.

Creative Variations of Stuffed Turkey Breast Roulade Recipe

• Apple sage stuffing — Swap the cranberries and spinach for diced apple and extra sage.
• Mushroom and herb filling — Finely chopped sautéed mushrooms make a rich, earthy stuffing.
• Turkey bacon wrap — For a skinless breast, wrapping the roll in turkey bacon adds smoky flavor and keeps the meat moist.
• Gluten-free stuffing — Cooked wild rice or gluten-free bread cubes work in place of sourdough.
• Chicken breast roulade — Two large boneless chicken breasts, pounded thin, take the same stuffing and roast in about 35 minutes to 165°F (74°C).
• Feta and spinach — Crumbled feta and sun-dried tomatoes give the filling a Mediterranean twist.

Storage Guidelines for Stuffed Turkey Breast Roulade Recipe

• Refrigerator — Sliced roulade keeps 3 to 4 days in an airtight container.
• Freezer — Wrapped slices freeze for up to 2 months; the stuffing softens slightly after thawing.
• Stuffing ahead — Cooked, cooled stuffing keeps in the fridge for up to 2 days before you assemble the roulade.
• Cooling — Within 2 hours of serving, refrigerate any leftover slices.
• Gravy — Leftover gravy keeps 3 days in a jar in the fridge.

Reheating Tips for Stuffed Turkey Breast Roulade Recipe

• Oven — Place slices in a covered baking dish with a splash of broth and warm at 325°F (165°C) for 15 to 20 minutes, until they reach 165°F (74°C).
• Microwave — Heat individual slices under a damp paper towel in 30-second bursts until they reach 165°F (74°C).
• Skillet — Warm slices in a covered skillet with a little gravy over medium-low heat, turning once, until hot through to 165°F (74°C).

Nutrition Value (per serving)

Based on 1 serving out of 6 total servings.

• Calories — 480
• Protein — 52g
• Fat — 19g
• Saturated Fat — 7g
• Carbohydrates — 24g
• Fiber — 2g
• Sugar — 6g
• Sodium — 720mg
• Cholesterol — 150mg

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