Cranberry Stuffed Turkey Breast Recipe

Cranberry Stuffed Turkey Breast Recipe tastes savory, a little sweet, and perfectly herby, with juicy turkey wrapped around a bright cranberry stuffing that feels like a holiday hug on a plate. It works well for small holiday gatherings, date night, or any weeknight when you want turkey dinner in about 1 hour and 15 minutes. I tested this version on my picky family in a tiny apartment kitchen, so I know it works in real life, not just in food-magazine fantasy land.

Why Make This Cranberry Stuffed Turkey Breast Recipe at Home

This Cranberry Stuffed Turkey Breast Recipe gives you all the cozy holiday flavors without wrestling a giant bird that hogs the oven all day. You slice it like a roulade, and every piece shows off that pretty swirl of stuffing and cranberries.

You also control the ingredients, so you skip mystery sodium bombs and use pantry shortcuts that fit your budget and taste. Leftovers reheat nicely, so you win both dinner and lunch the next day.

My whole family asked for this Cranberry Stuffed Turkey Breast Recipe again next week, and they never do that with turkey ★★★★★

Ingredients You Need

Turkey

• 1 large boneless, skinless turkey breast
  • Aim for 2 to 2.5 pounds so it rolls easily and cooks evenly.
  • If you only find split breasts, buy two smaller ones and butterfly each.

Cranberry stuffing

• 1 cup dried cranberries
  • Use sweetened dried cranberries; they balance the savory herbs and salty broth.
• 1 cup fresh breadcrumbs
  • Tear up day old sandwich bread or use panko from the pantry.
• 1 small onion, finely diced
• 2 ribs celery, finely diced
• 2 cloves garlic, minced
• 3 tablespoons butter
  • I like unsalted so I control the salt level.
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed between your fingers
• 1/2 teaspoon dried sage
• 1/2 cup chicken or turkey broth
  • Boxed low sodium broth works great; I often use Swanson or store brand.

For seasoning the turkey

• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme

Optional flavor boosters

• Zest of 1 orange
  • This brightens the cranberries and gives that classic holiday aroma.
• 1 tablespoon chopped fresh parsley for garnish
• Extra dried cranberries and chopped toasted pecans for sprinkling on top

Equipment

• Sharp chef’s knife
• Cutting board
• Meat mallet or rolling pin
• Plastic wrap or parchment paper
• Medium skillet
• Mixing bowl
• Kitchen twine or toothpicks
• Roasting pan or baking dish
• Instant read thermometer
• Aluminum foil

Tips & Mistakes

• Butterfly the turkey breast slowly so you avoid cutting all the way through; keep the knife parallel to the board and open it like a book.
• Pound the turkey to an even thickness so it cooks evenly and rolls without tearing.
• Do not overload the stuffing; leave a small border so it does not squeeze out while you roll.
• Season the inside of the turkey lightly before you add stuffing so every bite tastes flavorful.
• Roll the turkey breast tightly but gently; use kitchen twine every 2 inches so it holds its shape.
• Brown spots too fast in the oven signal high heat; tent loosely with foil so the outside does not burn before the center cooks.
• Use an instant read thermometer and pull the turkey at 160 F; it will rise to 165 F while it rests.
• Let the turkey rest at least 10 to 15 minutes before slicing so the juices stay in the meat instead of on the cutting board.

How to Make Cranberry Stuffed Turkey Breast Recipe

Prep the turkey breast

1. Place the turkey breast on a cutting board and pat it dry with paper towels.
2. With the thicker side facing you, hold the knife parallel to the board and slice horizontally into the thickest part, stopping about 1 inch from the opposite edge.
3. Open the breast like a book and flatten it.
4. Cover with plastic wrap and gently pound with a meat mallet or rolling pin until it reaches about 1/2 inch thickness all over.

Make the cranberry stuffing

1. Heat a skillet over medium heat and add the butter.
2. Add the onion and celery and cook 5 to 7 minutes until they soften and turn lightly golden.
3. Stir in the garlic and cook 30 seconds until fragrant.
4. Add the dried cranberries, breadcrumbs, salt, pepper, thyme, rosemary, and sage and stir to coat everything in the butter.
5. Pour in the broth a little at a time and stir until the mixture feels moist but not soggy; it should clump when you press it.
6. Taste and adjust salt and pepper; stir in orange zest if you use it.
7. Remove from heat and let the stuffing cool slightly so it does not steam the turkey as you roll it.

Fill and roll the turkey

1. Preheat your oven to 375 F and lightly oil a roasting pan or baking dish.
2. Lay the flattened turkey breast on the board with the smooth side down and the cut side up.
3. Sprinkle the inside with a pinch of salt and pepper.
4. Spread the cranberry stuffing evenly over the turkey, leaving about 1/2 inch border on all sides.
5. Starting from the long side, roll the turkey up tightly into a log, tucking in any stuffing that tries to escape.
6. Tie the roll with kitchen twine every 2 inches, or secure the seam with toothpicks if you do not have twine.

Season the outside

1. In a small bowl, mix the olive oil, salt, pepper, garlic powder, onion powder, paprika, and thyme.
2. Rub this mixture all over the turkey roll, coating the top, sides, and ends.
3. Place the turkey seam side down in the prepared roasting pan.

Roast the turkey breast

1. Roast the Cranberry Stuffed Turkey Breast Recipe for 35 to 45 minutes, depending on thickness.
2. Check the internal temperature in the thickest part; pull it from the oven when it reaches 160 F.
3. If the top browns too quickly, tent loosely with foil during the last 15 minutes.
4. Transfer the turkey to a cutting board and let it rest 10 to 15 minutes.

Slice and serve

1. Snip and remove the kitchen twine.
2. Use a sharp knife to slice the turkey into 1/2 to 3/4 inch thick rounds so the spiral stuffing shows.
3. Sprinkle with chopped parsley, extra dried cranberries, and toasted pecans if you like.
4. Serve warm with your favorite sides.

Variations I've Tried

I swap dried cranberries for chopped dried apricots when I want a slightly milder sweetness. I also add chopped toasted pecans or walnuts to the stuffing for crunch and a nutty flavor.

Sometimes I mix in a handful of cooked wild rice with the breadcrumbs for a heartier, more textured stuffing. I also tried a version with a thin layer of softened goat cheese under the stuffing, which tasted rich and tangy and worked well for special occasions.

How to Serve Cranberry Stuffed Turkey Breast Recipe

Slice the Cranberry Stuffed Turkey Breast Recipe and fan the pieces on a platter so everyone sees that cranberry swirl. Spoon a little pan juice over the top to keep it glossy and moist.

Serve it with mashed potatoes, roasted vegetables, green beans, or a simple salad to balance the richness. A sparkling water with citrus, hot apple cider, or herbal tea pairs nicely and keeps the meal family friendly.

How to store

• Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
• Chill slices in a single layer first, then stack with parchment between layers so they do not stick.
• Freeze slices in a freezer safe bag or container for up to 2 months; press out extra air to prevent freezer burn.
• Reheat slices in a covered baking dish at 325 F with a splash of broth until warm, or warm gently in a covered skillet over low heat so the turkey stays juicy.

Cranberry Stuffed Turkey Breast Recipe

Cranberry Stuffed Turkey Breast is a savory, slightly sweet, herby roulade-style turkey dish with juicy meat wrapped around a bright cranberry stuffing. It’s ideal for small holiday gatherings, date nights, or any weeknight when you want a turkey dinner in about 1 hour and 15 minutes.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: Dinner

Ingredients

  

• 1 large boneless skinless turkey breast (about 2 to 2.5 pounds)

• 1 cup dried cranberries
• 1 cup fresh breadcrumbs
• 1 small onion, finely diced
• 2 ribs celery, finely diced
• 2 cloves garlic, minced
• 3 tablespoons butter
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried sage
• 1/2 cup chicken or turkey broth
• 1 zest of 1 orange

• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried thyme

• 1 tablespoon chopped fresh parsley
• extra dried cranberries, for topping
• chopped toasted pecans, for topping

Instructions

 

1. Place the turkey breast on a cutting board and pat it dry with paper towels.
2. With the thicker side facing you, hold a sharp knife parallel to the board and slice horizontally into the thickest part, stopping about 1 inch from the opposite edge.
3. Open the breast like a book and flatten it.
4. Cover with plastic wrap and gently pound with a meat mallet or rolling pin until it is about 1/2 inch thick all over.

1. Heat a medium skillet over medium heat and add the butter.
2. Add the diced onion and celery and cook for 5 to 7 minutes, until softened and lightly golden.
3. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
4. Add the dried cranberries, breadcrumbs, salt, pepper, thyme, rosemary, and sage, stirring to coat everything in the butter.
5. Pour in the broth a little at a time, stirring until the stuffing is moist but not soggy; it should clump when pressed.
6. Taste and adjust the salt and pepper, then stir in the orange zest if using.
7. Remove from the heat and let the stuffing cool slightly so it does not steam the turkey when you roll it.

1. Preheat the oven to 375°F (190°C) and lightly oil a roasting pan or baking dish.
2. Lay the flattened turkey breast on the board with the smooth side down and the cut side up.
3. Sprinkle the inside lightly with a pinch of salt and pepper.
4. Spread the cranberry stuffing evenly over the turkey, leaving about a 1/2 inch border on all sides.
5. Starting from a long side, roll the turkey up tightly into a log, tucking in any stuffing that escapes.
6. Tie the roll with kitchen twine every 2 inches, or secure the seam with toothpicks if you do not have twine.

1. In a small bowl, combine the olive oil, salt, pepper, garlic powder, onion powder, paprika, and dried thyme.
2. Rub this mixture all over the turkey roll, coating the top, sides, and ends.
3. Place the turkey seam-side down in the prepared roasting pan.

1. Roast the stuffed turkey breast for 35 to 45 minutes, depending on thickness.
2. Check the internal temperature in the thickest part; remove the turkey from the oven when it reaches 160°F (71°C).
3. If the top browns too quickly, tent the turkey loosely with foil during the last 15 minutes of cooking.
4. Transfer the turkey to a cutting board and let it rest for 10 to 15 minutes so the juices redistribute.

1. Snip and remove the kitchen twine or toothpicks.
2. Use a sharp knife to slice the turkey into 1/2 to 3/4 inch thick rounds so the spiral of stuffing shows.
3. Sprinkle with chopped parsley, extra dried cranberries, and toasted pecans if desired.
4. Serve warm with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 420 calories; fat 18 g; saturated fat 6 g; carbohydrates 30 g; fiber 3 g; sugars 17 g; protein 35 g; sodium 780 mg. Values will vary based on exact turkey size, broth, bread, and any optional garnishes used.