Turkey Roulade with Cranberry Stuffing Recipe

If you’re looking for a show-stopping main dish that’s both comforting and elegant, this Turkey Roulade with Cranberry Stuffing Recipe is absolutely fan-freaking-tastic. It’s perfect for those special gatherings when you want something a little different from the usual roast turkey. Trust me, the combination of savory stuffing studded with tart cranberries rolled inside juicy turkey breast will have your whole family asking for seconds — and maybe even thirds!

this …

Ingredients You’ll Need

The ingredients in this Turkey Roulade with Cranberry Stuffing Recipe come together beautifully to balance savory herbs, tart cranberries, and tender turkey. When shopping, look for a large boneless turkey breast with skin for perfect rolling, and choose fresh herbs whenever possible — they really elevate the stuffing.

• Boneless turkey breast half with skin: Having the skin on helps keep the meat juicy and adds flavor; get one about 2 1/2 pounds for ideal size.
• Kosher salt: Enhances the turkey and stuffing — make sure to season well but adjust to your taste.
• Cooking twine: Necessary for tying up the roulade to keep it intact during cooking.
• Salted butter: Softened butter adds richness and helps brown the skin nicely.
• Whole wheat French bread: Cubed bread forms the stuffing base; using whole wheat adds a lovely nuttiness.
• Butter: For sautéing vegetables — unsalted is fine, but keep consistency in mind.
• Onion: Minced finely to melt into the stuffing’s flavor.
• Celery: Adds crunch and freshness to the stuffing, minced small for even bites.
• Fresh sage leaves: Minced sage gives that classic holiday herbal aroma.
• Parsley: Brightens the stuffing with color and herbal notes.
• Turkey or poultry seasoning: Deepens the seasoning profile; feel free to use your favorite blend.
• Freshly ground black pepper: Adds balance and a bit of heat.
• Large egg: Beaten egg binds the stuffing together to hold inside the roulade.
• Chicken broth: Moistens the stuffing to keep it tender but not soggy.
• Dried cranberries: Chopped for burst of tart sweetness in every bite.
• Heavy duty foil: To wrap the roulade helping it cook evenly and retain moisture.
• Turkey or chicken broth (extra): For making the gravy to serve alongside.
• Fresh sage leaves (extra): Flavor the gravy for a cohesive taste.
• All-purpose flour: Used to thicken the gravy into a luscious sauce.

Variations

I love encouraging friends to make this Turkey Roulade with Cranberry Stuffing Recipe their own. It’s super adaptable so you can swap in your favorite herbs or add seasonal veggies to the stuffing. Over the years, I’ve found a few tweaks that work beautifully depending on what you have on hand.

• Nutty crunch addition: Adding toasted pecans or walnuts to the stuffing gives a wonderful textural contrast — my family loves this twist at Thanksgiving.
• Gluten-free option: Substitute the bread cubes with gluten-free bread or cooked wild rice for a grainy stuffing alternative.
• Vegetarian stuffing version: Use a mixture of sautéed mushrooms, diced apples, and herbs instead of bread for a lighter, earthy filling.
• Spice it up: Try adding a pinch of cayenne or smoked paprika for a subtle warmth that makes the flavors pop.

How to Make Turkey Roulade with Cranberry Stuffing Recipe

Step 1: Prepare the Turkey Breast

Start by placing your boneless turkey breast skin side down on a clean cutting board. Using a sharp knife, carefully slice the breast horizontally and open it like a book, trying to create one large, even piece for rolling. You want it about half an inch thick, not too thin or thick to let the stuffing layer in perfectly. Pat the meat dry with paper towels and sprinkle kosher salt evenly over the surface — this helps season the meat and draws out moisture for better browning later.

Step 2: Make the Cranberry Stuffing

In a skillet, melt half a tablespoon of butter over medium heat. Toss in the minced onion and celery, cooking until softened and fragrant, about 5 minutes. Remove from heat and combine in a bowl with the cubed whole wheat bread, minced sage, parsley, turkey seasoning, salt, and pepper. Stir in the beaten egg, chopped dried cranberries, and enough chicken broth to moisten the mixture just right — you want it moist but not soggy. This balance keeps the stuffing tender inside the roulade.

Step 3: Assemble and Roll

Spread the stuffing evenly over the prepared turkey breast, leaving a little space around the edges to seal properly. Starting from one end, gently but firmly roll up the turkey breast into a tight roulade, tucking in the sides as you go. Tie the roll securely with cooking twine at 2-inch intervals so it holds its shape during roasting. Brush the outside with softened butter to help the skin crisp nicely in the oven.

Step 4: Roast the Roulade

Preheat your oven to 350°F (175°C). Wrap the roulade loosely in heavy-duty foil and place it in a roasting pan. Roast for about 50-60 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. About 10 minutes before done, remove the foil to let the skin brown and crisp — that golden, crispy skin is such a treat! Let it rest for at least 10 minutes after roasting before slicing; this locks in the juices and keeps your slices moist.

Step 5: Make the Gravy

While the roulade rests, use the pan drippings to make a simple but flavorful gravy. In a saucepan, whisk together about 2 cups of turkey or chicken broth with fresh sage leaves and poultry seasoning. Bring it to a simmer, then stir in a mixture of 1/4 cup all-purpose flour and a little cold broth to create a slurry. Add this back into the simmering broth, whisking constantly until thickened to your desired consistency. Season with salt and pepper to taste.

How to Serve Turkey Roulade with Cranberry Stuffing Recipe

Garnishes

I like to garnish the slices with some fresh sage leaves or a few whole dried cranberries to highlight the flavors inside. A light drizzle of the homemade gravy over the top adds a gorgeous glossy finish that’s just as delicious as it looks.

Side Dishes

This roulade pairs beautifully with classic sides like roasted Brussels sprouts, creamy mashed potatoes, and a crisp mixed green salad. For a touch of sweetness, I often serve it alongside maple-glazed carrots or sweet potato casserole — it’s a perfect balance.

Creative Ways to Present

For special occasions, I slice the roulade into medallions and arrange them in a large decorative platter in a spiral pattern. Adding sugared cranberries and rosemary sprigs around the edge gives a festive, elegant touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I wrap leftovers tightly in plastic wrap and then foil before refrigerating. This keeps the roulade moist and flavorful for up to 3 days. When slicing for storage, try to keep pieces uniform so reheating is even.

Freezing

Believe it or not, this roulade freezes really well! After it cools completely, I wrap it tightly in foil and place it in a freezer-safe bag. It will keep for about 2 months, and thaw slowly in the fridge overnight before reheating.

Reheating

To reheat, I cover the roulade slices loosely with foil and warm in a 325°F (160°C) oven until heated through. This prevents drying out. Reheat the gravy separately on the stove and pour over just before serving for that fresh-from-the-oven taste.

FAQs

Final Thoughts

I absolutely love how this Turkey Roulade with Cranberry Stuffing Recipe brings so much flavor and festive charm without overwhelming your kitchen or your guests. When I first made it, I was amazed at how juicy and tasty every slice was — it’s become my go-to for holidays and special dinners ever since. You’ll find that making a roulade like this not only looks impressive but also lets you customize your stuffing perfectly. Give it a try for your next celebration; I promise your family will thank you and some might even say it’s better than the usual roast!

Print