Stuffed Turkey Roll With Cranberries – A Crowd-Pleasing Centerpiece

This stuffed turkey roll is the kind of dish that feels special but doesn’t ask for a full day in the kitchen. It’s tender, juicy turkey breast rolled around a savory-sweet stuffing with cranberries, herbs, and a touch of apple. The slices look beautiful on a platter, and the flavors hit all the comforting holiday notes without being heavy.

It’s also easier to portion than a whole bird and cooks much faster. Whether you’re cooking for a small gathering or planning a make-ahead dinner, this roll delivers.

What Makes This Special

Think classic holiday flavors, but streamlined. A turkey breast roasts quickly and stays moist when rolled with flavorful stuffing.

Dried cranberries add tart-sweet pops that brighten every bite.

The roulade format looks elegant but is surprisingly simple to put together. You can prep it the day before, tie it up, and chill it so all you need to do is roast. Plus, the pan juices make an easy, flavorful gravy.

Shopping List

• Turkey: 1 boneless, skinless turkey breast (2–2.5 lbs), butterflied
• Bread: 4 cups day-old bread cubes (sourdough or country loaf works well)
• Aromatics: 1 medium onion, finely chopped; 2 celery stalks, finely chopped; 2–3 garlic cloves, minced
• Fruit and nuts: 3/4 cup dried cranberries; 1 small apple, peeled and diced; 1/2 cup chopped pecans or walnuts (optional)
• Herbs: 1 tbsp fresh thyme leaves; 1 tbsp chopped fresh rosemary; 2 tbsp chopped fresh parsley (or 1.5 tsp dried Italian herbs)
• Liquid: 1–1.5 cups low-sodium chicken or turkey broth
• Fat: 3 tbsp unsalted butter; 1–2 tbsp olive oil
• Seasoning: Kosher salt and black pepper; 1/2 tsp ground sage (optional); pinch of red pepper flakes (optional)
• For tying and roasting: Kitchen twine; roasting pan; parchment (optional)
• For gravy (optional): 2 tbsp flour, 1 tbsp butter, 1/2–1 cup extra broth, splash of white wine (optional)

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C).

   Line a small roasting pan with parchment for easy cleanup.

2. Make the stuffing base: In a large skillet, melt the butter over medium heat. Add onion and celery with a pinch of salt. Cook 6–8 minutes until soft.

   Stir in garlic for 30 seconds.

3. Add flavor and texture: Stir in apples, cranberries, and nuts. Cook 2–3 minutes. Add thyme, rosemary, sage (if using), and red pepper flakes.

   Season with salt and pepper.

4. Combine with bread: Put bread cubes in a big bowl. Pour the skillet mixture over them. Add 1 cup warm broth, tossing until the bread is evenly moistened but not soggy.

   Add more broth a little at a time if needed. Taste and adjust seasoning.
5. Butterfly the turkey: Place the turkey breast on a cutting board. With a sharp knife, slice horizontally from the thick side, stopping just before cutting through.

   Open it like a book. Cover with plastic and gently pound with a meat mallet to about 3/4-inch thickness for even cooking.

6. Season the turkey: Pat dry. Sprinkle both sides with 1–1.5 tsp kosher salt and 1/2 tsp black pepper.

   Rub with a little olive oil.

7. Fill and roll: Spread an even layer of stuffing over the turkey, leaving a 1-inch border on all sides. Don’t overpack. Starting from the long side, roll it up snugly like a jelly roll.
8. Tie it up: Use kitchen twine to tie the roll every 2 inches.

   Tuck any stuffing that tries to escape back in. Place the roll seam-side down in the roasting pan and brush with a little oil.

9. Roast: Roast for 45–65 minutes, depending on size, until the thickest part reaches 160°F (71°C). If the top browns too quickly, tent loosely with foil.
10. Rest: Transfer to a cutting board and rest 10–15 minutes.

    The temperature will rise to about 165°F as it rests. Don’t rush this step; it keeps the meat juicy.
11. Make a quick gravy (optional): Place the roasting pan over medium heat. Add 1 tbsp butter.

    Sprinkle in 2 tbsp flour and whisk 1 minute. Whisk in 1–1.5 cups broth (and a splash of wine if you like). Simmer until thickened.

    Season to taste.

12. Slice and serve: Cut off the twine. Slice the roll into 3/4-inch rounds. Serve with pan gravy and a simple green side or roasted vegetables.

Keeping It Fresh

Leftovers keep well for 3–4 days in the fridge when stored in an airtight container.

For best texture, store slices with a little gravy or broth to keep them moist. Reheat gently in a covered skillet over low heat or in a 300°F oven until warm.

To freeze, wrap slices individually, then place them in a freezer bag. Freeze up to 2 months.

Thaw overnight in the refrigerator and reheat with a splash of broth.

Why This is Good for You

• Lean protein: Turkey breast is high in protein and low in saturated fat, helping you feel full without weighing you down.
• Fiber and antioxidants: Dried cranberries and apples add fiber and polyphenols. Herbs bring antioxidants and flavor without extra calories.
• Balanced plate: Pair with vegetables and a whole-grain side if you want more fiber and complex carbs. The stuffing uses bread, but portion control is easy thanks to neat slices.

Common Mistakes to Avoid

• Over-soaking the stuffing: Wet stuffing can squeeze out during rolling.

  Add broth gradually until the bread is just moistened.

• Uneven thickness: If the turkey is thicker in spots, it cooks unevenly. Take a minute to pound it to an even thickness.
• Skipping the rest: Cutting too soon releases juices. Rest at least 10 minutes before slicing.
• Underseasoning: Season the turkey and the stuffing.

  Taste the stuffing before rolling; it should be flavorful on its own.

• Overcooking: Use a meat thermometer. Pull at 160°F; carryover brings it to a safe 165°F.

Recipe Variations

• Sausage stuffing: Brown 1/2 lb mild Italian sausage and fold it into the stuffing for a richer, heartier roll.
• Gluten-free: Use your favorite gluten-free bread for the stuffing and thicken gravy with cornstarch instead of flour.
• Herb-forward: Swap cranberries for chopped fresh herbs and lemon zest for a brighter, savory roll.
• Pistachio and apricot: Replace cranberries with chopped dried apricots and nuts with pistachios for a Mediterranean twist.
• Maple-glazed: Brush the outside with a mix of 1 tbsp maple syrup and 1 tsp Dijon during the last 10 minutes of roasting.
• Spinach and feta: Sauté spinach, squeeze out moisture, and combine with crumbled feta and herbs. Skip fruit for a savory profile.

FAQ

Can I make this ahead?

Yes.

Assemble the turkey roll up to a day in advance. Wrap tightly and refrigerate. Bring it out while the oven preheats so it’s not ice-cold, then roast as directed.

What if I don’t have kitchen twine?

Use unflavored dental floss or silicone roasting bands.

In a pinch, place the roll seam-side down and secure with a few toothpicks, removing them before slicing.

How do I keep the stuffing from falling out?

Leave a clear border when spreading the filling, roll tightly, and tie every 2 inches. If any bits poke out, tuck them back in before roasting.

Can I use turkey tenderloins instead of a whole breast?

Yes, but you’ll likely need two tenderloins. Butterfly each, pound gently, and overlap them slightly before adding stuffing and rolling.

Reduce cooking time and watch the temperature closely.

What sides go well with this?

Try roasted Brussels sprouts, green beans with almonds, mashed or roasted potatoes, or a simple arugula salad with lemon vinaigrette. Cranberry relish or apple chutney also pairs nicely.

How do I know it’s done without overcooking?

Use an instant-read thermometer in the center of the roll. Pull at 160°F and rest 10–15 minutes.

This is the most reliable way to keep it juicy.

Can I cook it on a sheet pan?

Absolutely. A sheet pan works fine. If you want more flavorful drippings for gravy, nestle sliced onion and carrot under the roll to prevent scorching.

What can I use instead of cranberries?

Chopped dried cherries, apricots, or golden raisins all work.

Pick something tart-sweet to balance the savory herbs.

In Conclusion

This Stuffed Turkey Roll with Cranberries brings the best of a holiday roast in a quick, approachable format. It’s simple to assemble, easy to slice, and big on flavor. Whether you keep it classic or try a variation, you’ll end up with a centerpiece that feels festive and tastes comforting, any night of the week.