Name: Turkey Roulade with Cranberry Stuffing
Prep time: 1 h 30 min
Cook time: 2 h 30 min
Total time: 4 h
Cuisine: American
Ingredients: 16 cups cubed crusty white bread (1/2-inch cubes), from 2 large round loaves; 1 1/2 cups dried cranberries; 2 tablespoons brown sugar; Zest and juice of 2 large oranges; Zest of 4 lemons; Zest of 2 medium grapefruit; 12 tablespoons (1 1/2 sticks) unsalted butter; 2 1/2 tablespoons chopped fresh sage; 2 tablespoons chopped fresh thyme; 2 medium onions, finely chopped; 5 stalks celery, finely chopped; 3 cloves garlic, minced; Kosher salt and freshly ground black pepper; 1 1/2 cups chicken or turkey stock; 1/4 cup chopped fresh parsley; 2 large eggs; One 5- to 6-pound boneless whole turkey breast, skin on, butterflied; Kosher salt and freshly ground black pepper; 1 tablespoon unsalted butter, at room temperature, plus more for the baking dish; 2 tablespoons unsalted butter; 1/4 cup all-purpose flour; 1/2 cup white grape juice; 2 cups chicken or turkey stock; 1 teaspoon finely chopped fresh sage; 1 teaspoon finely chopped fresh thyme; 1/4 cup heavy cream; Kosher salt and freshly ground black pepper

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Imagine a holiday centerpiece that’s as elegant as it is delicious. This Turkey Roulade with Cranberry Stuffing offers a delightful twist on traditional roasted turkey, featuring tender rolled turkey breast infused with the warm, comforting flavors of a zesty cranberry stuffing. It’s a dish that’s sure to impress your guests and become a treasured part of your celebratory meals.

This beautifully presented roulade, paired with a luscious gravy, is a showstopper that promises a symphony of textures and tastes in every bite.

Recipe Details

Flavor Profile: Savory turkey, sweet and tart cranberries, bright citrus notes, aromatic herbs, and a rich, savory gravy.
Textures: Tender, moist turkey breast, soft and flavorful stuffing, and a smooth, velvety gravy.
Total Active Time: Approximately 1 hour 30 minutes.
Total Cook Time: Approximately 2 hours 30 minutes (including resting time).
Difficulty Level: Intermediate – requires some patience and careful rolling.

What You’ll Need

This recipe brings together a beautifully seasoned boneless turkey breast, rolled around a vibrant cranberry and citrus stuffing, and finished with a simple yet flavorful gravy made right in the roasting pan.

Ingredient Notes

Crusty White Bread – The key to a great stuffing texture. Using day-old crusty bread ensures it will absorb the flavors without becoming mushy.
Dried Cranberries – These add bursts of tartness and sweetness that perfectly complement the turkey and citrus.
Oranges, Lemons, and Grapefruit – The zest and juice from these fruits provide a wonderful brightness and aroma that cuts through the richness of the dish.
Unsalted Butter – Essential for sautéing aromatics and building flavor in both the stuffing and the gravy.
Fresh Sage and Thyme – These herbs are classic pairings with poultry and add a wonderful aromatic depth to the stuffing and gravy.
Onions and Celery – The foundational aromatics for most stuffings, they provide a sweet and savory base.
Garlic – Adds a pungent depth of flavor.
Chicken or Turkey Stock – Used to moisten the stuffing and form the base of the gravy.
Fresh Parsley – Adds a fresh, herbaceous note to the stuffing.
Large Eggs – Act as a binder for the stuffing, helping it hold together during cooking.
Boneless Whole Turkey Breast – The star of the show. Ensure it’s butterflied so you can easily roll it up.
White Grape Juice – Used in the gravy for a touch of sweetness and to help deglaze the pan.
Heavy Cream – Enriches the gravy, giving it a luxurious, velvety finish.

Add-ins and Substitutions

Nuts: For added texture, consider adding 1/2 cup of toasted chopped pecans or walnuts to the stuffing mixture.
Fruit: A handful of chopped dried apples could be added to the cranberry mixture for another layer of fruity sweetness.
Herbs: If fresh sage or thyme are unavailable, you can use 1/2 teaspoon each of dried sage and dried thyme, but fresh is always preferred for its vibrant flavor.
Stock: Vegetable stock can be used in place of chicken or turkey stock if desired.

Turkey Roulade with Cranberry Stuffing Recipe

How to Make Turkey Roulade with Cranberry Stuffing

Creating this beautiful roulade involves two main parts: preparing a flavorful stuffing and then rolling it with the turkey breast.

Prepare the Bread Cubes: To ensure your bread cubes are perfectly dried for stuffing, spread them out on a baking sheet and place them in a preheated oven. This step is crucial for creating a stuffing that absorbs flavors beautifully without becoming soggy.
Combine the Stuffing Ingredients: In a large bowl, gently combine the dried bread cubes with the dried cranberries, brown sugar, orange zest and juice, lemon zest, and grapefruit zest. In a separate pan, melt 12 tablespoons of butter over medium heat. Add the chopped onions and celery and sauté until softened, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add this sautéed mixture to the bowl with the bread and cranberries. Sprinkle in the fresh sage, thyme, parsley, and season generously with salt and pepper. Pour in the 1 1/2 cups of chicken or turkey stock and stir to moisten everything. Finally, whisk in the two large eggs to bind the stuffing. Set aside about 5 cups of this stuffing for later.
Prepare the Turkey Breast: Place the butterflied turkey breast between two sheets of plastic wrap and gently pound it to an even thickness, about 1/2 inch. This ensures even cooking and makes it easier to roll. Season both sides of the pounded turkey breast generously with kosher salt and freshly ground black pepper.
Stuff and Roll the Roulade: Spread approximately 5 cups of the prepared stuffing evenly over the seasoned turkey breast, leaving about a 1-inch border around the edges. Starting from one of the longer sides, carefully and tightly roll up the turkey breast, tucking in the sides as you go to keep the stuffing contained. Secure the roulade by tying it at intervals with kitchen twine.
Roast the Roulade and Stuffing: Preheat your oven to 325 degrees F. Generously butter a baking dish. Place the tied turkey roulade seam-side down in the prepared baking dish. Arrange the remaining stuffing around the roulade in the baking dish. Place the dish in the preheated oven and roast for about 2 hours, or until the internal temperature of the turkey reaches 150 degrees F. During the last 30 minutes of roasting, add the reserved stuffing to the oven to bake alongside the roulade.
Crisp the Roulade and Stuffing: Once the turkey has reached 150 degrees F, increase the oven temperature to 475 degrees F. Roast for another 5 minutes, or until the exterior of the roulade and the stuffing are beautifully browned and crisp.
Rest and Serve: Carefully remove the roulade from the oven. Let it rest for 15-20 minutes before removing the kitchen twine. This resting period is crucial for allowing the juices to redistribute, resulting in a more moist and flavorful turkey.
Make the Gravy: While the roulade is resting, prepare the gravy. Place the roasting pan on the stovetop over medium heat. Melt 2 tablespoons of butter in the pan, scraping up any browned bits from the bottom. Whisk in the 1/4 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the 1/2 cup of white grape juice, then slowly add the 2 cups of chicken or turkey stock, whisking until smooth. Bring the mixture to a simmer, stirring frequently. Stir in the finely chopped fresh sage and thyme. Let the gravy simmer gently until it has thickened to your desired consistency. Stir in the 1/4 cup of heavy cream and season with kosher salt and freshly ground black pepper to taste.
Slice and Enjoy: Remove the kitchen twine from the rested roulade. Slice the roulade into thick, beautiful pinwheels and serve immediately with the warm, flavorful stuffing and the rich, homemade gravy.

Pro Tip

Tying the roulade tightly with kitchen twine is key to keeping its shape and ensuring the stuffing stays neatly inside. Don’t skimp on this step.

Recipe Tips

Bread Dryness: If your bread doesn’t feel sufficiently dry after the initial oven step, you can leave it out at room temperature for a bit longer or return it to a very low oven for a short period.
Even Pounding: For the most uniform roulade, use a meat mallet or even the bottom of a heavy skillet to gently pound the turkey breast to an even thickness.
Don’t Overcook: The target internal temperature for the turkey breast is 150 degrees F. Resting will bring it up slightly, and you want to avoid a dry turkey.
Resting is Crucial: Always allow your roulade to rest after cooking. This allows the juices to settle back into the meat, making it wonderfully moist.
Gravy Consistency: If your gravy is too thick, whisk in a little more stock or water. If it’s too thin, simmer it a bit longer, or create a slurry of a teaspoon of flour or cornstarch with a tablespoon of water and whisk it in.

FAQs

Q: Can I prepare the stuffing ahead of time?
A: Yes, you can prepare the stuffing mixture up to 1 day in advance. Store it covered in the refrigerator. You may need to add a splash more stock when assembling the roulade if it seems a bit dry.

Q: How can I tell if the turkey roulade is cooked through?
A: The most accurate way is to use an instant-read thermometer. Insert it into the thickest part of the roulade. It should register 150 degrees F.

Q: My roulade is a bit difficult to roll, what can I do?
A: Ensure your turkey breast is fully butterflied and has been pounded to an even, relatively thin thickness. Be patient and roll it firmly but gently to avoid tearing the meat.

Q: Can I freeze the leftover turkey roulade and stuffing?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave. Freezing is possible, but the texture of the stuffing may change slightly upon thawing.

Serving Suggestions

This Turkey Roulade with Cranberry Stuffing is a complete meal in itself, but it pairs beautifully with a variety of classic holiday sides. Consider serving it with creamy mashed potatoes, roasted Brussels sprouts, green bean casserole, or a simple side salad with a light vinaigrette. A dollop of cranberry sauce on the side can also enhance the festive flavors.

Make This Recipe in Advance

You can prepare the bread cubes for the stuffing up to 2 days in advance and store them in an airtight container at room temperature. The entire stuffing mixture (before adding eggs) can also be made 1 day ahead and refrigerated. Just be sure to let it come to room temperature slightly and add the eggs just before assembling the roulade. The gravy can also be made a day in advance and gently reheated.

Turkey Roulade with Cranberry Stuffing