Cranberry Stuffed Turkey Breast Recipe packs big holiday flavor without the fuss of roasting a whole bird. I lean on it for small gatherings, cozy date nights, and random Tuesdays when I crave Thanksgiving vibes. You get juicy turkey, tangy-sweet cranberries, and a golden exterior that carves like a dream. I’ll walk you through every step so you nail it on your first try and every time after.
Easy Cranberry Stuffed Turkey Breast Recipe
I love this recipe because it cooks faster than a whole turkey and still tastes like a special-occasion main. The cranberry stuffing brings brightness that cuts through rich gravy and buttery sides. You also slice it into neat medallions that plate beautifully and stretch easily to feed a crowd.
Ingredients You’ll Need
The turkey
- 1 large boneless, skinless turkey breast (2 to 2.5 pounds)
- 2 tablespoons olive oil, divided
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Zest of 1 orange
The cranberry stuffing
- 2 cups day-old bread cubes (sourdough or country loaf)
- 3/4 cup dried cranberries (or 1 cup fresh cranberries, chopped)
- 1/2 cup toasted chopped pecans or walnuts
- 1 small onion, finely diced
- 2 celery stalks, finely diced
- 2 tablespoons unsalted butter
- 1/2 cup low-sodium chicken or turkey broth, plus more as needed
- 1 tablespoon fresh chopped sage (or 1 teaspoon dried)
- 1 tablespoon fresh chopped parsley
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Finishing
- Kitchen twine for tying
- 1/2 cup chicken or turkey broth for the pan
- Optional gravy: 1 tablespoon butter + 1 tablespoon flour
How to Make Cranberry Stuffed Turkey Breast
- Prep the turkey: Butterfly the turkey breast by slicing it horizontally almost all the way through, then open it like a book. Cover it with plastic wrap and pound it to an even 1/2-inch thickness with a meat mallet or rolling pin.
- Season the turkey: Rub 1 tablespoon olive oil over the surface. Sprinkle with salt, pepper, garlic powder, onion powder, and orange zest.
- Start the stuffing: Melt butter in a skillet over medium heat. Sauté onion and celery for 5 to 6 minutes until they soften and turn lightly golden.
- Finish the stuffing: Stir in cranberries, nuts, sage, parsley, honey, salt, and pepper. Add bread cubes and 1/2 cup broth, then toss until the bread absorbs the liquid and feels moist, not soggy. Add a splash more broth if the mix looks dry.
- Fill and roll: Spread the stuffing evenly over the turkey, leaving a 1-inch border on all sides. Roll the turkey from the long side into a tight log, then tie it every 2 inches with kitchen twine.
- Sear for color: Preheat the oven to 375°F. Heat the remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat and sear the turkey roll on all sides for 6 to 8 minutes until browned.
- Add liquid and bake: Pour 1/2 cup broth into the pan. Transfer the skillet to the oven and bake for 30 to 40 minutes, until an instant-read thermometer hits 160°F in the center.
- Rest the turkey: Move the turkey to a cutting board and tent it loosely with foil. Let it rest for 10 to 15 minutes so the juices settle and the temperature rises to 165°F.
- Optional quick gravy: Set the hot skillet over medium heat. Whisk in butter and flour to form a roux, then whisk in 1 cup broth and simmer until it thickens. Season to taste.
- Slice and serve: Snip the twine and slice the stuffed turkey breast into 1/2-inch medallions. Spoon pan juices or gravy over the top and serve hot.
Substitutions & Variations
- Fruit swaps: Use dried cherries, chopped dried apricots, or golden raisins instead of cranberries.
- Herb swaps: Use rosemary or thyme if you don’t have sage. I mix rosemary and orange zest for a brighter profile.
- Nut options: Use pecans, walnuts, or pistachios. I toast the nuts for extra crunch and aroma.
- Bread choices: Use sourdough, multigrain, or gluten-free bread cubes for the stuffing base.
- Sweetness levels: Use maple syrup or brown sugar instead of honey. I lower the sweetener if I serve with a sweeter cranberry sauce.
- Savory boost: Add cooked crumbled sausage or bacon to the stuffing for a heartier roll.
Cooking Tips
- I line up the twine under the turkey before I roll, so I tie quickly without wrestling a slippery log.
- I keep a little extra warm broth nearby and baste halfway through baking to keep the outside glossy and moist.
- I use a thermometer and pull at 160°F every time for juicy slices.
- I add orange zest to the seasoning and the stuffing for a subtle citrus lift that plays perfectly with cranberry.
- I toast the nuts and the bread cubes for deeper flavor and better texture.
Serving Ideas for Cranberry Stuffed Turkey Breast
- I pair it with creamy mashed potatoes, green beans, and a sharp cranberry-orange relish for balance.
- I serve it over wild rice pilaf with mushrooms for a cozy weeknight angle.
- I slice leftovers onto toasted sourdough with arugula and a swipe of mayo for elite sandwiches.
- I plate it with roasted squash, shaved Brussels sprouts salad, and a drizzle of pan gravy for a full holiday spread.
- I pour a light pinot noir or a crisp dry cider to match the tart cranberries and savory turkey.
Make-Ahead and Storage Tips
My cranberry stuffed turkey breast reheats so well that I pack slices for quick lunches and effortless dinners.
Make-Ahead: Assemble the stuffed turkey breast up to 24 hours in advance, wrap it tightly, and refrigerate. You can also freeze the uncooked, stuffed, and wrapped roll for up to 2 months; thaw it in the fridge overnight before searing and baking.
To Refrigerate: Store cooled sliced turkey in an airtight container with a little pan juice for up to 4 days.
Freezing: Freeze sliced turkey with pan juices for up to 3 months. Thaw in the fridge overnight.
To Reheat: Warm slices in a covered skillet with a splash of broth on medium heat, in the oven at 325°F covered until heated through, or in the microwave in 30-second intervals.
Cranberry Stuffed Turkey Breast Recipe
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Slice turkey breast lengthwise to create a pocket or butterfly it open.
- In a bowl, mix cream cheese, fresh cranberries, chopped pecans, honey, rosemary, salt, and pepper.
- Stuff the cranberry mixture into the turkey breast pocket and secure with toothpicks or kitchen twine.
- Heat olive oil in an oven-safe skillet over medium heat. Sear the stuffed turkey breast until browned on all sides.
- Transfer the skillet to the oven and bake for 30-40 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes before slicing and serving.