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Stuffed Turkey Breast Roulade with Cranberry Stuffing

Stuffed turkey breast roulade with cranberry stuffing is rolled with dried cranberries, herbs, and day-old bread, then roasted until the turkey and stuffing reach 165°F. The sliced roulade has a tender center and a savory-sweet stuffing, making it a centerpiece-worthy dinner.
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Prep Time 20 minutes
Cook Time 1 hour 22 minutes
Cooling and resting 35 minutes
Total Time 2 hours 17 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the cranberry stuffing
  • 2 tbsp butter unsalted
  • 0.33 cup yellow onion finely diced
  • 0.33 cup celery finely diced
  • 0.33 cup dried cranberries
  • 0.5 tsp dried sage
  • 0.25 tsp dried thyme
  • 0.5 cup chicken broth
  • 2 cup bread cubes 1/2-inch, day-old
For the turkey
  • 2.5 lb turkey breast boneless, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil

Equipment

  • 1 10-inch skillet
  • 1 9x13-inch roasting pan

Method
 

Make the stuffing
  1. Melt the butter in a 10-inch skillet over medium heat.
  2. Add the onion and celery and cook for 5–7 minutes, until softened.
  3. Stir in the cranberries, sage, thyme, and broth, and bring to a simmer.
  4. Pour the mixture over the bread cubes in a bowl and toss to combine.
  5. Spread the stuffing on a plate to cool for 15–20 minutes.
Prepare and roast the turkey
  1. Heat the oven to 375°F and place a rack in a 9x13-inch roasting pan.
  2. Lay the turkey breast on a cutting board and cut horizontally through the thickest side, stopping just short of the other edge; open it like a book.
  3. Cover the turkey with plastic wrap and pound to an even 1/2-inch thickness.
  4. Season both sides with the salt and pepper.
  5. Spread the cooled stuffing over the turkey, leaving a 1-inch border.
  6. Roll the turkey up from a long side, secure it with kitchen twine at 1 1/2-inch intervals, and set it seam-side down on the rack.
  7. Rub the outside with the olive oil.
  8. Roast for 60–75 minutes, until a thermometer inserted into the thickest part of the turkey and the center of the stuffing reads 165°F.
  9. Rest the roulade for 15 minutes, then remove the twine and slice.

Notes

For even slices, use a thermometer to confirm 165°F in both the thickest part of the turkey and the center of the stuffing. Refrigerate leftovers for up to 3–4 days; freeze for up to 2 months. For a gluten-free option, use gluten-free day-old bread cubes.