Turkey Roulade with Cranberry Stuffing Recipe

If you’re looking for a festive, impressive, yet totally doable main course, you’re going to love this Turkey Roulade with Cranberry Stuffing Recipe. It’s one of those dishes that looks fancy but is surprisingly simple to pull off at home. I absolutely love how the juicy turkey breast wraps around a flavorful, slightly sweet cranberry stuffing — it’s a perfect balance of savory and sweet that’ll make your whole family go crazy. Plus, the homemade gravy that comes with it finishes everything off in the best way possible. Stick with me, and I’ll walk you through every step so you nail it on the first try.

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Ingredients You’ll Need

These ingredients all work together beautifully to give you moist turkey, cozy bread stuffing with a pop of cranberry sweetness, plus herbs that add freshness and depth. When shopping, try to find a good-quality boneless turkey breast half — having the skin on helps keep the turkey juicy while roasting.

• Boneless turkey breast half with skin: Choosing one with skin locks in moisture and flavor during roasting.
• Kosher salt: This is essential for seasoning well and bringing out the turkey’s natural flavors.
• Cooking twine: A must-have for tying the roulade so it holds its shape perfectly.
• Salted butter (softened): Adds richness and helps brown the turkey skin.
• Whole wheat French bread: Gives your stuffing hearty texture; I love using bread that’s slightly stale so it soaks up all the juices but doesn’t get soggy.
• Butter (for stuffing): Keeps the filling moist and flavorful without being greasy.
• Onion (minced): Adds gentle sweetness and depth to the stuffing.
• Celery (minced): Gives the stuffing that classic aroma and slight crunch.
• Fresh sage leaves (minced): Sage and turkey are a match made in heaven — fresh sage makes a big difference.
• Parsley (chopped): Brightens up the stuffing mixture.
• Turkey or poultry seasoning: A warm blend that ties together the savory notes beautifully.
• Freshly ground black pepper: For seasoning to taste.
• Large egg (beaten): Helps bind the stuffing so it holds together inside the roulade.
• Chicken broth: Adds moisture to the stuffing and is also used in the gravy.
• Dried cranberries (chopped): My secret little pop of tartness you’ll love in every bite.
• Reynolds Wrap® Heavy Duty Foil: Useful for wrapping the roulade to keep it juicy.
• Turkey or chicken broth (extra): For basting and making that delicious pan gravy.
• All-purpose flour: Needed to thicken the gravy to your preferred consistency.

Variations

I love that this recipe is a great canvas to tailor however you want. Whether you want to amp up the flavors, swap ingredients to suit your family’s preferences, or cater to dietary needs, there’s tons of ways to make it your own.

• Herb Mix: I sometimes add rosemary or thyme alongside the sage — it gives the roulade a woodsy, aromatic vibe that I personally adore.
• Stuffing Bread: If you don’t have whole wheat French bread, feel free to use sourdough or even cornbread crumbs for a Southern twist.
• Nutty Crunch: Adding walnuts or pecans to the stuffing adds a delightful texture and nutty richness.
• Fresh Cranberries: If you want a fresher burst, try substituting dried cranberries with fresh ones sautéed briefly to soften.
• Vegetarian Version: Swap turkey for a large portobello mushroom cap or butternut squash slices and keep the stuffing for an autumn-inspired vegetarian dish.

How to Make Turkey Roulade with Cranberry Stuffing Recipe

Step 1: Prepare and Flatten Your Turkey Breast

Start by carefully laying your boneless turkey breast flat on a clean surface, skin side down. Using a sharp knife, butterfly the turkey breast by slicing horizontally to open it like a book, then gently pound it with a meat mallet or rolling pin to an even thickness — about ½ inch is ideal. This helps the roulade cook evenly and makes rolling easier. I discovered this trick because uneven thickness was tripping me up in earlier attempts, and it makes all the difference.

Step 2: Make the Cranberry Stuffing

In a skillet, melt ½ tablespoon butter and sauté minced onion and celery until softened and fragrant, roughly 5 minutes. Transfer this to a bowl and stir in the whole wheat bread cubes, minced sage, parsley, poultry seasoning, salt, freshly ground pepper, beaten egg, chopped dried cranberries, and chicken broth. Mix well until everything is nicely combined and evenly moistened. You’ll find the cranberries add just the right touch of tart sweetness that sets this stuffing apart.

Step 3: Roll and Tie the Roulade

Spread the stuffing evenly over the flattened turkey, leaving a small border around the edges. With steady hands, carefully roll the turkey breast tightly from one end to the other, skin side out. This part can feel a little daunting at first, but just take your time—it helps if you tuck in loose stuffing as you go. Once rolled, use 6 to 8 pieces of cooking twine to tie the roulade snugly at even intervals to secure the shape. This makes a beautiful spiral when sliced later.

Step 4: Roast Your Turkey Roulade

Preheat your oven to 375°F (190°C). Rub softened salted butter all over the roulade skin, and season with kosher salt. Place the roulade on a roasting pan lined with heavy-duty foil. Add fresh sage leaves and turkey or poultry seasoning into the pan for extra aroma during roasting. Roast for about 60 minutes until the internal temperature reaches 165°F (74°C). To keep the roulade moist, baste occasionally with turkey or chicken broth from the pan. When done, tent it loosely with foil and let it rest for at least 15 minutes before slicing—this step locks in those juices.

Step 5: Make the Pan Gravy

While the roulade rests, pour the drippings and broth from the roasting pan into a saucepan. Bring it to a simmer over medium heat, then whisk in all-purpose flour a little at a time to thicken to your desired consistency. Season with salt and freshly ground black pepper to taste. This homemade gravy is worth every second — it’s rich, silky, and packed with flavor that perfectly complements the turkey and cranberry stuffing.

How to Serve Turkey Roulade with Cranberry Stuffing Recipe

Garnishes

I love to garnish this roulade with a sprinkle of freshly chopped parsley for color and a few whole fresh sage leaves placed artfully on the platter. Sometimes, I even scatter a handful of fresh cranberries around for a festive, gorgeous look. It really elevates the presentation and adds a pop of contrasting color that’s perfect for holiday tables.

Side Dishes

This turkey roulade pairs beautifully with classic mashed potatoes (buttery and creamy, please!), roasted Brussels sprouts with a touch of balsamic glaze, and a simple green bean almondine. If you want to jazz it up, add a warm butternut squash soup to start and maybe a cranberry-orange relish to echo the flavors in the stuffing. Trust me, your family will feel like they’re dining at a fancy restaurant right at home.

Creative Ways to Present

If you’re hosting a special occasion, try slicing the roulade into thick medallions and arranging them in a spiral on a large serving platter. Drizzle some gravy artistically over each slice and top with a sprig of fresh sage. Another fun idea I discovered was serving individual roulade slices on small plates with a smear of cranberry sauce underneath for a beautiful contrast. It’s a bit like plating in a fancy restaurant but totally doable at home!

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, wrap any leftover turkey roulade tightly in plastic wrap followed by aluminum foil and store it in the fridge. It stays moist and flavorful up to 3 days. I usually slice leftovers and layer them with parchment paper in airtight containers—that way, every slice reheats nicely without sticking together.

Freezing

Freezing works well with this roulade! Let it cool completely, then double-wrap tightly in foil and plastic wrap before sealing in a freezer bag. It will keep for about 2 months. When I’ve frozen it, I label the date and pop it into the back of my freezer for a ready-made fancy dinner anytime.

Reheating

To reheat, I slice the roulade into portions and place them in a baking dish with a splash of chicken broth and cover tightly with foil. Warm in a 325°F oven for around 20 minutes or until heated through. This gentle reheating method prevents the turkey from drying out and keeps the stuffing moist.

FAQs

Final Thoughts

This Turkey Roulade with Cranberry Stuffing Recipe holds a special place at my holiday table because it combines all the comfort of a traditional turkey dinner with an elegant twist that impresses without stress. I love sharing it with friends who say, “Wow, that looks complicated!” only to be amazed when I tell them how straightforward it really is. Give yourself the gift of a recipe that’s both beautiful and flavorful—you won’t regret it. Trust me, once you try this, it might just become the new centerpiece of your festive celebrations.

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