If you’re looking for a show-stopping dish that’s both comforting and elegant, I’m excited to share this fantastic Turkey Roulade with Cranberry Stuffing Recipe with you. I absolutely love how the juicy turkey breast wraps around a flavorful, slightly sweet cranberry stuffing — it’s perfect for holiday dinners or any special occasion where you want to impress but not stress. Stick with me, and I’ll walk you through everything you need to know to make this fan-freaking-tastic roulade come to life in your kitchen!

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Why You’ll Love This Recipe

Impressive Yet Accessible: It looks fancy, but honestly, this roulade is simpler to make than you might think.
Flavorful Combination: The tartness of cranberries paired with savory herbs makes each bite unforgettable.
Perfect Size: Ideal for smaller gatherings without the hassle of roasting a whole turkey.
Versatile Serving: Leftovers reheat beautifully for next-day sandwiches or salads.

The image shows four slices of roasted chicken with golden brown, slightly crispy skin on top, placed in a row on a white plate with a gray rim. Each slice shows two layers: the top crispy skin with a rich, golden color and some charred spots, and the inner white meat beneath, which looks tender and juicy. Some green leaves are visible in the background, resting on the white marbled surface under the plate. The scene is close-up, highlighting the texture of the roasted skin and the softness of the chicken meat. Photo taken with an iphone --ar 2:3 --v 7 - Turkey Roulade with Cranberry Stuffing, holiday turkey roulade, festive turkey breast wrap, elegant stuffing roulade, savory cranberry turkey

Ingredients You’ll Need

Each ingredient here plays a role in building that cozy, layered flavor I adore. Choosing good-quality turkey breast and fresh herbs really amps up the taste, and don’t skip the dried cranberries—they add just the right touch of sweetness to balance the savory stuffing.

Flat lay of a large boneless turkey breast half with skin, a small mound of kosher salt crystals, a small pat of soft salted butter, a handful of whole wheat French bread cubes, a half medium onion finely minced, a large celery stalk finely minced, four fresh sage leaves, a small bunch of chopped parsley, a few dried cranberries chopped, one large whole egg with clean shell, a small white bowl of chicken broth, a small pile of all-purpose flour, fresh ground black peppercorns scattered, two fresh sage leaves, all arranged with perfect symmetry in simple white ceramic bowls and dishes placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Turkey Roulade with Cranberry Stuffing, holiday turkey roulade, festive turkey breast wrap, elegant stuffing roulade, savory cranberry turkey

Large Boneless Turkey Breast Half with Skin: Get a nice, thick piece so it’s easy to roll without tearing.
Kosher Salt: Essential for seasoning the turkey evenly and enhancing the flavors.
Cooking Twine: You’ll need about 6 to 8 pieces to secure the roulade tightly.
Salted Butter (Softened): Adds richness and moisture to the turkey while roasting.
Whole Wheat French Bread: Cubed small for rustic, hearty stuffing texture.
Butter (for the stuffing): Sautéing the veggies brings out their sweetness.
Onion and Celery (Minced): Classic stuffing aromatics that build savory depth.
Fresh Sage Leaves (Minced): The herb that ties the flavors together with an earthy note.
Chopped Parsley: Adds freshness and a bit of color to the stuffing.
Turkey or Poultry Seasoning: A blend that complements the bird perfectly.
Freshly Ground Pepper: For seasoning balance.
Large Egg (Beaten): Binds the stuffing ingredients nicely.
Chicken Broth: Keeps the stuffing moist and flavorful.
Dried Cranberries (Chopped): My favorite surprise ingredient in the stuffing for sweetness and chew.
Reynolds Wrap® Heavy Duty Foil: Perfect for wrapping the roulade tightly while baking.
Additional Ingredients for Gravy: Turkey or chicken broth, fresh sage, poultry seasoning, flour, salt, and pepper to turn those pan drippings into a luscious sauce.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Turkey Roulade with Cranberry Stuffing Recipe depending on the season or who I’m cooking for. Feel free to personalize the stuffing by swapping herbs or adding nuts if you want some extra crunch.

Nutty Variation: Adding chopped walnuts or pecans to the stuffing gives a lovely texture contrast — my family goes crazy for it.
Vegetarian Twist: Skip the turkey and bake the stuffing in a casserole dish- still delicious and perfect for a meatless meal.
Spicy Kick: Sprinkle a pinch of crushed red pepper flakes in the stuffing for a subtle heat I discovered late one year and now always include.
Gluten-Free Version: Use gluten-free bread cubes — just make sure they’re sturdy enough to hold the stuffing together.

How to Make Turkey Roulade with Cranberry Stuffing Recipe

Step 1: Prep and Butterfly the Turkey Breast

Start by placing your turkey breast skin-side down on a flat surface. Carefully butterfly it open by slicing horizontally but not all the way through, so you can open it like a book into a flat, even layer—this makes rolling it super manageable. If it feels uneven, gently pound it with a meat mallet to an even thickness. This step ensures your roulade cooks evenly and stays juicy.

Step 2: Make the Cranberry Stuffing

Sauté your minced onion and celery in the half tablespoon of butter until soft and fragrant — this takes about 4 to 5 minutes. Toss in the minced sage, parsley, poultry seasoning, kosher salt, and pepper, stirring to combine the flavors. Then add the cubed whole wheat bread, beaten egg, chopped cranberries, and chicken broth. Stir gently until the mixture is moist but not soggy. This stuffing is where the magic happens — you’ll love the interplay between sweet cranberries and savory herbs.

Step 3: Assemble the Roulade

Spread the softened butter evenly over the inside of the butterflied turkey breast to keep it moist. Then gently spread your cranberry stuffing mixture in a layer on top, leaving a small border around the edges for easier rolling. Begin rolling the turkey tightly from one end, using the skin side to help seal it. Secure with cooking twine at even intervals—this keeps everything snug and in place during cooking.

Step 4: Roast Until Perfect

Wrap your roulade tightly in heavy-duty foil and place it seam-side down on a baking pan. Roast in a preheated oven at 350°F (175°C) for about 1 hour, or until the internal temperature reaches 165°F (74°C). Remove the foil in the last 15 minutes to let the skin brown and crisp up beautifully. Don’t rush this — that golden skin gives fantastic texture and flavor.

Step 5: Make the Pan Gravy

After the roulade rests (at least 10 minutes — I never skip resting!), use the pan drippings combined with turkey or chicken broth, fresh sage, and poultry seasoning to make an easy pan gravy. Whisk in a little flour to thicken it to your desired consistency, and season with salt and pepper. This gravy is the crowning glory that brings the whole dish together perfectly.

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Pro Tips for Making Turkey Roulade with Cranberry Stuffing Recipe

Even Thickness Matters: I learned the hard way that pounding the turkey breast evenly prevents dry spots and ensures uniform cooking.
Don’t Overstuff: Keep a thin layer of stuffing to avoid the roulade bursting open during roasting.
Rest Before Slicing: Letting the roulade rest helps the juices redistribute so every slice is moist and tender.
Secure with Twine: Wrapping tightly and securing well with twine prevents the filling from escaping — I always double-check this step!

How to Serve Turkey Roulade with Cranberry Stuffing Recipe

A white plate sits on a white marbled surface holding a meal with two pieces of cooked meat covered with light tan sauce, speckled with black pepper. To the right of the meat is a neat pile of bright green cooked green beans. A silver fork and knife rest crossed on the right side of the plate. In the upper right corner, there is a clear glass bowl filled with pale, smooth sauce. A couple of fresh green sage leaves are visible on the marbled surface near the plate. photo taken with an iphone --ar 2:3 --v 7 - Turkey Roulade with Cranberry Stuffing, holiday turkey roulade, festive turkey breast wrap, elegant stuffing roulade, savory cranberry turkey

Garnishes

I usually keep it simple with a sprinkle of fresh parsley and a few whole sage leaves for color and that fresh herb aroma. Sometimes I lay some extra dried cranberries around the platter to remind everyone of that lovely sweet note inside.

Side Dishes

My go-to sides are creamy mashed potatoes, roasted Brussels sprouts with a hint of garlic, and a warm sweet potato casserole. You could also add a crisp mixed green salad to balance the richer elements on the plate.

Creative Ways to Present

For special occasions, I like to cut the roulade into neat slices and stand them upright on the platter, fanning them out a bit like a flower—makes for a gorgeous centerpiece. Drizzle the warm homemade gravy across the top and scatter some fresh herbs for an inviting presentation that guests always comment on.

Make Ahead and Storage

Storing Leftovers

After slicing, I wrap leftovers tightly in foil or airtight containers and refrigerate for up to 3 days. The flavors actually seem to deepen overnight, making next-day sandwiches or salads even more delicious.

Freezing

I’ve frozen the roulade both before and after cooking. If freezing raw, wrap securely in plastic wrap and foil, then thaw overnight in the fridge before roasting. For cooked leftovers, slice portions and freeze in airtight bags for up to 3 months—it reheats beautifully without drying out.

Reheating

To reheat, I cover slices with foil and warm gently in a 325°F oven until heated through, about 15–20 minutes. This keeps the turkey juicy and prevents the stuffing from drying. A splash of extra gravy helps if the slices seem a bit dry.

FAQs

Can I use other types of bread for the stuffing?

Absolutely! While whole wheat French bread gives a nice rustic texture and flavor, you can substitute with white bread, sourdough, or even gluten-free bread if needed. Just make sure the bread isn’t too soft or it may get mushy.
How do I avoid the roulade falling apart during cooking?

Using cooking twine to tie the roulade snugly and wrapping it tightly in heavy-duty foil helps keep everything together. Also, avoid overstuffing, which can make rolling and securing difficult.
Can I prepare the stuffing ahead of time?

Yes, you can make the stuffing a day ahead and refrigerate it. Just bring it to room temperature before assembling the roulade to ensure even cooking.
Is this recipe suitable for holiday meals other than Thanksgiving?

Definitely! This Turkey Roulade with Cranberry Stuffing Recipe is also great for Christmas, New Year’s, or any celebratory dinner where you want a special but manageable main course.

Final Thoughts

This recipe has become one of my favorites to bring to the table when I want something that feels cozy and special without the fuss of a whole bird. I remember the first time I rolled it up, nervous about everything falling apart—but it turned out amazing, and now I make it often because everyone raves. Trust me, once you try this Turkey Roulade with Cranberry Stuffing Recipe, it’ll become your go-to for making memories around the table. Give it a shot—I promise you won’t regret it!