If you’re looking for a show-stopping dish that’s both comforting and a bit fancy, I promise you’ll fall for this Turkey Roulade with Cranberry Stuffing Recipe. It’s one of those recipes that looks impressive but is entirely doable, and every time I serve it, my family goes crazy for the juicy turkey paired with that flavorful cranberry-stuffed surprise inside. Trust me, once you make this, it might just become your new holiday favorite!

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Why You’ll Love This Recipe

Perfect for Smaller Gatherings: This roulade gives you all the festive flavors without a huge turkey, ideal for cozy meals.
Juicy and Flavorful: The cranberry stuffing adds moisture and a tangy sweetness that balances the savory turkey beautifully.
Impressive Yet Manageable: Looks elegant on the table but straightforward enough for a weeknight or holiday meal.
Versatile Comfort Food: Pairs perfectly with a variety of sides and makes excellent leftovers!

The image shows several slices of cooked chicken layered neatly on a white plate, each slice displaying a golden brown, slightly charred outer skin with a smooth, juicy inner layer of pale meat. The chicken slices are arranged in a row, and beneath them, there is a visible layer of a creamy filling with a light yellow color. Around the plate, a few green leaves add a touch of color against the white marbled texture beneath the plate. The overall presentation is clean and appetizing. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Turkey Roulade with Cranberry Stuffing Recipe come together to create a beautiful balance of texture and flavor. I always recommend using fresh herbs when possible—the difference is worth the extra step—and whole wheat bread gives a lovely nutty base to the stuffing.

Boneless turkey breast half with skin: Starting with skin-on helps keep the turkey moist while roasting and gives that golden crispy finish.
Kosher salt: A staple for seasoning that enhances all the other flavors without overpowering them.
Cooking twine: Essential for tying the roulade securely so the stuffing stays inside during cooking.
Salted butter (softened): Adds richness and helps brown the turkey skin.
Whole wheat French bread cubes: They soak up the broth and flavors perfectly without turning too mushy.
Butter: Used for sautéing the veggies, creating a flavorful base for the stuffing.
Onion (minced): Adds a subtly sweet pungency that complements the turkey.
Celery (minced): Gives crunch and freshness to the stuffing.
Fresh sage leaves (minced): A classic poultry herb that pairs wonderfully with turkey and cranberry.
Chopped parsley: Brightens up the stuffing with its fresh, herbal note.
Turkey or poultry seasoning: Brings all the warm, savory flavors together.
Freshly ground pepper: For a gentle kick and depth.
Large egg (beaten): Helps bind the stuffing ingredients together.
Chicken broth: Needed for moistening the bread cubes and enhancing flavor.
Dried cranberries (chopped): That sweet-tart surprise inside the roulade that I absolutely love.
Reynolds Wrap® Heavy Duty Foil: For wrapping the roulade to keep it moist while baking.
Turkey or chicken broth (for gravy): Base for a simple homemade gravy.
Fresh sage leaves (for gravy): Adds an herbal lift to your gravy.
All-purpose flour: To thicken that dreamy gravy.

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 making this Turkey Roulade with Cranberry Stuffing Recipe my own by switching up the stuffing or adding extra herbs—don’t be shy to get creative! This recipe is super forgiving and a wonderful base for personalization.

Stuffing swap: Once, I swapped out cranberries for chopped apples and walnuts for a crunchier texture, and it was a hit with my kids.
Herb variations: Rosemary and thyme can be lovely alternatives to sage or parsley depending on what you have on hand.
Gluten-free option: Use gluten-free bread cubes and gluten-free flour for the gravy to enjoy this dish without the wheat.
Spice it up: Adding a pinch of cinnamon or nutmeg to the stuffing adds an unexpected warmth that feels very festive.

How to Make Turkey Roulade with Cranberry Stuffing Recipe

Step 1: Prepare Your Turkey Breast

Start by carefully butterfly your boneless turkey breast half so it opens flat. If you haven’t done this before, ask your butcher to do it or watch a quick tutorial—the idea is to have an even layer that’s easy to roll. Pat the turkey dry and use kosher salt to season both sides generously. This helps the meat stay juicy and brings out its natural flavors.

Step 2: Make the Cranberry Stuffing

Sauté the minced onion and celery in butter over medium heat until soft and fragrant—this smells like autumn in your kitchen! Toss in minced fresh sage and let the herbs bloom for a minute. Transfer this mixture to a bowl and combine with the cubed whole wheat bread, chopped parsley, poultry seasoning, salt, pepper, dried cranberries, beaten egg, and chicken broth. This mixture should be moist but not soggy—think fluffy stuffing that holds together nicely.

Step 3: Assemble the Roulade

Spread the cranberry stuffing evenly over the flattened turkey breast, leaving about an inch border on the edges. Carefully roll the turkey breast tightly from the long edge, tucking in the stuffing as you go. Tie the roulade securely with cooking twine in about 6 to 8 spots to keep everything neatly in place while it roasts.

Step 4: Roast and Rest

Brush the roulade skin with softened butter and wrap it tightly with heavy-duty foil to keep moisture locked in. Roast in a preheated oven at 350°F (175°C) for about 45-50 minutes, then remove the foil to let the skin crisp up and roast uncovered for 10-15 more minutes. Use a meat thermometer—when it hits 160°F internally, it’s done. Rest your roulade for 15 minutes before slicing so all the juices redistribute, keeping each slice juicy and tender.

Step 5: Make the Simple Sage Gravy

While the roulade rests, pour your pan drippings into a small saucepan, discarding any burnt bits. Add fresh sage leaves, turkey or chicken broth, and bring to a gentle simmer. Whisk in all-purpose flour to thicken the gravy to your desired consistency, seasoning with salt and pepper. This homemade gravy is what really brings that cozy feel to the dish—don’t skip it!

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Pro Tips for Making Turkey Roulade with Cranberry Stuffing Recipe

Butterfly with Confidence: If you’re a bit nervous about butterflying the turkey, use a sharp knife and go slow—practice makes perfect.
Keep the Roulade Tight: Tying with cooking twine prevents the stuffing from spilling and ensures even cooking, so don’t skip this step!
Check Internal Temp: I learned the hard way that relying on visual cues isn’t enough—always use a meat thermometer for safety and juiciness.
Rest Before Slicing: It’s tempting to cut right away, but resting helps the meat retain its juices and keep every bite succulent.

How to Serve Turkey Roulade with Cranberry Stuffing Recipe

On a white plate, there are two thick slices of roasted meat with a brown crust and a light creamy sauce on top, sprinkled with small black pepper bits. Beside the meat, there is a neat pile of bright green beans with a shiny surface. A silver fork and knife rest on the right side of the plate. The plate is placed on a white marbled surface, with a few green leaves nearby and a small bowl with light creamy sauce at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle a little fresh chopped parsley on top just before serving—it adds a pop of color and brightens the plate. A few extra dried cranberries scattered around can hint at the flavors inside. Sometimes, I’ll add thin slices of fresh sage for an elegant touch.

Side Dishes

My go-to sides to serve alongside this roulade are roasted root vegetables like carrots and parsnips, creamy mashed potatoes, and green beans amandine. The richness of the turkey and stuffing pairs beautifully with these hearty yet fresh accompaniments.

Creative Ways to Present

For holidays, I like to slice the roulade into neat rounds and arrange them in a spiral on a large platter, drizzling gravy artistically between slices. Adding some fresh cranberries or pomegranate seeds to the plate gives a festive sparkle. I’ve also served individual slices in pastry shells for a fun appetizer twist.

Make Ahead and Storage

Storing Leftovers

I wrap leftover slices tightly in foil or plastic wrap and store them in the fridge—this keeps them moist and flavorful for up to 3 days. For best flavor, I separate the turkey from the stuffing when I can, but honestly, reheating the roulade whole works just fine.

Freezing

I’ve frozen leftover roulade slices before by wrapping them individually in parchment and then in foil. When you’re ready to enjoy, just thaw overnight in the fridge and reheat gently to avoid drying out the meat.

Reheating

My favorite way to reheat is to cover the slices loosely with foil and warm them in a 325°F oven until just heated through—this helps retain moisture better than microwaving. Pouring a little warm gravy over the slices before serving keeps everything luscious.

FAQs

Can I make Turkey Roulade with Cranberry Stuffing Recipe ahead of time?

Absolutely! You can prepare the roulade a day in advance, assemble and tie it, then refrigerate it overnight before roasting. This makes entertaining less stressful and helps flavors meld.
What if I can’t find fresh sage?

Fresh sage really elevates the dish, but if you can’t get it, dried sage works too. Use about one-third the amount since dried herbs are more concentrated. The flavor will still be delicious!
How do I know when the turkey roulade is cooked through?

The best way is to use a meat thermometer inserted into the center of the roulade—the internal temperature should reach 160°F. This ensures juicy, safe-to-eat turkey.
Can I use store-bought stuffing instead of making my own?

You can, but I recommend making your own for the freshest flavor and best texture. Homemade stuffing allows you to balance moisture perfectly and add those signature cranberries.

Final Thoughts

This Turkey Roulade with Cranberry Stuffing Recipe has become a treasured favorite in my kitchen because it’s both heartwarming and elegant. Whether you’re cooking for a small crowd or just craving a cozy meal with a twist, this recipe’s packed with flavor and love. Take your time assembling it, have fun with the herbs and stuffing, and enjoy how effortlessly it impresses your guests. I can’t wait for you to try it—I have a feeling it’s going to be your new go-to!