Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes. 

 

Introduction

 

When I was growing up, Thanksgiving always meant a house full of people, the aroma of roasted turkey wafting from the oven, and my grandmother’s famous stuffing—packed with cranberries, pecans, and love. But as life evolved and the gatherings got smaller, so did the bird.

Gone are the days when I felt pressured to roast a whole turkey for a small dinner party. One year, I decided to go rogue and roast a turkey breast with cranberry-pecan stuffing recipe instead—juicy, easy to manage, and just the right size. But I wasn’t ready to give up on the stuffing tradition, so I wrapped my herb-crusted turkey breast with cranberry-pecan stuffing recipe I’d loved since childhood.

The result? A dish that checked every holiday box: flavorful, beautiful, moist, and no leftovers going to waste. It was faster, more manageable, and frankly, even more delicious.

This Turkey Breast with Cranberry-Pecan Stuffing Recipe has become a staple not just for Thanksgiving, but for any special occasion—whether it’s a cozy Sunday dinner, Friendsgiving, or a make-ahead meal for the holidays.

 

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Turkey Breast with Cranberry-Pecan Stuffing Recipe (2025)

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Ingredients

 

For the Turkey Breast:

 

• 1 boneless turkey breast (2.5 to 3 lbs), butterflied
• 2 tbsp olive oil or melted butter
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Butcher’s twine for tying

For the Cranberry-Pecan Stuffing:

 

• 3 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh sage (or ½ tsp dried)
• ½ tsp dried thyme
• 1 cup chopped pecans, toasted
• ¾ cup dried cranberries
• 4 cups cubed day-old bread (sourdough or French bread works great)
• ¾ to 1 cup chicken broth (as needed)
• 1 egg, lightly beaten
• Salt and pepper to taste

Optional for Glaze:

 

• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tsp balsamic vinegar

 

How to Prepare Turkey Breast with Cranberry-Pecan Stuffing

 

Step 1: Prepare the Stuffing

 

1. Sauté Aromatics: In a skillet, melt butter over medium heat. Add onion and celery and sauté for 5–7 minutes until softened. Add garlic and cook for 1 more minute.
2. Add Herbs: Stir in rosemary, sage, and thyme. Cook for 30 seconds to release aroma.
3. Mix Stuffing: In a large bowl, combine bread cubes, sautéed vegetables, cranberries, and pecans.
4. Add Liquid: Pour in chicken broth gradually, mixing until the bread is moist but not soggy. Add the beaten egg, and mix again.
5. Season: Add salt and pepper to taste. Set aside.

Tip: Toast the bread cubes in the oven at 350°F for 10 minutes if they’re too soft. You want them slightly crispy to absorb the liquid without turning mushy.

 

Step 2: Prepare the Turkey Breast

 

1. Butterfly the Turkey: Lay the turkey breast skin-side down. Use a sharp knife to slice horizontally without cutting all the way through. Open it like a book.
2. Pound Evenly: Use a meat mallet to pound it to about ½ inch thickness for even cooking.
3. Season the Inside: Lightly season the inside with salt, pepper, and a pinch of garlic powder.

 

Step 3: Stuff and Roll

 

1. Spread the Stuffing: Lay the stuffing mixture evenly over the flattened turkey breast, leaving a 1-inch border.
2. Roll It Up: Starting from the smaller end, roll the turkey breast tightly into a log.
3. Tie It: Use butcher’s twine to tie the rolled turkey in 4–5 places to secure the stuffing inside.

 

Step 4: Season and Sear

 

1. Season the Outside: Mix olive oil with salt, pepper, garlic powder, onion powder, rosemary, and thyme. Rub all over the outside.
2. Sear for Flavor: In an oven-safe skillet, heat 1 tbsp oil over medium-high heat. Sear the turkey on all sides until golden brown (about 2–3 minutes per side).

 

Step 5: Roast

 

1. Roast in Oven: Transfer skillet to a preheated 375°F (190°C) oven. Roast uncovered for 50–70 minutes, or until internal temperature hits 160°F in the thickest part.
2. Optional Glaze: In the last 10 minutes, brush with the maple-Dijon glaze for a shiny finish.
3. Rest: Remove from oven and tent with foil. Let rest for 10–15 minutes before slicing.

 

How to Serve

 

Slice into beautiful medallions to showcase the swirl of stuffing inside. Plate with:

 

Perfect Side Pairings:

 

• Creamy mashed potatoes or garlic cauliflower mash
• Roasted Brussels sprouts with balsamic glaze
• Green bean almondine
• Cranberry sauce (because… perfection)
• Gravy or pan sauce made from drippings

Wine Pairing: A dry Riesling, Chardonnay, or Pinot Noir complements the sweet-savory stuffing beautifully.

 

Tips

 

1. Use day-old bread. Fresh bread gets soggy and ruins the texture of the stuffing.
2. Pecans can burn easily. Toast them just until fragrant—no more than 5 minutes.
3. Keep stuffing from spilling. Don’t overfill. Leave some room so it doesn’t squeeze out.
4. Tie tightly, but not too tight. The turkey will expand slightly while cooking.
5. Let it rest. Always rest before slicing or you’ll lose those precious juices.

 

Variations

 

1. Apple-Cheddar Stuffing

 

Replace cranberries with diced apples and mix in ½ cup shredded sharp cheddar.

 

2. Vegetarian Stuffing

 

Skip the turkey and just bake the stuffing in a casserole with veggie broth.

 

3. Gluten-Free Version

 

Use gluten-free bread and ensure your broth is GF-friendly.

 

4. No-Roll Option

 

Can’t butterfly the turkey? Place stuffing in a baking dish, roast the seasoned turkey breast separately, and slice over the stuffing before serving.

 

5. Wrapped in Bacon

 

Wrap the stuffed turkey breast in bacon before roasting for extra moisture and flavor.

 

FAQs

 

Q1: Can I make this ahead of time?

 

Yes! You can assemble and refrigerate the rolled turkey up to 24 hours in advance. Let it come to room temperature for 30 minutes before roasting.

 

Q2: Can I use bone-in turkey breast?

 

You can, but it’s more difficult to butterfly and stuff. This recipe works best with boneless.

 

Q3: What if I have leftover stuffing?

 

Bake it in a small greased casserole dish at 350°F for 30 minutes. It makes an excellent side dish!

 

Q4: What’s the best way to reheat leftovers?

 

Wrap slices in foil and reheat at 325°F until warmed through. Or microwave with a splash of broth to keep it moist.

 

Q5: Can I freeze it?

 

Absolutely. Slice cooled turkey and wrap tightly. Freeze for up to 3 months. Thaw overnight in fridge before reheating.

 

Q6: Can I use chicken instead?

 

Yes! This recipe works well with a butterflied chicken breast or thigh (just reduce cooking time).

 

Nutritional Information (Per Serving—based on 6 servings)

 

Nutrient	Approx. Amount
Calories	390
Protein	40g
Carbohydrates	20g
Fat	18g
Fiber	2g
Sugar	6g
Sodium	420mg

Nutritional values will vary based on portion sizes and side dishes.

 

Final Thoughts

 

This Turkey Breast with Cranberry-Pecan Stuffing Recipe is more than just a substitute for a traditional roast turkey—it’s a star in its own right.

It delivers big flavor in a smaller, more manageable package, perfect for modern holiday tables or any time you want a meal that feels special. With sweet cranberries, nutty pecans, savory herbs, and juicy turkey, each bite is a celebration of the season.

No more wrestling with a 15-pound bird or drying out white meat. This dish will make your life easier and your guests happier—promise.

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