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

 

Introduction

 

Every year around Thanksgiving, the smell of roasted turkey, warm spices, and sweet cranberry sauce would fill my grandmother’s kitchen. One particular year, she surprised us with something a little different—Turkey Roulade with Cranberry Stuffing Recipe. It was elegant, flavorful, and perfectly portioned. I remember her saying, “It’s all the best parts of Thanksgiving dinner, rolled into one!”

That moment sparked my love for roulades—a dish that looks impressive, but is actually quite easy to prepare once you get the hang of it. Whether you’re hosting a small holiday gathering or looking to try something new for your Thanksgiving main course, this turkey roulade with cranberry stuffing recipe will be a show-stopper on your holiday table.

 

Do you want more recipes?

 

Croissant Breakfast Casserole Recipe

Ground Turkey and Sweet Potato Breakfast Casserole Recipe

 

---

Turkey Roulade with Cranberry Stuffing Recipe (2025)

---

Ingredients

 

For the Turkey Roulade:

 

• 1 large boneless, skinless turkey breast (about 2.5 to 3 lbs)
• Salt and freshly ground black pepper
• 2 tbsp olive oil or melted butter
• 1 tsp garlic powder
• 1 tsp dried thyme
• Butcher’s twine (for tying the roulade)

For the Cranberry Stuffing:

 

• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1 cup dried cranberries
• 1/2 cup chopped pecans or walnuts (optional)
• 1 tsp dried sage
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups cubed day-old bread (preferably sourdough or French bread)
• 1 to 1½ cups low-sodium chicken or turkey broth
• 1 egg, beaten (helps bind the stuffing)

How to Prepare Turkey Roulade with Cranberry Stuffing Recipe

 

Step 1: Make the Stuffing

 

1. In a large skillet, melt butter over medium heat.
2. Add chopped onion and celery, and cook until softened (about 5 minutes).
3. Stir in garlic, dried cranberries, nuts (if using), and herbs. Cook for another 2 minutes.
4. Add the bread cubes and toss to coat in the mixture.
5. Slowly pour in the broth while stirring, until the bread is moist but not soggy.
6. Remove from heat, cool slightly, and stir in the beaten egg.

Step 2: Butterfly and Flatten the Turkey Breast

 

1. Place the turkey breast on a cutting board. Using a sharp knife, butterfly it by slicing horizontally through the thickest part, being careful not to cut all the way through.
2. Open the turkey breast like a book and cover it with plastic wrap.
3. Pound the turkey to an even thickness (about ½ inch) using a meat mallet or rolling pin.

Step 3: Season and Stuff

 

1. Preheat oven to 375°F (190°C).
2. Season the inside of the turkey with salt, pepper, garlic powder, and thyme.
3. Spread the cranberry stuffing evenly over the turkey, leaving about a 1-inch border on all sides.

Step 4: Roll and Tie the Roulade

 

1. Starting at one end, tightly roll the turkey breast up like a jelly roll.
2. Use butcher’s twine to tie the roulade at 2-inch intervals to hold its shape.
3. Rub the outside with olive oil or melted butter and sprinkle with salt and pepper.

Step 5: Roast

 

1. Place the roulade seam-side down on a rack in a roasting pan.
2. Roast for 60–75 minutes or until the internal temperature reaches 165°F (74°C).
3. Let rest for at least 10–15 minutes before slicing.

How to Serve Turkey Roulade with Cranberry Stuffing Recipe

 

Slice the roulade into 1-inch thick rounds to reveal the beautiful spiral of cranberry stuffing. Serve with:

• Gravy made from the pan drippings
• Mashed potatoes or roasted root vegetables
• Cranberry sauce for an extra pop of flavor
• A glass of white wine or sparkling cider

This dish looks stunning on a platter garnished with rosemary sprigs and fresh cranberries—perfect for a Thanksgiving or Christmas dinner centerpiece.

 

Tips for the Perfect Turkey Roulade

 

• Don’t skip the pounding: Even thickness helps the roulade cook evenly.
• Use day-old bread for the best stuffing texture—it absorbs broth better without getting mushy.
• Let it rest before slicing: This keeps the juices inside and helps the roulade hold its shape.
• Save the drippings: Use them to make a quick gravy or drizzle over slices for extra moisture.

Variations

 

1. Add sausage: Brown some sausage and mix it into the stuffing for a heartier flavor.
2. Use fresh herbs: Swap dried herbs with fresh ones like thyme, sage, and parsley for a more vibrant taste.
3. Try different fruits: Substitute cranberries with chopped dried apricots, apples, or figs.
4. Make it ahead: Prepare and roll the roulade a day in advance. Wrap tightly in plastic and refrigerate. Just roast the next day!

FAQs

 

1. Can I make turkey roulade ahead of time?

 

Yes! You can prep and roll the roulade a day in advance and refrigerate it until you’re ready to bake. You can also bake it, cool it completely, and reheat before serving.

 

2. What’s the best way to reheat turkey roulade?

 

Wrap it in foil and reheat in a 325°F oven for about 20–30 minutes. Add a splash of broth to keep it moist.

 

3. Can I freeze turkey roulade?

 

Yes, both raw and cooked roulades can be frozen. Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before cooking or reheating.

 

4. Can I use turkey thigh instead of breast?

 

You can, but turkey thighs have more fat and may be harder to roll. Stick with the breast for a classic roulade.

 

5. What can I use instead of butcher’s twine?

 

If you don’t have twine, you can use toothpicks or silicone cooking bands to hold the roulade together during roasting.

 

Final Thoughts

 

Making a turkey roulade with cranberry stuffing recipe may seem like a holiday chef’s secret weapon, but it’s truly a manageable and rewarding dish for any home cook. It’s everything you love about Thanksgiving wrapped into one elegant presentation—and it frees up your oven for other dishes, too!

This turkey roulade with cranberry stuffing recipe has become a staple in my holiday menu and continues to impress guests every year. Whether you’re cooking for a small gathering or just want to switch things up from the traditional whole bird, this turkey roulade is a flavorful, festive, and foolproof choice.

So go ahead—grab your apron, roll up your sleeves, and roll yourself into a new holiday tradition. You won’t regret it!

pinterest