If you’re on the hunt for a show-stopping centerpiece that’s both comforting and a bit fancy, this Turkey Roulade with Cranberry Stuffing Recipe is exactly what you need. I absolutely love how this roulade comes together with juicy turkey wrapped around a vibrant, tangy cranberry stuffing—it’s warm, festive, and perfect for holidays or any special dinner where you want to impress without stress. Keep reading, because once you try this, it’s going to be your go-to for smaller celebrations and family meals alike.

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Why You’ll Love This Recipe

Perfect for Smaller Gatherings: This roulade is an ideal alternative to a whole turkey and serves about 6 people.
Flavorful and Moist: The cranberry stuffing adds tart sweetness and moisture, keeping the turkey juicy.
Impressive Presentation: Rolling the turkey breast creates a beautiful spiral that’s just begging to be sliced and admired.
Homemade Gravy Included: The recipe includes a rich gravy from the pan drippings for extra comfort and deliciousness.

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, festive turkey roulade recipe, holiday turkey breast roulade, easy turkey roulade with cranberry stuffing, show-stopping holiday centerpiece

Ingredients You’ll Need

Each ingredient in this Turkey Roulade with Cranberry Stuffing Recipe has been chosen to complement the others perfectly. Using fresh herbs like sage and parsley really lifts the stuffing, while dried cranberries give a little pop of tangy sweetness that balances the savory turkey. When shopping, fresh turkey breast and quality bread will make a big difference in the final dish.

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, festive turkey roulade recipe, holiday turkey breast roulade, easy turkey roulade with cranberry stuffing, show-stopping holiday centerpiece

Boneless turkey breast half: Look for one with the skin on for maximum flavor and moistness.
Kosher salt: Essential for seasoning, it’s less harsh than table salt and helps the turkey stay juicy.
Cooking twine: For securing the roulade tightly so it keeps its shape.
Salted butter: Adds richness; keep it softened for easy mixing and spreading.
Whole wheat French bread: Provides a hearty, rustic texture in the stuffing; don’t skip the cubed form.
Onion and celery: Classic stuffing aromatics that give depth and savory balance.
Fresh sage and parsley: Fresh herbs elevate the stuffing far beyond store-bought mixes.
Turkey or poultry seasoning: A blend that ties the flavors together beautifully.
Egg: Acts as a binding agent for the stuffing so it holds together when sliced.
Chicken broth: Moistens the stuffing and forms the base of the gravy.
Dried cranberries: Chop them for bursts of tart sweetness throughout the stuffing.
Reynolds Wrap® Heavy Duty Foil: For securely wrapping the roulade while baking, ensuring even cooking.
All-purpose flour: For thickening the gravy made from pan drippings.
Fresh sage leaves (extra): Used to infuse the broth and gravy with herbaceous flavor.
Black pepper: Freshly ground provides the best flavor punch.

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 experimenting with this Turkey Roulade with Cranberry Stuffing Recipe, and I encourage you to make it your own. Whether you want to switch up flavors or adjust for dietary needs, a few small tweaks can go a long way to making this dish your signature holiday meal.

Using different bread: I once tried sourdough cubes instead of whole wheat, which brought a tangy depth I really enjoyed—great if you want a bolder flavor.
Adding nuts or apples: For extra texture and sweetness, chopped pecans or diced apples work wonders in the stuffing.
Gluten-free option: Swap out the bread for gluten-free breadcrumbs to accommodate dietary restrictions without sacrificing flavor.
Spicing it up: A pinch of cayenne or smoked paprika in the stuffing gave it a warm kick that my family couldn’t get enough of.

How to Make Turkey Roulade with Cranberry Stuffing Recipe

Step 1: Prepare the Turkey Breast

Start by laying your boneless turkey breast flat on a clean surface, skin side down. If it’s a bit uneven, gently pound it with a meat mallet or rolling pin until you have an even thickness around 1/2 inch. This helps with rolling and even cooking. Season the turkey all over with kosher salt — I like to be generous here because it really brings out the flavor. Then set aside while you prepare the stuffing.

Step 2: Make the Cranberry Stuffing

In a large skillet, melt butter over medium heat, then add the minced onion and celery. Cook until translucent and fragrant, about 4-5 minutes. Stir in chopped fresh sage, parsley, poultry seasoning, salt, and pepper. Toss in the cubed bread and dried cranberries, stirring everything together. Pour in beaten egg and chicken broth gradually, mixing until the stuffing is moist but not soggy. Pro tip: taste and adjust the seasoning at this stage since it’s the heart of your roulade’s flavor.

Step 3: Assemble the Roulade

Spread the stuffing evenly over the prepared turkey breast, leaving a small border around the edges. Carefully roll the turkey breast tightly starting from one short side, making sure the stuffing stays inside. Use cooking twine to tie the roulade securely in 6 to 8 places. This keeps everything together so it cooks evenly and looks beautiful when sliced.

Step 4: Roast and Rest

Place the roulade seam side down on a baking sheet and spread the softened butter over the skin to help it brown beautifully. Wrap the roulade loosely with heavy-duty foil and bake in a preheated 350°F oven for about 45 minutes. Then remove the foil and roast an additional 15 minutes until the skin is crispy and the internal temperature reaches 165°F. Let it rest for at least 10 minutes before slicing — resting is crucial for juicy slices that hold together.

Step 5: Make the Gravy

While the roulade rests, transfer the pan drippings to a saucepan, add chicken broth, extra sage leaves, and turkey seasoning. Bring to a simmer. Whisk in flour gradually to thicken the gravy, stirring constantly to avoid lumps. Season with salt and pepper to taste. I love making gravy this way because it captures all those delicious roasted turkey flavors.

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Pro Tips for Making Turkey Roulade with Cranberry Stuffing Recipe

Even Thickness: Pounding the turkey breast evenly makes rolling easier and ensures the meat cooks uniformly.
Don’t Overstuff: Leaving a bit of a border around the edges prevents stuffing from oozing out during cooking.
Use a Thermometer: To avoid under or overcooking, check for an internal temperature of 165°F inside the roulade’s thickest part.
Let it Rest: Resting the roulade before slicing lets juices redistribute and keeps the meat tender.

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, festive turkey roulade recipe, holiday turkey breast roulade, easy turkey roulade with cranberry stuffing, show-stopping holiday centerpiece

Garnishes

I like to garnish this roulade with a sprinkle of fresh parsley and a few whole dried cranberries for a festive look that hints at what’s inside. A few sprigs of fresh sage or rosemary on the plate add color and a subtle aroma that really whets the appetite.

Side Dishes

Pair this turkey roulade with classic sides like roasted Brussels sprouts, mashed potatoes (I’m partial to garlic mashed), and carrot-glazed baby carrots. A crisp green salad or creamy butternut squash soup rounds out the meal beautifully without being too heavy.

Creative Ways to Present

For holiday dinners, I sometimes slice the roulade into thick medallions and arrange them upright on a platter, drizzled with gravy. It makes for an elegant display that’s easier for guests to serve themselves. You can also plate individual slices over a bed of mashed potatoes with a sprig of fresh herbs and a drizzle of cranberry sauce on the side to emphasize the flavors.

Make Ahead and Storage

Storing Leftovers

After slicing, store leftover roulade in an airtight container in the refrigerator. It keeps beautifully for up to 3 days, and because it’s already cooked and well-seasoned, leftovers taste great cold or reheated.

Freezing

I’ve had success freezing this roulade whole before cooking — just wrap tightly in foil and plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge before roasting. You can also freeze cooked slices stacked with parchment paper between them to prevent sticking.

Reheating

The best way to reheat slices is in a covered skillet over low heat or wrapped in foil in a 325°F oven to keep them juicy. Microwave reheating can work in a pinch but risks drying out the turkey and stuffing.

FAQs

Can I make this turkey roulade ahead of time?

Absolutely! You can assemble the roulade a day ahead, keep it wrapped in the refrigerator, and then roast it fresh on the day you plan to serve. This can save you some kitchen stress on the big day.
What can I substitute if I don’t have whole wheat French bread?

Feel free to substitute with your favorite bread—white, sourdough, or even a gluten-free option work well. Just make sure to cube it into small pieces for the stuffing’s best texture.
Can I prepare the stuffing separately?

You can, but the magic of this recipe is rolling it all together so flavors meld while roasting. Cooking stuffing separately may lack the moistness and integration you get inside the roulade.
How do I know when the roulade is fully cooked?

The most reliable way is to use a meat thermometer and look for an internal temperature of 165°F (74°C). Insert it into the center of the roulade to check.

Final Thoughts

This Turkey Roulade with Cranberry Stuffing Recipe holds a special place in my kitchen because it brings together all those cozy, festive flavors in one beautiful package. I’ll be honest: I used to be intimidated by rolling and tying meat, but once I gave it a try, it became a fun kitchen ritual that everyone admires. It’s perfect when you want that homemade feel with a dash of elegance. I hope you give it a go and that it becomes a beloved tradition for you and your family, just like it is for mine.