Cranberry Stuffed Turkey Breasts Recipe -
Cranberry Stuffed Turkey Breasts Recipe
  • READY IN hrs

Cranberry Stuffed Turkey Breasts

Recipe by  

"I made these once for a holiday dinner party and they were such a hit that I started making them for Thanksgiving instead of a whole turkey."

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Ingredients Edit and Save

Original recipe makes 8 -10 servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 20 mins

    1 hr 45 mins


  1. Prepare stuffing mix according to package directions, set aside and let cool.
  2. With a sharp knife butterfly breasts open to lay flat (this usually takes 3 cuts, depending on the size of the breasts). Place each breast between two sheets of waxed paper and flatten with a mallet.
  3. On each breast, spread prepared stuffing to 1/4 inch of the edge. Sprinkle with most of the dried cranberries and all of the chopped pecans. Roll up "jellyroll" style, starting with the long end and roll tightly. Tuck in ends and tie in sections with string, about 4 sections around middle and one running the length of the roll to secure the ends.
  4. Place the olive oil in an oven proof skillet and heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered and bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour or until a knife inserted draws clear juices. Do not let these get overly dry. Allow rolls to set for 15 minutes before slicing (don't forget to cut off strings) into 1/2 to 3/4 inch circles. Leave one roll whole and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, garnish by sprinkling with the whole pecans and some dried cranberries.
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Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2008

Well, no fault of the recipe - more like my nonexistent "butterflying" skills - but while my stuffed turkey rolls were pretty ugly, they tasted good! I did make a couple changes - made my own stuffing and added some sauteed onions, celery and herbs; poured a little turkey stock in the bottom of the baking dish to help keep moist (ended up making nice drippings for a gravy base) and I put a couple little pats of butter on top of each turkey roll for flavor, color and additional moisture, and sprinkled with some thyme. Not so sure I liked the pecans in this, but it was overall a pretty tasty meal!

Most Helpful Critical Review
Mar 02, 2004

I changed the recipe to use apples in the stuffing instead of cranberries. They turned out okay. Good recipe but not a wow recipe. I would make it again though.

Dec 12, 2002

These were great! My entire family loved them and it made a ton. It actually ended up making 4 rolls and five of us only ate one. We froze the others and are excited about getting to eat them again. Definitely a great alternative to boring turkey for the holidays.

Dec 05, 2005

So good! I used chicken b/c I couldn't find the turkey breasts. Cooking time was less than an hour.

Aug 29, 2002

These were delicious!!! I tested them out tonight as a Thanksgiving possibility. It's a definite GO! Tender, juicy and pretty.

May 29, 2003

This recipe was fun to make and looked cute as could be. I wonder if there's anyway to give the turkey a little more flavor--something to make this recipe really stand out?

Jan 19, 2003

This recipe is good because it's adaptable. I think it would also be good with the cranberries and pecans, but I have fussy eaters in my house. I instead mixed a little honey and garlic in with the stuffing. It tasted great. It's easy to customize for your family's taste, but makes a beautiful presentation for dinner parties an other occasions too! Very tasty and nice appearance.

Feb 07, 2007

This recipe is fantastic but it was challenging for me to prep. I had a hard time tieing the kitchen twine around the turkey breasts to bake them. The secret for me was really making the meat as flat as you can so it is easy to roll. I have also used chicken for this recipe. It is really pretty to serve.


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  • Calories
  • 491 kcal
  • 25%
  • Carbohydrates
  • 47.6 g
  • 15%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 30.4 g
  • 61%
  • Sodium
  • 643 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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