Cranberry Stuffed Turkey Breast Recipe tastes savory, slightly sweet, and herby, with juicy turkey wrapped around a tart cranberry and stuffing center. It works perfectly for small holiday gatherings, date night dinners, or any time you want turkey without roasting a whole bird, and it takes about 1 hour 15 minutes from start to finish. I first made this on a Tuesday when I craved Thanksgiving flavors in yoga pants, not dress clothes, and it has stayed in my rotation ever since.

Why Choose This Cranberry Stuffed Turkey Breast Recipe

This Cranberry Stuffed Turkey Breast Recipe gives you all the holiday flavor without wrestling a giant turkey. It slices beautifully, looks impressive on a platter, and still feels weeknight friendly if you plan ahead a little.

You control the stuffing, the sweetness, and the herbs, so it fits picky eaters and food snobs at the same table. Cleanup stays simple, leftovers taste amazing, and the recipe scales easily for two people or a small crowd.

“This Cranberry Stuffed Turkey Breast Recipe tasted like a mini holiday feast with almost no stress, and everyone asked for seconds. ★★★★★”

Ingredients You’ll Need

Turkey

1 large boneless skinless turkey breast
- About 2 to 2.5 pounds
- Choose fresh if possible; if frozen, thaw fully in the fridge
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme or Italian seasoning

Cranberry stuffing filling

You can use homemade stuffing or a boxed mix as a shortcut.

2 cups prepared stuffing
- Use leftover homemade stuffing or a boxed turkey or chicken flavored stuffing mix
- If you use boxed, cook it slightly drier than package directions so it holds shape
1/2 cup dried cranberries
- Use sweetened or unsweetened; sweetened tastes more kid friendly
1/3 cup chopped pecans or walnuts
- Toast them in a dry skillet for extra flavor
1 small onion, finely diced
1 tablespoon butter
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon dried sage or poultry seasoning
1/4 cup chicken or turkey broth
- Use low sodium boxed broth or homemade stock

Simple pan sauce (optional but tasty)

1 tablespoon butter
1 tablespoon all purpose flour
1 cup chicken or turkey broth
1 teaspoon Dijon mustard
Salt and pepper to taste

Equipment

Sharp chef’s knife
Cutting board
Meat mallet or rolling pin
Plastic wrap or parchment paper
Mixing bowl
Large oven safe skillet or baking dish
Kitchen twine or toothpicks
Instant read thermometer

Tips & Tricks

Butterfly the turkey breast slowly and keep your knife parallel to the cutting board so you avoid cutting through the meat.
Cover the turkey with plastic wrap and pound from the center outward until it reaches about 1/2 inch thickness for even cooking.
Keep the stuffing slightly dry so it stays inside the roll and does not squish out the sides.
Leave a 1 inch border around the edges when you spread the filling so you can roll and tie it easily.
Tie the turkey roll in 3 to 4 spots with kitchen twine so it holds shape and slices neatly.
Brown the stuffed turkey breast on the stovetop before baking to add flavor and color.
Use an instant read thermometer and pull the turkey at 160°F; it will rise to 165°F while it rests.
Let the turkey rest at least 10 to 15 minutes before slicing so the juices stay in the meat, not on the cutting board.
Stir any browned bits in the pan into your sauce so you capture all that flavor.
Slice the turkey roll with a very sharp knife in gentle sawing motions so the stuffing stays tucked inside.

How to Make Cranberry Stuffed Turkey Breast Recipe

Prep the stuffing filling

Melt 1 tablespoon butter in a skillet over medium heat.
Add the diced onion and cook 4 to 5 minutes until it turns soft and lightly golden.
Stir in dried cranberries, nuts, salt, pepper, and sage or poultry seasoning.
Add the prepared stuffing and chicken broth, then mix until the stuffing looks moist but still holds together.
Set the mixture aside to cool slightly while you prep the turkey.

Butterfly and pound the turkey breast

Place the turkey breast on a cutting board with the smooth side facing up.
Hold your knife parallel to the board and slice horizontally into the thickest side, opening the breast like a book.
Stop about 1/2 inch from the other side so you keep it in one piece.
Open the turkey and cover it with plastic wrap.
Pound gently with a meat mallet or rolling pin until the meat reaches an even 1/2 inch thickness.

Season and stuff

Remove the plastic wrap and pat the turkey dry with paper towels.
Rub the surface with olive oil, then sprinkle on salt, pepper, garlic powder, onion powder, and dried thyme or Italian seasoning.
Spread the cranberry stuffing mixture over the turkey in an even layer.
Leave about a 1 inch border on all sides so the filling stays inside when you roll it.

Roll and tie

Start at one long side and roll the turkey up tightly, just like a jelly roll.
Tuck in any stuffing that tries to escape as you roll.
Tie the roll with kitchen twine in 3 to 4 places along the length so it holds shape.
Sprinkle a little extra salt and pepper on the outside for good measure.

Brown the turkey roll

Heat a large oven safe skillet over medium high heat and add a drizzle of olive oil.
Place the turkey roll in the skillet and sear on all sides until it turns golden, about 2 to 3 minutes per side.
Turn the roll gently with tongs so you keep the stuffing snug inside.

Bake

Preheat your oven to 375°F while you brown the turkey.
After searing, keep the turkey roll in the skillet or move it to a lightly greased baking dish.
Bake for 30 to 40 minutes, depending on thickness.
Check the internal temperature at the thickest part; pull it from the oven when it reaches 160°F.

Rest and slice

Transfer the turkey roll to a cutting board and tent it loosely with foil.
Let it rest 10 to 15 minutes so the juices settle.
Slice into 3/4 inch thick rounds with a sharp knife.
Arrange the slices on a platter with extra dried cranberries or fresh herbs if you want a fancy touch.

Make the simple pan sauce

Place the skillet with the drippings over medium heat.
Add 1 tablespoon butter and let it melt, then stir in the flour.
Whisk for 1 to 2 minutes until the mixture turns light golden.
Slowly pour in the broth while you whisk to avoid lumps.
Stir in Dijon mustard, then simmer 3 to 5 minutes until the sauce thickens.
Season with salt and pepper to taste, then spoon over the sliced turkey.

What to Serve with it?

This Cranberry Stuffed Turkey Breast Recipe pairs beautifully with creamy mashed potatoes, roasted sweet potatoes, or a simple herbed rice. Add a bright green vegetable like roasted green beans, sautéed asparagus, or a crisp salad with apples and toasted nuts. You can serve warm dinner rolls or cornbread on the side if you want a cozy, classic feel. Finish the meal with pumpkin pie, apple crisp, or a light fruit salad to keep the holiday theme going.

Storage Options

Store leftover sliced turkey in an airtight container in the fridge for up to 3 to 4 days.
Keep any extra pan sauce in a separate small container in the fridge for the same amount of time.
Freeze slices in a single layer on a baking sheet, then move them to a freezer bag for up to 2 months.
Reheat slices in a covered baking dish with a splash of broth at 325°F until warm, or warm gently in a skillet with a little broth so the turkey stays juicy.