Roast turkey breast with cranberry and walnut stuffing
This roast turkey breast with cranberry and walnut stuffing is a lovely dish that brings together juicy, tender turkey with a flavorful mix of sweet cranberries and crunchy walnuts. The…
Tip: save now, cook later.This roast turkey breast with cranberry and walnut stuffing is a lovely dish that brings together juicy, tender turkey with a flavorful mix of sweet cranberries and crunchy walnuts. The stuffing adds a nice burst of texture and a hint of autumn flavor that feels just right for any special meal or cozy dinner at home.
I love making this recipe when I want something that feels festive but isn’t too complicated. The combination of tart cranberries and toasted walnuts gives the stuffing a little surprise in every bite, and it pairs so well with the gentle flavor of the turkey. I find that roasting the turkey breast just right keeps it moist and perfect for slicing.
My favorite way to serve this dish is alongside some roasted vegetables and a simple green salad. It’s great for holiday dinners or any time you want to treat yourself and your family to a comforting, home-cooked meal. Plus, the leftovers make fantastic sandwiches the next day!
Key Ingredients & Substitutions
Turkey breast: A boneless, skin-on breast works great for rolling and roasting. Skin helps keep the meat moist. If you prefer less fat, you can use skinless, but watch closely to avoid drying out.
Cranberries: Fresh cranberries bring tartness to stuffing and sauce. If unavailable, frozen work fine—just thaw before use. For a sweeter twist, dried cranberries can be mixed into the stuffing instead of fresh.
Walnuts: Toasted walnuts add crunch and a rich nutty flavor. Pecans or almonds could be swapped in if you prefer or need a different nut.
Bread cubes: Day-old bread absorbs flavors without turning mushy. Sourdough adds tang, but white or whole wheat bread also works well. Gluten-free bread cubes can be used for gluten-free diets.
Fresh herbs: Parsley, thyme, and rosemary brighten the stuffing. If fresh isn’t available, use 1 tsp dried herbs, but reduce overall amounts to avoid overpowering the dish.
How Do You Stuff and Roll the Turkey Breast Without It Falling Apart?
Rolling a stuffed turkey breast can feel tricky, but these tips help:
- Butterfly carefully: Slice horizontally almost through, then open like a book. Pound gently with a mallet to even thickness without tearing.
- Leave a margin: When spreading stuffing, keep a small border around the edges. This helps the roll seal better.
- Roll tightly: Roll from one side to the other, skin side out. Tight rolling keeps stuffing together during roasting.
- Tie securely: Use kitchen twine every 2 inches to hold the shape firmly. This prevents the stuffing from spilling out as it cooks.
- Rest before slicing: Let the cooked turkey rest 10-15 minutes to firm up juices. This makes slicing cleaner and easier.
Equipment You’ll Need
- Sharp chef’s knife – makes butterflying the turkey breast easier and safer.
- Cutting board – a sturdy board gives you a stable surface to prep and roll.
- Meat mallet or rolling pin – helps even out the turkey breast thickness for uniform cooking.
- Medium skillet – ideal for sautéing onions, celery, and garlic for the stuffing.
- Mixing bowl – to combine the stuffing ingredients comfortably.
- Roasting pan with rack – keeps the turkey raised so it roasts evenly and juices drip below.
- Kitchen twine – essential for tying the rolled turkey breast securely to hold its shape while roasting.
- Small saucepan – perfect for simmering the cranberry sauce without sticking or burning.
- Meat thermometer – helps you check the turkey’s internal temperature for safe, juicy results.
Flavor Variations & Add-Ins
- Swap walnuts for pecans for a softer, buttery nut flavor that pairs well with cranberries.
- Add cooked and crumbled sausage to the stuffing for a richer, meaty taste and extra texture.
- Mix dried cranberries or cherries into the stuffing instead of fresh for a chewier, sweeter bite.
- Stir chopped fresh apples or pears into the stuffing for a subtle sweetness and fresh crunch.
Roast Turkey Breast with Cranberry and Walnut Stuffing
Ingredients You’ll Need:
- 1 (3–4 lb) boneless turkey breast, skin on
- 2 cups fresh cranberries, divided
- 1 ½ cups walnuts, toasted and chopped
- 3 cups bread cubes (day-old, preferably sourdough or white bread)
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, chopped
- ½ cup chicken or turkey broth
- ¼ cup unsalted butter
- 1 tbsp olive oil
- 1 tbsp brown sugar (for cranberry sauce)
- Salt and freshly ground black pepper, to taste
- Kitchen twine, for tying the rolled turkey
How Much Time Will You Need?
You’ll need about 30 minutes to prepare the stuffing and turkey breast, about 1 to 1¼ hours to roast, plus 10-15 minutes for resting. The cranberry sauce cooks while the turkey roasts, making this recipe easy to fit together.
Step-by-Step Instructions:
1. Prepare the Stuffing:
Preheat your oven to 350°F (175°C). In a medium skillet, melt the butter over medium heat. Add the chopped onion, celery, and garlic, and cook for about 5 minutes until softened. Transfer this mixture to a large bowl. Add the bread cubes, toasted walnuts, parsley, thyme, rosemary, and half of the cranberries. Season with salt and pepper. Gradually add the broth while mixing until the stuffing holds together but isn’t wet. Set aside.
2. Prepare the Turkey Breast:
Lay the turkey breast skin-side down. Using a sharp knife, slice horizontally almost through the middle and open it up like a book. Use a meat mallet or rolling pin to gently pound it evenly without tearing, making it flat for stuffing.
3. Stuff and Roll the Turkey:
Spread the stuffing evenly over the turkey breast, leaving about an inch at the edges. Roll the turkey tightly from one side, keeping the skin on the outside. Secure the roll with kitchen twine every 2 inches to hold it in place.
4. Roast the Turkey:
Place the rolled turkey breast on a roasting rack set in a pan. Drizzle olive oil over the skin and season with salt and pepper. Roast in the preheated oven for 1 to 1¼ hours until the internal temperature reaches 165°F (74°C) and the skin looks golden. Occasionally baste with pan juices for extra moisture.
5. Make the Cranberry Sauce:
While the turkey roasts, combine the remaining cranberries, brown sugar, and water in a small saucepan. Cook over medium heat, stirring often, until the cranberries burst and the sauce thickens, about 10 minutes. Remove from heat and let cool a bit.
6. Rest and Slice:
Take the turkey from the oven and let it rest for 10-15 minutes. Remove the twine carefully, then slice the turkey roll into thick, beautiful medallions.
7. Serve:
Arrange the sliced turkey on a platter. Spoon cranberry sauce over and around the slices, and garnish with rosemary sprigs if you like. Enjoy your delicious roast turkey breast with cranberry and walnut stuffing!
Can I Use Frozen Turkey Breast for This Recipe?
Yes! Just make sure it’s fully thawed in the refrigerator for 24-48 hours before starting. Pat it dry thoroughly to help the skin crisp up when roasting.
What Can I Substitute for Walnuts in the Stuffing?
Pecans, almonds, or even hazelnuts work well as substitutes. Toast them lightly for the best flavor and crunch.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to avoid drying out the turkey.
Can I Make the Stuffing Ahead of Time?
Absolutely! Prepare the stuffing a day ahead and keep it covered in the fridge. Let it come to room temperature before spreading on the turkey for easier rolling.