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Cranberry Apple Stuffed Turkey Roulade

Cranberry apple stuffed turkey roulade is filled with panko, dried cranberries, and fresh thyme, then roasted until the turkey and stuffing reach 165°F. The tightly rolled turkey breast slices into tender portions with a savory-sweet stuffing center.
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Prep Time 20 minutes
Cook Time 1 hour 27 minutes
Resting 15 minutes
Total Time 2 hours 2 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the stuffing
  • 2 tbsp butter unsalted
  • 0.5 cup yellow onion finely chopped
  • 1 apple small, peeled, cored, and finely diced
  • 0.5 cup dried cranberries
  • 1 tsp thyme fresh leaves
  • 0.25 tsp kosher salt
  • 0.125 tsp ground black pepper
  • 0.33 cup chicken broth
  • 1 cup panko breadcrumbs plain
For the turkey
  • 2.5 lb turkey breast boneless, skinless, butterflied and pounded to 1/2 inch thick
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper

Equipment

  • 1 10-inch skillet
  • 1 roasting pan

Method
 

Make the stuffing
  1. Melt the butter in a 10-inch skillet over medium heat.
  2. Add the onion and cook for 3 to 4 minutes until softened.
  3. Add the apple and cook for 3 minutes.
  4. Stir in the cranberries, thyme, salt, pepper, and broth, and bring to a simmer.
  5. Remove the skillet from the heat.
  6. Stir in the panko.
  7. Let the stuffing cool while you prepare the turkey.
Prepare the turkey
  1. Heat the oven to 375°F.
  2. Set a rack in a roasting pan.
  3. Lay the turkey breast flat on a cutting board.
  4. Spread the cooled stuffing evenly over the turkey, leaving a 1-inch border.
  5. Roll the turkey up tightly from a long side.
  6. Tie the roulade with kitchen twine at 1 1/2-inch intervals.
  7. Place it seam-side down on the rack.
  8. Brush it with olive oil.
  9. Season it with salt and pepper.
Roast the roulade
  1. Roast for 60 to 80 minutes, until the thickest part of the turkey and the center of the stuffing both reach 165°F on an instant-read thermometer.
  2. Transfer the roulade to a cutting board.
  3. Rest for 15 minutes.
  4. Remove the twine and slice to serve.

Notes

For clean slices, let the roulade rest for the full 15 minutes before removing the twine. Refrigerate leftovers for up to 3 days; freezer-friendly. For a gluten-free version, use gluten-free panko breadcrumbs.