Delicious Apple Cranberry Stuffed Turkey Breast: Your Ultimate Recipe Guide
Impress your guests and delight your family with this spectacular Apple Cranberry Stuffed Turkey Breast. This recipe transforms a simple turkey breast into an elegant main course, expertly pounded, then generously filled with a flavorful mixture of bread, aromatic seasonings, crisp apples, and tangy dried cranberries. It’s the perfect centerpiece for any fall or winter gathering, offering a sophisticated taste without the fuss of a whole bird.
Elevate Your Dinner with Stuffed Turkey Breast
Are you searching for a show-stopping dinner that will wow your guests but won’t keep you tethered to the kitchen all day? Look no further than this incredible Apple Cranberry Stuffed Turkey Breast! This recipe is a fantastic alternative for those who want to enjoy the rich flavors of turkey without the daunting task of roasting an entire bird. Unlike a full turkey, which often demands hours of attention, this beautifully rolled turkey breast comes together in just a little over an hour, making it an ideal choice for busy hosts.
The key to mastering this dish, and what truly makes it simple, is understanding how to prepare the turkey breast itself. Once you’ve learned the straightforward technique of deboning a turkey breast and butterflying it (don’t worry, we’ve linked helpful video guides below), the rest of the recipe is a breeze. You’ll be amazed at how easily it all comes together.
What’s more, this Apple Cranberry Stuffed Turkey Breast isn’t just for the holidays! Its vibrant flavors and appealing presentation make it suitable for any time of the year, from a cozy autumn dinner party to a festive Christmas feast, or even a delightful spring gathering. For ultimate convenience, you can prepare this dish entirely in advance and simply reheat it when needed, or assemble it the day before and pop it into the oven on the day of your event. This flexibility makes entertaining stress-free and enjoyable.
If you’re a fan of turkey and looking to expand your culinary repertoire, I have plenty more delicious turkey recipes to share. Be sure to explore my Cranberry Glazed Turkey for a tangy-sweet twist, my aromatic Herb Roasted Turkey, the equally impressive Sweet Potato and Stuffing Turkey Roulade (which shares some similarities with this stuffed turkey recipe!), and don’t forget the essential Homemade Turkey Gravy to complete any turkey meal.
Why This Stuffed Turkey Breast Recipe Will Become Your Favorite
- Effortless Elegance: This dish truly looks like you’ve spent hours in the kitchen, but it’s remarkably quick and easy to prepare, perfect for when you want to impress without the stress. It’s an ideal choice for anyone seeking an impressive main course with minimal fuss.
- Simpler Carving: Forget the struggle of carving a whole bird at the dinner table. A stuffed turkey breast is incredibly easy to slice into uniform, beautiful portions, making serving a breeze and ensuring everyone gets a perfect slice of this rolled turkey breast.
- Moist & Flavorful Every Time: The unique rolling technique locks in moisture and infuses every bite with the delicious, aromatic flavors of the apple cranberry stuffing. This guarantees a tender, juicy, and incredibly flavorful result that will have everyone asking for seconds.
- Versatile for Any Occasion: While it shines during fall and winter holidays like Thanksgiving and Christmas, its appealing taste and presentation make it suitable for dinner parties year-round. It’s a fantastic main dish for a smaller gathering or a special Sunday roast.
- Make-Ahead Friendly: Offers excellent flexibility for meal prep, allowing you to get a head start. You can assemble this stuffed turkey breast days in advance or even fully cook and reheat, saving precious time on event day and letting you relax and enjoy your company.
Essential Ingredients for Your Rolled Stuffed Turkey Breast
Creating this magnificent rolled stuffed turkey breast starts with selecting quality ingredients. Each component plays a crucial role in building the perfect flavor profile and texture that makes this dish so irresistible:
- TURKEY BREAST: For this recipe, we recommend using a whole turkey breast that comes with the bone in and skin on. This ensures maximum flavor and moisture. While it might seem daunting to debone, it’s a straightforward process that gives you complete control over the meat. For a visual guide, watch this helpful video on How to Debone a Turkey Breast. A pro tip: I find it much easier to remove the skin *after* the breast is off the bone. Alternatively, save yourself some time and ask your local butcher to debone it for you – just make sure to keep the skin, as it will be used to enhance the final presentation and keep the meat moist!
- BREAD: The foundation of our delicious apple cranberry stuffing! A loaf of day-old French or Italian bread works beautifully, offering a sturdy yet absorbent base that holds its shape and soaks up all the wonderful flavors. For best results, ensure your bread is properly dried (either air-dried or baked) to absorb the liquids without becoming soggy. While I haven’t personally tested it with whole wheat bread, feel free to experiment if that’s your preference. If you’re short on time, you can also use pre-dried bread cubes – aim for about 8-9 cups (approximately 200-225g), making sure they are unseasoned to control the flavor profile.
- VEGGIES: Celery, onion, and garlic form the aromatic holy trinity of classic stuffing ingredients. They provide a foundational layer of savory flavor, depth, and a delightful texture contrast that perfectly complements the turkey and fruit. Finely chopping them ensures they meld seamlessly into the stuffing.
- SEASONING: To keep things simple yet incredibly flavorful, we’re relying on classic poultry seasoning. This blend, typically featuring sage, thyme, rosemary, and marjoram, is expertly crafted to enhance the natural taste of turkey. Most of us have a bottle or two tucked away in our spice cabinets, making it a convenient and perfect choice.
- APPLES: Any variety of apple will do, so pick your favorite! Sweeter apples like Fuji or Honeycrisp will add a delightful natural sweetness that balances the cranberries, while tarter options like Granny Smith can provide a lovely tangy counterpoint. You’ll need about 2 small apples or 1 large one, chopped into small, uniform pieces for even distribution within the stuffing.
- DRIED CRANBERRIES: These little gems bring a burst of tangy sweetness, a chewy texture, and a beautiful festive color to the stuffing. I often opt for lower-sugar varieties to keep the sweetness balanced, but any dried cranberries will work wonderfully. I haven’t experimented with fresh cranberries for this particular recipe, as the dried ones offer a more concentrated flavor and ideal texture for stuffing.
- CHICKEN STOCK/BROTH: This is crucial for moistening the stuffing and infusing it with an extra layer of savory depth. Using reduced-sodium chicken stock or broth instead of plain water significantly enhances the overall flavor of your stuffing, leading to a richer and more aromatic final dish.
- BUTTER: Essential for sautéing the vegetables and adding richness to the stuffing mixture. It helps to develop the flavors of the aromatics and creates a luxurious mouthfeel in the finished stuffing.
Preparing Your Turkey Breast: Deboning and Butterflying
The success of a beautifully rolled and stuffed turkey breast begins with proper preparation of the meat. Don’t be intimidated by deboning or butterflying; with a sharp knife and a little patience, it’s quite manageable and a skill worth learning. These steps allow you to create a uniform canvas for your delicious stuffing, ensuring even cooking and a stunning presentation.
Refer to the instructional photos below as you follow along to visualize each step:
Step-by-Step Instructions to Debone a Turkey Breast
- Position the Turkey: Place the whole turkey breast, breast side up, on a large, stable cutting board. This allows for easy access to the bone structure and a safe workspace.
- Locate the Breast Bone: Using a sharp boning knife or a sturdy chef’s knife, carefully identify the keel bone (breast bone) running down the exact center of the breast. You can often feel it as a prominent ridge.
- Cut Along the Bone: Begin cutting down one side of the breast, keeping your knife blade as close to the breast bone as possible. Use your free hand to gently pull the breast meat away from the bone as you cut, helping to expose the bone and guide your knife cleanly. Work slowly and deliberately, following the contour of the bone.
- Separate the Breast: Continue cutting along the rib cage and wishbone until the entire breast half is separated from the bone. Repeat this precise process for the other breast half. At this point, you should have two distinct, boneless turkey breast fillets.
- Remove the Skin: Gently slide your fingers or the knife under the skin to peel it away from the breast meat. Don’t discard the skin – we’ll strategically use it later to help keep the rolled turkey moist and to add a beautiful crispy exterior during roasting!
How to Butterfly and Pound the Turkey Breast
Once deboned and skinned, the turkey breast needs to be further prepared for stuffing. Butterflying creates a larger, more even surface area, and pounding ensures uniform thickness for even cooking and easier, more compact rolling.
- Butterfly the Breast: Place one turkey breast fillet skin-side down (the side where the skin was) on your cutting board. Insert your sharp knife into the middle of the thickest part of the breast, horizontally, cutting about two-thirds of the way through the meat. Do not cut all the way through; you want it to open up like a book, creating a larger, flatter piece of meat. Repeat this for the second breast. If you prefer a visual demonstration of this technique, watch this helpful video about butterflying a turkey breast.
- Pound to Even Thickness: Cover the butterflied turkey breast with a piece of plastic wrap or parchment paper. Using the flat side of a meat mallet (or the bottom of a heavy-bottomed pan), gently but firmly pound out the breast to an even thickness of about 1/2 inch (approximately 1.25 cm). This crucial step ensures that the turkey cooks evenly and makes it much easier to roll tightly with the stuffing. Repeat for the other breast.
Step-by-Step Instructions to Make Your Stuffed Turkey Breast
Now that your turkey breast is perfectly prepped, it’s time to bring all the delicious components together to create this impressive main course!
Making the Apple Cranberry Stuffing
- Prepare the Bread Crumbs: Begin by drying your bread cubes. Preheat your oven to 350°F (175°C). Cut the Italian or French bread into 1/2-inch (1.25 cm) cubes and spread them out in a single layer on a large baking sheet. Bake, stirring them frequently every 15 minutes, until they are thoroughly dry and lightly toasted. This process typically takes about 1 hour, ensuring crispy, flavorful stuffing. If using pre-dried (plain) bread cubes, you’ll need approximately 8-9 cups (200-225g) and can skip this step.
- Sauté the Aromatics: While the bread is drying, melt 3 tablespoons of butter in a large skillet over medium-low heat. Add the chopped celery and onion, cooking until they are softened and translucent, which usually takes about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Remove the skillet from the heat to prevent overcooking the garlic.
- Combine Stuffing Ingredients: In a large mixing bowl, combine the dried bread cubes with the sautéed vegetables, chopped apple, dried cranberries, and poultry seasoning. Pour in 1½ cups (355ml) of reduced-sodium chicken stock/broth and toss gently until all ingredients are well combined and the bread has absorbed the liquid. The stuffing should be moist but not soggy. Taste the stuffing and adjust seasonings (salt and freshly ground black pepper) as needed. Set aside.
Stuffing, Rolling, and Roasting
- Stuff the Turkey Breast: Lay one pounded turkey breast flat on your cutting board. Spread half of the prepared apple cranberry stuffing over the entire surface of the breast in an even layer, leaving a small border (about 1/2 inch) around the edges. This border helps prevent the stuffing from spilling out when rolling. Gently press the stuffing into the turkey meat; this helps it adhere and prevents it from falling out during rolling. Repeat this process for the second turkey breast.
- Roll and Tie: Starting from one of the long sides, carefully roll up the turkey breast into a tight log. Place it seam-side down on your cutting board or directly onto your baking sheet. Take the reserved turkey skin and lay it across the top of the rolled breast. Secure the rolled turkey breast with kitchen string (butcher’s twine) at 1-inch (2.5 cm) intervals to maintain its compact shape during cooking.
- Season and Prepare for Baking: Lightly brush the exterior of the rolled and tied turkey breast (including the skin) with oil or melted butter. Season generously with salt and freshly ground black pepper. Carefully transfer the turkey to a large baking sheet or roasting pan if it’s not already there. Repeat the rolling, tying, and seasoning process for the other breast.
- Bake to Perfection: Place your stuffed turkey breasts in the preheated 350°F (175°C) oven. Bake for approximately 1 hour, or until an internal temperature of 160°F (71°C) is reached in the thickest part of the turkey (use a meat thermometer inserted into the center of the meat, avoiding the stuffing). Be sure to check the internal temperature before the 1-hour mark, as oven temperatures can vary and you want to prevent overcooking.
- Rest and Serve: Once cooked, remove the turkey from the oven and transfer it to a clean cutting board. Tent it loosely with aluminum foil and let it rest for at least 10 minutes (15-20 minutes is even better) before slicing. Resting allows the juices to redistribute throughout the meat, ensuring a moist and tender result. Carefully remove the kitchen string before slicing into thick, impressive rounds to reveal the beautiful stuffing.
Frequently Asked Questions (FAQs) about Stuffed Turkey Breast
Absolutely! This recipe is wonderfully accommodating for make-ahead preparation, giving you more time to enjoy your guests and less stress on the day of your event. Here are two excellent options:
- Option 1 (Cook and Reheat): You can fully prepare and bake the stuffed turkey breast up to 2 days in advance. Once cooked and completely cooled, slice the rolled turkey breast into thick rounds and arrange them snugly in a baking pan. Cover the pan tightly with aluminum foil and refrigerate. When ready to serve, place it in a preheated 350°F (175°C) oven for about 30 minutes, or until thoroughly heated through and steaming. A splash of chicken broth can be added to the bottom of the pan before reheating to ensure moisture.
- Option 2 (Assemble and Bake Later): Complete all steps up to the point of baking (stuffing, rolling, tying, seasoning). Wrap the unbaked rolled turkey breasts tightly in plastic wrap, then an additional layer of aluminum foil, and store them securely in the refrigerator for up to 2 days. On the day of your event, remove them from the fridge about 30 minutes before baking to allow them to come closer to room temperature. Then, proceed with baking as written in the recipe. You might need to add a slight amount of extra baking time (5-10 minutes), depending on how cold the turkey is when it goes into the oven.
Yes, easily! To make this Apple Cranberry Stuffed Turkey Breast entirely gluten-free, simply replace the Italian or French bread with your favorite sturdy gluten-free bread. Ensure it’s dried thoroughly before mixing with the other stuffing ingredients, as gluten-free bread can sometimes be softer and may require a bit more drying time to achieve the right texture.
This flavorful stuffed turkey breast pairs beautifully with a wide variety of side dishes, making it versatile for any meal, from a casual family dinner to a grand holiday feast. Here are some fantastic suggestions:
- POTATOES: Rich and creamy potato dishes are always a crowd-pleaser. Consider effortless Slow Cooker Mashed Potatoes for ultimate convenience, elegant and cheesy Scalloped Potatoes, or a hearty and satisfying Loaded Mashed Potato Casserole.
- ROASTED VEGETABLES: Complement the sweet and savory flavors of the turkey with seasonal roasted vegetables. Try sweet and savory Honey Garlic Roasted Carrots, perfectly caramelized and spiced Roasted Sweet Potatoes, or tender and sweet Maple Roasted Butternut Squash.
- SALADS: A fresh, vibrant salad can provide a wonderful textural and flavor contrast. A crisp Spinach Apple Pomegranate Salad offers crunch and fruitiness, while a comforting and savory Wilted Spinach Bacon Salad adds a unique element.
Making a rich, flavorful gravy from the pan drippings is the perfect way to finish your meal and utilize all those delicious cooking juices! Here’s how:
- After you remove the turkey from the oven, transfer it to a serving platter and tent loosely with foil to rest.
- Carefully pour 1 cup (240ml) of chicken broth or stock into the hot roasting pan. Place the pan over medium heat on your stovetop. Use a wooden spoon or spatula to vigorously scrape up all the delicious browned bits (fond) from the bottom of the pan – these are packed with concentrated flavor!
- Pour the pan drippings and broth mixture into a heat-proof measuring cup. If needed, add enough additional chicken broth to make a total of 2 cups (480ml) of liquid.
- In a separate small saucepan, melt 2 tablespoons of butter over medium-low heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly, to create a smooth roux (a thickening agent).
- Gradually whisk in the reserved broth mixture from the drippings, ensuring no lumps form. Bring the mixture to a boil over medium-high heat while continuing to whisk.
- Reduce the heat to low and simmer, stirring occasionally, until the gravy has thickened to your desired consistency. Taste and season with salt and freshly ground black pepper as needed. Serve warm over your sliced stuffed turkey breast!
Yes, cooked leftover stuffed turkey breast freezes beautifully! Once the cooked turkey breast has completely cooled to room temperature, slice it into individual portions or wrap the remaining whole roll tightly. Store the portions in an airtight, freezer-safe container or heavy-duty freezer bags for up to 3 months. For best results, ensure as much air as possible is removed from the packaging to prevent freezer burn. Thaw completely in the refrigerator overnight before reheating. Reheat gently in the oven (covered with foil) with a splash of broth or water to prevent drying out, until heated through.
More Delicious Turkey Recipes to Explore
If you’ve enjoyed making and tasting this delightful Apple Cranberry Stuffed Turkey Breast, you’ll love exploring more of our versatile and flavorful turkey recipes. From comforting soups to hearty main courses, there’s something here for every turkey lover and every occasion:
- Creamy Turkey and Dumplings Soup: A warming, hearty, and incredibly comforting soup, perfect for using up leftover turkey or for a satisfying meal on a chilly evening.
- Beer and Butter Turkey: This unique recipe infuses your turkey with rich, complex flavors from beer and butter, resulting in an incredibly moist, tender, and savory bird that’s full of character.
- Turkey Tetrazzini: A classic creamy pasta bake, featuring tender turkey, mushrooms, and a rich sauce, topped with cheese and baked until golden. It’s an ideal comforting family dinner any night of the week.
- Slow Cooker Turkey Breast: Achieve a perfectly tender, juicy turkey breast with minimal effort. This “set it and forget it” recipe is perfect for weeknights or smaller holiday meals when oven space is limited.
- Butterflied Roasted Herb Turkey: Discover a quicker roasting method that yields deliciously crispy skin and exceptionally even cooking, all while infusing the turkey with a delightful blend of aromatic herbs.
We truly hope you enjoy making and sharing this Apple Cranberry Stuffed Turkey Breast recipe. It’s a dish designed to bring joy and impressive flavors to your table with relative ease, making any meal feel like a special occasion. Please let us know what you think when you try it!
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Apple Cranberry Stuffed Turkey Breast
Ingredients
- 1 (1 pound) (454g) loaf Italian or French bread
- 3 tablespoons butter
- 2 small stalks celery, chopped
- 1 small onion, chopped
- 1 small clove garlic, minced
- 1 large apple, chopped
- 1 cup (125g) dried cranberries
- ½ teaspoon poultry seasoning
- 1½ cups (355ml) reduced sodium chicken stock/broth
- 1 (8-9 pound) (3.6-4kg) bone in, skin on turkey breast
Instructions
STUFFING:
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Preheat oven to 350°F (175°C). Cut the bread into 1/2″ (1.25 cm) cubes and place on a baking sheet. Bake, stirring frequently, until dry. This takes about 1 hour.
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While the bread is drying, melt the butter in a large skillet over medium-low heat. Cook the celery and onion until softened, about 5-7 minutes. Stir in the garlic and cook for 1 minute until fragrant. Remove from heat.
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Place dried bread in a large bowl and combine with the cooked vegetables, chopped apple, dried cranberries, and poultry seasoning. Toss with the chicken stock. Taste for salt and pepper and set aside.
TURKEY PREP:
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Place the turkey breast on a large cutting board, breast side up. With a sharp boning or chef’s knife, start cutting down one side of the breast, with your knife running right beside the breast bone. With your free hand, gently pull the breast away as you cut. Repeat for the other breast. You can watch this video on how to debone a turkey breast for guidance. (I find it easier to remove the skin after deboning.)
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Gently run your fingers under the skin to remove it. Save the skin for later!
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Place each breast fillet skin-side down. Using your knife, insert it into the middle of the thickest part of the breast. Cut horizontally down the turkey breast, but not completely through. The breast should open up like a book. Repeat for the other breast. If you would like, you can watch this video about butterflying a turkey breast.
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Cover the turkey breast with plastic wrap and, with the flat part of a meat mallet, pound out the breast to about 1/2″ (1.25 cm) thickness. Repeat for the other breast.
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Lay each breast flat and place 1/2 of the stuffing in an even layer across the surface. Gently press (don’t squish it) the stuffing into the breast. (This helps hold it in place while rolling.) Repeat with the other breast.
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Starting with the long side, roll up each breast into a tight log and place it seam side down on a large baking sheet or roasting pan. Lay the removed skin across the top of each rolled breast. Tie with kitchen string at 1-inch (2.5 cm) intervals and brush with oil or melted butter, then sprinkle generously with salt and pepper.
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Bake in the preheated 350°F (175°C) oven for 1 hour, or until an internal temperature of 160°F (71°C) is reached in the thickest part of the turkey (use a meat thermometer). Let the turkey rest for 10 minutes before slicing. (Be sure to check the internal temperature before the 1-hour mark to prevent overcooking.)
Notes
- MAKE AHEAD:
- Option 1 (Cook and Reheat): You can fully cook the stuffed turkey breast up to 2 days in advance. Once cooled, slice the roll and place it in a baking pan. Cover and place in a 350°F (175°C) oven for 30 minutes, or until heated through.
- Option 2 (Assemble and Bake Later): Prepare the rolled turkey breast (stuff, roll, tie, season) but don’t bake it. Wrap it tightly in plastic wrap and then foil, and store in the refrigerator for up to 2 days. Remove 30 minutes before baking to allow it to warm slightly, then continue as written in the recipe. You may need to add a little extra baking time.
- FREEZER FRIENDLY: Freeze leftover cooked stuffed turkey breast in an airtight container for up to 3 months. For best results, slice before freezing. Thaw completely in the refrigerator before reheating gently (covered) in the oven or microwave.
- GRAVY: After you remove the turkey from the oven, transfer it to a platter to rest. Pour 1 cup (240ml) of chicken broth/stock into the hot pan and scrape off all the browned bits. Pour the drippings into a measuring cup and add enough broth to make 2 cups (480ml) of liquid. In a small saucepan, melt 2 tablespoons of butter over medium-low heat. Whisk in 2 tablespoons of flour and cook for 1 minute. Whisk in the reserved broth and bring to a boil. Cook until slightly thickened and enjoy!
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