Stuffed Turkey Breast with Cranberry Stuffing
Stuffed Turkey Breast with Cranberry Stuffing and gravy – the perfect Thanksgiving meal for this year’s holiday.
Stuffed Turkey Breast with Cranberry Stuffing
This Stuffed Turkey Breast with Cranberry Stuffing is great when you don’t need to make a whole bird, such as for a smaller family Thanksgiving or Thanksgiving for two or anytime throughout the year when you want to enjoy a Thanksgiving feast. Serve this dish with your favorite Thanksgiving sides like Lemon Parsley Foil Pack Potatoes, Lightened Up Green Bean Casserole, and Scalloped Potato Gratin.
You can prepare the stuffed turkey a day ahead and bake right before eating. Butterfly the turkey breast and then roll it up with stuffing. Then, I place the skin back on and tie it with string. The skin makes the turkey even juicier, but you can discard it after cooking if you prefer.
I’m excited to partner with Reynolds Wrap® Foil to create this recipe. I love using their foil in the kitchen because it’s so versatile and durable. I always have a roll or two on hand to help minimize cleanup and keep food fresh. Here I used Reynolds Wrap® Heavy Duty Foil to cover the baking dish, making the turkey breast extra juicy with lots of pan drippings to make gravy.
How do you keep a turkey breast from drying out?
I used Reynolds Wrap Heavy Duty Foil to cover the turkey breast in the baking dish while roasting. The foil makes the turkey juicy while also creating pan drippings for the turkey gravy that would otherwise dry up. Once the turkey is cooked, I remove the foil and brown the skin under the broiler for a few minutes. The cranberry stuffing inside the turkey also keeps it from drying out.
How to Butterfly the Turkey Breast:
1. Use a sharp paring knife and your fingers to remove the skin from the breast, reserving the skin. Turn the turkey over so the side that had skin faces down and lay it flat on the cutting board.
2. Holding the blade of the knife parallel to the board about halfway down, slice into the thickest portion of the breast. Cut along the length of the breast but not all the way through.
3. Unfold so that the turkey opens like a book. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform thickness (about 1/4 inch).
Reynolds Wrap® Foil is a high quality and durable foil, making it my go-to in the kitchen. Reynolds Wrap® Heavy Duty Foil is also available in a wider 18-inch roll.
More Stuffing Recipes You’ll Love:
Stuffed Turkey Breast with Cranberry Stuffing
This Turkey Breast is stuffed with Cranberry Stuffing and served with gravy – the perfect Thanksgiving dish for a smaller crowd.
- 1 large boneless turkey breast half with skin, (about 2 1/2 lbs)
- 1-1/4 teaspoon kosher salt
- 6 to 8 pieces cooking twine
- 1 teaspoon salted butter, softened
Stuffing:
- 5 ounces whole wheat french bread, cut into small cubes
- 1/2 tablespoon butter
- 1/2 medium onion, minced
- 1 large stalk celery, minced
- 4 fresh sage leaves, minced
- 1/4 cup chopped parsley
- 1/2 teaspoon turkey or poultry seasoning
- 1/4 teaspoon kosher salt and fresh pepper, to taste
- 1 large egg, beaten
- 3/4 cups chicken broth
- 2 tablespoons dried cranberries, chopped
- 1 piece Reynolds Wrap heavy duty foil
Gravy (makes 2 cups):
- 2 cups turkey or chicken broth
- 2 leaves fresh sage
- 3/4 teaspoon turkey or poultry seasoning
- 1/4 cup all-purpose flour
- kosher salt and freshly ground black pepper, to taste
For the Cranberry Stuffing:
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Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.
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If your bread is fresh, preheat the oven and bake the bread cubes on a large baking sheet at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
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In a large, deep nonstick skillet over medium heat, add the butter; when melted add onion, celery, parsley, sage, turkey or poultry seasoning, 1/4 teaspoon salt and pepper and saute on medium low until soft, about 8-10 minutes.
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Remove from heat and let cool a few minutes then transfer to a large bowl and add the toasted bread and cranberries. Add broth and mix well.
For The Turkey Breast:
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Remove the skin from the turkey breast and set aside keeping the skin in one piece and reserve for later.
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Trim the fat and remove the tenderloin.
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Place the turkey breast on a plastic cutting board and butterfly it open (see notes).
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Then cover the breast with plastic wrap and pound it to about 1/4” thickness in a rectangle shape.
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Season both sides of the turkey with salt. Spread the stuffing onto the pounded turkey breast leaving a 3/4 inch border around all the edges.
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Roll it jelly roll style and top with the skin.
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Cut cooking twine long enough to tie the breast with 4 to 6 pieces of twine. Cut off extra twine. Spread the butter on top.
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Preheat oven to 375°F. Set the rack to the center of the oven.
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Transfer to a baking pan and cover tight with Reynolds Wrap® Heavy Duty Foil. Cook in the center of the oven until an internal temperature in the center of the stuffing reaches 165 degrees, about 45 to 55 minutes.
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Uncover the foil, then broil on high 5 to 7 minutes until the skin is golden. Allow it to cool 5 minutes while you make the gravy.
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Combine all the gravy ingredients in a pot along with any pan drippings and bring to a simmer, whisking well over medium-high heat.
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Cover and simmer over low heat for 8 to 10 minutes or until thickened. Discard the herbs.
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Cut off the twine on the breast and slice into 12 slices. Serve with gravy.
Serving: 2slices with 1/3 cup gravy, Calories: 484kcal, Carbohydrates: 19g, Protein: 68.5g, Fat: 12.5g, Saturated Fat: 4g, Sodium: 1700mg, Fiber: 2g, Sugar: 2.5g
Blue Smart Points: 9
Green Smart Points: 9
Purple Smart Points: 9
Keywords: Stuffed Turkey Breast, thanksgiving turkey roulade
Disclosure: This post is sponsored by Reynolds Wrap® Foil. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.
