Apple Cranberry Stuffed Turkey Breast

  • This Apple Cranberry Stuffed Turkey Breast is actually really easy to make and a great way to impress guests. It’s a turkey breast pounded out and stuffed with bread, seasonings, apples, and dried cranberries.

    A close up view of the sliced turkey breast on a plate. You can see the stuffing with the apples and dried cranberries swirled in the turkey.

    If you are looking for a super impressive dinner but don’t want to be in the kitchen forever this apple cranberry stuffed turkey breast is perfect! It’s also perfect for those of you who don’t want to cook a whole bird.

    Plus, it’s easy enough you can make it all through the year instead of just Thanksgiving or Christmas.

    Reason’s you will love this stuffed turkey recipe:

    • It can be made completely in advance and reheated or assembled ahead and cooked the day of.
    • Only cooks for 1 hour to 1 hour 15mins instead of all day!
    • So much easier to carve than a whole bird too!
    • Looks super complicated but is actually very easy.
    • Tastes amazing….it’s moist and flavorful!
    Ingredients to make the apple cranberry stuffing for the stuffed turkey breast.

    Ingredients

    TURKEY BREAST: This is a whole turkey breast with the bone in and skin on. It’s really easy to take the breast off the bone and you can watch this video on How Debone a Turkey Breast. The only thing I do differently is I remove the skin after I have taken it off the bone because it’s easier. Or if you prefer you can have your butcher remove it from the bone for you.

    BREAD: I like to use either a loaf of French or Italian bread. I have not tried it with whole wheat but feel free to if you prefer. You can also replace the bread with already dried bread cubes (make sure they are not seasoned) and you will need 8-9 cups.

    VEGGIES: Celery, onion, and garlic are classic stuffing ingredients.

    SEASONING: I am keeping it simple and using poultry seasoning because we all probably have 2 or 3 hiding in our cabinets anyway, right!?

    APPLES: Use any apple you like! Use 2 really small apples or 1 large for this recipe.

    DRIED CRANBERRIES: I like to use the ones with lower sugar but use whatever you like. I haven’t tried this with fresh cranberries.

    CHICKEN STOCK/BROTH

    BUTTER

    Four pictures showing how to remove the turkey breast from the bone, how to butterfly, and pound out the breast.

    The How-To

    MAKE THE STUFFING: Start by drying your bread. Cut the bread into 1/2″ cubes and place on a baking sheet. Bake at 350 stirring frequently until dry. This takes about 1 hour. Again you can buy already dry bread cubes but make sure they are plain.

    After your bread is dry combine it with the remaining stuffing ingredients.

    DEBONE: 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.

    REMOVE THE SKIN: Gently run your fingers under the skin to remove it. Save it for later!

    BUTTERFLY: Place the breast what was 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.

    POUND: Cover the turkey breast with plastic wrap and with the flat part of a meat mallet pound out the breast to about 1/2″ thickness. Repeat for the other breast.

    Four pictures showing how to stuff and roll the turkey breast.

    STUFFING: Lay the breast flat and place 1/2 of the stuffing in an even layer. Gently press (don’t squish it) the stuffing into the breast. (Helps hold it in place while rolling) Repeat with the other breast.

    ROLLING AND TIEING: Starting with the long side and roll up the breast and place seam side down. Lay the removed skin across the top of the rolled breast. Tie with kitchen string and brush with oil or melted butter then sprinkle with salt and pepper. Place on a large baking sheet. Repeat with the other breast.

    BAKE: Bake in a 350 degree F oven for 1 hour or until you have an internal temperature of 160 degrees F. Let the turkey rest for 10 minutes before slicing.

    An overhead view of the stuffed turkey garnished with parsley, cut apples, and dried cranberries all around the base of the turkey.

    FAQs

    Can this be made ahead?

    YES! Option 1: You can make it and just store in the refrigerator for up to 2 days. Then slice the roll and place in a baking pan. Cover and place in a 350 degree oven for 30 minutes or until heated through. Option 2: Make the rolled turkey breast but don’t bake it. Wrap it tightly and store in the refrigerator for up to 2 days. Remove 30 minutes before baking and continue as written. May need to add a little extra baking time.

    Can this be made gluten free?

    Yes! Just replace the bread with your favorite gluten free bread.

    How to make gravy?

    After you remove the turkey from the oven remove it from the pan and pour 1 cup of chicken broth/stock in the pan and scrape off all the browned bits. Pour into a measuring cup. Add enough broth to make 2 cups 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.

    Several slices of stuffed turkey on the serving plate. Garnished with cut apples, parsley, and dried cranberries.

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    5 from 4 votes
    A close up view of the sliced turkey breast on a plate. You can see the stuffing with the apples and dried cranberries swirled in the turkey.
    Apple Cranberry Stuffed Turkey Breast
    Prep Time
    45 mins
    Cook Time
    1 hr
    Drying time for bread:
    1 hr
    Total Time
    2 hrs 45 mins
     

    This Apple Cranberry Stuffed Turkey Breast is actually really easy to make and a great way to impress guests. It's a turkey breast pounded out and stuffed with bread, seasonings, apples, and dried cranberries.

    Course: Main
    Cuisine: American
    Keyword: apple cranberry stuffed turkey breast, Christmas, stuffed turkey breast, Thanksgiving
    Servings: 8
    Calories: 416 kcal
    Author: Malinda Linnebur
    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
    • cups (355ml) reduced sodium chicken stock/broth
    • 1 (8-9 pound) (3.6-4kg) bone in, skin on turkey breast
    Instructions
    STUFFING:
    1. Preheat oven to 350°F. Cut the bread into 1/2" cubes and place on a baking sheet. Bake stirring frequently until dry. This takes about 1 hour.

    2. While the bread is drying melt the butter in a large skillet over medium low heat. Cook the celery and onion until softened. Stir in the garlic and cook for 1 minute. Remove from heat.

    3. Place dried bread in large bowl and combine with the cooked vegetables, apple, dried cranberries, and poultry seasoning. Toss with the chicken stock. Taste for salt and pepper and set aside.

    TURKEY PREP:
    1. 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 just find it easier to remove the skin after deboning.

    2. Gently run your fingers under the skin to remove it. Save it for later!

    3. Place the breast on what was 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.

    4. Cover the turkey breast with plastic wrap and with the flat part of a meat mallet pound out the breast to about 1/2" thickness. Repeat for the other breast.

    5. Lay the breast flat and place 1/2 of the stuffing in an even layer. Gently press (don't squish it) the stuffing into the breast. (Helps hold it in place while rolling) Repeat with the other breast.

    6. Starting with the long side and roll up the breast and place seam side down. Lay the removed skin across the top of the rolled breast. Tie with kitchen string and brush with oil or melted butter then sprinkle with salt and pepper. Place on a large baking sheet. Repeat with the other breast.

    7. Bake in a 350° F oven for 1 hour or until you have an internal temperature of 160 degrees F. Let the turkey rest for 10 minutes before slicing. Be sure to check the internal temperature before 1 hour.

    Recipe Notes
    1. MAKE AHEAD: Option 1: You can make it and just store in the refrigerator for up to 2 days. Then slice the roll and place in a baking pan. Cover and place in a 350 degree oven for 30 minutes or until heated through. Option 2: Make the rolled turkey breast but don’t bake it. Wrap it tightly and store in the refrigerator for up to 2 days. Remove 30 minutes before baking and continue as written. May need to add a little extra baking time.
    2. FREEZER FRIENDLY: Freeze leftovers in an airtight container for up to 3 months. Thaw completely before reheating. 
    3. GRAVY: After you remove the turkey from the oven remove it from the pan and pour 1 cup of chicken broth/stock in the pan and scrape off all the browned bits. Pour into a measuring cup. Add enough broth to make 2 cups 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.
    Nutrition Facts
    Apple Cranberry Stuffed Turkey Breast
    Amount Per Serving
    Calories 416 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 3g19%
    Sodium 54mg2%
    Potassium 93mg3%
    Carbohydrates 30g10%
    Fiber 3g13%
    Sugar 13g14%
    Protein 1g2%
    Vitamin C 2mg2%
    Calcium 10mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
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