This Apple Cranberry Stuffed Turkey Breast is very easy to make and a great way to impress guests. Turkey breast is pounded out and stuffed with bread, seasonings, apples, and dried cranberries. Stuffed turkey is perfect for fall or winter entertaining!
Stuffed Turkey
If you’re 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 great for those who don’t want to cook a whole bird. It comes together in a little over an hour instead of taking all day!
Once you’ve mastered how to debone a turkey breast (I linked a helpful video below), this dish comes together so easily.
Plus, it’s simple enough you can make it all through the year — instead of just Thanksgiving or Christmas. It can be made completely in advance and reheated or assembled ahead and cooked the day of.
Looking for more turkey recipes? I’ve got you covered. Don’t miss my cranberry glazed turkey, herb roasted turkey, sweet potato and stuffing turkey roulade (very similar to this stuffed turkey recipe!), and homemade turkey gravy.
Why You’ll Love This Stuffed Turkey Breast Recipe
- Comes together quickly
- So much easier to carve than a whole bird
- Looks super complicated but is actually very simple
- Tastes amazing… it’s moist and flavorful!
Key Ingredients to Make Rolled Stuffed Turkey Breast
- 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 to Debone a Turkey Breast. The only thing I do differently is that 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 for rolled stuffed turkey breast. 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) — 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 stuffed turkey breast 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 – For the stuffing. I like using stock instead of water because it’s more flavorful!
- BUTTER – Also for your stuffing.
How to Debone a Turkey Breast
Refer to the photos below as you go along!
Instructions to Make Stuffed Turkey Breast
MAKE THE STUFFING: Start by drying your bread. Cut the bread into 1/2″ cubes and place them on a baking sheet. Bake at 350 degrees F, 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: Refer to the how to debone a turkey breast video and pictures above before you get started. 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 skin side down. Insert your knife 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. With the flat part of a meat mallet, pound out the breast to about 1/2″ thickness. Repeat for the other 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 — this h elps hold it in place while rolling. Repeat with the other breast.
ROLLING AND TIEING: Starting with the long side, roll up the breast and place it 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 your stuffed turkey 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.
FAQs
YES!
Option 1: You can make it and just store it in the refrigerator for up to 2 days. Then, slice the rolled stuffed turkey breast and place it 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.
Yes! Just replace the bread with your favorite gluten free bread.
– POTATOES: Slow Cooker Mashed Potatoes, Scalloped Potatoes, or Loaded Mashed Potato Casserole.
– ROASTED VEGETABLE: Honey Garlic Roasted Carrots, Roasted Sweet Potatoes, or Maple Roasted Butternut Squash.
– SALAD: Spinach Apple Pomegranate Salad or Wilted Spinach Bacon Salad.
After you remove the turkey from the oven, transfer it to a platter. Pour 1 cup of chicken broth/stock into the pan and scrape off all the browned bits.
Pour the drippings 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 and enjoy!
More Turkey Recipes To Try
- Creamy Turkey and Dumplings Soup
- Beer and Butter Turkey
- Turkey Tetrazzini
- Slow Cooker Turkey Breast
- Butterflied Roasted Herb Turkey
Thanks so much for reading! Let me know what you think about this stuffed turkey breast recipe!
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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:
- 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.
- 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.
- 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:
- 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.
- Gently run your fingers under the skin to remove it. Save it for later!
- 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.
- 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.
- 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.
- 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 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.
Notes
- 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.
- FREEZER FRIENDLY: Freeze leftovers in an airtight container for up to 3 months. Thaw completely before reheating.
- 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.
Oh my goodness this was delicious! And easy to prep.
Thank you very much!
Did you end up with 2 chip breasts from this recipe? Ty
Did a trial run with this before Thanksgiving and it was amazing! I cant wait to make it again and share with the family!
Thank you! So glad you liked it!
This was an incredible meal! Even my kids loved it, thanks for sharing!
Thanks! So glad you liked it!
I loved how savory and sweet this was! Such a different yet delicious recipe to add to the mix! Thank you!
Thanks! So glad you liked it!