Stuffed Turkey Breast with Cranberry Stuffing

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Stuffed Turkey Breast with Cranberry Stuffing and gravy ' the perfect Thanksgiving meal for this year's holiday.

Stuffed Turkey Breast with Cranberry Stuffing with green beans.
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.

Stuffed Turkey Breast with Cranberry Stuffing up close

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).

Stuffed Turkey Breast with Cranberry Stuffing ingredient shot.turkey breast pounded thinturkey breast with stuffingturkey breast stuffed and tiedturkey breast in baking dish with foil.Stuffed Turkey Breast with Cranberry Stuffing

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 with green beans.
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Stuffed Turkey Breast with Cranberry Stuffing

Prep Time: 30mins
Cook Time: 1hr
Total Time: 1hr30mins
Yield: 6servings
COURSE: Dinner
CUISINE: American
This Turkey Breast is stuffed with Cranberry Stuffing and served with gravy ' the perfect Thanksgiving dish for a smaller crowd.


  • 1largeboneless turkey breast half with skin, (about 2 1/2 lbs)
  • 1-1/4teaspoonkosher salt
  • 6 to 8piecescooking twine
  • 1teaspoonsalted butter, softened


  • 5ounceswhole wheat french bread, cut into small cubes
  • 1/2tablespoonbutter
  • 1/2mediumonion, minced
  • 1large stalk celery, minced
  • 4fresh sage leaves, minced
  • 1/4cupchopped parsley
  • 1/2teaspoonturkey or poultry seasoning
  • 1/4teaspoonkosher salt and fresh pepper, to taste
  • 1large egg, beaten
  • 3/4cupschicken broth
  • 2tablespoonsdried cranberries, chopped
  • 1pieceReynolds Wrap® Heavy Duty Foil

Gravy (makes 2 cups):

  • 2cupsturkey or chicken broth
  • 2leavesfresh sage
  • 3/4teaspoonturkey or poultry seasoning
  • 1/4cupall-purpose flour
  • kosher salt and freshly ground black pepper, to taste


For the Cranberry Stuffing:

  • Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.
  • 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.
  • 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.
  • Remove from heat and let cool a few minutes then transfer to a large bowl and add the toasted bread and cranberries. Add broth, egg and mix well.

For The Turkey Breast:

  • Remove the skin from the turkey breast and set aside keeping the skin in one piece and reserve for later.
  • Trim the fat and remove the tenderloin.
  • Place the turkey breast on a plastic cutting board and butterfly it open (see notes).
  • Then cover the breast with plastic wrap and pound it to about 1/4” thickness in a rectangle shape.
  • 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.
  • Roll it jelly roll style and top with the skin.
  • 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.
  • Preheat oven to 375°F. Set the rack to the center of the oven.
  • 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.
    foil on baking pan
  • 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.
  • Combine all the gravy ingredients in a pot along with any pan drippings and bring to a simmer, whisking well over medium-high heat.
  • Cover and simmer over low heat for 8 to 10 minutes  or until thickened. Discard the herbs.
  • Cut off the twine on the breast and slice into 12 slices. Serve with gravy.
    turkey rolled with stuffing.


*Nutritional info without the skin based on a 2.5lb (raw) skinless turkey breast.
Yield: 6 servings, Serving Size: 2 slices with 1/3 cup gravy. Points 6G, 4B, 4P
Calories: 336calories, Total Fat: 7 Saturated Fat: 2, Cholesterol: 135.5 Sodium: 797.
Carbohydrates: 19.5 Fiber: 2 Sugar: 2.5 Protein: 49


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 tamil-recipes possible. All thoughts are my own.