Description
This Quick Apple Cranberry Stuffed Turkey Breast is a flavorful and festive main course perfect for holiday meals or special occasions. Juicy turkey breast is butterflied, stuffed with a sweet and tangy mixture of fresh apples, dried cranberries, and seasoned breadcrumbs, then seared and oven-roasted to perfection. The addition of herbs like thyme and sage paired with a savory chicken broth roasting liquid creates a moist and delicious dish that’s both visually impressive and easy to prepare.
Ingredients
Scale
Turkey and Stuffing
- 1 boneless turkey breast (about 2 to 2½ pounds)
- 1 cup chopped fresh apple (such as Granny Smith or Honeycrisp)
- ½ cup dried cranberries
- ½ cup seasoned breadcrumbs
- ¼ cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter, melted
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking
- 1 tablespoon olive oil
- ½ cup chicken broth
Instructions
- Prepare the Turkey Breast: Preheat your oven to 375°F (190°C). Butterfly the turkey breast by slicing it horizontally through the middle, opening it like a book. Gently pound the turkey to an even thickness to ensure uniform cooking.
- Make the Filling: In a mixing bowl, combine the chopped fresh apple, dried cranberries, seasoned breadcrumbs, finely chopped onion, minced garlic, melted unsalted butter, dried thyme, dried sage, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Stuff the Turkey: Spread the apple and cranberry filling evenly over the surface of the butterflied turkey breast, leaving a small border around the edges to prevent filling from spilling out during rolling.
- Roll and Secure: Carefully roll the turkey breast tightly around the filling to form a roulade. Use kitchen twine to secure the roll, tying it at several points to keep it together during cooking.
- Sear the Turkey Roll: Heat the olive oil in an oven-safe skillet over medium heat. Once hot, sear the turkey roulade on all sides until it achieves a light golden-brown color, which helps seal in juices and adds flavor.
- Roast: Pour the chicken broth into the same skillet to keep the turkey moist during roasting. Transfer the skillet to the preheated oven and roast the stuffed turkey breast for 35 to 45 minutes, or until a meat thermometer inserted into the thickest part reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the turkey from the oven and let it rest for 10 minutes to allow the juices to redistribute. Remove the kitchen twine, slice the turkey into portions, and serve warm.
Notes
- You can substitute fresh cranberries for dried cranberries if you prefer a more tart flavor.
- Pear can be used in place of apple for a slightly sweeter stuffing variation.
- For a crispier exterior, broil the turkey for the last 2 to 3 minutes of cooking.
