North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Turkey Breast Roulade with Cranberry Sage Stuffing


Courtesy Photo

Turkey Breast Roulade with a savory sage stuffing is easy to prepare and makes a great dinner.

Serves 6 to 8 guests

Roasting a whole turkey is a seasonal delight and the most popular dish for Thanksgiving. With the holiday fast approaching, I am planning something a little different for dinner this year. I decided to stuff a boneless turkey breast with a savory cranberry sage stuffing. It is very easy to prepare, but will wow your dinner guests. All it needs, is your favorite gravy and side dishes to round out the meal



1 (3 to 4 pound) boneless turkey breast with skin on

2 medium onions, diced

1 celery stalk, diced

1 red bell pepper, diced

1 14 ounce can cranberry sauce with whole berries

1 ounce fresh sage, chopped

1/4 ounce fresh thyme, chopped

4 ounces walnuts pieces or halve's

4 each garlic cloves, chopped

2 teaspoons black pepper

4 dashes Tabasco sauce

½ pound butter

1 ½ pounds crouton bread crumbs

1 ½ quarts chicken stock

Olive oil


For the Stuffing:

Start with the stuffing by placing a large frying sauce pan on the stovetop. Add diced onions, celery, garlic, red peppers, and a half pound of butter. Cook until tender. Add sage, thyme, black pepper, Tabasco, chicken stock, and salt to taste. Bring to a simmer and let rest. Add the sautéed vegetables and stock into a large mixing bowl. Lightly mix in the crouton bread crumbs to absorb the stock liquid. Then fold in the cranberry sauce and candied walnuts. Let cool, and reserve in the refrigerator.

For the Turkey Breast:

Place the boneless turkey breast on a cutting board with the skin side down. A sharp knife will be needed to butterfly the turkey breast. Start by cutting through the side of the turkey, but only slice three quarters of the way through (as if you were cutting the turkey into two halves). Open the turkey breast by laying it flat, keeping the skin side down. To make the turkey breast evenly flat on both sides, use a mallet to gently pound out both sides. Fill the middle of the turkey breast with the stuffing (may not need to use all the stuffing). When completed, roll each side of the turkey over the top of the stuffing making the turkey roulade (rolled stuffed turkey). Using butchers twine, with the skin side down, tie the middle of the turkey and both ends so the twine rings are tied to help keep the stuffing inside the rolled turkey. The turkey is now ready to bake. Place any extra stuffing place into a baking pan and bake it off at 350 degrees for 35 minutes. It makes an excellent side dish.

Baking instructions

Preheat the oven to 350 degrees. Place the stuffed turkey breast on a baking rack on a sheet pan with the skin side up. Season with olive oil and salt and pepper. Cover lightly with aluminum foil and bake for 30 minutes. Then remove the foil and continue cooking for an additional 35 minutes, or until the internal temperature reaches 165 degrees. When the turkey has finished cooking, let it rest for 15 minutes, so the turkey can set-up. It is now ready to carve. Slice the desired portion sizes and serve.


Reader Comments


Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2018