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Best Christmas Stuffed Turkey Breast

Best Christmas Stuffed Turkey Breast - Cranberry Herb Filling

5 from 1 vote
Experience the ultimate holiday centerpiece with this succulent and flavorful stuffed turkey breast. Tender turkey meat is wrapped around a vibrant, sweet, and savory cranberry herb stuffing, creating a show-stopping dish that's perfect for your Christmas feast. Easy to prepare and guaranteed to impress!
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Christmas Dinner, Main Course
Cuisine: American, Holiday
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Turkey Breast
  • 2-3 lb boneless, skinless turkey breast (single lobe)
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary or 1 tablespoon fresh, finely chopped
  • 1 teaspoon dried thyme or 1 tablespoon fresh, finely chopped
  • 0.5 teaspoon dried sage or ½ tablespoon fresh, finely chopped
  • 1 teaspoon salt Kosher salt recommended
  • 0.5 teaspoon black pepper freshly ground
For the Cranberry Herb Filling
  • 2 tablespoons unsalted butter divided
  • 1 medium yellow onion finely diced (about 1 cup)
  • 2 stalks celery finely chopped (about ¾ cup)
  • 1 cup fresh or frozen cranberries
  • 0.5 cup chicken or vegetable broth low sodium
  • 4 cups day-old bread cubes sturdy bread like challah, sourdough, or white bread, ½-inch cubes
  • 0.5 cup fresh parsley chopped
  • 0.25 cup fresh chives chopped
  • 1 teaspoon salt adjust to taste
  • 0.5 teaspoon black pepper adjust to taste
  • 0.5 cup chopped toasted pecans or walnuts optional
For the Glaze (Optional)
  • 0.25 cup cranberry sauce jellied or whole berry
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon apple cider vinegar

Equipment

  • Sharp knife
  • Cutting board
  • Meat Mallet or Rolling Pin
  • Large Skillet or Dutch Oven
  • Roasting Pan or Baking Dish
  • Kitchen Twine
  • Meat Thermometer

Method
 

  1. Prepare the Turkey Breast: Pat the turkey breast dry. On a cutting board, carefully butterfly the turkey, slicing horizontally almost through, leaving ½ inch intact. Open it like a book.
    2-3 lb boneless, skinless turkey breast (single lobe)
  2. Place plastic wrap over the butterflied turkey and pound it evenly to about ½-inch thickness using a meat mallet or rolling pin. This creates a larger surface for stuffing and promotes even cooking.
    2-3 lb boneless, skinless turkey breast (single lobe)
  3. In a small bowl, combine olive oil, dried rosemary, dried thyme, dried sage, 1 teaspoon salt, and ½ teaspoon pepper. Rub this mixture evenly over both sides of the butterflied turkey breast. Set aside.
    2 tablespoons olive oil, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 0.5 teaspoon dried sage, 1 teaspoon salt, 0.5 teaspoon black pepper
  4. Make the Cranberry Herb Filling: In a large skillet, melt 1 tablespoon of butter over medium heat. Add finely diced yellow onion and chopped celery. Sauté for 5-7 minutes, until softened.
    2 tablespoons unsalted butter, 1 medium yellow onion, 2 stalks celery
  5. Add fresh or frozen cranberries to the skillet and cook for another 3-5 minutes, until they begin to soften and burst.
    1 cup fresh or frozen cranberries
  6. Stir in chicken or vegetable broth, bringing it to a gentle simmer. Remove from heat.
    0.5 cup chicken or vegetable broth
  7. Add day-old bread cubes, fresh parsley, fresh chives, 1 teaspoon salt, ½ teaspoon pepper, and optional toasted nuts. Add the remaining 1 tablespoon of melted butter. Gently toss until bread cubes are evenly moistened. Adjust seasoning to taste.
    2 tablespoons unsalted butter, 4 cups day-old bread cubes, 0.5 cup fresh parsley, 0.25 cup fresh chives, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 cup chopped toasted pecans or walnuts
  8. Stuff and Roll the Turkey Breast: Lay the seasoned, butterflied turkey breast on your cutting board with the shorter side facing you. Spread the cranberry herb filling evenly over the entire surface, leaving a ½-inch border.
  9. Carefully roll the turkey breast tightly from one short end to the other, forming a log. Secure with kitchen twine at 1-inch intervals to maintain its shape.
  10. Bake the Stuffed Turkey Breast: Preheat oven to 375°F (190°C). Lightly grease a roasting pan. Place the rolled, tied turkey breast seam-side down in the pan.
  11. Roast for 60-75 minutes, or until the internal temperature reaches 165°F (74°C) when a meat thermometer is inserted into the thickest part of the turkey AND the center of the stuffing.
  12. Prepare and Apply the Glaze (Optional): About 15-20 minutes before the turkey is done, whisk together cranberry sauce, maple syrup, Dijon mustard, and apple cider vinegar.
    0.25 cup cranberry sauce, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 0.5 teaspoon apple cider vinegar
  13. Brush the glaze generously over the roasting turkey. Continue to roast, brushing occasionally, until cooked through and the glaze is caramelized.
    0.25 cup cranberry sauce, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 0.5 teaspoon apple cider vinegar
  14. Rest and Serve: Remove from oven, transfer to a cutting board, and tent loosely with foil. Let rest for 10-15 minutes. Remove twine, slice into thick rounds, and serve immediately.

Notes

For extra flavor, you can sear the rolled turkey breast in an oven-safe skillet on all sides for 2-3 minutes before transferring to the oven to bake.
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