This roast turkey breast with cranberry and walnut stuffing is a simple and delicious way to enjoy a classic holiday favorite without making a whole turkey. The turkey breast turns out juicy and tender, while the cranberry and walnut stuffing adds a lovely sweet and crunchy contrast that makes each bite special.
I love how the tartness of the cranberries balances the rich flavor of the turkey, and the walnuts bring a nice texture that keeps things interesting. It’s one of those dishes that feels both comforting and a little fancy, perfect for when you want a special meal but don’t want to spend all day cooking.
My favorite way to serve this is with some mashed potatoes and roasted vegetables on the side, letting the bright flavors from the stuffing really shine. It’s also great leftovers for sandwiches or salads the next day—there’s always something exciting about cranberry sauce paired with turkey! This dish always brings a warm, homey feeling to the table that I love around the holidays or any cozy dinner night.
Key Ingredients & Substitutions
Turkey Breast: Using a boneless turkey breast makes this recipe easy and quick. If you prefer, you could use a whole chicken breast or even pork loin for a similar rolled roast.
Cranberries: Fresh berries have a bright tart flavor, but frozen works just as well and is available year-round. If cranberries aren’t your favorite, dried cranberries soaked in warm water can be a good substitute in the stuffing.
Walnuts: Walnuts add crunch and a rich, nutty taste. If allergic or unavailable, try pecans or almonds instead—they all bring delicious texture.
Bread Crumbs: Go for rustic or country-style bread crumbs for best flavor and texture. Gluten-free bread crumbs or cooked rice/quinoa can work for gluten-free options.
How Do You Butterfly and Roll the Turkey Breast Without It Breaking?
Butterflying the turkey breast means slicing it open horizontally to make a flat sheet for stuffing, but it can be tricky if the meat tears.
- Use a sharp, flexible knife for a clean cut.
- Place the turkey on a cutting board, and carefully slice about halfway through, opening it like a book.
- If it feels too thick, trim excess fat or connective tissue gently first.
- Lay the opened breast between plastic wrap and gently pound with a meat mallet to even out thickness.
- When rolling the stuffed turkey, roll tightly but gently to avoid tearing, and secure firmly with kitchen twine every 2 inches.
Taking these steps gives you a neat roll that holds stuffing well and cooks evenly without breaking apart.
Equipment You’ll Need
- Sharp chef’s knife – essential for butterflying the turkey breast cleanly and trimming the meat.
- Cutting board – sturdy and large enough to comfortably flatten and stuff the turkey.
- Skillet or sauté pan – to cook the stuffing ingredients like onions, celery, and cranberries before filling.
- Kitchen twine – helps keep the turkey roll tight and the stuffing inside during roasting.
- Roasting pan with rack – lets the turkey cook evenly and catches drippings for basting or gravy.
- Meat thermometer – ensures the turkey is cooked perfectly without drying out.
- Small saucepan – for making the cranberry sauce while the turkey roasts.
Flavor Variations & Add-Ins
- Swap walnuts for pecans or toasted almonds for a different nutty crunch that pairs well with cranberries.
- Add dried apricots or raisins to the stuffing for a touch of natural sweetness and chewy texture.
- Mix in crumbled feta or goat cheese inside the stuffing for a creamy, tangy contrast to the tart cranberries.
- Season the turkey with fresh rosemary or sage instead of thyme for a woodsy aroma that complements the nuts and fruit.
Roast Turkey Breast with Cranberry and Walnut Stuffing
Ingredients You’ll Need:
For The Roast Turkey:
- 1 boneless turkey breast (about 2 to 3 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 2 garlic cloves, minced
For The Cranberry and Walnut Stuffing:
- 1 cup fresh or frozen cranberries (plus extra for sauce, if desired)
- 1 cup walnuts, roughly chopped
- ½ cup diced onion
- 1 stalk celery, finely diced
- 2 cloves garlic, minced
- ½ cup bread crumbs (preferably from a rustic bread)
- ¼ cup fresh parsley, chopped
- ¼ cup chicken or vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
For The Cranberry Sauce:
- 1 cup fresh cranberries
- ¼ cup sugar
- ¼ cup water
- 1 tablespoon orange juice (optional)
- 1 sprig fresh rosemary (optional, for garnish)
How Much Time Will You Need?
You’ll spend about 20 minutes preparing the stuffing and turkey, plus 60-75 minutes roasting time. Add another 10 minutes to make the cranberry sauce while the turkey cooks. Don’t forget to let the turkey rest for 10 minutes before slicing. Overall, plan on roughly 1 hour 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preparing the Stuffing:
Heat olive oil in a skillet over medium heat. Add the diced onion, celery, and minced garlic. Cook, stirring often, until vegetables are soft and fragrant, about 4-5 minutes. Stir in cranberries and walnuts and cook for another 2-3 minutes until cranberries start to soften.
Remove the skillet from heat and transfer the mixture to a bowl. Add bread crumbs, chopped parsley, and broth. Mix until everything is combined but not soggy. Season with salt and pepper to taste. Allow the stuffing to cool to room temperature.
2. Preparing the Turkey Breast:
Rinse the turkey breast under cold water and pat it dry with paper towels. Place it flat on a cutting board. Using a sharp knife, carefully butterfly the turkey breast by slicing it horizontally to create a large, flat piece. If you prefer, ask your butcher to do this step.
Season both sides of the turkey breast with salt, pepper, minced garlic, dried sage, and thyme. Drizzle olive oil over the meat and rub the spices in well.
3. Stuffing and Rolling the Turkey:
Spread the cooled stuffing evenly over the flattened turkey breast. Starting from one side, carefully roll the turkey up tightly, enclosing the stuffing inside. Use kitchen twine to tie the roll at 2-inch intervals to hold the stuffing securely while it roasts.
4. Roasting the Turkey:
Preheat the oven to 375°F (190°C). Place the rolled turkey breast on a roasting rack inside a baking pan. Roast for 60-75 minutes, or until the internal temperature reaches 165°F (74°C). You can baste the turkey occasionally with the pan juices to keep it moist.
5. Making the Cranberry Sauce:
While the turkey roasts, combine the cranberries, sugar, water, and orange juice in a small saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 10 minutes. Remove from heat and set aside.
6. Resting and Serving:
Once done, remove the turkey from the oven and tent loosely with foil. Let it rest for 10 minutes to allow the juices to redistribute. Slice the stuffed turkey into thick rounds and serve with a generous spoonful of the cranberry sauce. Garnish with fresh rosemary sprigs if you like.
Enjoy your delicious roast turkey breast with tangy cranberry and crunchy walnut stuffing—perfect for a comforting meal any time of year!
Can I Use Frozen Turkey Breast for This Recipe?
Yes! Just be sure to fully thaw the turkey breast in the refrigerator for 24-48 hours before preparing. This ensures even cooking and easier butterflying.
Can I Prepare the Stuffing Ahead of Time?
Absolutely! You can make the cranberry and walnut stuffing a day in advance. Keep it refrigerated and bring it to room temperature before spreading it on the turkey.
How Should I Store Leftovers?
Store any leftover turkey and stuffing in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep it moist.
What Can I Substitute If I Don’t Have Walnuts?
Pecans or almonds are great alternatives and offer a similar crunch and flavor. Toast them lightly for extra depth!