Turkey Roulade with Cranberry Stuffing and Rich Gravy Recipe

If you’re hunting for a show-stopping dish that’s hearty, flavorful, and perfect for special dinners, then you’re in for a treat with this Turkey Roulade with Cranberry Stuffing and Rich Gravy Recipe. I absolutely love how the juicy turkey breast wrapped around that cozy, tangy cranberry stuffing, all hugged by crisped skin, just brings the holiday spirit or Sunday dinner right to your table. Trust me, once you try this, it’ll become one of those recipes you keep coming back to — it’s a real crowd-pleaser that’s easier than it looks!

this Recipe

Ingredients You’ll Need

Each ingredient here plays a key role in making this turkey roulade sing. The bread and fresh herbs in the stuffing add texture and aroma, while the turkey breast stays juicy with just the right seasoning. When shopping, look for fresh turkey breast and good-quality dried cranberries for that perfect pop.

• Boneless turkey breast with skin: I prefer a half breast for easy butterflying and rolling — make sure it’s fresh and thick enough to stuff well.
• Kosher salt: Brings out the natural flavors without overpowering.
• Cooking twine: Essential for holding the roulade’s shape during roasting.
• Salted butter: Adds richness and helps the skin crisp up beautifully.
• Whole wheat French bread: Stale bread works best for better stuffing texture — you can cube a day ahead.
• Butter for sautéing: Use real butter for that lovely, nutty flavor in the stuffing.
• Onion and celery: Minced finely to build a savory base for your stuffing.
• Fresh sage leaves: Nothing beats fresh sage for an authentic herbaceous kick.
• Chopped parsley: Adds freshness and color.
• Turkey or poultry seasoning: Boosts turkey flavor with a spicy, herbal blend.
• Freshly ground pepper: To taste, for just the right seasoning punch.
• Large egg: Binds the stuffing together perfectly.
• Chicken broth: Keeps the stuffing moist and flavorful without sogginess.
• Dried cranberries: Chop them up so they’re well distributed in the stuffing for bursts of sweetness.
• Reynolds Wrap® Heavy Duty Foil: Trust me, using heavy-duty foil helps keep everything sealed and juicy in the oven.
• All-purpose flour: For thickening the rich gravy.
• Turkey or chicken broth (for gravy): A base for the luscious sauce that ties it all together.

Variations

I love to mix things up with this Turkey Roulade with Cranberry Stuffing and Rich Gravy Recipe depending on the season or what I have on hand — this flexibility makes it a staple in my kitchen.

• Herb Swap: Sometimes I replace sage with fresh rosemary or thyme for a slightly different aroma; both work beautifully.
• Stuffing Mix-ins: Adding chopped apples or toasted pecans to the stuffing adds delightful texture and a sweet crunch.
• Gluten-Free Option: I’ve experimented with gluten-free bread cubes and it works well — just toast them like usual to dry out before stuffing.
• Spicy Kick: For a bolder flavor, sprinkle some red pepper flakes into the stuffing mix; my family actually loves the extra warmth it brings.

How to Make Turkey Roulade with Cranberry Stuffing and Rich Gravy Recipe

Step 1: Prepare the Cranberry Stuffing

Start by cubing your bread — if it’s fresh, I always bake it low and slow at 250°F for about 30 minutes until it’s firm and dry. This little trick is key for a stuffing that holds together without getting mushy. Next, sauté your onion, celery, and herbs gently in butter until soft and fragrant — that slow cooking builds so much flavor. Once cooled, combine this with the toasted bread cubes, dried cranberries, seasonings, egg, and broth. Stir until everything’s evenly moistened but not soggy.

Step 2: Butterfly and Pound the Turkey Breast

Carefully remove the skin from your turkey breast and set it aside — keeping it intact makes for a gorgeous final crust. Then, butterfly the breast by slicing horizontally almost through, so it opens like a book. Cover with plastic wrap and pound it evenly to about ¼ inch thickness; this makes rolling the roulade so much easier and ensures even cooking. Sprinkle salt over both sides — seasoning early is a game changer.

Step 3: Assemble and Roll Your Roulade

Spread your prepared stuffing onto the pounded turkey, leaving about a three-quarter inch border all around so none spills out while rolling. Now, gently but firmly roll it jelly-roll style, tucking as you go. Lay the turkey skin over the top and use cooking twine to tie it up snugly into a neat roll with about 4 to 6 loops spaced evenly — this helps keep everything tight and cooks evenly. Don’t skip the butter spread on top; it encourages that golden, crispy skin we all crave.

Step 4: Roast and Finish with a Broil

Pop your roulade into a covered roasting pan, wrapped tightly with heavy-duty foil, and bake at 375°F. Patience here pays off — cook until the stuffing’s internal temperature hits 165°F, about 45 to 55 minutes. When ready, uncover and broil on high for 5 to 7 minutes to crisp up that skin to golden perfection. Let it rest for 5 minutes; this is the perfect time to start your gravy.

Step 5: Make the Rich Gravy

Gather the pan drippings, broth, fresh sage leaves, and seasoning into a pot and bring everything to a gentle simmer. Whisk in the flour slowly to avoid lumps and keep whisking as the gravy thickens over low heat for about 8 to 10 minutes. Once it’s lush and smooth, discard the herb leaves and season to taste. This gravy is seriously the perfect finishing touch — creamy, savory, with just a hint of herbaceous warmth.

How to Serve Turkey Roulade with Cranberry Stuffing and Rich Gravy Recipe

Garnishes

I love sprinkling a few fresh sage leaves or chopped parsley over the sliced roulade for that pop of green color and fresh herb aroma. Sometimes I add a few whole dried cranberries scattered on the plate to tie the look together — it’s a simple touch that garners compliments every time.

Side Dishes

My go-to sides here are creamy mashed potatoes or a lightly buttery wild rice pilaf to soak up all that rich gravy. Roasted root vegetables like carrots and parsnips add sweetness and texture, and green beans almondine bring just the right crunch and color to the table. If I’m feeling festive, a tangy Brussels sprout slaw balances the richness beautifully.

Creative Ways to Present

For special occasions, I’ve rolled out this roulade on a long wooden platter lined with fresh herbs and scattered cranberries for a rustic, elegant vibe. Slicing it into neat medallions and fanning them gently with generous spoonfuls of gravy turns the plate into an inviting feast. I even once served it on mini cutting boards for a casual holiday buffet — guests loved the interactive feel!

Make Ahead and Storage

Storing Leftovers

After your feast, wrap up any leftovers tightly in foil or airtight containers and store them in the fridge. I find that sliced roulade stays tender up to 3 days, perfect for sandwiches or quick reheats. Keep your gravy separate to avoid it thinning the meat.

Freezing

I’ve frozen fully cooked and sliced roulade with great results. Just wrap slices individually or in small batches to prevent freezer burn. Thaw overnight in the fridge for best texture and flavor retention — a huge timesaver for meal prep!

Reheating

To warm up leftover roulade, cover it loosely with foil and heat in a 325°F oven for about 15-20 minutes so it reheats evenly without drying out. Gently reheat your gravy on the stove, stirring occasionally to keep it silky. This method keeps everything tasting fresh and juicy.

FAQs

Final Thoughts

This Turkey Roulade with Cranberry Stuffing and Rich Gravy Recipe has quickly become one of my favorite ways to make turkey feel a little more special without fuss. I love how the classic flavors come together in such an elegant package, and the rich gravy really completes the experience. Give this a go next time you want to impress friends or family — I promise, you’ll be getting calls for the recipe the moment you bring it to the table!

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