Turkey Roulade with Sage and Cranberry Stuffing Recipe

I absolutely love this Turkey Roulade with Sage and Cranberry Stuffing Recipe because it’s like a little festive feast all rolled into one beautiful dish. The combination of juicy turkey breast wrapped around a sage and cranberry stuffing makes for a wonderful centerpiece that’s perfect for holiday dinners or any special occasion when you want to wow your guests without too much fuss.

What really makes this recipe stand out, though, is the balance of flavors—the earthy sage, the sweet-tart cranberries, and the savory turkey all coming together wrapped tightly and baked to juicy perfection. When I first tried this roulade, I knew it would be a game changer for my holiday table, and you’ll find that it’s just as impressive as it is delicious.

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Ingredients You’ll Need

Picking the right ingredients is key to nailing this Turkey Roulade with Sage and Cranberry Stuffing Recipe. Fresh herbs and quality bread make the stuffing pop, and a good boneless turkey breast makes rolling and slicing a breeze.

• Boneless turkey breast half: Look for one with skin attached—it helps keep the roulade moist and adds great flavor when wrapped around the roll.
• Kosher salt: Preferably fine—you’ll want even seasoning throughout.
• Cooking twine: Essential for tying your roulade securely so it cooks evenly.
• Salted butter: Softened butter adds richness and helps brown the skin nicely.
• Whole wheat French bread: Cubed and toasted for the stuffing, it offers a hearty texture and nutty flavor.
• Onion and celery: Minced finely to build the base of the stuffing’s flavor profile.
• Fresh sage leaves: Minced, this herb is the star of the stuffing, lending fragrant warmth.
• Fresh parsley: A bright touch to lift the stuffing’s flavor.
• Turkey or poultry seasoning: Adds depth and savory notes to the stuffing and gravy.
• Freshly ground pepper: Always better than pre-ground for fuller flavor.
• Large egg: Acts as a binder to keep the stuffing together.
• Chicken broth: Adds moisture and richness to the stuffing and gravy.
• Dried cranberries: Chopped small for pleasant bursts of tart sweetness throughout.
• Reynolds Wrap® Heavy Duty Foil: Important for covering the roulade during baking to retain moisture.
• All-purpose flour: For thickening the gravy to the perfect consistency.
• Fresh sage leaves (additional): For infusing the gravy with subtle herbal flavor.

Variations

I love how versatile this Turkey Roulade with Sage and Cranberry Stuffing Recipe is—you can easily swap out ingredients or tweak the stuffing to suit your taste or dietary needs. Personalizing the dish keeps it exciting and lets you make it your own tradition.

• Vegetarian stuffing option: I’ve swapped out the turkey broth with vegetable broth and added toasted nuts like pecans for crunch—still fantastic and hearty.
• Use fresh bread for stuffing: If you forget to stale your bread, simply toast the cubes in a low oven until crisp as I usually do last minute.
• Add orange zest: I sometimes add a teaspoon of orange zest to the stuffing for a refreshing citrus hint that pairs beautifully with cranberry.
• Gluten-free version: Use gluten-free bread crumbs and a gluten-free flour alternative for a roulade the whole family can enjoy.

How to Make Turkey Roulade with Sage and Cranberry Stuffing Recipe

Step 1: Prep Your Bread and Vegetables

Start by cubing your whole wheat French bread and letting it dry out overnight for the best stuffing texture. If you need to speed things up, pop the cubes in a 250°F oven for about 30 minutes, stirring halfway so they crisp evenly but don’t brown. While that’s happening, gently sauté minced onion, celery, fresh parsley, and sage in butter over medium-low heat until they’re soft and fragrant—usually around 8-10 minutes. That slow sauté builds a deep flavor base for your stuffing.

Step 2: Make the Sage and Cranberry Stuffing

Transfer your sautéed veggies to a large bowl and add the dried bread cubes along with chopped dried cranberries. Pour in the broth and beaten egg, seasoning with poultry seasoning, salt, and pepper. Mix everything gently but thoroughly so your stuffing is evenly combined and moist but not soggy. This filling will be the star inside your roulade, so don’t rush this step!

Step 3: Butterfly and Pound the Turkey Breast

Carefully remove the skin from the turkey breast in one piece and set it aside—you’ll use it later to cover the roulade for extra moisture. Next, trim any fat and remove the tenderloin. Lay the butterflied turkey breast flat on a cutting board, cover with plastic wrap, and pound gently with a meat mallet or heavy skillet until it’s about 1/4 inch thick and roughly rectangular. This step helps the turkey cook evenly and makes rolling much easier.

Step 4: Assemble the Roulade

Season both sides of your pounded turkey lightly with salt, then spread the stuffing evenly, leaving about a 3/4-inch border on all edges to prevent spillage. Roll the turkey up jelly-roll style, ensuring that it’s tight but not so tight the stuffing squeezes out. Lay the reserved turkey skin over the top of the roll, then use 4 to 6 pieces of cooking twine to tie the roulade securely so it keeps its shape during cooking. Spread softened butter over the skin-covered roulade for a golden finish.

Step 5: Bake and Finish the Turkey Roulade

Preheat your oven to 375°F and place the roulade in a baking pan covered tightly with heavy-duty foil. Bake for 45 to 55 minutes, or until the internal temperature of the stuffing reaches 165°F—using a meat thermometer here is key for perfect doneness. Then, uncover the foil and broil for 5 to 7 minutes to crisp and brown the skin beautifully. Let the roulade rest for 5 minutes before slicing—this helps juices redistribute for moist, tender bites.

Step 6: Make the Savory Sage Gravy

While the roulade rests, combine pan drippings with chicken broth, additional fresh sage leaves, poultry seasoning, and flour in a small pot. Whisk constantly over medium-high heat to avoid lumps. Then cover and simmer on low for 8 to 10 minutes until thickened and flavorful—discard the sage leaves before serving. This gravy is my favorite part—rich, herby, and the perfect complement to the roulade slices.

How to Serve Turkey Roulade with Sage and Cranberry Stuffing Recipe

Garnishes

I like to keep it simple with fresh sage leaves or a sprinkle of chopped parsley for color and freshness. A few whole dried cranberries scattered on the plate add a pretty, festive touch too—and they hint at the flavors inside.

Side Dishes

This roulade pairs wonderfully with classic sides like roasted Brussels sprouts, mashed potatoes, or even a bright green salad to balance the richness. For a luxurious holiday spread, I love adding garlic-roasted green beans and a creamy butternut squash soup starter.

Creative Ways to Present

For special occasions, I slice the roulade into medallions and arrange them in a fan shape on a warmed platter, drizzling extra gravy on top. Adding seasonal garnishes like pomegranate seeds or edible flowers of sage green and cranberry red can make it truly festive and eye-catching.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I wrap leftover slices tightly in plastic wrap and store them in an airtight container in the fridge. They keep well for 3-4 days and make for quick, delicious lunches or dinners—just add a salad or leftover veggies!

Freezing

I’ve frozen the cooked roulade wrapped really tightly in foil and then in a freezer bag. When properly stored, it lasts up to 3 months. Just thaw overnight in the fridge before reheating gently.

Reheating

To reheat leftovers, I place slices in a covered dish with a splash of broth, warming them gently in the oven at 300°F until heated through. This method keeps the turkey moist without drying it out. Reheat gravy separately on the stove and pour over the slices before serving.

FAQs

Final Thoughts

This Turkey Roulade with Sage and Cranberry Stuffing Recipe is one of those dishes that truly feels special every time you serve it, yet is surprisingly manageable to prepare. I always find it a joy to make it for family gatherings because it invites compliments and second helpings—and it’s a recipe that sticks in your memory for its wonderful flavor combos and beautiful presentation. I can’t recommend it enough if you want to impress your guests with something delicious, comforting, and a little bit festive all year round.

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