Rolled turkey breast with cranberry stuffing

Name: Rolled turkey breast with cranberry stuffing recipe
Yield: 6
Ingredients: 40g unsalted butter, plus extra butter, melted, to brush; 1 onion, chopped; 100g pancetta, chopped; 1 garlic clove, finely chopped; ¼ sourdough loaf, torn into small pieces; 2 tsp chilli flakes; 1 tbs chopped sage leaves; 150g dried cranberries; ⅓ cup (50g) pistachio kernels, roughly chopped; 1 egg, lightly beaten; 1kg boneless turkey breast, skin on; 40g unsalted butter; 1 large onion, finely chopped; 2 tbs plain flour; 2 cups (500ml) chicken stock, heated; 1 tbs Marsala (Sicilian fortified wine) or brandy (optional); 2 tbs thickened cream

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by delicious. team

delicious. team

May 13, 2016

There'll be plenty to celebrate with this festive feast. This cheat's roast turkey will have the whole family filled with Christmas cheer, no matter the time of year.

What you need to know before you start

You’ll need basic cooking equipment including a roasting pan, a frypan for the stock, a fine sieve, mixing bowl and a carving fork and knife. You’re also required to roll and tie the turkey breast with kitchen string. This requires some skill, but don’t worry too much if you don’t get it right the first time. If you make a mistake, just stop, remove the string and start over again. It’s also easier when you have someone to help you tie the knots.

This dish takes roughly 1 hour 30 minutes-2 hours to complete, including resting time. Don’t wander too far away from the kitchen during this time, as you can prepare the gravy while the turkey rests

Why is this the best rolled turkey breast with cranberry stuffing recipe?

Avoided turkey in the past as you find it a little too dry? This rolled turkey recipe eliminates the concerns of a dry and overcooked bird as it features a juicy stuffing in the centre and is paired with a luscious gravy. You’ll achieve a beautiful golden, slightly crispy skin by choosing a skin-on piece, while the buttery pancetta and sourdough stuffing will keep it moist from the inside out.

Ideal for feeding a family of 6, choose this turkey breast for your Christmas feast, Christmas-in-July celebration, Thanksgiving get-together or family milestone. It’s a great cheat’s meal that still looks impressive without having to worry about handling a whole turkey.

How do you roll turkey breast?

The technique for rolling a piece of meat is also called a ‘roulade’. To correctly roll a turkey, place the breast skin-side down on a board and spoon cooled stuffing down the middle of the breast. Roll up the turkey away from your body, holding tight to enclose the stuffing. Take a piece of kitchen string and tie around the breast. Repeat at 2cm intervals until the entire piece is wrapped and secure.

If the breast feels too thick to roll, place it between 2 sheets of baking paper and bash it with a rolling pin to make it slightly thinner and wider. This is also a good method to ensure it’s of an even thickness.

What ingredients you’ll need

Unsalted butter: Butter adds richness and moisture, helping to create a smooth and flavourful base for the stuffing. It’s also used in the gravy for a velvety finish.

Onion: Onions are used in both the stuffing and the gravy. They provide sweetness and depth of flavour, balancing the richness of the butter and the savoury elements of the dish.

Pancetta: This salt-cured pork contributes a savoury, salty and slightly smoky flavour to the stuffing.

Garlic clove: Garlic adds an aromatic, savoury depth.

Sourdough loaf: Sourdough acts as the base for the stuffing. It offers a hearty texture and helps to absorb the flavours of the stock and other seasonings.

Chilli flakes: Chilli introduces a subtle, warming heat without overpowering the dish.

Sage leaves: Sage provides an earthy, slightly peppery flavour that you’ll often find in a traditional turkey stuffing.

Dried cranberries: Cranberries add a sweet-tart contrast to the savoury ingredients, bringing a pop of sweetness and bite.

Pistachio kernels: Pistachios offer a crunchy texture and a mild, nutty flavour.

Egg: One egg is used to act as a binder, holding the stuffing together.

Boneless turkey breast: The hero of the recipe. We opt for a 1kg boneless piece with the skin on.

Plain flour: Flour serves as a thickening agent, helping to create a smooth and velvety texture for the gravy.

Chicken stock: Stock adds a rich, savoury base and depth of flavour, enhancing the overall umami taste of the gravy.

Marsala or brandy (optional): Marsala is a Sicilian fortified wine. It introduces a touch of complexity and sweetness, with the alcohol helping to deglaze the pan and intensify the flavour. You can also use brandy, or choose to omit this ingredient.

Thickened cream: Thickened cream provides richness and a velvety mouthfeel to the gravy.

How long do you cook a rolled turkey breast per kg?

For this recipe, we cook 1kg boneless turkey breast with skin on and rolled with a stuffing in the centre for 25 minutes in a 190°C/170°C fan-forced oven, and again for a further 15 minutes, for a total cooking time of 40 minutes.

How to store leftover rolled turkey breast with cranberry stuffing

If you can, store the turkey breast with stuffing separate from the gravy. Place cooled turkey in an airtight container and store in the fridge. Consume within 2-3 days. Similarly, the gravy can be stored in a jar or container in the fridge for 3-4 days. As it contains cream, it’s best not to freeze, as the gravy can separate.

How to serve rolled turkey breast with cranberry stuffing

This rolled turkey breast is best served with lashings of gravy, a side of extra stuffing and your favourite roast veg and greens like roasted fennel, duck fat potatoes and fresh radicchio leaves. For an additional pop of brightness, sprinkle a few pomegranate arils over the dish.

After the turkey has rested, place it on a large board and carve right in front of your guests for a show-stopping moment. Pour the gravy into a jug so those around you can help themselves, and don’t forget plenty of serving utensils for a communal dining experience.

Drink pairings with rolled turkey breast with cranberry stuffing

The savoury and slightly sweet flavours of our rolled turkey breast with cranberry stuffing is best suited to refreshing and buttery white wines like a chardonnay or sauvingon blanc, or a light and fruity red wine such as a pinot noir.

If you love our rolled turkey breast with cranberry stuffing recipe, try this

For more delicious Christmas mains to serve up this year, try these show-stopping favourites:

40g unsalted butter, plus extra butter, melted, to brush
1 onion, chopped
100g pancetta, chopped
1 garlic clove, finely chopped
¼ sourdough loaf, torn into small pieces
2 tsp chilli flakes
1 tbs chopped sage leaves
150g dried cranberries
⅓ cup (50g) pistachio kernels, roughly chopped
1 egg, lightly beaten
1kg boneless turkey breast, skin on

Gravy (makes 300ml)

40g unsalted butter
1 large onion, finely chopped
2 tbs plain flour
2 cups (500ml) chicken stock, heated
1 tbs Marsala (Sicilian fortified wine) or brandy (optional)
2 tbs thickened cream

Method

1.

Heat butter in a large frypan over medium heat. Cook onion, stirring occasionally, for 3-4 minutes, until softened. Add pancetta and cook, stirring occasionally, for 5 minutes, or until cooked through.
2.

Add garlic and cook, stirring, for a further 1 minute, or until fragrant.
3.

Tip the onion mixture into a large bowl with the bread, chilli flakes, sage, dried cranberries and pistachios. Season well, then stir in the beaten egg. Allow to cool completely.
4.

Preheat the oven to 190°C/170°C fan-forced. Place the turkey breast, skin-side down, on a board. Spoon half the cooled stuffing down the middle of the breast, then roll up the turkey to enclose the stuffing. Tie with kitchen string at 2cm intervals to secure, then place in a large roasting pan. Brush the turkey with extra melted butter.
5.

Roast for 25 minutes, then remove from oven and scatter the remaining stuffing mixture around the turkey. Return to the oven and cook for a further 15 minutes, or until turkey is golden brown and the juices run clear when you pierce the thickest part with a skewer.
6.

Cover loosely with foil and rest for 15 minutes. Meanwhile, for the gravy, melt butter in a frypan over medium heat. Add onion and cook, stirring occasionally, for 10 minutes, or until golden and caramelised. Add the flour and cook, stirring, for 1 minute, then add the stock and Marsala or brandy, if using. Simmer, stirring occasionally, for 10 minutes, or until thickened.
7.

Season, then stir in the cream and any resting juices from the meat. Pass through a fine sieve, then gently reheat before serving, adding more stock or water if it's too thick.
8.

Carve the turkey and serve with the gravy and the extra stuffing.