Turkey Roulade with Cranberry Hazelnut Stuffing Recipe

If you’re looking to impress your guests with a stunning and flavorful centerpiece, this Turkey Roulade with Cranberry Hazelnut Stuffing Recipe is an absolute game-changer. I love this recipe because it combines juicy turkey breast wrapped around a vibrant, crunchy cranberry and hazelnut stuffing, all tied together with a luscious spiced cider glaze. Trust me, once you try this, it’ll become a holiday or special occasion must-have in your kitchen!

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Ingredients You’ll Need

The magic of this Turkey Roulade with Cranberry Hazelnut Stuffing Recipe lies in how the ingredients complement each other — earthy hazelnuts, tart cranberries, and fresh sage give a sophisticated stuffing, while the spiced cider glaze ties it all together perfectly. I’ll share some tips to help you pick the best items for your roulade.

• French-style rolls: These are perfect for absorbing the chicken broth and butter, creating a moist but textured stuffing base.
• Dried cranberries: Use the sweet-tart ones for that bright pop of flavor that balances the richness of the turkey.
• Toasted hazelnuts, chopped: Toasting enhances their nuttiness and crunch, which is a delightful contrast inside the soft bread.
• Fresh sage leaves: Fresh is key here – the herb adds a fragrant, woodsy note that ties the stuffing together beautifully.
• Italian seasoning: Adds a subtle herbal depth that complements the sage without overpowering.
• Chicken stock/broth: Use low sodium if possible, so you can control the saltiness of the stuffing yourself.
• Unsalted butter: Melted and mixed into the stuffing for richness without overwhelming the other flavors.
• Turkey breast halves, skin-on: Removing the bones but keeping the skin lets you get that crisp exterior while keeping the meat juicy.
• Kitchen twine: Essential for securing the roulades tightly, so they hold their shape as they cook.
• Apple cider, honey, brown sugar, apple cider vinegar, pumpkin pie spice, cracked black pepper, pinch of salt: These come together in the spiced cider glaze that gives this roulade its signature sweet and spiced finish.

Variations

I like to tweak this Turkey Roulade with Cranberry Hazelnut Stuffing Recipe occasionally depending on the season or guests’ preferences. The base is fantastic, but you can customize it easily to make it your own.

• Vegetarian-friendly stuffing: I once swapped the turkey for a large portobello mushroom cap and kept the stuffing intact — a hit with my veggie friends.
• Nut substitutions: If hazelnuts aren’t your thing or you have allergies, toasted pecans or walnuts work beautifully with the cranberries.
• Glaze variations: Feel free to add a splash of bourbon to the spiced cider glaze for an adult twist I discovered one chilly fall evening.
• Spice adjustments: For a milder version, reduce the pumpkin pie spice or switch to cinnamon and a dash of nutmeg for a more classic fall vibe.

How to Make Turkey Roulade with Cranberry Hazelnut Stuffing Recipe

Step 1: Prepare the Spiced Cider Glaze

First things first, whisk together apple cider, honey, brown sugar, apple cider vinegar, pumpkin pie spice, cracked black pepper, and a pinch of salt in a saucepan. Bring it to a boil over medium-high heat, then reduce to a gentle simmer. I find that letting it simmer for about 15-20 minutes until it’s reduced by almost half creates a glaze that’s perfectly thick without being sticky. Pro tip: strain the glaze to remove any spice bits for a smooth finish. Let it cool completely before brushing it over the roulades.

Step 2: Make the Cranberry Hazelnut Stuffing

Tear up your French rolls into bite-sized pieces and toss them in a bowl with dried cranberries, toasted hazelnuts, fresh sage, Italian seasoning, salt, and pepper. Then add the chicken stock and melted butter to moisten everything well. I like to use my hands here to really mix and get those rolls soaking just right — not soggy but pleasantly soft. Set aside and let those flavors mingle while you prep the turkey.

Step 3: Prepare and Butterfly the Turkey Breasts

Preheat your oven to 375°F (190°C) and line a baking sheet with foil, then place a wire rack on top. Carefully peel the skin away from each turkey breast, trying not to tear it — this skin will wrap the roulade later, locking in moisture and creating a crisp outer layer. Next, butterfly each breast by slicing horizontally but not all the way through, opening it like a book. To get an even thickness, sandwich the butterflied breasts between plastic wrap and gently pound them out with a meat mallet. This helps the stuffing spread evenly and ensures even cooking.

Step 4: Assemble and Roll the Roulades

Lay one butterflied turkey breast flat, season lightly with salt and pepper, and spread half of the stuffing in a thin layer, leaving a small border around the edges. Then roll it carefully from one end, tucking in any holes or rips — they’ll hide under the skin anyway. Place the roulade seam-side down on your workspace. Stretch the reserved skin over the roulade to cover as much as possible, smoothing it out gently. Tie four pieces of kitchen twine evenly along the roulade to keep everything snug while roasting. Repeat for the second breast.

Step 5: Roast and Glaze

Place your roulades on the wire rack, brush them liberally with about a third of your spiced cider glaze (make sure to get under the twine). Sprinkle with cracked black pepper. Insert an oven-safe digital thermometer into the center of one roulade to monitor doneness. Roast at 375°F for 45 minutes to an hour, until the thermometer reads 160°F. If you notice the skin darkening too fast, cover loosely with foil. After roasting, let the roulades rest lightly covered for 10-15 minutes—this step is crucial to keep juices locked in.

Finally, remove the twine, give them a fresh brush with the remaining glaze, and slice into beautiful medallions for serving. Voilà — you’ve got a show-stopping, juicy turkey roulade ready to wow your guests!

How to Serve Turkey Roulade with Cranberry Hazelnut Stuffing Recipe

Garnishes

I enjoy garnishing the sliced roulade medallions with fresh sage leaves or sprigs of thyme for an herby, festive touch. A light drizzle of extra spiced cider glaze over the slices adds beautiful shine and flavor — plus, it makes for a very inviting presentation on the platter.

Side Dishes

My family goes crazy for pairing this roulade with creamy mashed potatoes or a wild rice pilaf. Roasted Brussels sprouts or glazed carrots add color and balance the richness nicely. A simple arugula salad with lemon vinaigrette also brightens the plate without competing with the roulade’s flavors.

Creative Ways to Present

For special occasions, I’ve arranged the sliced roulades in a spiral on a wooden serving board surrounded by cranberries and hazelnuts to reflect the stuffing ingredients. Adding cinnamon sticks or star anise around the dish really amps up the holiday vibes and makes for a memorable centerpiece.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover roulade tightly in plastic wrap and then in foil before refrigerating. It keeps perfectly for up to 3 days and maintains great flavor and texture when reheated carefully.

Freezing

I’ve successfully frozen the roulades before roasting—wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. When ready, thaw overnight in the fridge and roast fresh for best results; freezing after cooking doesn’t preserve the texture as well in my experience.

Reheating

To reheat without drying out, I slice the roulade and warm the pieces gently in a covered pan over low heat with a splash of broth or reserved glaze. Alternatively, wrapping slices in foil and warming in the oven at 300°F keeps them moist and tender.

FAQs

Final Thoughts

This Turkey Roulade with Cranberry Hazelnut Stuffing Recipe holds a special place in my heart because it’s both elegant and approachable — something that looks impressive but you can confidently create at home. Whether it’s a cozy family dinner or a big holiday feast, I know this roulade will steal the show. I hope you’ll enjoy making and sharing it as much as I do, savoring every juicy, flavorful bite with your favorite people.

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