Turkey Roulade with Cranberry Stuffing and Herb Gravy Recipe

If you’re on the hunt for a show-stopping main dish that feels both festive and comforting, this Turkey Roulade with Cranberry Stuffing and Herb Gravy Recipe is just what you need. I absolutely love how this roulade transforms a simple turkey breast into a juicy, flavorful centerpiece that’s perfect for holiday dinners or any special family gathering. The combination of tart cranberries nestled in a herb-packed stuffing wrapped inside tender turkey is pure magic on a plate.

When I first tried this recipe, I was amazed at how the herb gravy pulls everything together—rich, silky, and packed with savory notes that make each bite even better. Plus, it’s a fantastic way to serve turkey without dealing with a whole bird, so it’s ideal for smaller groups or when you want to impress without the stress. You’ll find that once you try this Turkey Roulade with Cranberry Stuffing and Herb Gravy Recipe, it might just become your go-to for holidays or any cozy dinner night.

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Ingredients You’ll Need

All the ingredients in this Turkey Roulade with Cranberry Stuffing and Herb Gravy Recipe work in harmony to create layers of flavor and a balance of textures. I like to source fresh herbs and good-quality turkey, because it really makes a difference in the final dish’s taste.

• Boneless turkey breast half with skin: This is the star of the recipe—choose a fresh or well-thawed piece about 2 1/2 lbs.
• Kosher salt: Essential for seasoning and enhancing all the flavors.
• Cooking twine: You’ll need this to bind the roulade securely so it cooks evenly and holds its shape.
• Salted butter: Adds richness and helps brown the roulade’s skin gloriously.
• Whole wheat French bread: Using stale or toasted bread cubes gives your stuffing great texture without sogginess.
• Butter: For sautéing your veggies—it brings out their sweetness perfectly.
• Onion and celery: These aromatic veggies create a classic, flavorful base for the stuffing.
• Fresh sage and parsley: Their herbal notes brighten up the stuffing and pair beautifully with turkey.
• Turkey or poultry seasoning: A blend of warming spices that ties the stuffing flavors together.
• Egg: Acts as the binder for the stuffing, ensuring it holds together nicely inside the roulade.
• Chicken broth: Adds moisture and savory depth to the stuffing and gravy.
• Dried cranberries: For a sweet-tart burst that contrasts the herbs and savory ingredients.
• Reynolds Wrap® Heavy Duty Foil: Important for covering the roulade tightly while baking—it helps keep the moisture in.
• All-purpose flour: Thickens the rich herb gravy you’ll make with the pan drippings.
• Fresh sage leaves: Added to the gravy for that aromatic herbal boost.
• Freshly ground black pepper: For seasoning and that little kick at the end.

Variations

I love making this recipe my own by swapping out some ingredients or adding a personal twist, and I encourage you to do the same. Whether it’s adjusting seasonings or adding seasonal nuts, these changes keep the dish exciting and tailored to your preferences.

• Stuffing Swap: I’ve tried incorporating toasted pecans or walnuts to the stuffing for an added crunch, and it’s a delightful surprise.
• Herb Mix: Sometimes I swap fresh sage for rosemary or thyme depending on what I have on hand—both work beautifully.
• Gluten-Free Option: For gluten-free diets, replacing bread cubes with gluten-free bread or cooked quinoa maintains the stuffing’s texture.
• Savory Twist: Adding sautéed mushrooms to the stuffing brings an earthy depth that my family adores.

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

Step 1: Prepare and Toast the Bread Cubes

Start by cubing your whole wheat French bread. I like to cut the bread the night before and let it sit out to dry, which helps the cubes toast up perfectly without getting soggy. If your bread feels fresh, pop the cubes onto a baking sheet and bake them at 250°F for about 30 minutes, stirring halfway through to help them dry out evenly. This simple step makes all the difference in the stuffing’s texture—it’ll have just the right chew.

Step 2: Sauté the Veggies and Mix Your Stuffing

Next, melt butter in a deep skillet over medium heat and gently sauté your minced onion, celery, parsley, and sage along with the turkey or poultry seasoning, salt, and pepper. Cook on medium-low until the veggies become soft and fragrant—about 8 to 10 minutes. Once cooled slightly, transfer them to a large bowl and stir in your toasted bread cubes, chopped dried cranberries, beaten egg, and chicken broth. Mix everything thoroughly so the bread soaks up all the flavors but isn’t overly wet.

Step 3: Butterfly and Pound the Turkey Breast

I discovered this trick of butterflying the turkey breast—it’s easier than it sounds and makes for a perfect canvas to roll your stuffing inside. Remove the skin in one piece and set it aside for later. Trim any excess fat and take out the tenderloin. Place the turkey breast flat on a cutting board and carefully slice it horizontally almost through, opening it like a book. Then cover with plastic wrap and gently pound it with a meat mallet or rolling pin to an even 1/4-inch thickness rectangle. This pancake-like piece will roll neatly and cook evenly.

Step 4: Assemble and Tie Your Roulade

Season both sides of the pounded turkey breast with salt. Spread the stuffing evenly over the surface, leaving about a 3/4-inch border all around to prevent spillage when rolling. Roll the turkey tightly jelly-roll style, then lay the reserved skin on top to keep it moist and add rich flavor. Use 4 to 6 pieces of cooking twine to tie the roulade firmly but not too tight—you want it to hold shape but not squeeze out the stuffing. Trim any excess twine and spread softened butter across the skin for a beautiful golden crust.

Step 5: Bake Covered, Then Broil to Finish

Preheat your oven to 375°F and position the rack in the center. Transfer the roulade to a baking pan and cover tightly with heavy-duty foil—this locked-in moisture is key to juicy meat. Bake until the internal temperature reaches 165°F in the center of the stuffing, about 45 to 55 minutes. Then remove the foil and switch your oven to broil. Broil for 5 to 7 minutes until the skin turns a gorgeous golden brown. Let it rest about 5 minutes before slicing to help juices redistribute and keep each slice tender.

Step 6: Make the Herb Gravy

While resting the roulade, gather the pan drippings and make your gravy. Combine turkey or chicken broth, fresh sage leaves, turkey or poultry seasoning, and all-purpose flour in a saucepan. Whisk it well and bring to a simmer over medium-high heat, stirring continuously to prevent lumps. Once simmering, reduce to low and cook until thickened, about 8 to 10 minutes. Discard the sage leaves, season to taste with salt and pepper, and you’ve got a silky gravy that’s the perfect finishing touch.

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

Garnishes

I keep garnishes simple but elegant—fresh sage sprigs and a few whole dried cranberries scattered on the plate highlight the dish’s flavors and colors beautifully. Sometimes I add a drizzle of warm herb gravy over the roulade slices right before serving to make everything extra inviting.

Side Dishes

My family goes crazy when I serve this roulade alongside classic mashed potatoes, roasted root vegetables, and a crisp green salad with a bright vinaigrette. The velvetiness of potatoes and the savory veggies balance perfectly with the roulade’s flavors. Don’t forget some crusty bread to soak up that herb gravy!

Creative Ways to Present

For special occasions, I like to slice the roulade into elegant rounds and fan them out on a platter lined with baby arugula or watercress. Adding a sprinkle of pomegranate seeds adds a festive touch and crunch. You can also serve it family-style on a wooden board with bowls of gravy and sides for a rustic, warm vibe.

Make Ahead and Storage

Storing Leftovers

I like to slice leftover roulade and store it in an airtight container in the fridge for up to 3 days. The slices hold together well and stay moist, especially if you add a little bit of the leftover gravy to keep them from drying out.

Freezing

This roulade freezes beautifully! I wrap it tightly in plastic wrap, then foil before freezing. When ready to enjoy, thaw overnight in the fridge and reheat gently in the oven covered with foil to maintain moisture.

Reheating

To reheat, place sliced roulade in a baking dish, add a splash of broth or leftover gravy, cover with foil, and warm at 325°F until heated through—usually about 15-20 minutes. This keeps the turkey tender without drying out.

FAQs

Final Thoughts

I can’t recommend this Turkey Roulade with Cranberry Stuffing and Herb Gravy Recipe enough—it’s one of those dishes that brings everyone to the table with smiles and second helpings. The thoughtful combination of herbs, tart cranberries, and that rich gravy somehow makes every bite feel cozy and indulgent. If you’re looking for a recipe that’s great for holidays or just a special family dinner, trust me, this one hits all the right notes and rewards your effort beautifully. Give it a go—you’ll enjoy the process and the delicious payoff!

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