Stuffed Turkey Breast With Cranberry Glaze

Stuffed Turkey Breast With Cranberry Glaze

  • Prep Time: 20 mins
  • Total Time: 1 hrs 50 mins
  • Servings: 6
  • About This Recipe

    “Haven’t tried this — posted in response to a request — but it sounds fabulous and fairly easy too. I clipped this out of the Food section in the Toronto Star newspaper.”



  • 2tablespoons butter or 2tablespoonsmargarine
  • 1smallonion, minced
  • 1stalkcelery, minced
  • 1smallcarrot, peeled and grated
  • 1/2 cupchicken stock
  • 1teaspoon dried rosemary or 1teaspoondried thyme
  • 1teaspoonfresh ground black pepper
  • salt
  • 2cupsdry bread, cubed
  • Glaze

  • 1 (6ounce) cans whole berry cranberry sauce
  • 2tablespoonsbrown sugar
  • 1tablespoonlemon juice
  • 1/2 teaspoonground ginger
  • Turkey

  • 1skinless boneless turkey breast, weighing 2 to 3 lbs or 1 to 1-1/2 kg
  • Directions

  • To make stuffing, melt butter in a skillet over medium heat and saute the onion, celery and carrots for 5 minutes or until the onion is translucent.
  • Add stock and seasonings; remove from heat.
  • Mix in bread cubes and cool slightly.
  • For glaze, mix all glaze ingredients in a medium-sized bowl; set aside 1/2 cup to serve, cold, with meal.
  • To make turkey, preheat oven to 325F and lightly grease a baking dish or a small roasting pan.
  • Place turkey breast on your cutting board and, holding a knife parallel to the board, slice meat through middle, leaving last inch intact.
  • Open meat like a book and cover with plastic wrap; pound with a meat mallet to even thickness.
  • Cover one side of meat with stuffing.
  • Fold other side over and secure with toothpicks along the edges.
  • Transfer to your baking dish and pour remaining cranberry glaze over.
  • Bake, uncovered, for 60 to 90 minutes or until cooked through and juices run clear.
  • Let rest 5 minutes before slicing.
  • Reviews

  • “This dish was excellent as is.I had a turkey breast I needed to make and found this recipe to try. The stuffing was moist and flavorful and the glaze tasty. We devoured it.I have made it another time since.It’s a keeper.Thanks!”

  • “My son had to choose a recipe to make for our family, and he chose this. It’s not something I would have chosen because I would have thought it was too much work, but it was pretty simple. Everyone really enjoyed this!”

  • “Made a day ahead for Thanksgiving, the recipe was easy to put together.Only sub was a small apple chopped for the carrot.The turkey was moist and tender and the cranberry glaze really made the dish.The only change I’ll make the next time centers on the bread I used for the stuffing:even though it was an artisan-type loaf, once stirred into sauted veggies and broth, it became too soft/mushy.I think I’ll use leftover biscuits and cornbread for the stuffing next go round…. AND make a pan full on the side b/c everyone enjoyed the stuffing they had and asked for more.This recipe is already on my Christmas dinner menu… great presentation and downright delicious!”

  • “Delicious! We made this for our Thanksgiving and it was a huge hit.It looked as good as it tasted.The cranberry sauce was a real surprise.The ginger with the lemon juice added a wonderful depth of flavor which I will use again.Thanks so much!”

  • “Simply Fabulous!”

  • “Outstanding!Made this for our Christmas Eve dinner and it was absolutely beautiful. I prepared the Stuffing and Glaze as directed, but instead of folding the pounded turkey breast over “book-like” and securing with toothpicks, I prepared a roulade for presentation purposes.As mentioned above this was not only beautiful but easy to prepare and delicious!It is so hard here in the Netherlands to find/purchase the “whole” turkey one would traditionally have for Thanksgiving, Christmas or New Years Dinner – This recipe is a super keeper!”