Cranberry-Stuffed Turkey Breast

Cranberry-Stuffed Turkey Breast


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Tired of traditional turkey dinners during the holidays? Check out this recipe for a tart, refreshing alternative to your overused turkey dish!

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Time needed

20 min preparation + 80 min cooking

Serving Size / Yield

8 servings


  • 4 lb. boneless turkey breast, pounded to 3/4-inch thickness
  • salt and pepper
  • 2 C. chicken broth, divided
  • 4 T. butter
  • 6 C. sourdough bread cubes
  • 1/2 C. dried cranberries
  • 1 T. chopped rosemary
  • 1 T. orange zest
  • 1/4 C. butter, melted
  • 1 medium shallot, chopped
  • 1/4 C. pomegranate juice
  • 1 egg, lightly beaten

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Preheat your oven to 350°F. Arrange sourdough bread cubes onto a baking sheet and bake for seven minutes. Transfer to a large bowl and combine with cranberries, rosemary, and orange zest. Toss to combine. Melt 1/4-cup of butter in a large skillet over medium heat and add shallot, sautéing until soft. Drizzle on top of bread cube mixture and sprinkle with salt and pepper. Stir in 1/2 –cup of chicken broth, pomegranate juice, and egg. Increase oven temperature to 375°F. Spread the cranberry mixture on top of the turkey to within 3/4-inch from the edge. Roll the turkey into a log and transfer to a large piece of cheesecloth. Roll in the cheesecloth and use twine to seal. Place on a rack set over a roasting pan. Combine remaining butter and chicken broth in a microwavable bowl and microwave until melted. Stir, and pour evenly over the turkey to soak the cheesecloth. Place roasting pan in oven and let cook for 70-90 minutes or until a meat thermometer registers 155°F. Let stand for 10 minutes before removing the cheesecloth and serving.

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