This cranberry spinach stuffed turkey breast takes a standard boneless turkey roast and turns it into a rolled centerpiece. The filling relies on cornbread crumbs, savory mushrooms, and sweet dried cranberries to balance the mild flavor of the poultry. Baking the roll in a bath of apple cider and chicken broth keeps the meat moist.
Making a rolled and tied turkey breast requires a bit of preparation, but the cooking process is straightforward. Butterflying the meat creates a flat canvas for the stuffing, and tying it with twine ensures it holds together in the oven. It is a solid choice for a weekend dinner or a smaller holiday gathering.
Why You’ll Love Cranberry Spinach Stuffed Turkey Breast
- Sautéing the mushrooms and spinach before stuffing cooks off excess water so the filling does not become soggy.
- Broiling the outside of the turkey roll before baking develops a browned exterior without drying out the center.
- Adding apple cider and chicken stock to the roasting pan creates a humid environment that gently cooks the poultry.
Cranberry Spinach Stuffed Turkey Breast Ingredients
- Turkey breast: Look for a boneless, skinless turkey breast weighing between 3 and 4 pounds. You can ask your butcher to butterfly it for you.
- Spinach: Frozen chopped spinach works well here. Thaw it completely and wring it out in a clean kitchen towel to remove as much liquid as possible.
- Cornbread crumbs: Use dry, store-bought cornbread stuffing mix. If you only have fresh cornbread, crumble it and toast it in a low oven until dry.
- Apple cider: Unfiltered apple cider provides a stronger apple flavor, but clear apple juice works fine as a substitute.
- Mushrooms: White button or cremini mushrooms both work well. Chop them finely so they blend easily into the stuffing.
Exact quantities are in the recipe card below.
How to Make Cranberry Spinach Stuffed Turkey Breast
Step 1: Prepare the stuffing
Cook the aromatics, mushrooms, and spinach in a skillet until the moisture evaporates. Mix the vegetables with the dry cornbread crumbs, dried cranberries, and a splash of apple cider. Let the mixture cool slightly so it is easy to handle.
Step 2: Butterfly and stuff the turkey
Slice the boneless turkey breast horizontally so it opens like a book. Season the meat, then spread the spinach and cranberry mixture in an even layer across the surface. Roll the meat tightly into a cylinder.
Step 3: Tie and brown the roast
Secure the rolled turkey breast with lengths of kitchen twine spaced a couple of inches apart. Brush the outside with olive oil and melted butter, then broil the roast briefly until the exterior is browned.
Step 4: Bake in broth
Lower the oven temperature and pour chicken stock and apple cider into the roasting pan. Cover the pan with foil and bake until the center reaches a safe internal temperature of 165°F (74°C). Rest the meat before slicing.
Storage Tips for Cranberry Spinach Stuffed Turkey Breast
Store leftover turkey slices in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a covered skillet with a splash of chicken broth until warmed through to 165°F (74°C).
Expert Tips for Cranberry Spinach Stuffed Turkey Breast
- Poultry must reach a safe internal temperature of 165°F (74°C). Always check the thickest part of the meat with a reliable food thermometer.
- Squeezing the frozen spinach completely dry is an important step. Excess water will make the cornbread stuffing mushy.
- If you do not have kitchen twine, you can secure the rolled turkey breast with metal skewers, though twine holds the shape much better for slicing.
What to Serve with Cranberry Spinach Stuffed Turkey Breast?
Serve this stuffed turkey alongside mashed potatoes or roasted root vegetables to soak up the sweet and savory pan juices.
Cranberry Spinach Stuffed Turkey Breast Recipe FAQs
Can I prep this stuffed turkey breast in advance?
Yes, you can butterfly, stuff, and tie the turkey breast a day ahead. Keep it tightly wrapped in the refrigerator, then proceed with the broiling and baking steps when you are ready to cook.
How do I butterfly a turkey breast?
Place the breast flat on a cutting board. Use a sharp knife to slice horizontally through the thickest part of the meat, stopping about an inch from the opposite side so it opens up like a book. You can pound it gently with a meat mallet to create an even thickness.
What if my turkey breast is getting too dark in the broiler?
Watch the turkey closely during the broiling step. If it browns too quickly, move the pan to a lower rack or take it out early. The meat will continue to cook through during the covered baking stage.
Cranberry Spinach Stuffed Turkey Breast
Ingredients
- 1 package frozen chopped spinach thawed and squeezed dry, 10-ounce / 283g
- 3 tablespoons olive oil divided
- ¼ cup sliced green onions
- 2 tablespoons minced fresh rosemary
- 8 ounces mushrooms chopped, 225g
- 3 cloves garlic minced
- ¼ teaspoon ground nutmeg
- 1 cup dry cornbread stuffing crumbs 120g
- ¼ cup dried cranberries 30g
- 1 ½ cups apple cider or apple juice divided, 360ml
- 1 boneless turkey breast 3- to 4-pound / 1.4-1.8 kg
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper divided
- ¼ cup unsalted butter melted, 57g
- 1 cup chicken stock 240ml
- Kitchen twine
Instructions
- Preheat the oven to the broil setting. Lightly grease a roasting pan or line it with aluminum foil.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the green onions and rosemary, cooking for about 5 minutes until softened.
- Stir in the garlic, mushrooms, spinach, and nutmeg. Cook for another 6 minutes until the mushrooms release their moisture. Remove from heat and stir in the cornbread crumbs, dried cranberries, 2 tablespoons of the apple cider, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Set the stuffing aside.
- Butterfly the turkey breast so it lies flat. Season the meat all over with the remaining 1 ½ teaspoons of salt and ¾ teaspoon of pepper.
- Spread the spinach and cranberry stuffing evenly over the flattened turkey breast. Starting from one of the long edges, roll the meat tightly into a log shape. Tie the roll with kitchen twine every 2 inches (5 cm) to secure it.
- Brush the outside of the turkey roll with the remaining 2 tablespoons of olive oil and the melted butter. Place it in the prepared roasting pan and broil until the outside is browned, watching closely to prevent burning.
- Change the oven temperature to 325°F (165°C). Combine the chicken stock and the remaining apple cider, then pour the liquid into the bottom of the roasting pan.
- Cover the pan tightly with foil. Bake for 90 minutes, basting occasionally, until a meat thermometer inserted into the thickest part of the turkey registers 165°F (74°C).
- Remove from the oven and let the turkey rest, loosely covered with foil, for 20 minutes. Remove the twine, slice into ½-inch to 1-inch (1.25-2.5 cm) rounds, and serve with the pan juices.
