Stuffed turkey breast with cranberry and feta gives you all those cozy holiday flavours without roasting a whole turkey. The turkey is rolled around a savory herb stuffing with little bursts of cranberry and feta, then finished with a glossy cranberry glaze.

It slices beautifully, which makes it especially nice for Thanksgiving or a smaller holiday dinner.

Why You’ll Love This Recipe

A beautiful alternative to a whole turkey
Savory stuffing with just enough cranberry and feta
Can be assembled ahead of time
Easy to slice and serve for a holiday dinner

Ingredient Notes

Turkey breast: Use a large boneless, skinless turkey breast that can be butterflied into an even rectangle.

Breadcrumbs: Regular fresh or dry breadcrumbs create a lighter filling than a very dense traditional stuffing.

Cranberries: Dried cranberries add little pockets of sweetness without making the filling wet.

Feta: Use enough for a salty, creamy contrast, but not so much that it overpowers the turkey.

Fresh herbs: Sage, parsley and thyme give the filling that familiar Thanksgiving flavour.

How to Make Stuffed Turkey Breast with Cranberry & Feta

Prepare the Turkey: Preheat the oven to 375°F / 190°C. Place the turkey breast on a cutting board and butterfly it horizontally, stopping before cutting all the way through. Open it like a book and gently pound any thicker areas until the turkey is about ½–¾ inch / 1.5–2 cm thick throughout.

Make the Stuffing: Melt the butter in a skillet over medium heat. Add the onion and celery and cook for 5–6 minutes, until softened. Add the garlic, sage and thyme and cook for another 30 seconds. Remove from the heat and stir in the breadcrumbs, chicken broth and parsley. Let the mixture cool for a few minutes before stirring in the dried cranberries and feta.

Fill the Turkey: Season the turkey lightly with salt and pepper. Spread the stuffing over the surface, leaving about a 1-inch / 2.5 cm border around the edges. Keep the filling in a fairly thin layer so the turkey rolls easily and cooks evenly.

Roll and Tie: Starting from one long side, roll the turkey tightly around the filling. Tie securely with kitchen twine at several points so it holds its shape during roasting.

Season and Roast: Place the rolled turkey seam-side down in a lightly greased roasting dish. Rub with olive oil and season with paprika, salt and pepper. Roast for about 55–70 minutes, depending on thickness.

Add the Cranberry Glaze: Stir together the cranberry sauce, orange juice and maple syrup. During the final 15 minutes of roasting, brush some of the glaze over the turkey and return it to the oven.

Check for Doneness: Roast until the thickest part of the turkey reaches 165°F / 74°C. Check the meat itself rather than inserting the thermometer directly into the stuffing.

Rest and Serve: Transfer the turkey to a cutting board and rest for 10–15 minutes before removing the twine and slicing. Resting helps the roulade stay juicy and keeps the slices from falling apart. Serve with the remaining cranberry glaze spooned over the top.

Tips

Don’t overfill the turkey; a thinner stuffing layer gives you a much neater roulade.
Let the cooked onion mixture cool slightly before adding the feta.
If some stuffing escapes while rolling, just tuck it back in before tying.
A meat thermometer is the easiest way to avoid overcooking turkey breast.
This can be assembled earlier in the day, refrigerated and roasted closer to dinner.

Serving Suggestions

Serve with mashed potatoes, roasted vegetables, green beans or a simple salad. A little extra cranberry sauce on the table works beautifully too.

Storage

Store leftover turkey in an airtight container in the refrigerator for up to 3 days. Reheat gently, covered, so the turkey stays moist.