Introduction

This Bacon Wrapped Cranberry and Apple Stuffed Turkey Breast Roll is a festive and flavorful dish perfect for special occasions or a hearty family dinner. Tender turkey is filled with a sweet and savory apple, cranberry, and walnut stuffing, then wrapped in crispy bacon for a delicious finish.

The image shows a long, roasted rolled meat dish placed on a wooden board. The roll is tied with thin white twine and has a browned, slightly crispy outer layer. Three slices are cut in front of the roll, displaying a creamy white inner filling mixed with small pieces of dark and light ingredients, likely fruits or nuts. The filling looks soft and moist while the outside is textured with a golden-brown char. In the background, there is a white bowl with a green rim containing more sliced pieces and some red fruits, all set on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package bacon (2 slices chopped and 10 slices reserved)
2 packages turkey scaloppine (flattened turkey pieces), about 350g each
1 large apple, peeled, cored, and chopped (about 1 1/2 cups)
1/2 cup dried cranberries
1/2 cup walnuts, chopped
1 cup mushrooms, chopped
1 tbsp fresh, minced sage
1/2 tbsp fresh thyme, minced
1 cup cubed bread (roughly 2–3 slices)
2 eggs, beaten
1/4 cup milk (or substitute with stock or water)
1 tbsp olive oil
Sea salt and freshly ground pepper
Cooking twine

Instructions

Step 1: Lay two large pieces of plastic wrap on a cutting board or work surface. Place 5 bacon slices on each piece of plastic wrap.
Step 2: Remove the turkey scaloppine from one package and arrange them overlapped over the bacon on one plastic wrap to form a roughly 12″ x 8″ square. Repeat with the other package and plastic wrap.
Step 3: In a bowl, combine chopped apple, dried cranberries, walnuts, chopped bacon (from the 2 reserved slices), mushrooms, sage, thyme, cubed bread, beaten eggs, milk, salt, and pepper. Mix well.
Step 4: Divide the stuffing evenly between the two turkey squares. Spread it out leaving about 1/4 inch from the edges clear.
Step 5: Using the plastic wrap, roll each turkey square tightly, tucking in the stuffing as you go. Ensure the bacon covers the entire outside of the roll.
Step 6: Secure each roll with cooking twine.
Step 7: Preheat the oven to 350°F (175°C).
Step 8: Heat olive oil in a large ovenproof skillet over medium-high heat. Brown each turkey roll on all sides for 2 to 3 minutes per side.
Step 9: Transfer the skillet to the preheated oven and roast the turkey rolls uncovered for 30 to 40 minutes.
Step 10: Let the rolls rest for 5 to 10 minutes before slicing and serving.

Tips & Variations

For extra flavor, add a splash of apple cider or white wine to the skillet before roasting.
Substitute walnuts with pecans or almonds for a different crunch.
If you can’t find turkey scaloppine, thinly sliced turkey breast cutlets work well.
Use fresh or dried rosemary along with sage and thyme to deepen the herb flavor.
Serve with a side of roasted vegetables or a light salad to balance the richness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through to maintain the crispness of the bacon and prevent drying out.

How to Serve

The image shows a flat layer of raw pink chicken breast spread out on parchment paper, topped on the left side with a chunky filling made of beige and brown pieces including chopped nuts, dried dark berries, and small bits of bread or tofu. To the right of the chicken, on a wooden board, there are rows of white mushroom slices, dark brown dried berries, thick pale bacon strips with pink meat and white fat marbling, and walnut halves. At the bottom, green sprigs of rosemary and two red apples with green leaves are arranged. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can assemble the turkey rolls a few hours ahead of cooking. Keep them tightly wrapped and refrigerated until ready to brown and roast.

What can I substitute for turkey scaloppine?

If turkey scaloppine is unavailable, thin turkey breast cutlets or pounded turkey breast slices work well as alternatives for this recipe.