Bacon Wrapped Cranberry and Apple Stuffed Turkey Breast Roll Recipe
This delicious Bacon Wrapped Cranberry and Apple Stuffed Turkey Breast Roll combines savory turkey and bacon with a festive, sweet and nutty stuffing of apples, dried cranberries, walnuts, mushrooms, and fresh herbs. Perfectly roasted to golden perfection, this elegant dish is ideal for holiday meals or special gatherings, offering a wonderful balance of flavors and a beautiful presentation.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 servings (2 turkey breast rolls) 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
Scale
For the Turkey Roll:
- 1 package bacon (12 slices total; 2 slices chopped and 10 slices reserved)
- 2 packages turkey scaloppine (flattened turkey pieces), about 350g each
- Cooking twine for tying rolls
- 1 tbsp olive oil
- Sea salt and freshly ground black pepper, to taste
For the Stuffing:
- 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
- 2 slices bacon, chopped (from the package)
- 1 tbsp fresh sage, minced
- 1/2 tbsp fresh thyme, minced
- 1 cup cubed bread (roughly 2–3 slices of bread)
- 2 eggs, beaten
- 1/4 cup milk (can substitute with stock or water)
Instructions
- Prepare the Bacon Base: Lay two large pieces of plastic wrap side by side on your work surface. Arrange 5 slices of bacon on each piece of plastic wrap, forming two equal sets.
- Assemble the Turkey Layer: Remove the scaloppini from one package and open them up. Place them overlapping over the bacon slices on one piece of plastic wrap, creating an approximate 12” x 8” square. Repeat with the other package of turkey and the other bacon-wrapped plastic wrap.
- Make the Stuffing: In a medium bowl, combine the chopped apple, dried cranberries, chopped walnuts, chopped mushrooms, chopped bacon slices, minced sage, minced thyme, cubed bread, beaten eggs, and milk. Season with sea salt and freshly ground black pepper to taste. Toss everything until well mixed.
- Stuff the Turkey Rolls: Divide the stuffing mixture evenly between the two turkey-bacon squares. Spread it out, leaving about a 1/4-inch border around the edge.
- Roll Up the Turkey: Using the plastic wrap to assist, roll the turkey tightly from one end to the other, making sure to securely tuck the stuffing inside and to ensure the bacon fully covers the outside of each roll. Carefully remove the plastic wrap while rolling.
- Secure the Rolls: Tie each roll snugly with cooking twine at several points to hold its shape during cooking.
- Preheat and Brown: Preheat the oven to 350°F (175°C). Heat the olive oil in a large ovenproof skillet over medium-high heat. Once hot, brown each turkey roll on all sides, about 2 to 3 minutes per side, to develop a flavorful crust.
- Roast the Turkey Rolls: Transfer the skillet to the preheated oven and roast the turkey rolls uncovered for 30 to 40 minutes, or until the internal temperature reaches 165°F (74°C) and the bacon is crispy.
- Rest and Serve: Remove the skillet from the oven and allow the turkey rolls to rest for 5 to 10 minutes before slicing. This helps retain their juices and makes slicing easier.
Notes
- You can substitute stock or water for the milk if preferred or if dairy-free.
- Ensure that the turkey rolls are tightly secured with twine so the stuffing doesn’t spill out during cooking.
- Use a meat thermometer to verify the internal temperature reaches 165°F (74°C) to ensure food safety.
- The recipe works well with turkey scaloppine, but chicken breast flattened thin can be an alternative.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Keywords: turkey breast roll, bacon wrapped turkey, stuffed turkey, cranberry stuffing, apple stuffing, holiday recipe, roasted turkey, festive turkey dish
