This Stuffed Turkey Breast with Quinoa & Cranberries brings an elegant twist to the holiday table. Juicy turkey breast is rolled around a savory quinoa filling with cranberries, herbs and toasted pecans, then roasted until beautifully golden and sliced to reveal the festive filling inside.
Ingredients
Method
- Place the turkey breast skin-side down on a cutting board. Butterfly the thickest portions as needed, then cover with plastic wrap and gently pound to an even thickness.
- Melt the butter in a skillet over medium heat. Add the onion and celery and cook until softened. Add the garlic, sage, thyme and rosemary and cook briefly until fragrant.
- Stir in the cooked quinoa, dried cranberries and pecans. Add the broth and cook until the mixture is moist but not wet. Season with salt and black pepper, then allow it to cool slightly.
- Spread the quinoa mixture evenly over the turkey breast, leaving a small border around the edges.
- Starting from one long side, carefully roll the turkey around the filling. Secure firmly with kitchen twine at several points so the roast holds its shape.
- Rub the turkey with olive oil and season with salt, black pepper, garlic powder, rosemary and thyme.
- Place seam-side down in a roasting pan and roast at 375°F until golden and the thickest portion of the turkey reaches a safe internal temperature of 165°F.
- Transfer the roast to a cutting board and rest for at least 15 minutes before removing the twine.
- Cut into thick slices to showcase the cranberry-quinoa filling and arrange on a festive serving platter.
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🔄 Variations
🍎 Apple Cranberry: Add finely diced apple to the filling for extra sweetness and texture.
🍄 Mushroom Herb: Add sautéed mushrooms for a deeper savory flavor.
🌰 Nut-Free: Leave out the pecans and add extra celery or quinoa.
🍽️ Serving Suggestions
🥔 Serve with creamy mashed potatoes and turkey gravy.
🥬 Pair with green beans or Brussels sprouts for a colorful holiday plate.
🍊 Serve alongside cranberry-orange sauce for an extra festive cranberry flavor.
🧊 Storage
Refrigerate leftover stuffed turkey in an airtight container within 2 hours and use within 3–4 days. Reheat covered in the oven with a splash of broth to help keep the turkey moist.
💡 Pro Tips
Allow the quinoa filling to cool before placing it on the raw turkey. This makes the turkey easier and safer to assemble.
Don’t overfill the turkey breast. Leaving a border around the filling helps prevent it from spilling out when the roast is rolled.
Tie the roast securely with kitchen twine so it maintains its beautiful spiral shape during cooking.
❓ FAQs
Can I prepare the stuffed turkey breast ahead of time?
Yes. Assemble and tie it several hours ahead, cover and refrigerate until you’re ready to roast.
Can I use fresh cranberries instead of dried cranberries?
Dried cranberries work best because they provide sweetness without adding excess moisture. Fresh cranberries would create a much more tart filling.
Can I make the filling without quinoa?
Yes. Cooked wild rice is an excellent substitute and works especially well for the holidays.
How do I keep turkey breast from drying out?
Avoid overcooking it and use a meat thermometer to monitor the internal temperature. Resting the turkey before slicing also helps retain its juices.
Can I freeze leftover stuffed turkey?
Yes. Wrap individual slices well and freeze in an airtight container for up to 2–3 months.