Turkey Breast with Sausage and Cranberry Stuffing Recipe

If you’re looking for a show-stopping, comfort-food-inspired main dish that’s bursting with flavor, you’ve got to try this Turkey Breast with Sausage and Cranberry Stuffing Recipe. I absolutely love how the savory sausage and bright cranberries come together inside tender, juicy turkey breast—the combo just hits all the right notes. When I first made this, my family went crazy for it, and I know you’ll find it’s the perfect blend of cozy and elegant. Stick with me, and I’ll walk you through every step so your turkey turns out perfectly every time!

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Ingredients You’ll Need

The magic of this Turkey Breast with Sausage and Cranberry Stuffing Recipe comes down to fresh, vibrant ingredients and a flavorful brine that tenderizes the turkey. As you shop, look for quality sausage and fresh herbs to make the stuffing really sing.

• Water: For the brine—it helps the turkey stay juicy and tender.
• Brown Sugar: Adds a subtle sweetness that balances the saltiness of the brine.
• Salt: Use kosher or sea salt for the best results in brining your turkey.
• Garlic Cloves: Both the brine and stuffing get their wonderful garlicky flavor from fresh cloves.
• Bay Leaves: Infuse a lovely earthy aroma into the brine.
• Pepper: Black peppercorns give a nice subtle kick in the brine.
• Lemon: Adds bright citrus notes that cut through the richness.
• Ice: To quickly cool down your brine before adding the turkey.
• Olive Oil and Butter: For sautéing the stuffing ingredients—both add flavor and help with browning.
• Large Onion: Finely chopped for a sweet, caramelized base in the stuffing.
• Spicy Italian Breakfast Sausage: The star of the stuffing—adds spice and richness, just remove the casing if needed.
• Breadcrumbs: Help soak up juices and bind the stuffing together.
• Dried Cranberries: For bursts of tart sweetness in the stuffing.
• Thyme and Parsley: Fresh herbs that add amazing aroma and freshness.
• White Wine: Deglazes the pan and adds subtle acidity to the stuffing.
• Chicken or Turkey Broth: Keeps the stuffing moist and flavorful while cooking.
• Wild Turkey Breasts: Skin off and butterflied so you can stuff and roll them up easily.

Variations

I love making this recipe my own depending on the season and who’s coming for dinner. This Turkey Breast with Sausage and Cranberry Stuffing Recipe is forgiving and super flexible—don’t hesitate to tweak it to your taste.

• Variation: I sometimes swap out spicy Italian sausage for a mild sausage to suit sensitive palates, and it still tastes fantastic.
• Variation: Adding chopped apples to the stuffing mixture adds a fresh, sweet crunch that pairs beautifully with the cranberries.
• Variation: Using fresh cranberries instead of dried for a more tart, juicy pop—I discovered this trick when I wanted something less sweet.
• Variation: For a gluten-free version, just swap breadcrumbs for gluten-free ones or crushed nuts like pecans.

How to Make Turkey Breast with Sausage and Cranberry Stuffing Recipe

Step 1: Brine the Turkey for Outstanding Juiciness

Start by combining water, brown sugar, salt, garlic cloves, bay leaves, pepper, and lemon halves to make a flavorful brine. I like to bring the mixture to a boil first to dissolve everything, then cool it completely with ice before adding the turkey breasts. This brining step is key—I used to skip it, then learned how dramatically it improves tenderness and juiciness. Let the turkey soak for at least 6 hours or overnight in the fridge for best results.

Step 2: Prepare the Sausage and Cranberry Stuffing

Once your turkey is brined and patted dry, get your skillet hot with a mix of olive oil and butter. First, sauté the finely chopped onion and garlic until soft and fragrant. Then, add your spicy Italian sausage, breaking it up with a spoon, and cook till nicely browned. Stir in the breadcrumbs, dried cranberries, thyme, and parsley, then splash in some white wine to deglaze the pan. Pour in chicken or turkey broth gradually and cook until the mixture is moist but not soupy—this stuffing has the perfect balance of savory, sweet, and aromatic flavors that make it irresistible.

Step 3: Stuff and Roll the Turkey Breasts

Lay the butterflied turkey breasts flat and evenly spread the stuffing on top. This part always feels like gift-wrapping a delicious surprise! Roll the breast tightly but gently to avoid squeezing out the stuffing, then secure with kitchen twine or toothpicks. This technique keeps the stuffing inside and ensures even cooking. I’ve learned that properly securing the roll makes carving much easier later on.

Step 4: Roast to Perfection

Preheat your oven and place the stuffed turkey breasts in a roasting pan. Roast until the internal temperature hits 165°F (74°C) — I always use a meat thermometer to nail this, so the turkey never dries out. Tent with foil if the top starts browning too much before the inside is done. The end result is a golden-roasted exterior with tender, juicy meat and a flavorful stuffing that steals the show.

How to Serve Turkey Breast with Sausage and Cranberry Stuffing Recipe

Garnishes

I like garnishing this turkey with fresh thyme sprigs and extra dried cranberries scattered on the serving platter—it adds a pop of color and hints at the flavors inside. Sometimes, a squeeze of fresh lemon right before serving brightens the whole dish.

Side Dishes

For sides, roasted Brussels sprouts tossed with balsamic glaze and creamy mashed potatoes are my go-to. A crisp green salad or some honey-glazed carrots bring freshness and sweetness that complement the rich stuffing beautifully.

Creative Ways to Present

I’ve presented this stuffed turkey as individual roulades sliced thickly, which looks elegant and is super easy for guests to serve themselves. For holiday dinners, placing the sliced turkey over a bed of wilted greens with a drizzle of pan sauce makes for a stunning centerpiece.

Make Ahead and Storage

Storing Leftovers

I always transfer leftovers into airtight containers and refrigerate. This turkey and stuffing combo keeps well for up to 4 days. When leftovers start disappearing fast, I know it’s a hit!

Freezing

If you want to freeze, slice the turkey first, then pack the slices with some stuffing separately in freezer-safe containers. This way, you can thaw just what you need without whole thawing the roll. I’ve frozen leftovers like this and the texture stayed surprisingly good.

Reheating

To reheat, I cover the turkey slices with foil and warm them gently in a 325°F oven until heated through—this keeps the meat moist and prevents the stuffing from drying out. You can also pop them in a microwave on medium power but watch carefully to avoid overcooking.

FAQs

Final Thoughts

This Turkey Breast with Sausage and Cranberry Stuffing Recipe quickly became one of my favorite dishes to prepare when I want to impress without overcomplicating dinner. It brings together comforting, bold flavors with a touch of holiday flair all year round. Trust me, once you try it, you’ll want to make it again and again. I’m excited for you to give this recipe a whirl—your kitchen and your family will thank you!

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