Turkey Breast with Sausage and Cranberry Stuffing Recipe

If you’re looking to wow your family or guests with a special dish that’s bursting with flavor and comforting vibes, this Turkey Breast with Sausage and Cranberry Stuffing Recipe is an absolute must-try. I absolutely love how the spicy sausage and tart cranberries come together inside tender, juicy turkey breasts—it’s one of those dishes that feels fancy but is surprisingly easy to make at home. Trust me, once you try this, it’ll become a holiday or weekend superstar in your kitchen!

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Ingredients You’ll Need

Each ingredient here plays a role in balancing savory, sweet, and aromatics that make this turkey breast so delicious. When shopping, try to get fresh herbs and quality sausage for the best flavors. I usually grab fresh cranberries when I can for that zing, but dried ones work beautifully too.

• Water: For the brine; it’s the base to keep the turkey juicy and flavorful.
• Brown sugar: Adds a little sweetness to the brine, balancing out the salt.
• Salt: The key to a perfect brine and juicy turkey breast.
• Garlic cloves: Adds aroma and deep savory notes, both in brine and stuffing.
• Bay leaves: Infuse subtle herbal hints in the brine.
• Pepper: For a gentle heat and spice in the brine.
• Lemon: Brightens the brine with fresh citrus flavor.
• Ice: To cool down the brine quickly and keep the turkey safe while soaking.
• Olive oil and Butter: Both used for sautéing the stuffing ingredients, adding richness and flavor depth.
• Large onion: Finely chopped to bring sweetness and texture to the stuffing.
• Italian breakfast sausage: Spicy is great here for a punch of flavor; make sure to remove casing if present.
• Breadcrumbs: Help bind the stuffing while absorbing all the delicious juices.
• Dried cranberries: Tart and sweet, they add pops of flavor and color in the stuffing.
• Thyme and parsley: Fresh herbs really brighten and freshen the stuffing mixture.
• White wine: Adds acidity and subtle fruity notes to the stuffing.
• Chicken or turkey broth: Keeps the stuffing moist and flavorful during cooking.
• Wild turkey breasts, skin off and butterflied: The star of the dish, brined and stuffed for juicy, tender results.

Variations

I love encouraging you to make this recipe your own! Over time, I’ve played around with a few variations to suit different occasions and dietary needs—there’s so much room to customize without losing that cozy stuff-you-can’t-wait-to-eat appeal.

• Different Sausage Types: I’ve swapped the spicy Italian sausage for a milder breakfast sausage for a less intense flavor, which my kids preferred.
• Nut Add-Ins: Toasted pecans or walnuts add a lovely crunch and nutty flavor to the stuffing if you want more texture.
• Herb Swaps: Sometimes I use rosemary instead of thyme for a woodsy twist, especially around Christmas.
• Vegetarian Adaptation: Replace sausage with sautéed mushrooms and a handful of cooked lentils for a tasty filling that skips the meat.

How to Make Turkey Breast with Sausage and Cranberry Stuffing Recipe

Step 1: Brine Your Turkey for Ultimate Juiciness

Start by bringing 8 cups of water to a boil with the brown sugar, salt, 3 smashed garlic cloves, bay leaves, pepper, and halved lemon. Once everything dissolves and smells amazing, remove from heat, add ice to cool it quickly, and submerge your butterfly-cut turkey breasts in this brine. I like to let mine soak for about 6 hours, or even overnight if I can plan ahead, to really lock in moisture and flavor.

Step 2: Prepare the Sausage and Cranberry Stuffing

While the turkey is soaking, let’s get the stuffing going. Heat a mix of olive oil and butter in a skillet over medium heat. Add finely chopped onion and garlic and sauté until soft and fragrant, about 5 minutes. Then, toss in the spicy Italian breakfast sausage (remove casing if needed) and cook until browned and crumbly. Stir in breadcrumbs, dried cranberries, fresh thyme, and parsley, letting everything meld for a few minutes. Pour the white wine and about half the broth in, letting it simmer gently until the liquid absorbs but the stuffing stays moist—not soggy!

Step 3: Stuff and Roll the Turkey Breasts

Remove the turkey breasts from the brine, pat them dry thoroughly—this step is crucial for good browning—and lay them flat skin-side down. Spoon the sausage and cranberry stuffing evenly over the meat, then carefully roll the breasts back up around the stuffing, securing with kitchen twine or toothpicks. I always check the seams to avoid any stuffing escaping during baking—you’ll want that perfect package to keep everything juicy inside.

Step 4: Bake Until Perfectly Juicy

Preheat your oven to 350°F (175°C). Place the stuffed turkey breasts in a baking dish, drizzle a little olive oil on top, and add the remaining broth to the bottom to keep steam going while it roasts. Bake uncovered for about 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C). I like to baste the turkey occasionally with pan juices to keep the outside from drying. Once done, let it rest for 10-15 minutes before slicing so all the juices redistribute—this little patience trick makes a huge difference!

How to Serve Turkey Breast with Sausage and Cranberry Stuffing Recipe

Garnishes

I usually sprinkle fresh chopped parsley on top right before serving because it adds a pop of green color and fresh herbal brightness. Sometimes I add a few whole dried cranberries for a hint of sweetness and to highlight the stuffing flavors—people eat with their eyes first, right?

Side Dishes

This turkey pairs wonderfully with classic mashed potatoes, roasted root vegetables, or a crisp green salad with vinaigrette to cut through the richness. One of my go-tos is also garlic green beans sautéed with a squeeze of lemon—simple but full of flavor!

Creative Ways to Present

For a special occasion, I like slicing the stuffed turkey breast into thick rounds and arranging them on a wooden board with sprigs of fresh thyme and whole cranberries scattered around. It’s rustic and elegant, and guests love how easy it is to serve themselves beautiful portions.

Make Ahead and Storage

Storing Leftovers

After your feast, wrap any leftover stuffed turkey breasts tightly in foil or place in an airtight container and refrigerate for up to 3 days. I’ve found slicing before storing helps cool it faster and makes reheating quicker the next day.

Freezing

You can freeze leftover cooked turkey breast without compromising much flavor; just slice, wrap portions individually in plastic wrap, then place in freezer-safe bags. This method keeps it fresh for up to 3 months—super convenient for quick meals later on.

Reheating

To reheat, I gently warm slices covered in foil in a 300°F oven until heated through, or briefly microwave with a damp paper towel to keep moisture. Adding a splash of broth over the slices before reheating really helps maintain tenderness.

FAQs

Final Thoughts

Honestly, this Turkey Breast with Sausage and Cranberry Stuffing Recipe holds a little piece of my heart—it’s one of those dishes that brings everyone around the table and sparks genuine smiles. I love how approachable it is, letting you make a meal that’s both elegant and packed with cozy, familiar flavors. Give it a try, and I promise you’ll enjoy how it becomes a new favorite to share with your loved ones.

Turkey Breast with Sausage and Cranberry Stuffing Recipe

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• Author: Sophia
• Prep Time: 12 hours 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 13 hours 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roasting
• Cuisine: American

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Description

A flavorful and juicy wild turkey breast dish stuffed with a savory sausage and cranberry mixture. The turkey is brined for tenderness, then sautéed stuffing with aromatic herbs, and finally roasted to perfection, resulting in a delicious combination of sweet, savory, and herbaceous flavors perfect for a special occasion meal.

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Ingredients

Brine

• 8 cups water
• 1/2 cup brown sugar
• 1/2 cup salt
• 3 garlic cloves
• 3 bay leaves
• 1 tbsp pepper
• 1 lemon, halved
• 4 cups ice

Stuffing

• Olive oil, for sautéing
• Butter, for sautéing
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 8 oz spicy Italian breakfast sausage, casing removed
• 1/3 cup breadcrumbs
• 1 cup dried cranberries
• 3 tbsp thyme, chopped
• 1/2 cup parsley, chopped
• 1 cup white wine
• 4 cups chicken or turkey broth, divided

Turkey

• 2 wild turkey breasts, skin off, butterflied

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Instructions

1. Brining the Turkey: In a large pot, combine the water, brown sugar, salt, garlic cloves, bay leaves, pepper, and lemon halves. Stir until sugar and salt dissolve. Add ice to cool the brine. Submerge the butterflied turkey breasts completely in the brine. Refrigerate and let them soak for 8-12 hours to ensure juiciness and flavor.
2. Preparing the Stuffing: Heat olive oil and butter in a large skillet over medium heat. Add finely chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Crumble in the spicy Italian sausage and cook thoroughly until browned and cooked through.
3. Mixing Stuffing Ingredients: Remove the skillet from heat. Stir in breadcrumbs, dried cranberries, chopped thyme, and parsley. Pour in the white wine and 1 cup of chicken or turkey broth. Mix well and simmer gently over low heat until most of the liquid is absorbed, stirring regularly to combine all flavors.
4. Stuffing the Turkey: Remove the turkey breasts from the brine and pat dry with paper towels. Lay them flat and evenly spread the sausage and cranberry stuffing over the meat. Carefully roll or fold the turkey breasts to encase the stuffing and secure with kitchen twine or toothpicks to keep the stuffing inside.
5. Roasting the Turkey: Preheat your oven to 375°F (190°C). Place the stuffed turkey breasts in a roasting pan. Add the remaining 3 cups of chicken or turkey broth to the bottom of the pan to keep the environment moist. Roast for approximately 50-60 minutes, or until the internal temperature reaches 165°F (74°C), basting occasionally with pan juices for best flavor and moisture.
6. Resting and Serving: Remove the turkey breasts from the oven and let them rest for 10-15 minutes to allow juices to redistribute. Remove the twine or toothpicks, slice, and serve with pan juices or your preferred sides.

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Notes

• Ensure the turkey breasts are fully submerged in the brine for even seasoning and moisture retention.
• Use a meat thermometer to confirm the proper internal temperature to avoid undercooking or drying out the turkey.
• Sausage can be substituted with a milder variety if preferred, but spicy Italian sausage adds a nice kick.
• Prepare the stuffing fresh for the best texture and flavor; dried stuffing can lead to mushy or bland results.
• Letting the turkey rest after roasting is crucial to retain its juiciness.

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Nutrition

• Serving Size: 1 stuffed turkey breast with stuffing (approx. 1/2 breast plus stuffing)
• Calories: 550
• Sugar: 12g
• Sodium: 850mg
• Fat: 28g
• Saturated Fat: 9g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 45g
• Cholesterol: 120mg