Stuffed Turkey Roll with Cranberry Sauce
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 turkey breasts, skin and debone
  • ⅓ cup cranberries
  • 1 medium sweet potato
  • ¼ cup heavy cream
  • 1½ cups coarse bread crumbs
  • ¼ cup fresh parsley
  • 2 sage leaves
  • 1 sprig rosemary
  • 1 sprig oregano
  • 2 cloves garlic
  • 1/ tsp pepper
  • 1 tsp salt
  • 2 tbsp olive oil
  • Cranberry Sauce...
  • 2 cups cranberries
  • ½ cup honey
  • 2 mandarin oranges
  1. In the blender, puree ⅓ cup cranberries, potato, bread crumbs, herbs, salt, pepper and oil until completely blended. You will have to use the tamper tool on the Vitamix to push down the ingredients and use the pulsing button. Scoop paste into a bowl and set aside.
  2. Skin and debone the turkey breasts. Slice turkey breast into ¼" layers and using a meat tenderizing hammer, tenderize into a thinner layer easier for filling and rolling.
  3. Lay each piece of tenderized turkey meat flat and spread a generous layer of sweet potato paste over the meat, roll lengthwise into a log an secure in place with bakers twine. If you don't have that on hand, you can use toothpicks to secure.
  4. In a frying pan, place 1 tbsp cooking oil and preheat the pan to medium-high heat. Sear each turkey roll on each side in the hot pan. Once seared, place onto a parchment lined baking tray and place into the oven for 45 minutes, or until cooked through.
  5. For the cranberry sauce...In the cleaned blender, place cranberries, honey and oranges and blend until pureed. In the Vitamix, turn on the machine and the dial slowly up to about 8 and blend until you see steam coming out the top. This will mean it's heated and ready for pouring. This step takes less than 5 minutes so wait until the turkey is almost done before making the sauce and drizzle over turkey rolls before serving hot. You can either pour a bed of sauce and slice the turkey rolls to lay over or keep the rolls whole for serving.
If you prefer to use dried herbs, substitute 1½ tsp poultry spice and 1 tsp parsley.
Recipe by This Lil Piglet at