Turkey Breast with Sausage and Cranberry Stuffing Recipe

If you’re looking to wow your family or guests with a spectacular holiday centerpiece, this Turkey Breast with Sausage and Cranberry Stuffing Recipe is hands-down one of my favorites. I absolutely love how the juicy turkey pairs with the savory sausage stuffing and bursts of tart cranberry—it’s a flavor party that’s both comforting and a little fancy. Whether you’re a seasoned cook or trying something new, stick with me, and I’ll walk you through it step-by-step to make sure your turkey comes out tender, flavorful, and stuffed just right.

this Recipe

Ingredients You’ll Need

I find that using fresh herbs, good-quality sausage, and tangy dried cranberries makes a massive difference in this stuffing. Plus, the brine gives the turkey a juicy texture you’ll want every time you cook turkey breast.

• Water: For the brine, which is key to juicy meat—don’t skip it!
• Brown sugar: Adds a slight sweetness that balances the savory flavors in the brine.
• Salt: The foundation of the brine—it seasons throughout so your turkey isn’t dry.
• Garlic cloves: Both in the brine and sautéed, to infuse that warm, inviting aroma.
• Bay leaves: Give subtle herbal notes to the brine and eventually the turkey.
• Pepper: Adds just enough spice to lift all the flavors.
• Lemon: Halved and squeezed in the brine for a fresh, citrusy brightness.
• Ice: To cool the brine quickly so it’s safe to add the turkey.
• Olive oil and butter: For sautéing the stuffing ingredients and getting that nice caramelization.
• Large onion: Finely chopped to build savory depth in the stuffing.
• Sausage: I like spicy Italian breakfast sausage because it adds a little kick and richness.
• Breadcrumbs: To soak up the juices and bind the stuffing together.
• Dried cranberries: Tart bursts of flavor that brighten the rich stuffing.
• Fresh thyme and parsley: The fresh herbs elevate the stuffing from basic to gourmet.
• White wine: Adds acidity and complexity to the stuffing mixture.
• Chicken or turkey broth: Keeps the stuffing moist and flavorful as it cooks.
• Turkey breasts: Skin removed and butterflied so you can create a perfect pocket for the stuffing.

Variations

I love encouraging you to put your own spin on this recipe—I personally swap out the sausage occasionally or throw in extra herbs depending on the season. Don’t be afraid to tweak it to your taste!

• Mild Sausage: When my kids join the dinner table, I opt for a mild Italian sausage instead of spicy—it’s family-friendly but still flavorful.
• Fresh Cranberries: If you’re lucky to find fresh cranberries, chop and lightly cook them for an even fresher, zingier stuffing.
• Vegetarian Version: Skip the sausage and add toasted walnuts or mushrooms for a meatless stuffing with lots of texture.
• Herbs Swap: Experiment with sage, rosemary, or marjoram in place of thyme depending on what you have fresh or dried.

How to Make Turkey Breast with Sausage and Cranberry Stuffing Recipe

Step 1: Brine the Turkey for Juicy Results

This is the secret to juicy turkey breast—not just seasoning after cooking but deeply hydrating it with flavor beforehand. Combine water, brown sugar, salt, garlic cloves, bay leaves, pepper, and lemon in a large pot. Bring it to a simmer to dissolve sugar and salt, then cool quickly with ice so the brine is cold. Submerge your butterflied turkey breasts in this brine and refrigerate for at least 4 hours, ideally overnight. I discovered this trick when I kept ending up with dry turkey—game changer!

Step 2: Prepare the Sausage and Cranberry Stuffing

Once your turkey is brined and draining, start the stuffing. Heat olive oil and butter in a skillet, then add finely chopped onion and garlic and sauté until translucent and fragrant. Add the spicy sausage, breaking it up with a spoon until browned. Toss in breadcrumbs, dried cranberries, chopped thyme, parsley, and pour white wine to deglaze the pan. Let it reduce slightly, then add about half of your broth to moisten—this stuffing should be flavorful but not soggy. I like to taste and adjust seasoning here; it’s your moment to shine!

Step 3: Stuff and Roll the Turkey Breast

Pat your turkey breasts dry and spread the stuffing mixture evenly over one side. Gently roll the breast back up, tucking in the edges as you go. Then, secure the roll with kitchen twine to keep it together during roasting. This step is easier than it looks—I used to worry about spilling the stuffing everywhere, but with a little patience, it’s smooth sailing and so worth the effort.

Step 4: Roast to Perfection

Preheat your oven to 350°F (175°C). Place your stuffed turkey breast on a rack in a roasting pan, brush lightly with olive oil, and pour the remaining broth around it to keep it moist. Roast for about 1 to 1 ½ hours, or until the internal temperature reaches 165°F (74°C). I recommend using a meat thermometer to avoid overcooking. Basting occasionally helps keep the top golden and delicious. When done, let the turkey rest for 15 minutes before slicing—this locks in all those beautiful juices.

How to Serve Turkey Breast with Sausage and Cranberry Stuffing Recipe

Garnishes

I like to finish this dish with a sprinkle of fresh parsley or thyme—adds a pop of green and fresh aroma that makes the whole plate inviting. A few extra whole cranberries scatter beautifully, too, especially if you’re serving for a holiday.

Side Dishes

For sides, I usually go with classic roasted root vegetables (think carrots, parsnips, and potatoes) and a creamy mashed potato or a wild rice pilaf. A tangy green salad balances out the richness perfectly and fresh steamed green beans add a nice crunch.

Creative Ways to Present

For special occasions, try slicing the stuffed turkey breast into medallions and layering them over a bed of cranberry sauce or a swirl of mashed sweet potatoes. I once served it on a big wooden board garnished with thyme sprigs and fresh cranberries—it got so many compliments!

Make Ahead and Storage

Storing Leftovers

I always slice leftover turkey and stuffing separately before storing to keep textures right. Seal them tightly in an airtight container and refrigerate; they’ll stay great for 3-4 days. This way, you get delicious, ready-to-eat meals the next day without sacrificing quality.

Freezing

If you want to freeze, wrap the stuffed turkey roll tightly in plastic wrap, then foil to prevent freezer burn. Thaw overnight in the fridge before reheating. I found that freezing works well but be sure to reheat gently to avoid drying out the meat.

Reheating

Reheat leftovers in the oven at 325°F covered with foil to keep moisture in, or slice and warm gently in a skillet with a splash of broth. Microwaving works too if you’re short on time—just cover to trap steam and avoid drying out.

FAQs

Final Thoughts

This Turkey Breast with Sausage and Cranberry Stuffing Recipe has become one of those dishes that I reach for whenever I want to impress without stress. I love how every bite bursts with flavor and the turkey stays tender thanks to the brine. Give it a try—whether for a holiday feast or a cozy weekend meal, it’s sure to become a new favorite in your kitchen, just like it is in mine!

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