Cranberry and Cream Cheese Stuffed Turkey

It’s the most wonderful time of the year!  Ah, how I love that November-December period of joy.  A time full of festivals, beautiful lights and of course – WINTER FEASTS.  And what would Winter be without a little bit of that big old bird, Turkey?

I often here people complaining about turkey – particularly the perceived dryness of it.  To that I say – learn how to cook a turkey right!  Cover, baste and rest, people!  Fortunately this recipe doesn’t require an entire turkey.  Instead, I used turkey steaks, however a butterflied breast would work just as well.  So long as you have a flat, single-piece of meat that can be rolled, you’re good.

I will say, however, do as I say and not as I do.  This was an experiment and there were a few things I would definitely do differently next time.


  • Turkey (steak or butterflied chicken breast)
  • Cream Cheese
  • Cranberry Sauce
  • Wintery comfort herbs – sage/rosemary/thyme etc.
  • Seasoning
  • Fresh orange
  • Butter/oil


  1. Preheat oven to 180C.
  2. Place your turkey underneath a piece of cling film and flatten with a hammer/rolling pin/saucepan.  Just make it as wide and flat as you can.
  3. In a small bowl, mix your cream cheese with some herbs, seasoning and a small splash of fresh orange juice.  I used zest but found the end result to be a tad too bitter.  You don’t need much juice – just a little to add a tangy sweetness, not so much as to thin out the mixture.
  4. Spread the cream cheese over the turkey and put a decent splodge of cranberry sauce at one end.
  5. Carefully roll the turkey breast over itself, starting at the cranberry side.  Use a gentle hand to try and stop too much squeezing out the sides.
  6. Place in a lightly oiled roasting tin.  Spread over a little butter/oil and some more seasoning.  I also baked some stuffing balls in the same tray to accompany the meal.
  7. Roast until cooked through – mine took about 20 minutes.  I suggest covering with foil for the first 15 minutes of this cooking time, then taking off for the last 5-10 minutes.  This will help stop it drying.  I also sprinkled over some bacon cubes towards the end, as I think bacon and turkey work brilliantly together.


As this is a pretty rich dish, I decided to serve it over some fresh spinach along with the stuffing balls, some sliced of the orange and a nice glass of red.


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