Jeff Mauro’s Jalapeno and Cranberry Stuffed Turkey Breast

Stuffed turkey breast in a red plate
Food Network
Prep Time
Cook Time
12 slices

Looking for a change to the classic holiday menu? Try this winner of a stuffed turkey breast recipe, perfect for smaller, more intimate holiday celebrations.

This recipe combines all the flavours of a traditional turkey dinner into a show-stopping centrepiece. Add some gravy and swipe it through some taters for a memorable meal.

Related: Turkey Dinner Hand Pies Are the Leftover Hack You Need 

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Turkey Breast

1 2
to 3 pound turkey breast (Skinless and boneless)
Kosher salt and freshly ground black pepper
Tbsp Dijon mustard
cup fresh pumpernickel Breadcrumbs, recipe follows
cup unsalted butter, melted
sprigs fresh sage, chopped
sprigs fresh thyme, chopped

Jalapeno Cranberry Sauce

pound fresh or frozen cranberries
cup granulated sugar
jalapeno, minced (stemmed and deseeded for less heat)
Zest of 1 orange
Kosher salt

Fresh Bread Crumbs

slices pumpernickel or country white bread
Tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper


Step 1

For the turkey breast: Preheat the oven to 400°F. Set a wire rack over a baking sheet.

Step 2

Lay the turkey breast smooth-side down on a cutting board (remove any skin on the breast prior to this step). Slice the breast horizontally, parallel to the cutting board, and cut along the length of the breast but not all the way through, then open the breast like a book. Place a piece of plastic wrap over the butterflied breast and, using a meat mallet, pound to an even thickness of about ½-inch.

Step 3

Sprinkle both sides of the turkey with salt and pepper, then spread the Dijon on the inside of the breast. Let sit at room temperature for 2 hours or refrigerate for up to 4 hours to marinate. Let come to room temperature for one hour.

Step 4

Meanwhile, in a small bowl, add the breadcrumbs, melted butter, sage and thyme. Mix to combine, then season with salt and pepper to taste.

Step 5

For the jalapeno cranberry sauce: Combine the cranberries, sugar, jalapeno, orange zest, one cup water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to a simmer, stirring occasionally. Simmer until the cranberries have burst and the sauce has thickened for 20 to 25 minutes. Allow to cool slightly.

Step 6

Spread about ¾ cup of the jalapeño cranberry sauce (save the leftovers for topping!) over the prepared breast, leaving a one inch border.

Step 7

Sprinkle the breadcrumbs on top of the cranberry sauce, pressing down to adhere. You want an even layer on top of the cranberry sauce.

Step 8

Roll up the breast along the long side and secure seam side down. Tie the breast with butcher’s twine in three spots across the roll to hold everything in place. Sprinkle with salt and pepper, then transfer to the prepared sheet pan.

Step 9

Remove from the oven. Tent the turkey breast with the foil once more and rest for 10 to 15 minutes. Slice and serve.

Step 10

Tent with foil and bake until the breast reaches an internal temperature of 160°F for 45 to 60 minutes. Remove the foil and bake until the internal temperature reaches 165°F, another 15 minutes.

Step 11

For breadcrumbs, preheat the oven to 350°F. Tear the bread and add it to a food processor. Pulse until the desired size crumb. Add to a bowl and toss with the olive oil, then season with salt and pepper to taste. Spread the crumbs on a sheet pan and bake, stirring the crumbs halfway through, until golden brown, 10 to 15 minutes. Let cool.

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