Let’s face it — sometimes you want the glory of a turkey dinner without wrestling a 20-pound bird that looks like it could fight back. Enter: this Bacon-Wrapped Cranberry and Apple Stuffed Turkey Breast Roll. It’s the showstopper your holiday table didn’t know it needed — juicy, sweet, savoury, and wrapped in enough bacon to make even your uncle who “doesn’t like turkey” suddenly very interested.

This recipe checks all the boxes. Fancy enough for a holiday feast, easy enough for a Sunday dinner, and full of flavours that scream cozy Canadian Thanksgiving (or any chilly evening where elastic waistbands are involved).

I’m not sure how everyone is feeling about Thanksgiving this weekend…

For many of us, it will definitely look different…smaller, less people, less commotion, less mess but also less excitement, less family and less nostalgia 🙁

But, let’s look on the bright side…

It’s been a lovely year for weather (at least around here it has been) and we can all hope that this craziness will be over soon. So, until then, let’s celebrate smaller and still be grateful for what we DO have!

You can always make the traditional brussel sprouts.  And, if you are a “hater”, you have to try this recipe…it’s turned so many haters into lovers!!

You can still make your table pretty but setting it with beautiful leaves and foliage you find around your home and even serve food in individual mini pumpkins like this!!

And don’t forget all the family favourites like the mashed potatoes! These are my make ahead mashed potatoes and they pair perfectly with this turkey roll.

And, if you want to go ahead and make a whole turkey (because, you’re like me and you love leftovers!!), here are all the deets for you here:

But if you really are having a smaller meal (even just two of you), you can make this version of “small rolled turkey”!! This Stuffed Turkey Breast Roll is a perfect main dish that will shine on your holiday table and it make AAAMAZING leftovers!!! Can you say “warm roast chicken sandwich”?? So good!!

Filled with a traditional stuffing and wrapped in bacon, this is even good sliced in sandwiches the next day!!

The bacon fat will keep the meat moist and add a smokey flavour profile which is epic!

If you can’t find turkey, just use chicken filet or simply cut large chicken breasts into thin pieces and overlap them! I promise, I won’t tell!

Why You’ll Love This Stuffed Turkey Breast Roll:

1. No Whole-Bird Drama – No brining a giant turkey in your bathtub or timing out six different oven trays. This roll cooks evenly and slices like a dream.
2. Sweet and Savoury Perfection – The stuffing is a symphony of tart cranberries, sweet apples, aromatic herbs, and buttery breadcrumbs. Add crispy bacon and juicy turkey? You’ve got layers of flavour that make you feel like a kitchen genius.
3. Make-Ahead Friendly – You can prep it, chill it, and bake it when your guests arrive. Which means you can sip your wine and pretend you’re effortlessly put together. This rolled turkey dish will def have people talking for ages!
4. Looks Fancy (Without Trying Too Hard) – When you slice this beauty open and reveal that jewel-toned stuffing, everyone will think you’ve been cooking since sunrise. Little do they know you were watching The Great British Bake Off reruns an hour ago.

What We Are Going To Need To Make This Stuffed Turkey Breast Roll:

• boneless, skinless turkey (or chicken) breast – opt for a boneless and skinless turkey breast (I think the easiest to find in regular grocery stores in Ontario is Butterball) for easy rolling and a juicy result or even sub in chicken breast. You can use the whole breast and butterfly it open to stuff or you can use turkey fillets and lay them side by side before stuffing and rolling!
• bacon – use good quality bacon for maximum strength when wrapping the roast
• bread – use whatever bread you have…sliced bread, day-old buns or even bagels!
• cranberries – I use dried cranberries but you can also use fresh for added tartness
• apples – my go-to is granny smith!
• walnuts – make sure they’re fresh!
• mushrooms – any fresh mushroom will do
• sage – fresh is best but dried can be used (just use less)
• egg
• milk
• olive oil
• and if you’re not sure about figuring out when meat is properly cooked, you can always keep your meat thermometer handy!!

How to Change It Up This Stuffed Turkey Breast Roll:

• No Cranberries? Use dried cherries, chopped apricots, or even golden raisins.
• Want More Savoury? Add crumbled cooked sausage or pancetta to the stuffing.
• Going Gluten-Free? Use gluten-free breadcrumbs or cooked wild rice as your base.
• Bacon-Free Option (gasp!) – Skip the bacon wrap and brush the turkey with melted butter or olive oil before roasting. You’ll still get a golden, flavourful crust.
• Add Nuts for Crunch – Chopped pecans or walnuts give a lovely texture and a nutty contrast to the sweet fruit.

How to Make Stuffed Turkey Breast Roll (Short Instructions):

1. Make the Stuffing: In a bowl, combine the apple, dried cranberries, walnuts, mushrooms, chopped bacon, rosemary, thyme, bread eggs, milk and season with salt and pepper to taste; toss until well mixed.
2. Wrap with Bacon: Lay bacon strips side by side on a piece of parchment.
3. Prepare the Turkey: Butterfly the turkey breast (if using breast and not scallopini) by slicing it open horizontally (without cutting all the way through). Open it like a book, cover with plastic wrap, and gently pound to an even ½-inch thickness. If using scallopini, place them, overlapping, directly onto the bacon.
4. Stuff and Roll: Spread the stuffing evenly over the turkey breast, leaving a 1-inch border. Roll it tightly from the short end, tucking in the stuffing as you go. Place the turkey roll on top, then roll again so it’s fully wrapped in bacon. Secure with kitchen twine or toothpicks.
5. Roast: Place seam-side down on a parchment-lined baking sheet and roast until done.
6. Rest and Slice: Let rest for 10–15 minutes before slicing. Don’t skip this step — it keeps everything juicy and photogenic!

Storing, Freezing, and Make-Ahead Tips

• Make Ahead: You can assemble the entire roll (uncooked), wrap it tightly in plastic wrap, and refrigerate the rolled turkey for up to 24 hours. Perfect for prepping the day before a holiday meal.
• Freeze It: Wrap the unbaked roll in foil, then freeze it for up to 2 months. Thaw in the fridge overnight before roasting.
• Leftovers: Store cooked slices in an airtight container in the fridge for up to 4 days.
• Reheating Tip: Wrap slices in foil and reheat at 325°F until warm. The bacon stays crisp, and the turkey stays moist.

Equipment You’ll Need to Make This Stuffed Turkey Breast Roll:

• Large cutting board
• Sharp knife
• Meat mallet (or rolling pin, for pounding the turkey flat)
• Skillet (for the stuffing)
• Mixing bowl
• Parchment paper
• Kitchen twine or toothpicks
• Meat thermometer (trust me, it’s worth having!)
• Baking sheet or roasting pan

The Perfect Marriage of Flavors When You Make This Stuffed Turkey Breast Roll:

The beauty of this dish lies in the awesome blend of sweet and savory flavors. The natural sweetness of cranberries and apples adds a burst of freshness, while the savory notes from the turkey and the smoky richness of bacon create a symphony of tastes that dance on your palate. This unique combination not only satisfies those of us who are traditionalists but also offers a delightful surprise for those looking to break away from the usual holiday fare.

Final Thoughts

There’s something magical about rolling up a turkey breast with a stuffing that looks (and smells) like the holidays. It’s a little nostalgic, a little modern, and — let’s be honest — way easier than wrangling a full bird. This bacon-wrapped stuffed turkey breast roll gives you all the comfort and flavour of a traditional feast in a neat, sliceable package that makes you feel like you’ve got your life together (even if your sink is full of mixing bowls).

Serve it with mashed potatoes, roasted veggies, or a drizzle of pan gravy, and watch everyone’s eyes light up.

Because sometimes, the best part of cooking isn’t perfection — it’s the “wow, you made that?” moment that follows.

So there’s your re-invented Thanksgiving in a nutshell. Don’t forget the wine…you’ll be needing that. And just think…without a herd of people (many of whom you may not even get along with) around your table this year, you won’t have to add that Prozac to your turkey stuffing 😉

Cranberry and Apple Stuffed Turkey Breast Roll

If there are fewer of you around your holiday table this year, why not try this stuffed version of the real thing instead??

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 1 hour hr

Course Main Course

Cuisine American

Ingredients

  

• 1 package bacon (2 slices chopped and 10 slices reserved
• 2 packages turkey scaloppine (flattened turkey pieces) about 350g each
• 1 large apple, peeled, cored and chopped about 1 1/2 cups
• 1/2 cup dried cranberries
• 1/2 cup walnuts, chopped
• 1 cup mushrooms, chopped
• 1 tbsp fresh, minced sage
• 1/2 tbsp fresh thyme, minced
• 1 cup cubed bread roughly 2-3 slices of bread
• 2 eggs, beaten
• 1/4 cup milk (you can sub in stock or even water)
• 1 tbsp olive oil
• sea salt and freshly ground pepper
• cooking twine

Instructions

 

• Lay 2 large pieces of plastic wrap on a cutting board or work surface, and place 5 pieces of bacon on each piece of plastic wrap.
• Remove the scaloppini from one package and open them up; place them, overlapping over the bacon pieces on one of the plastic wraps, making a 12’ x 8’ square (roughly)
• Repeat with the other package of turkey and the other piece of plastic wrap with bacon.
• In a bowl, combine the apple, dried cranberries, walnuts, mushrooms, chopped bacon, rosemary, thyme, bread eggs, milk and season with salt and pepper to taste; toss until well mixed.
• Divide the apple-cranberry stuffing in half and place on top of each turkey scallopini square, and spread up to 1/4-inch from the edge.
• Roll up tightly (using the plastic wrap to guide you but removing it as you go), making sure to tuck all of the stuffing in as you roll and ensuring that the bacon is covering the entire outside of the breast roll.
• Tie both bacon covered turkey rolls with cooking twine to secure.
• Heat the oven to 350F.
• Heat olive oil in a large ovenproof skillet placed over medium-high heat; brown each turkey breast on all sides, 2 to 3 minutes per side.
• Place the skillet in the oven, uncovered, and roast for 30-40 minutes or until the internal temp is 165; allow the rolls to rest for 5 to 10 minutes before slicing and serving.

Notes

NOTE: instead of using turkey scaloppini, you can use 2 butterflied boneless turkey breasts, stuffing each with the stuffing and wrapping them finished breast with bacon (remember to cook this for longer – about 45-60 minutes)