Turkey Roll with Cranberry Stuffing and Hot Pepper Jelly Glaze

By / Food / January 11th, 2012 / 2

This recipe comes to us from Strewn Winery, Niagara-on-the-Lake, Ontario. Tuck this recipe away for Easter; or give it a try right now. I’m guessing the addition of hot pepper jelly glaze will wow your taste buds and leave you craving this turkey dinner every week.

Fresh turkey breasts are most commonly found bone-in, but if you ask you may be able to order a turkey breast already boned. This recipe combines turkey and cranberry in a delicious new way and is perfect for smaller gatherings.

Turkey Roll with Cranberry Stuffing and Hot Pepper Jelly Glaze

Makes 3 to 4 servings

1 to 1-1/4 lb boneless turkey breast
Salt and pepper
1 slice whole wheat bread
2 shallots
1 Tbsp chopped fresh savoury
2 Tbsp butter
3/4 cup cranberry sauce (recipe below)
3 Tbsp hot pepper Icewine jelly (such as Red Pepper Ice Jelly – Essence of Niagara brand)

1. Preheat oven to 375°F.

2. Trim any excess fat off turkey and lay breast on a piece of plastic wrap at least 2-inches larger than the turkey. Cover with a second sheet of plastic and pound with a meat mallet until uniform 1/3-inch thickness.

3. Break bread into 4 or 5 pieces and place in bowl of food processor. Process to create even-sized crumbs. Peel and coarsely chop shallot.

4. In a medium pan, melt butter over medium heat. Add shallots and cook 3 minutes (turn down heat if shallots start to burn). Add chopped savoury and cook 1 minute. Add breadcrumbs and stir to mix. Remove mixture to plate and let cool for 3 or 4 minutes.

5. Lightly season one side of breast with salt and pepper. Spread cranberry sauce over turkey breast. Top with breadcrumb mixture. Roll up breast on long side; tie with 5 or 6 pieces of kitchen twine.

6. Melt hot pepper jelly and brush about 2/3 over top of turkey roll. Place roll on broiler pan or heavy baking sheet and cook for 20 minutes.

7. Remove pan from oven. Increase oven temperature to 400°F. Brush turkey roll with remaining melted hot pepper jelly. Return to oven and cook 6 minutes longer.

8. Remove turkey from oven and place on plate; tent with foil and let stand 5 minutes. To serve, slice turkey roll across the diagonal into medallions.

Cranberry Sauce
2 cups fresh cranberries
3/4 cup water
1/4 cup sugar
1 tsp grated orange rind
Juice from 1/2 orange

Rinse cranberries and let drain. In medium saucepan, heat water and sugar. Stir occasionally until sugar dissolves. Add orange rind and juice. Stir to mix. Add cranberries and cook, stirring, about 7 minutes and cranberries pop. Remove from heat and let cool. Makes 2 cups sauce.


Rosemary Mantini has always loved words. When she isn't working as the Associate Editor at Tidings Magazine, she's helping others achieve their writing dreams, and sometimes she even relaxes with a good book and a glass of wine.

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