Cranberry & Walnut Stuffed Turkey Roulades (Sous Vide)

Thanksgiving & Christmas are both upon us. This is a time when folks from all over America are getting their holiday recipes ready so they can impress friends and family with amazing holiday dishes. The single universal dish served in most American households during Thanksgiving is turkey cooked one way or another. There is nothing like a slice of juicy turkey breast to go with all of the yummy and festive side dishes. But the one problem cooks encounter with turkey, is that the breast meat can easily become dry if over-cooked, even by a little bit. The solution… Sous Vide!

Before we get started, one of our affiliates is offering an online sous vide video course with some amazing holiday recipes. You can take it here>>> Amazing Foods Made Easy. This tutorial of 45+ short videos will cover all of your Thanksgiving recipe questions including side dishes, desserts, infused drinks, condiments and instructions on how to prepare an entire turkey via the sous vide method. Please check them out.

I have had my moments in the past when my turkey did not end up as moist as I would have liked it to be. For most people, marinating the bird in a brine has been the answer to this dilemma, that is, until the sous vide method of cooking became widely available for the home cook. Now you can prepare perfectly cooked turkey that will wow your guest and keep you from becoming the family pariah that ruined Thanksgiving dinner. There are many different turkey recipes you can explore with your sous vide device. In this recipe, I de-boned a turkey breast and flattened it with a kitchen mallet and stuffed it with cranberries, seasoned breadcrumbs, and walnuts. I brined the turkey prior to cooking, but this is an optional step because your bird should be flavorful and juicy right out of the water bath. Feel free to use the filling of your choice for this recipe.

And, don’t forget, you can order my cookbook “Mastering the Art Of Sous Vide Cooking“, which is a great holiday gift for that passionate cook in your family. This recipe is one of my recipes featured in “Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All Stars


1 3-lb boneless/skinless turkey breast (brined, optional)
⅓ cup dried cranberries, chopped
⅓ cup walnuts, toasted and chopped
3 Tbsp fresh sage, finely chopped
1 garlic clove, minced
½ cup panko breadcrumbs
2 Tbsp unsalted butter
1 cup fresh spinach or collards, chopped
2-3 Tbsp grapeseed or canola oil
Kosher salt (omit if the turkey is brined)
Black pepper


Pre-heat the sous vide bath to 145F. Butterfly the turkey breast and fan it out on top of a piece of plastic wrap, covering with another piece of plastic wrap. Use a kitchen mallet to flatten and tenderize the turkey breast evenly, taking extra care to not strike hard it enough to make holes. Season with salt and pepper and set the turkey aside while you prepare the filling. Melt the butter in a skillet over medium heat then add the panko breadcrumbs. Toast the panko, stirring frequently, for about 1 minute. When it begins to brown, stir in the sage and garlic and cook for 30 seconds until fragrant. Remove from the heat and allow it to cool.

Lay out the turkey on your prep surface with the cut side facing up, and evenly spread the panko, cranberries, walnuts and spinach onto it. Roll up the turkey breast tightly while tucking the sides in. Using kitchen twine, tie the turkey at 1-inch intervals; add one more tie lengthwise to avoid spilling the filling. Vacuum seal the bag and place in the water bath for 2 ½ – 3 hours. Once the vacuum bag is out of the sous vide, remove the turkey from the bag and pat dry with paper towels. Heat the oil in a skillet over medium-high heat. Brown the turkey roulade on all sides, about 3 to 4 minutes. Remove the string carefully with a knife and slice and serve with your preferred gravy and sides.

You can purchase your copy of Mastering the Art of Sous Vide Cooking & Champions of Sous Vide at these fine retailers:

Amazon, Barnes & Noble, Target, Walmart, Costco, Books A Million, IndieBound, Book Depository, Google Play, Costco


About Chef Justice Stewart

I am a former construction worker turned chef from NYC that will educate the average cook on how to prepare restaurant quality meals. Please Subscribe to this blog to enjoy some wonderful recipes and tips.

Posted on November 1, 2018, in Poultry, sous vide and tagged , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. 3 Comments.

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