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Calgary, AB / 587-437-3197 / jenna@simplynurtured.ca

2016 by Jenna Lessner 

  • Jenna Lessner, BSc, CHNC

Stuffed Turkey Breast with Cranberry Sauce

Updated: Feb 13

Just in time for Christmas! If you want to try something different this year in place of your traditional turkey Christmas dinner. These Stuffed Turkey Breasts are perfect for your holiday dinner. Best of all they are gluten-free, dairy-free and Paleo! I hope you enjoy and have a Merry Christmas!

Stuffed Turkey Breast with Cranberry Sauce


  • 1 head Cauliflower (chopped into florets)

  • 1 tbsp Coconut Oil

  • Sea Salt & Black Pepper (to taste)

  • 1/2 cup Extra Virgin Olive Oil

  • 4 cups Portobello Mushroom (diced)

  • 1 Leeks (chopped)

  • 3 stalks Celery (diced)

  • 1 cup Walnuts

  • 1 Lemon (juiced)

  • 3 Garlic (cloves, minced)

  • 1 tbsp Thyme

  • 1/2 cup Parsley (chopped)

  • 1/2 tsp Sea Salt

  • 2 lbs Turkey Breast

  • Sea Salt & Black Pepper (to taste)

  • 1/2 cup Organic Vegetable Broth

  • Twine

  • 2 cups Frozen Cranberries (diced)

  • 1 Navel Orange (juiced)

  • 1 tbsp Raw Honey


  1. Preheat oven to 425.

  2. Toss your cauliflower florets in coconut oil. Season with sea salt and black pepper to taste. Spread the cauliflower across your baking sheet and bake in the oven for 30 minutes.

  3. Remove cauliflower from the oven and set aside. Reduce oven heat to 375.

  4. While your cauliflower roasts, place a frying pan over medium heat. Add half of your olive oil and saute mushrooms, leek and celery for about 10 minutes or until the mushrooms are soft.

  5. In a food processor, add the walnuts, lemon juice, garlic, thyme, parsley and sea salt. Add the remaining olive oil and roasted cauliflower and pulse (do not blend) until the mixture reaches a coarse, stuffing-like consistency. Do not over process as you do not want the mixture to turn into a paste. Note: If you don't mind some manual labour, you can skip the food processor and use a fork and knife to finely chop the stuffing. Once it reaches a good consistency, set aside.

  6. Use a meat mallet or a heavy frying pan to pound the turkey breasts into a thin layer. This will make it easier to roll.

  7. Place a large piece of parchment paper across your counter. Cut 8 long strings of twine and lay them in pairs across the parchment paper, about 1 inch apart. Place each turkey breast across two pieces of twine. Season the turkey with sea salt and black pepper.

  8. Spread your stuffing mixture across each turkey breast leaving a 1/2 inch border all the way around. Starting with the edge closest to you, begin tightly rolling up each turkey breast. Once it is rolled, tie the twine around it into a tight knot. Trim the excess twine and discard. Season the turkey with sea salt and pepper again.

  9. Add organic vegetable broth to a baking dish so it covers the bottom. Set the rolled turkey breasts inside. Place in the oven and bake for 35 - 45 minutes or until cooked through. (If you have a meat thermometer, it is cooked when it has an internal temperature of 160 degrees F.)

  10. Meanwhile, start your cranberry sauce by combining cranberries, the juice of your navel orange and honey in a saucepan. Place over medium heat and stir occasionally for about 15 minutes or until berries burst and sauce thickens. Reduce heat to low and cover until ready to serve. (Note: You may need to add a few splashes of water if the sauce becomes too thick.)

  11. When you remove the turkey from the oven, let rest for 10 minutes before removing twine and slicing into 2 inch thick medallions. Drizzle with cranberry sauce and serve!