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Nutrition Facts
Serving Size 226 g
(Approx. 6 Servings)
Amount Per Serving
Calories 360 Calories From Fat 120
% Daily Value*
Total Fat 13 g 50%
Saturated Fat 5 g 10%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 450 mg 19%
Total Carbohydrate 24 g 8%
Dietary Fiber 2 g 8%
Sugars 20 g
Protein 38 g
Vitamin A 2% Iron 10%
Vitamin C 4% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cranberry Stuffed Turducken Roulade

Prep Time
25 minutes
Cook Time
1 h 30 m
Total Time
1 h 55 m
6  People


Recipe makes 6 Servings

1 cup(s) dried cranberries
1 cup(s) chicken stock
2 Tbsp extra virgin olive oil
1/2 cup(s) white onions, diced
1/2 cup(s) celery, diced
1 Tbsp garlic, minced
1 boneless turkey breast, pounded out thinly, milanesa style
1 chicken breast, pounded out thinly, milanesa style
1 duck breast, pounded thinly, milanesa style
1 Chef's Style Butchers Twine, as needed for tying roast
1 Tsp kosher salt, as needed for seasoning
1 Tsp cracked black pepper
2 Tbsp Canola oil
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Preheat oven to 325°F.
In a small sauce pot, add cranberries and chicken stock. Bring to a simmer, then remove from heat and allow to cool completely.
In a sauté pan over medium heat add olive oil, onions, celery and garlic. Cook until just translucent and soft. Transfer mixture to a bowl.
Drain liquid from cranberries and add to onion mixture, toss everything to combine. Turn your attention to preparing meats.
Season each piece of meat liberally with salt and pepper.
On a sheet pan, place the pounded turkey breast on the bottom, then place pounded chicken breast on top followed by pounded duck breast.
Once all meat is stacked and seasoned place cranberry mixture in center of roulade on top of duck breast, sprinkle with herbs and gently roll the meat up.
Using twine, tie up roast tightly, being sure to secure ends so no stuffing is lost.
Season outside of the roulade with more salt and pepper.
In a large oven-safe sauté pan set over medium-high heat, add canola oil and heat about 1 minute.
With tongs carefully sear meat on all sides for about 2 to 3 minutes then place whole pan in oven to finish cooking.
Cook 1 to 1.5 hours or until the internal temperature of roulade reaches 165°F.
Allow to cool then slice and serve.
Chef's Note: Make gravy out of pan drippings or drizzle any sauce you like over the top.


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