Turkey Breast Stuffed with Goat Cheese, Cranberries and Bacon

Turkey Breast Stuffed with Goat Cheese, Cranberries and Bacon

serves 8

Juicy roasted turkey with a sweet and tangy filling makes this dish the perfect Thanksgiving meal to enjoy all year round. Pair with California Chardonnay or Rosé.


  • 6 ounces (340g) goat cheese, softened
  • 2/3 cup (100g) dried sweet cranberries
  • 1 cup (151g) cooked bacon, crumbled
  • 2/3 cup (100g) toasted filberts, coarsely ground in food processor
  • 2 teaspoons (10ml) fresh thyme, minced
  • 2 teaspoons (10ml) fresh rosemary, minced
  • 1/4 cup (60g) butter, softened
  • 1 tablespoon (15ml) fresh sage, minced
  • 1 tablespoon (15ml) lemon zest
  • 4 pound (1.81kg) boneless turkey breast, skin on
  • salt and pepper to taste


  • Preheat the oven to 400 degrees F. (204 C.)
  • In a medium size bowl mix together the goat cheese, cranberries, bacon, toasted filberts, thyme and rosemary until well combined.
  • Season with salt and pepper and set aside.
  • Mix together the butter, sage and lemon zest.
  • Carefully lift the skin from the breasts and spread a thin layer of the seasoned butter evenly underneath the skin.
  • Lay the breast skin side down and season with salt and pepper.
  • Spread an even layer of the goat cheese mixture over the breast leaving a half-inch border around the edge of the breast.
  • Gently but firmly roll the turkey breast into a tight bundle and tie together with butcher’s twine.
  • Season the outside with salt and pepper.
  • Place the stuffed breast skin side up onto a roasting pan on lower oven rack and roast for about 20 minutes.
  • Turn down the oven temperature to 350 F. (176 C.) and continue roasting for 45 minutes.
  • Remove the roasted breast from the oven and let rest in the pan for 15 minutes.
  • Cut the twine from the roast and then carve the roast into half-inch slices.
  • Place desired amount on each serving plate and drizzle with pan juices.

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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