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Sweet Potato & Cranberry Stuffing Stuffed Turkey
1 yellow onion, medium diced
2 tablespoons unsalted butter
1 medium sweet potato, ½-inch cubes
1 stem celery, medium diced
2 garlic cloves, minced
1½ cups chicken broth, divided
2 tablespoons sage, rough chopped
5 cups store-bought sourdough stuffing
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
3 boneless, skinless turkey breasts (1 pound each)
Sauté the onions in butter in a saucepan over medium-high heat until translucent, about 2 minutes. Add in the sweet potato, celery, and garlic and cook for another 5 minutes.
Add 1 cup of chicken broth to the saucepan and bring the mixture to a boil.
Cover the pot and let the mixture boil for 7 minutes.
Add the remaining ½ cup of chicken broth, cranberries, and sage, then bring the mixture back to a boil.
Add in the stuffing and stir until fully combined. Continue cooking on high heat until the stuffing absorbs all the liquid.
Cover the pot, remove from heat, and set aside.
Combine the salt and pepper in a small bowl.
Butterfly the turkey breasts to yield a ½-inch-thick larger turkey breast.
Season the turkey breasts with the salt and pepper mixture on both sides.
Divide the stuffing mixture into 3 equal portions.
Place the stuffing mixture onto the bottom of each butterflied turkey breast.
Roll the turkey breasts up, starting from the bottom. After each roll is made, make sure to tuck and tighten the sides to keep the stuffing secure.
Secure the roulades by using butcher’s twine, and place into the Cosori Air Fryer baskets.
Select the Bake function, adjust time to 45 minutes, then press Start/Pause.
Remove the turkey roulades from the air fryer when done.
Cover the turkey roulades with foil and let rest for 8 minutes.
Slice into ½-inch-thick slices to create 5 slices per roulade.