🍂 Rollicking Buckaroo Glazed Turkey Roulade with Cranberry Cornbread Stuffing

This show-stopping Thanksgiving centerpiece will have your family piling their plates for seconds—and thirds! Juicy turkey, savory stuffing, and a sweet-spicy glaze bring all the magic to the table.

🦃 Ingredients

For the Turkey:

1 boneless turkey breast (about 3 lbs)

2 tbsp olive oil

Salt and pepper to taste

1 tsp smoked paprika

For the Stuffing:

3 cups cornbread, cubed

½ cup diced celery

½ cup diced onion

¼ cup butter

½ cup dried cranberries

½ cup chicken broth

1 tbsp fresh sage, chopped

For the Glaze:

½ cup Rollicking Buckaroo Pepper Jam (Medium)

2 tbsp orange juice

1 tbsp melted butter

👨🍳 Instructions

Preheat oven to 375°F. Line a roasting pan with foil and lightly grease.

Make the stuffing: In a skillet, melt butter and sauté onion and celery until tender. Add cornbread, cranberries, broth, and sage. Toss lightly until combined.

Prepare the turkey: Butterfly the turkey breast and pound flat. Season with salt, pepper, and paprika. Spread stuffing evenly, leaving a 1-inch border. Roll tightly and tie with kitchen twine.

Roast the roulade: Place seam-side down in the pan. Brush with olive oil and roast for 45–55 minutes.

Glaze it up: In a small bowl, mix Rollicking Buckaroo Pepper Jam, orange juice, and butter. Brush generously over the turkey during the last 15 minutes of roasting.

Rest & Slice: Let rest 10 minutes before slicing into thick, juicy rounds.

🥕 Serving Tip

Serve with roasted carrots, fresh rosemary, and a side of mashed potatoes. The sweet-heat glaze complements every Thanksgiving side beautifully.