Cranberry brie stuffed turkey breast (Low Fibre)

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Serves 4-6, approximately 2 grams of fibre per serve


  • Olive oil spray
  • ½ cup of cranberry jelly
  • 400 grams of brie cheese
  • ½ cup white breadcrumbs
  • Large 2kg turkey breast fillet
  • 1 cup of low salt chicken stock
  • 1 cup white wine
  • Pinch all spice
  • 2 tablespoons pure honey
  • Kitchen string
  • Wire baking rack


  1. Preheat oven to 200C 
  2. Place turkey breast on a clean kitchen board and slice sideways through the breast don’t cut all the way through as you are going to open the breast out and lie it flat on the board
  3. Turn the breast over and spread jam down the middle
  4. Thinly slice brie cheese and lay on top of the jam down the middle, top with breadcrumbs
  5. Fold the sides in to wrap the stuffing inside the breast
  6. Secure the roll with kitchen string at 3-4cm intervals to bind the roll tightly enclosing the cheese and walnut inside the roll
  7. Place the roll on a wire baking rack in a roasting pan
  8. Spray the top of the roll with olive oil and season with salt and pepper
  9. Pour stock, wine and spoon honey into the bottom of the baking tin add pinch of all spice
  10. Roast the turkey for 50-70 minutes basting every 8-10 minutes with the liquid in the tray until when you piece the roll the juice is clear
  11. Take the roll out and wrap in foil and set aside for 15 minutes
  12. Pour the juice into a saucepan and boil vigorously to reduce volume
  13. Unwrap, slice the roll on a service dish and gently remove kitchen string
  14. Pour the reduced juice over the turkey
  15. Serve with your favourite salad or vegetables