Turkey Roulade with Tart Cherries and Chestnuts

This turkey roulade is stuffed with tart cherries, chestnuts and herbs. It’s topped with a red wine soaked cherry sauce and makes for a beautiful (and easy!) holiday dish.

Have you ever attended or hosted a Friendsgiving? It had been on my list for years and this season I finally did it—twice. Once with close friends from the gym and again virtually with fellow bloggers, sharing a Thanksgiving menu centered on one of my favorite holiday ingredients: tart cherries.

My last time hosting Thanksgiving at home was in 2010. I had my whole family over, and I was excited to use the china and silverware I’d registered for when we married. I prepared for days and thought everything was under control—until that Thanksgiving night when my husband woke up in intense shoulder pain. We ended up in the ER, missing a portion of the evening and spending the night arranging pain medication. The injury was unusual and serious; it led to months of physical therapy and left his arm noticeably smaller. That memory made me hesitant to host again for several years.

Eventually I decided to try hosting again when a gym friend suggested a “Squadsgiving.” I said yes and hosted 22 people. It involved a lot of prep and cleanup, but the gathering was a blast—great food, friends and laughter. That night we played games and celebrated late into the evening, and I left convinced an annual Friendsgiving was a wonderful tradition. Maybe next year someone else will host, but I was happy to have led the charge.

This season I also joined a virtual Friendsgiving event that focused on Montmorency tart cherries. I’ve partnered with the Cherry Marketing Institute for several years and enjoy featuring tart cherries in holiday recipes. Montmorency tart cherries offer flavor and color that fit perfectly with festive meals. They’re grown on small U.S. family orchards, so using them in holiday cooking supports local agriculture and family farms—something that feels especially meaningful at Thanksgiving.

If you want an easier main course that still looks impressive, try this tart cherry and chestnut stuffed turkey roulade. It’s ideal for smaller gatherings or when oven space is limited. Unlike roasting a whole bird for three or more hours, a roulade bakes more quickly and frees up oven time for sides and desserts. The roulade features a savory-sweet stuffing of tart cherries, roasted chestnuts and fresh herbs, and a red wine soaked cherry sauce elevates the dish and makes a striking centerpiece.

This roulade pairs the tart and slightly sweet flavor of Montmorency cherries with hearty chestnuts and plenty of herbs. Each slice offers moist turkey breast with a flavorful filling. The red wine soaked cherries, reduced until thick and glossy, finish the dish with a beautiful sauce. If you enjoy experimenting beyond traditional turkey, this roulade is a lovely alternative and an elegant addition to any holiday spread.

Tart Cherry Chestnut Stuffed Turkey Roulade with Red Wine Soaked Cherries

This roulade serves as an elegant, flavorful main course for a holiday meal. It combines tart cherries, chestnuts and fresh herbs to make a stuffing that complements roasted turkey breast. The red wine soaked cherries are reduced to a glossy sauce that complements each slice.

Tart Cherry Chestnut Stuffed Turkey Roulade with Red Wine Soaked Cherries

Ingredients

• 2.5–3 pound boneless turkey breast, butterflied*
• 1/2 cup dried Montmorency tart cherries
• 1/2 cup roasted and shelled chestnuts
• 1/2 small yellow onion
• 3 cloves garlic
• 1 cup loosely packed parsley
• 5–7 sage leaves
• 1–2 sprigs rosemary
• Salt and pepper
• 2 tablespoons olive oil

For the red wine soaked cherry sauce

• 1 cup canned Montmorency tart cherries packed in water, drained
• 1/2 cup red wine (zinfandel or cabernet)
• 1 tablespoon minced herbs (rosemary and sage)
• Salt and pepper

Instructions

1. Preheat oven to 375°F (convection roast) or 400°F (regular bake).
2. Lay the butterflied turkey breast flat on a large cutting board and season liberally with salt and pepper.
3. In a food processor, combine tart cherries, chestnuts, onion, garlic, parsley, sage and rosemary. Pulse until the mixture is finely chopped and has a pesto-like consistency.
4. Spread the stuffing mixture evenly over the turkey, leaving a small border around the edges without filling.
5. Carefully roll the turkey into a tight log and secure it with kitchen twine in 3–4 places.
6. Heat olive oil in a large cast-iron skillet over medium-high heat. When hot, place the roulade seam-side down and brown on all sides.
7. Transfer the skillet to the oven and roast about 40–45 minutes, or until the internal temperature reaches 165°F. Remove from oven, cover with foil and let rest at least 10 minutes before slicing.

For the red wine soaked cherries

1. Combine drained cherries, red wine, minced herbs, salt and pepper in a small saucepan over medium-high heat.
2. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the liquid is reduced and the mixture is thickened, about 15–20 minutes. Spoon the sauce over sliced roulade before serving. If you prefer a thicker sauce, stir together 1 tablespoon cornstarch and 1 tablespoon cold water, then add to the pot and cook briefly until thickened.

*Ask your butcher to butterfly the turkey breast if preferred. Roasted, shelled chestnuts are often available in the nuts section or near the registers in many grocery stores.

This tart cherry chestnut turkey roulade is a festive, flavorful option that supports local agriculture when you choose Montmorency cherries. It’s an excellent choice when you want a memorable holiday main without the time and space demands of roasting a whole turkey.