Cranberry Poultry Roll-Up


Turkey & Cranberry Rolls:) Easy Festive Recipe

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Cranberry-Turkey Wraps


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Turkey Cranberry Rollup

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Habelman Bros. Company Cranberries Recipe Turkey Cranberry Rollup

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Turkey Cranberry Rollups

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How To Make Cream Cheese And Turkey Tortilla Rolls By One Kitchen Episode 233

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Ingredients 1 (8 ounce) package cream cheese, at room temperature 4 large whole-wheat sandwich wrap ¼ cup sweetened dried cranberries (such as Craisins®), or to taste 12 slices turkey lunch meat 1 cup. Cranberry Turkey Tortilla Roll Ups – these quick and easy, bite size tortilla roll ups, filled with cranberries, turkey, cream cheese, sour cream, grated white cheddar cheese, parsley and spices are perfect appetizer for holidays and parties. They are quick, easy. Spread the cranberry mixture over the tortillas so that most of the surface is covered.

Be careful bot to add it too thickly or it gets a bit gooey when you roll them up. Place the roast turkey slices down the middle of the tortillas so it looks like one long strip of turkey. Carefully roll the tortillas up. Lay a turkey breast slice on a cutting board. Spread 2 tablespoons of cream cheese into a thin layer over the slice.

Sprinkle the dried cranberries, pecans, and green onions over the cream cheese layer. Working from the short end of the turkey slice, roll the turkey slice up jelly-roll style. Ingredients 1 can (11 ounces) mandarin oranges, drained 1 medium tart apple, peeled and diced 3 tablespoons dried cranberries 3/4 cup fat-free plain yogurt 2 tablespoons fat-free mayonnaise 8 flour tortillas (8 inches) 8 lettuce leaves 1-1/2 pounds thinly sliced deli turkey. Step 1 Combine cream cheese and cranberry sauce in a bowl. Spread 1/4 of the mixture across the surface of each tortilla, spreading all the way to the edges.

Top each evenly with 1/4 of the sliced turkey, chopped Swiss cheese, and sliced apples. DIRECTIONS Spread mayonnaise and cranberry sauce on tortillas. Top with turkey, lettuce, and pecans. Roll up and serve. To assemble roll-ups: Place one flour tortilla on cutting board.

Top with 1 large Romaine lettuce leaf, 1 slice cheese, and 2 ounces turkey. Spread about 2 tablespoons of sauce down center of turkey slices. Starting on one side, carefully roll-up tortilla; secure with wooden picks.

In a small bowl, combine the cranberries, sugar, onions, cilantro, lime juice, jalapeno and ginger. Cover and refrigerate for 1 hour. Just before serving, spread 2 tablespoons of.

Layer 9 slices of turkey lunch meat on top of the cranberry layer. Roll it up the tortilla as tight as you can starting on the end with the meat and salsa. Then using a serrated knife, cut 2-inch pieces and poke a toothpick into the end of the tortilla to keep it from unraveling.

Cover and refrigerate until ready to serve.

List of related literature:

Line turkey cavity with cheesecloth, pack with 4 to 5 cups stuffing, and tie ends of cheesecloth together.

“The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen” by Cook's Illustrated
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
by Cook’s Illustrated
America’s Test Kitchen, 2012

In 3-quart saucepan, heat 1 bag (12 ounces) cranberries, 1/4 cups packed brown sugar, 1/4 cup balsamic vinegar, and 1/2 cup water to boiling over high heat, stirring.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Add the cranberries and sugar, and cook over medium heat until the cranberries pop and the mixture thickens slightly, about 10 minutes.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

Whirl everything as smooth as possible, adding a little more turkey fat and seasonings to taste.

“Charcuterie and French Pork Cookery” by Jane Grigson
from Charcuterie and French Pork Cookery
by Jane Grigson
Grub Street Publishing, 2008

Cranberry sauce: Cook 1 bag of fresh or frozen cranberries ( • H pound) with 1 cup of water and 1 cup of sugar over medium heat until the mixture bubbles and the cranberries pop.

“The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life” by Bethenny Frankel, Eve Adamson
from The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life
by Bethenny Frankel, Eve Adamson
Atria Books, 2010

The ground turkey mixture is loose; if you try to bake it free-form on a sheet tray it will spread out and lose its form.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

Turn turkey breast if necessary so a long side is nearest you and, using cheesecloth, bring two long sides of breast together to form a roll, enclosing stuffing.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

WHY THIS RECIPE WORKS: If you have time and can plan ahead, we recommend brining the turkey, as this further enhances the flavor and texture (Click here for instructions on brining).

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

1 cup butter Wash the turkey well inside and out with lime 1/4 cup minced parsley juice or vinegar.

“Secrets of Colombian Cooking” by Patricia McCausland-Gallo
from Secrets of Colombian Cooking
by Patricia McCausland-Gallo
Hippocrene Books, 2004

We know about cranberry sauce and often serve it ourselves with the turkey at Christmas.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
UNP Bison Books, 2007

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • What a lovely idea! Looks so delicious! That was so sweet of Patrick to send you the soups and spices. I actually use them in my kitchen. ��

  • Julia, I never would have thought to add cream cheese to a sandwich wrap. What a wonderful idea! It makes the turkey roll pop with flavor and richness. Ms. Lulu loves everything with cream cheese, so I can’t wait to make this for her! The red pepper and onion, with a little lettuce, add the perfect sweetness and texture. Thank you so much for another winning recipe!

  • These rolls look amazing will certainly be making, we need more flavours of Campbells soup over here, I have done smothered pork chops before and it was amazing, and as always Cheryl, Thank you for sharing:-)

  • We’re big Goya fans here. We use both but discovered Goya 5 years ago. I’ll make these rolls for my Christmas dinner. Cranberries are the best thing ever! xx


  • they look devine i was thinking leave out the turkey mince but i’m going to experiment and if it work out i will pop an image up on your instagram for you to see as i said they look gorgeous.

  • Oh duh! @ me! Here I was thinking, like, a turkey bird, not turkey mince LOL! My bad. I’ve actually never had ground turkey before…might have to give it a try for Christmas.:) **Edit: To add: Good on you, Patrick! Right nice stuff you sent and good call on the golden mushroom soup.

  • Another beautiful recipe, and I use Lawry’s seasoned salt in my potato salad, and over hash browns or over roasted potatoes. That was the only thing I recognized from Snowy Ontario today:) Bless you all!

  • I always look forward to your videos. This is a great idea. I always have puff pastry in the freezer. I could make my own but then I’d have to acknowledge the amount of butter that goes in ��

  • Cheryl, do you think you could add a thin layer of cranberry sauce on top of the meat mixture before you rolled them up (and then not put any on top)? We’re doing a potluck on Christmas Day at work, and these would be ideal to take! Absolutely love your channel!

  • You’re very welcome! Enjoy! If there’s anything else you’d like to try from over here, let me know.:) BTW, I’d season the meat before searing with the seasoning salt, rather than add it to the recipe. Otherwise the gravy will probably be too salty. One last thing Was funny seeing the Ocean Spray Cranberry Sauce in jar. Over here it’s in cans. There’s always jokes here about the sauce with the ridges (imprint from the cans).

  • Hi Cheryl I would caution you about adding additional seasoned salt to that mushroom soup because if you read the label at the back you will find it has lots of sodium in it already. Try it and see. Can you purchase in the UK a product called Better than Bullion? I am not sure you can. I use it instead of a cube it’s really good. Try it if you can get it. Flavour is excellent and not so many chemicals. Are you going to do traditional sausage rolls for Christmas? Of course feel free to add some mushrooms! ����������

  • What a great recipe.. unique & delicious! So lovely of Patrick to send you a box of goodies! I hope you will film what you make with the soup:-) Thumbs up as always xx

  • Very good, Julia!:-) Once again, using those tortilla rollups… this is really giving me some great ideas! My secret food craving is cream-cheese-and-olive sandwiches! But please don’t tell anyone, ok? 😉 Thanks and thumbs up, Norfolk Joe xoxx

  • stemdup……chips that could be interesting. Dip you mean potato chips or French fries? Now I do occasionally sprinkle French fries with it and a little garlic. It is great on pork chops. There is a recipe on Pinterest for a “best ever burger try seasoning” that is great on chops. I use it a ton of things. It is even fabulous on steamed veggies. I grew up with my mom costing pork chops in flour and just Browning them then she would put cream of mushrooom, milk, the browned pork chops in a little electric roaster and let it cook. Add potatoes and they would softened and brown. The pork chops were fork tender and it has its own gravy. Man is it good. I swear anything slow cooked has to be good ��

  • wow. this is so delicious and easy to make. thank you so much for this recipe. my hunger pain is healed. very refreshing light food

  • Wow these look absolutely devine! Thanks for showing us this recipe. You received such a lovely package, can’t believe how much shipping costs ��

  • Whoo! Cheryl, Lawry’s Seasoned Salt is a household staple in many american kitchens I hope that you love it, and the original version is not too salty, imo. It is perfect sprinkled on chips!

  • Great wee recepie Cheryl, can’t wait to give these a go, wonder if they can be made ahead of time and frozen �� also enjoyed beautiful Aaron at the end