Ricotta and Cranberry Stuffed Turkey Roll

Food and nutrition



Published on 1 December 2019
by Isabelle Huot



This December, I thought I’d offer you a recipe that brings two classics together: turkey and cranberries! A happy union that evokes the joy of being with family. This express version can even be enjoyed on a busy weekday night. This recipe is sure to please both young and old!


4 120-g turkey cutlets

250 mL (1 cup) ricotta (20% M.F. or less) 

8 basil leaves, chopped

60 mL (¼ cup) dried cranberries

45 mL (3 tbsp.) chopped pistachio nuts

10 mL (2 tsp.) olive oil

Salt and pepper

Nutritional Values

Total lipids:12
Total carbohydrates:11


  1. Place the turkey cutlets between two sheets of parchment paper and flatten them using a rolling pin.
  2. Place the cutlets on a tray.
  3. Add salt and pepper to the cutlets.
  4. Spread a thin layer of ricotta and garnish with cranberries and pistachios.
  5. Add a few basil leaves.
  6. Roll the cutlets and secure with toothpicks.
  7. Heat the oil in a non-stick pan and cook the rolls for about 10 minutes or until the turkey loses its pink colour.
Isabelle Huot
Doctor in nutrition