Turkey Roulade with Cranberries and Chipotle

You can prepare the cranberry filling a day or two ahead and refrigerate.

Yield: 8 servings (serving size: 1/2 sliced filled tenderloin)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 18%
  • Fat: 3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 20.5g
  • Carbohydrate: 9.9g
  • Fiber: 1g
  • Cholesterol: 56mg
  • Iron: 1.3mg
  • Sodium: 357mg
  • Calcium: 18mg


  • Filling:
  • 2 teaspoons olive oil
  • 2 1/2 cups finely chopped onion (about 1 large)
  • 2/3 cup chopped dried cranberries
  • 1/2 cup white wine
  • 1 tablespoon chopped fresh oregano
  • 2 to 3 teaspoons minced chipotle chile, canned in adobo sauce
  • 1 garlic clove, minced
  • Turkey:
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle chile powder
  • 4 (8-ounce) turkey tenderloins
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • Oregano sprigs (optional)


  1. To prepare filling, heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion to pan; cook 10 minutes or until tender, stirring occasionally. Add cranberries and next 4 ingredients (through garlic) to pan; cook 10 minutes or until liquid evaporates.
  2. Preheat oven to 375°.
  3. To prepare turkey, combine 1/2 teaspoon salt, cumin, and chile powder in a small bowl. Slice tenderloins lengthwise, cutting to, but not through, other side. Open halves, laying tenderloins flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Place plastic wrap over tenderloins; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle tenderloins evenly with spice mixture. Spread 1/3 cup filling over each tenderloin. Roll up tenderloins jelly-roll fashion, starting with long sides. Secure at 2-inch intervals with twine. Sprinkle remaining 1/2 teaspoon salt and pepper over tenderloins.
  4. Heat 2 teaspoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add tenderloins to pan; cook 3 minutes, turning to brown on all sides. Transfer pan to oven. Bake at 375° for 25 minutes or until a thermometer registers 165°. Remove from oven; let stand 10 minutes. Remove twine from tenderloins; slice crosswise into 3/4-inch-thick slices. Garnish with oregano sprigs, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Turkey Roulade with Cranberries and Chipotle Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy