Cranberry & Spinach Stuffed Thanksgiving Turkey with Brie and Honey-Balsamic Glaze

If you’re ready to upgrade the classic roast turkey, this Cranberry & Spinach Stuffed Thanksgiving Turkey with Brie is a gorgeous centerpiece that tastes just as good as it looks. Tender, juicy turkey is stuffed with a colorful mix of spinach, dried cranberries, and creamy brie cheese, then brushed with a honey-balsamic-Dijon glaze that caramelizes beautifully in the oven. The result? A holiday main dish that’s cozy, slightly gourmet, and absolutely crowd-pleasing.

Serve it for Thanksgiving, Christmas, or any special gathering where you want a showstopper on the table.

For the Turkey

• 1 whole turkey (10–12 lbs), thawed if frozen
• 3–4 tbsp olive oil or melted butter
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika (optional, for color)
• Salt and black pepper, to taste



The Cranberry & Spinach Stuffing

• 2–3 cups fresh spinach, roughly chopped
• 3/4 cup dried cranberries
• 6–8 oz brie cheese, cut into small cubes (rind on or off, your choice)
• 2 cloves garlic, minced
• 1–2 tbsp olive oil (for sautéing)
• Salt and black pepper, to taste
  

For the Honey-Balsamic Glaze

• 1/4 cup honey
• 1/4 cup balsamic vinegar
• 1 tbsp Dijon mustard
• 1–2 tbsp olive oil or melted butter
• Pinch of salt

1. Prep the Turkey

1. Remove the turkey from the fridge 30–45 minutes before roasting so it can come closer to room temperature.
2. Pat the turkey dry thoroughly with paper towels, inside and out.
3. Tuck the wing tips under the body and place the turkey on a roasting rack set inside a roasting pan.

2. Make the Cranberry & Spinach Stuffing

1. In a skillet over medium heat, warm 1–2 tbsp olive oil.
2. Add the minced garlic and sauté for about 30–60 seconds until fragrant.
3. Add the chopped spinach and cook until just wilted.
4. Turn off the heat and stir in the dried cranberries and cubed brie. The brie will start to soften slightly but shouldn’t fully melt.
5. Season with salt and black pepper to taste, then set aside to cool slightly.

3. Season & Stuff the Turkey

1. In a small bowl, mix olive oil (or melted butter), garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper.
2. Gently loosen the skin over the breast meat with your fingers, being careful not to tear it.
3. Rub some of the seasoned oil/butter mixture under the skin and directly onto the meat
4. Spoon the cranberry-spinach-brie mixture into the main cavity of the turkey, leave a little space for air circulation.
5. If you like, tie the legs together with kitchen twine to help hold the stuffing in.

4. Make the Honey-Balsamic Glaze

1. In a small bowl, whisk together honey, balsamic vinegar, Dijon mustard, olive oil/melted butter, and a pinch of salt until smooth.
2. Set aside to brush over the turkey while it roasts

5. Roast the Turkey

1. Preheat your oven to 325°F (165°C).
2. Place the seasoned, stuffed turkey in the oven.
3. Roast according to the weight of your turkey about 13–15 minutes per pound).
4. Halfway through roasting, brush the turkey with the honey-balsamic glaze every 25–30 minutes. If the skin starts to brown too quickly, tent the turkey loosely with foil and continue roasting until fully cooked.

6. Rest & Serve

1. Once done, remove the turkey from the oven and let it rest, loosely tented with foil, for 20–30 minutes. This helps keep the meat juicy.
2. Carefully spoon out some of the cranberry-spinach-brie stuffing to serve alongside the sliced turkey.
3. Slice, plate, and drizzle with any pan juices or extra glaze if desired.



Tips & Variations

• Use turkey breast only: If you prefer, you can use a bone-in turkey breast instead of a whole turkey. Adjust cook time based on weight and still stuff with the spinach-cranberry-brie mixture.
• Swap the cheese: Goat cheese or cream cheese can be used instead of brie for a tangier flavor.
• Add nuts: For a little crunch, fold in chopped pecans or walnuts to the stuffing mixture.
• Gluten-free: This recipe is naturally gluten-free as long as your Dijon mustard and other ingredients are certified gluten-free.

Make-Ahead:

• You can prepare the spinach-cranberry-brie stuffing up to 1 day in advance and store it in an airtight container in the refrigerator.
• The glaze can also be mixed ahead and refrigerated; just bring it to room temperature before brushing on the turkey.

Leftovers:

• Store leftover turkey and stuffing in airtight containers in the refrigerator for up to 3–4 days.
• Use leftovers for holiday sandwiches, grain bowls, or salads with extra cranberries and greens.

What to Serve with Cranberry & Spinach Stuffed Turkey

This festive turkey pairs beautifully with:

• Creamy mashed potatoes or garlic mashed sweet potatoes
• Roasted Brussels sprouts or green beans
• Cranberry sauce or chutney
• Simple mixed greens salad with vinaigrette
• Warm dinner rolls or crusty bread

Frequently Asked Questions

1. Can I use fresh cranberries instead of dried?
Yes, but fresh cranberries are quite tart. If using fresh, chop them and lightly sauté with a touch of honey before adding to the spinach mixture to soften and slightly sweeten them.

2. Do I have to stuff the turkey?
No. You can roast the turkey unstuffed and bake the cranberry-spinach-brie mixture in a separate baking dish as a stuffing casserole. Just drizzle it with a bit of olive oil and bake until golden and bubbly.

3. How do I keep the turkey from drying out?
Pat it dry, season it well, roast at a moderate temperature, and avoid overcooking. Using a meat thermometer and allowing the turkey to rest before carving are key to keeping it juicy.

This Cranberry & Spinach Stuffed Thanksgiving Turkey with Brie is more than just a main dish—it’s a festive moment on a platter. Sweet, savory, creamy, and beautifully golden, it fits perfectly into a cozy 1GlowWithin holiday table full of warmth, gratitude, and good food.