If you’re looking for a show-stopping main dish that feels fancy but is surprisingly straightforward, you’re going to want to try this Turkey Roulade with Sausage Stuffing Recipe. I absolutely love how this roulade combines tender turkey breast with juicy, flavorful sausage stuffing—plus, the presentation is just gorgeous. Whether it’s for a holiday feast or a special weekend dinner, this recipe will make you look like a pro without the stress. Keep reading because I’m sharing all my secrets to help you nail it every time!

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Why You’ll Love This Recipe

Juicy and Tender Turkey: The rolling and stuffing method locks in moisture for incredible flavor and texture.
Savory Sausage Stuffing: The Italian sausage mixed with veggies adds a burst of savory goodness in every bite.
Impressive Yet Easy: It looks complicated but is perfect for any level of home cook with my step-by-step tips.
Great Make-Ahead Option: Prep the day before and relax on the day of your celebration without feeling rushed.

The image shows three thick slices of rolled turkey with a stuffing inside on a white plate with a dotted edge. The turkey skin is golden brown and slightly crispy, while the stuffing inside is a mix of light yellow and brown chunks, textured with herbs and small bits of sausage. There are fresh sprigs of green rosemary and thyme placed around the turkey slices on the plate. In the background, a white rectangular baking dish holds the same stuffing, which is a golden-brown mix with small visible herbs, resting on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7 - Turkey Roulade with Sausage Stuffing, holiday turkey roulade, elegant stuffed turkey breast, easy Christmas main dish, savory sausage stuffing

Ingredients You’ll Need

Every ingredient in this Turkey Roulade with Sausage Stuffing Recipe is chosen to complement each other perfectly—juicy turkey, rich butter, spicy sausage, and fresh vegetables. When shopping, look for a good-quality boneless turkey breast and fresh vegetables to keep flavors bright.

Flat lay of a whole skinless boneless turkey breast, a small mound of Italian sausage meat loose and raw, a few finely diced yellow onion pieces, some finely diced celery stalks, a small white bowl of golden softened unsalted butter, a small white bowl of light chicken broth, a small white bowl of kosher salt, a small white bowl of ground black pepper, a small white bowl of garlic powder, a neat pile of herb stuffing mix, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Turkey Roulade with Sausage Stuffing, holiday turkey roulade, elegant stuffed turkey breast, easy Christmas main dish, savory sausage stuffing

Turkey breast: Choose a skinless, boneless turkey breast about 3 pounds; it’s easier to roll and cook evenly without the bone.
Unsalted butter: Using unsalted butter lets you control the seasoning in both the turkey and stuffing.
Kosher salt: Coarser salt helps season the bird thoroughly without it tasting too salty.
Ground black pepper: Freshly ground pepper adds a nice bite to balance the richness.
Garlic powder: It gives a gentle garlicky background flavor without overpowering.
Italian sausage (casings removed): Look for good-quality sausage with plenty of herbs; this is where much of the stuffing’s flavor comes from.
Yellow onion: Finely diced for sweetness and depth in the stuffing.
Celery: Adds crunch and freshness to the stuffing mix.
Chicken broth: Moistens the stuffing perfectly, so it’s neither dry nor soggy.
Herb stuffing mix: I recommend Pepperidge Farm—it’s tried-and-true and blends well with the sausage and veggies.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this turkey roulade as is, but I also encourage you to make it your own. The great thing about sausage stuffing is how versatile it is—you can swap out ingredients, add herbs, or even make it vegetarian if that’s what you need.

Spicy Variation: Add a pinch of crushed red pepper flakes to the sausage and vegetables for a subtle kick. My family goes crazy for this spice twist on chilly evenings.
Herb Swap: Try fresh sage, rosemary, or thyme in the stuffing instead of the mix for an earthy aroma. I discovered this trick when I wanted a fresher, garden-inspired flavor.
Gluten-Free Option: Use gluten-free bread stuffing mix and double-check your sausage brand. It’s a little prep but absolutely worth it for dietary needs.
Vegetarian Stuffing: Skip the sausage and add mushrooms or lentils for a hearty filling. I did this for a friend and the result was surprisingly satisfying.

How to Make Turkey Roulade with Sausage Stuffing Recipe

Step 1: Whip Up the Stuffing

Start by cooking the Italian sausage in a large skillet over medium-high heat. Break it into crumbles as it browns—that’s how you get those irresistible little pockets of meat throughout. Once the sausage is cooked, push it to the side and melt butter in the same pan. Sauté the diced onion and celery in the butter for about 5 minutes until softened and fragrant. Mixing savory sausage with sweet veggies sets the base for a rich stuffing. Next, stir in your herb stuffing mix and about a cup of chicken broth, adding more to get a moist but not soggy texture. Keep your heat moderate and stir gently—you want everything evenly coated and fluffy.

Step 2: Butterfly and Pound the Turkey Breast

This part can feel a little intimidating if you haven’t done it before, but I promise it’s easier than it looks! Place your turkey breast flat on a cutting board. Using a sharp knife, slice horizontally through the center, stopping about ¾ inch from the opposite edge, so you can open it up like a book. Cover it with plastic wrap, then gently pound it to about ½ inch thickness using a meat mallet or rolling pin. This helps ensure even cooking. Season the flattened turkey with a little kosher salt and pepper for a flavor boost right in the meat.

Step 3: Assemble and Roll the Roulade

Spoon the sausage stuffing over the flattened turkey, leaving about a ⅓ inch border all around—this is crucial so the stuffing doesn’t spill out when rolling. Starting from the longer side, carefully roll the turkey up tightly but gently so the stuffing stays in place. Tie the roulade at intervals using kitchen twine, which helps keep everything snug and neat during cooking. Trust me, this step makes slicing so much easier and prettier later on. Transfer your tied roulade to a baking pan, prepping it for its buttery finish.

Step 4: Butter Up and Bake to Perfection

Mix the softened butter with kosher salt, pepper, and garlic powder, then slather half of this luscious mixture all over the roulade. This rich coating helps lock in moisture and adds flavor while browning beautifully in the oven. Bake in your preheated 375°F oven for about 55 to 60 minutes. The last 20 minutes, turn the heat up to 400°F and drizzle the remaining butter over the top for an irresistible glaze. You’ll know the turkey is done when an internal thermometer reads 165°F in the thickest part. After baking, let the roulade rest for 15 minutes before slicing—this helps the juices redistribute for the juiciest slices.

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Pro Tips for Making Turkey Roulade with Sausage Stuffing Recipe

Butter at Two Stages: Slathering butter before and after baking ensures a golden, moist crust—don’t skip this step!
Use a Meat Thermometer: I learned the hard way that guessing doneness can dry out the turkey; a thermometer takes the guesswork out.
Tie It Tight: Tying the roulade properly keeps the stuffing snug and makes slicing clean and easy.
Rest Before Slicing: Let your roulade sit for at least 15 minutes after baking to keep it juicy and avoid dry edges.

How to Serve Turkey Roulade with Sausage Stuffing Recipe

Turkey Roulade with Sausage Stuffing Recipe - Serving

Garnishes

I love finishing my slices with a sprinkle of fresh chopped parsley or a few thyme sprigs—it adds a pop of color and a little earthy aroma that brightens up the rich roulade. Sometimes a drizzle of pan jus or turkey gravy works wonders too, especially if you’re serving it for a crowd.

Side Dishes

This roulade pairs beautifully with roasted vegetables like Brussels sprouts or green beans almondine, and buttery mashed potatoes or creamy polenta are perfect for soaking up juices. My family also enjoys a crisp apple and fennel salad on the side to cut through the richness.

Creative Ways to Present

For special occasions, I like to slice the roulade into thick medallions and arrange them around a beautiful platter lined with edible flowers or rosemary sprigs. You can also serve individual portions on small plates with a smear of cranberry relish or a side of whole-berry sauce for that wow factor.

Make Ahead and Storage

Storing Leftovers

Leftovers of this turkey roulade store wonderfully in airtight containers in the fridge for up to 3 days. I like to slice whatever I won’t use right away and keep the slices separated with parchment paper so they don’t stick together. It reheats evenly this way.

Freezing

If you want to freeze leftovers, wrap the roulade tightly in plastic wrap and then aluminum foil to prevent freezer burn. It keeps well for up to 3 months. When I freeze it, I prefer to slice before freezing—makes thawing and reheating so much easier.

Reheating

Reheat slices gently in a covered skillet over medium-low heat or wrapped in foil in the oven at 325°F until warmed through. This preserves the moisture better than a microwave. For whole roulades, I unwrap and roast at 350°F, adding a tablespoon of broth to keep it juicy.

FAQs

Can I use turkey thighs instead of turkey breast for this roulade?

You could, but turkey breast is ideal here because it’s easier to butterfly and evenly cook. Thighs are more irregularly shaped and might be trickier to roll tightly. If you want to try thighs, you’ll likely need to adjust the cooking time and be vigilant with internal temperature.
How do I ensure the stuffing stays inside the roulade while cooking?

Tying the roulade firmly with kitchen twine at several intervals is key. Also, leave a border of turkey around the stuffing when assembling to prevent filling from oozing out. Don’t overstuff—the stuffing should be moist but not overly wet, which can cause leaks.
Can I make the stuffing ahead of time?

Absolutely! Making the stuffing a day ahead can actually deepen the flavors. Just be sure to cool it completely before assembling the roulade. This also helps when doing meal prep for holidays or events.
What should I do if my roulade starts browning too fast?

If the roulade is browning too quickly, tent it loosely with aluminum foil to prevent the exterior from burning while the inside cooks through. This happened to me once, and the foil saved the day by protecting the crust.
Is there a way to tell if the turkey roulade is cooked without a thermometer?

Using a meat thermometer is the safest way, but if you don’t have one, cut into the thickest part of the roulade—juices should run clear, and the meat should be opaque, not pink. Be cautious though, as undercooked turkey can be unsafe.

Final Thoughts

This Turkey Roulade with Sausage Stuffing Recipe has become one of my go-to dishes when I want to impress family or guests without stress. I remember the first time I made it, I was nervous about rolling the turkey, but once I got the hang of it, the flavor and presentation totally won everyone over. It’s a warm, comforting dish that feels special but is satisfying and straightforward. I’m confident you’ll enjoy making it as much as I do—grab your ingredients and treat yourself to a meal that’s both cozy and elegant!