Description
This Turkey Roulade with Sausage Stuffing is a delicious and elegant main dish perfect for special occasions. A boneless turkey breast is butterflied, pounded thin, and layered with a savory Italian sausage and herb stuffing before being rolled, tied, and roasted to juicy perfection. The roulade is basted with a flavorful butter mixture during roasting for a moist, golden crust. This recipe yields tender, flavorful slices that make an impressive presentation and can be prepared ahead of time for convenience.
Ingredients
Scale
Turkey
- 1 3-pound skinless boneless turkey breast
- 6 tablespoons unsalted butter, softened
- Kosher salt
- Ground black pepper
- 1 teaspoon garlic powder
Sausage Stuffing
- ½ pound Italian sausage – casings removed
- 2 tablespoons unsalted butter
- ½ cup finely diced yellow onion
- ½ cup finely diced celery
- 1 cup chicken broth – plus more as needed
- 1 (6-ounce) box herb stuffing mix (such as Pepperidge Farm brand)
Instructions
- Preheat the oven: Set your oven to 375 degrees F to prepare for roasting the turkey roulade later.
- Make the stuffing: In a large skillet over medium-high heat, cook the Italian sausage, breaking it into crumbles. Push the cooked sausage to one side. In the same skillet, melt 2 tablespoons of butter and sauté the diced onion and celery for about 5 minutes until softened. Combine the sausage and vegetables, then add the herb stuffing mix along with about 1 cup of chicken broth. Stir gradually until the mixture is moist, adding additional broth if needed to achieve proper consistency.
- Butterfly the turkey: Place the turkey breast flat on a cutting board. Using a sharp knife, slice horizontally through the middle of the breast, stopping about ¾ inch from the far edge to create a ‘book’ that opens flat. Cover with plastic wrap and pound the turkey with a meat mallet to an even thickness of about ½ inch. Season with kosher salt and black pepper, approximately ¼ teaspoon each.
- Assemble the roulade: Spread the prepared sausage stuffing evenly over the flattened turkey breast, leaving about a ⅓ inch border around the edges. Roll the turkey tightly from the longer side, ensuring the filling stays snug inside. Secure the roll with kitchen twine at intervals to keep its shape. Place the roulade seam-side down in a baking pan.
- Prepare butter rub and start cooking: In a bowl, combine the softened butter with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder. Rub half of this butter mixture all over the turkey roulade, reserving the rest for later basting.
- Roast the turkey roulade: Place the baking pan in the preheated oven and roast for 35 to 40 minutes at 375 degrees F. Then increase the oven temperature to 400 degrees F for the final 20 minutes. Just before the last 20 minutes of roasting, melt the remaining butter mixture and drizzle it over the roulade to baste and enhance browning. Continue roasting until a meat thermometer inserted into the thickest part reads 165 degrees F.
- Rest and serve: Remove the roulade from the oven and let it rest for 15 minutes. Carefully remove the kitchen twine, slice into rounds, and serve warm. Enjoy your flavorful, juicy turkey roulade!
Notes
- Turkey breast selection: Look for a skinless, boneless turkey breast roast weighing about 3 pounds for best results. Avoid bone-in to simplify preparation.
- Avoid overcooking: Cooking times may vary with turkey size, but generally, 45 to 55 minutes of roasting should suffice to prevent dryness.
- Make ahead tip: Assemble the roulade a day in advance after stuffing has cooled completely, wrap tightly in plastic wrap, and refrigerate. Before cooking, remove plastic, let sit 30 minutes at room temperature, then roast as directed, adding a few extra minutes if needed.
- Storage: Leftover sliced roulade can be refrigerated up to 3 days or frozen up to 3 months in airtight containers.
Nutrition
- Serving Size: 1 slice (approximately 6 oz)
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
