If you’re looking for a show-stopping main dish that’s both flavorful and comforting, this Turkey Roulade with Sausage Stuffing Recipe is exactly what you need. I absolutely love how the juicy turkey breast perfectly wraps around the savory, herby sausage stuffing—it’s like two classic favorites coming together in the best way possible. When I first tried this, it quickly became a family favorite, especially for special occasions or holiday dinners. Keep reading, and I’ll share all my tips to help you nail this dish every single time!
Why You’ll Love This Recipe
- Juicy, Flavorful Turkey: Butterflying and pounding the turkey ensures even cooking and keeps it tender.
- Savory Sausage Stuffing: The Italian sausage combined with herbs and veggies adds depth and richness.
- Impressive Presentation: Rolling and tying the turkey makes for a beautiful centerpiece that’ll impress guests.
- Flexible Make-Ahead Option: You can prep it the day before, making your mealtime stress-free.
Ingredients You’ll Need
Each ingredient in this turkey roulade plays a key role—from the mild turkey breast that’s perfect for rolling, to the flavorful sausage stuffing that adds that crave-worthy savory punch. I recommend grabbing high-quality Italian sausage and a reputable herb stuffing mix for the best flavors.
- Turkey breast: Look for a boneless, skinless turkey breast around 3 pounds; it’s easier to butterfly and roll without skin in the way.
- Unsalted butter: Softened butter helps you season the turkey evenly and baste it during roasting for extra moisture.
- Kosher salt & ground black pepper: Keep it simple—these basics enhance the natural flavors beautifully.
- Garlic powder: Adds a subtle garlicky warmth without overpowering the other ingredients.
- Italian sausage (casings removed): This is the star of the stuffing—choose mild or spicy based on your preference.
- Yellow onion & celery: Finely diced veggies add freshness and texture to the stuffing.
- Chicken broth: Gives the stuffing moisture and helps it bind together without being soggy.
- Herb stuffing mix: I use Pepperidge Farm; it’s the perfect blend of savory herbs and bread cubes.
Variations
I love how versatile this Turkey Roulade with Sausage Stuffing Recipe is. Over time, I’ve tweaked the stuffing and seasoning to suit different occasions—feel free to make it your own!
- Add dried cranberries or chopped apples: This was a game-changer for me during the holidays, adding a pleasant sweetness that balances the savory sausage.
- Use sage or rosemary: I swapped in fresh herbs sometimes, and it brought the stuffing to a whole new aromatic level.
- Swap Italian sausage for turkey sausage: If you prefer a leaner option, turkey sausage works great and keeps with the poultry theme.
- Make it gluten-free: Try gluten-free stuffing mix and ensure your broth and sausage are gluten-free too—I’ve done this for friends with sensitivities, and it turned out delicious.
How to Make Turkey Roulade with Sausage Stuffing Recipe
Step 1: Prepare the Sausage Stuffing
Start by cooking the Italian sausage in a large skillet over medium-high heat, breaking it into small crumbles as it browns. Push the sausage to one side once browned. In the same skillet, melt butter and sauté the diced onion and celery until they soften—about five minutes. This layering of flavors really makes the stuffing sing. Then, stir the sausage back in, add the herb stuffing mix and pour in chicken broth gradually, stirring until everything is moist but not soggy. If it looks dry, add a splash more broth. This combination of sausage, veggies, and broth-soaked stuffing is what gives the roulade its rich, comforting interior.
Step 2: Butterfly and Pound the Turkey Breast
Lay your turkey breast flat on a cutting board. Using a sharp knife, carefully slice horizontally—starting from one long side and stopping about ¾ inch from the other end—so you can open it like a book. I discovered this technique watching a chef video, and it really helps you get an even thickness without cutting all the way through. Next, cover the opened turkey with plastic wrap and gently pound with a meat mallet to about ½ inch thickness. This ensures a uniform thickness that cooks evenly, avoiding dry spots or underdone parts. Season with a good sprinkle of salt and pepper before moving on.
Step 3: Assemble the Roulade
Spread your sausage stuffing evenly over the turkey, leaving about a ⅓ inch border on all sides. Depending on the size of your breast, you might have a bit of leftover stuffing—that’s okay! Now, carefully roll the turkey up tightly from the longer side, like a jellyroll. Don’t rush here—taking your time makes rolling neater and keeps the stuffing inside. Tie the roulade with kitchen twine at several points to hold it all snug and keep its shape while roasting. Transfer to a baking pan, ready for the buttery rub.
Step 4: Season, Roast, and Baste
Mix softened butter with kosher salt, black pepper, and garlic powder, then rub half over the entire roulade. This butter bath is crucial—it seals in moisture and creates a golden crust. Roast in the preheated 375°F (190°C) oven for about 55 minutes. When you’re 20 minutes away from done, crank the oven up to 400°F (205°C) and drizzle the remaining melted butter over the roulade to help it crisp up beautifully. An instant-read thermometer is your best friend here; you want it to hit 165°F in the thickest part to ensure it’s perfectly cooked yet juicy. Let it rest for 15 minutes to reabsorb juices before slicing. I can’t stress resting enough—it makes all the difference!
Pro Tips for Making Turkey Roulade with Sausage Stuffing Recipe
- Even Thickness Matters: Pounding the turkey evenly helps it cook uniformly and prevents dry edges.
- Don’t Skip the Butter Bath: Basting the roulade with butter partway through roasting locks in moisture and creates that gorgeous crust.
- Use a Thermometer: I learned the hard way not to rely solely on time; the thermometer guarantees juicy, perfectly cooked meat.
- Rest Before Slicing: Letting it rest for 15 minutes helps the juices redistribute—avoid cutting too soon or the roulade will dry out.
How to Serve Turkey Roulade with Sausage Stuffing Recipe
Garnishes
I usually go with fresh parsley or thyme sprigs for garnish—they add a pop of color and fresh aroma. Sometimes, a drizzle of pan jus made from the roasting drippings gives it an elegant finish. I find it really elevates the dish and ties all the flavors together.
Side Dishes
My favorite sides with this roulade are roasted garlic mashed potatoes and green beans almondine. Both complement the richness of the turkey and sausage stuffing beautifully. For a lighter touch, a crisp apple and fennel salad brings just the right balance.
Creative Ways to Present
For special occasions, I like to slice the roulade into medallions and arrange them on a slate platter with herb sprigs and thin lemon slices around. It looks beautiful and guests love how easy it is to serve. Another trick is to drizzle a cranberry glaze on the platter for a festive touch.
Make Ahead and Storage
Storing Leftovers
After cooling completely, I wrap any leftovers tightly in foil or place them in airtight containers and refrigerate for up to three days. The flavors actually deepen after a day, so leftover slices can taste even better than the first night!
Freezing
I’ve frozen wrapped roulades successfully by assembling and chilling first, then wrapping tightly in plastic and foil before freezing for up to three months. When ready to cook, thaw overnight in the fridge. Just add a little extra cooking time and check with your thermometer to hit 165°F.
Reheating
For leftovers, I gently reheat slices covered with foil in a 325°F oven for 15–20 minutes to keep them moist. You can also warm individual slices in a microwave on medium power, but watch closely to avoid drying out.
FAQs
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Can I use a turkey breast with skin for this roulade?
You can, but I prefer skinless because it’s easier to butterfly and roll neatly. If you do use skin-on, you might want to trim and secure the skin so it doesn’t interfere with rolling or cooking evenly.
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What type of sausage is best for the stuffing?
Italian sausage—either mild or spicy depending on your taste—is my go-to because of its flavorful seasoning that complements the herbs in the stuffing. You can experiment with turkey or chicken sausage for a lighter alternative.
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How do I know when the roulade is fully cooked?
Use an instant-read thermometer inserted into the center of the roulade; the internal temperature should reach 165°F. This ensures the turkey is safe to eat and juicy.
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Can I make this recipe ahead of time?
Absolutely! After assembling the roulade, wrap it tightly and refrigerate overnight. Let it sit at room temperature for about 30 minutes before roasting, and add a few extra minutes to the cooking time if needed.
Final Thoughts
This Turkey Roulade with Sausage Stuffing Recipe has become one of those dishes I reach for when I want to impress without stress. It’s comforting, packs incredible flavor, and looks stunning on the table—plus, leftovers are fantastic! If you haven’t tried rolling your own roulade before, give this recipe a go; you’ll feel proud slicing into those perfect rounds and sharing something special with the people you love. Trust me, once you make this, it’ll become part of your go-to recipe rotation.
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Turkey Roulade with Sausage Stuffing Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This Turkey Roulade with Sausage Stuffing is a flavorful and elegant main dish perfect for festive occasions or a special family dinner. A boneless turkey breast is butterflied, pounded thin, and stuffed with a savory Italian sausage stuffing made from onions, celery, and herb stuffing mix. Rolled tightly, tied with kitchen twine, and baked to juicy perfection with a garlic butter rub, this roulade delivers a juicy, aromatic centerpiece packed with comforting flavors.
Ingredients
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 (Pepperidge Farm recommended)
Instructions
- Preheat the oven: Set your oven to 375 degrees F (190 degrees C) to prepare for baking the roulade.
- Make the stuffing: In a large skillet over medium-high heat, cook the Italian sausage until browned and crumbly. Push it to one side. In the same skillet, melt 2 tablespoons butter and sauté the diced onions and celery for about 5 minutes until softened. Combine sausage with vegetables, then stir in the herb stuffing mix and about 1 cup of chicken broth. Gradually add broth until stuffing is moist but not soggy.
- Butterfly the turkey: Place the turkey breast on a cutting board. Using a sharp knife, slice horizontally through the middle, stopping about ¾ inch from the edge, opening it like a book. Cover with plastic wrap and gently pound with a meat mallet to an even ½ inch thickness. Season the flattened turkey with about ¼ teaspoon kosher salt and ¼ teaspoon black pepper.
- Assemble the roulade: Spread the prepared stuffing evenly over the flattened turkey, leaving a ⅓ inch border around the edges. Roll the turkey tightly from the longer end into a log shape. Secure tightly with kitchen twine at intervals. Place the roulade seam side down in a baking pan.
- Prepare garlic butter rub: In a small bowl, mix the softened butter with 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and 1 teaspoon garlic powder.
- Initial baking: Rub half of the garlic butter mixture all over the roulade. Place the pan in the preheated oven and bake for 35-40 minutes.
- Increase temperature and baste: After the initial bake, increase the oven temperature to 400 degrees F (204 degrees C). Melt the remaining butter in the microwave and drizzle it over the roulade. Continue baking for an additional 20 minutes or until the internal temperature reaches 165 degrees F (74 degrees C) when measured at the thickest part.
- Rest and slice: Remove the roulade from the oven. Let it rest for 15 minutes to allow juices to redistribute. Remove the kitchen twine, slice into rounds, and serve warm.
Notes
- Turkey breast: Choose a boneless turkey breast roast, around 3 pounds for best results. Avoid bone-in as it complicates rolling and slicing.
- Don’t overcook: Overbaking dries out turkey breast. Aim to remove from the oven once the thermometer reads 165°F.
- Make ahead option: Assemble roulade a day in advance once stuffing is cooled. Wrap tightly in plastic wrap and refrigerate. Remove from fridge 30 minutes before baking. Add a few extra minutes to cook time as needed.
- Storage: Leftovers keep well refrigerated up to 3 days or frozen up to 3 months.
- Butterfly technique: Be careful to keep the turkey even in thickness for uniform cooking.
Nutrition
- Serving Size: 1 slice (approximately 6 oz)
- Calories: 420
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
