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
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 (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
