Description
This Turkey Roulade with Sausage Stuffing is a flavorful and elegant main course perfect for any special occasion or holiday feast. Tender, boneless turkey breast is butterflied, pounded thin, and rolled tightly around a savory Italian sausage stuffing enriched with sautéed onions, celery, and herb stuffing mix. Roasted to juicy perfection and finished with a garlic butter glaze, this dish showcases juicy meat with aromatic herbs and spices, delivering a wonderfully moist and satisfying meal.
Ingredients
Scale
Turkey
- 1 3-pound skinless boneless turkey breast
- 6 tablespoons unsalted butter, softened
- Kosher salt, to taste
- Ground black pepper, to taste
- 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)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for roasting the roulade.
- Make the Stuffing: In a large skillet over medium-high heat, cook the Italian sausage, breaking it into crumbles. Push the sausage to one side of the skillet. In the same skillet, melt 2 tablespoons of butter and sauté the diced onions and celery for about 5 minutes until softened. Combine the cooked sausage with the vegetables. Add the herb stuffing mix and about 1 cup chicken broth gradually, stirring until moist. Add more broth if necessary to reach the right moisture.
- Butterfly the Turkey: Lay the turkey breast flat on a cutting board. Carefully slice it horizontally, stopping about ¾ inch from the edge to create a “book” effect. Open the turkey breast flat, place plastic wrap on top, and gently pound it with a meat mallet to about ½ inch thickness. Season with about ¼ teaspoon each of kosher salt and black pepper.
- 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 starting from the longer side, ensuring it is snug. Secure the roll with kitchen twine tied at intervals to hold its shape. Place the roulade in a baking pan.
- Prepare Garlic Butter Rub: In a bowl, mix the softened butter with 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and 1 teaspoon garlic powder. Rub half of this butter mixture generously all over the turkey roulade, reserving the other half for later.
- Roast the Turkey Roulade: Place the roulade in the preheated oven and roast for 55 to 60 minutes. During the last 20 minutes, increase the oven temperature to 400 degrees Fahrenheit. Melt the reserved butter and drizzle it over the turkey to enhance browning and flavor.
- Check Doneness: Use a meat thermometer to ensure the internal temperature of the roulade reaches 165 degrees Fahrenheit at the thickest part, indicating it is safely cooked.
- Rest and Serve: Remove the roulade from the oven and let it rest for 15 minutes to allow the juices to redistribute. Remove the kitchen twine, slice into portions, and serve warm. Enjoy your delicious turkey roulade!
Notes
- Use a boneless turkey breast roast around 3 pounds for easier handling and preparation.
- Avoid overcooking the turkey to prevent it from drying out; cooking times may vary with size.
- For make-ahead convenience, assemble the roulade a day before, refrigerate wrapped tightly, and bring to room temperature before roasting, adding extra cooking time as needed.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 450
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 110 mg
