Description
This Turkey Roulade with Sausage Stuffing is a delicious and elegant main dish perfect for special occasions or family dinners. A skinless boneless turkey breast is butterflied, pounded thin, and layered with a savory Italian sausage stuffing. The roulade is rolled tightly, secured with kitchen twine, then roasted in the oven to juicy perfection, with a flavorful butter glaze added halfway through cooking. The result is a beautifully presented, tender turkey entrée bursting with hearty, herb-infused stuffing 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 (such as Pepperidge Farm brand)
Instructions
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit to prepare for roasting the turkey roulade.
- Make the stuffing: In a large skillet over medium-high heat, cook the Italian sausage until browned and crumbled, then push it to one side. In the same skillet, melt 2 tablespoons of butter and sauté the diced onions and celery for about 5 minutes until softened. Mix the sausage back in with the vegetables. Stir in the herb stuffing mix along with about 1 cup of chicken broth, gradually adding more broth until the stuffing is moist but not soggy.
- Butterfly the turkey breast: Place the turkey breast flat on a cutting board and carefully slice it horizontally about halfway through, keeping the knife parallel to the board and stopping about ¾ inch from the other edge. Open the turkey like a book. Place plastic wrap on top and gently pound the turkey with a meat mallet to an even thickness of about ½ inch. Season the flattened turkey evenly with kosher salt and ground 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. Starting from the longer side, carefully roll the turkey tightly into a log shape. Secure the roulade evenly at intervals with kitchen twine to hold its shape. Transfer the roulade to a baking pan.
- Prepare the butter rub: In a small bowl, combine the softened butter with 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and 1 teaspoon garlic powder. Use about half of this mixture to coat the entire roulade thoroughly. Reserve the remaining butter for later use.
- Roast the turkey roulade: Place the roulade in the preheated oven and bake at 375°F for approximately 35 to 40 minutes. Then increase the oven temperature to 400°F for the last 20 minutes of cooking. During this time, melt the remaining butter in the microwave and drizzle it over the roulade to enhance browning and flavor. The roulade is done when an internal thermometer inserted into the thickest part reads 165°F.
- Rest and serve: Remove the roulade from the oven and let it rest for 15 minutes to allow juices to redistribute. Carefully remove the kitchen twine, slice the roulade into rounds, and serve warm. Enjoy this flavorful and succulent turkey dish!
Notes
- Turkey breast: Use a boneless turkey breast roast weighing about 3 pounds to ensure even cooking and easy butterflying.
- Cooking time: Avoid overcooking to keep the turkey moist; approximately 55 to 60 minutes total baking time is typical for this size.
- Make ahead: The roulade can be assembled a day ahead. After stuffing and rolling, wrap tightly in plastic wrap and refrigerate. Before cooking, let it sit at room temperature for 30 minutes, then bake as directed, adding a few more minutes if needed.
- Storage: Leftovers may be refrigerated for up to 3 days or frozen for up to 3 months in airtight containers.
Nutrition
- Serving Size: 1 slice (about 6 oz)
- Calories: 350
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 95 mg
