Description
This Turkey Roulade with Sausage Stuffing is a savory, crowd-pleasing main dish featuring a boneless turkey breast rolled around a flavorful Italian sausage and herb stuffing. Butter and a perfect blend of seasonings keep the turkey juicy and tender, while oven roasting develops a beautiful golden crust. Ideal for holiday dinners or special occasions, this recipe combines classic flavors with an elegant presentation.
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 Oven: Preheat your oven to 375 degrees F to prepare for baking the turkey roulade.
- Make the Sausage 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. Melt 2 tablespoons of butter in the same skillet and sauté the diced onion and celery for about 5 minutes until softened. Combine the cooked sausage with the vegetables. Add the stuffing mix and gradually stir in about 1 cup of chicken broth until the stuffing is moist, adding more broth if necessary.
- Butterfly the Turkey: Lay the turkey breast flat on a cutting board. Using a sharp knife, slice horizontally through the turkey breast, keeping the knife parallel to the board, but stop about ¾ inch from the edge so it opens like a book. Place plastic wrap over the opened breast and pound with a meat mallet until about ½ inch thick. Season the flattened turkey evenly with salt and pepper (about 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 a snug roll. Tie the roulade with kitchen twine at intervals to secure it firmly. Transfer it to a baking pan.
- Prepare Butter Rub: In a bowl, mix the softened 6 tablespoons of butter with 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and 1 teaspoon garlic powder.
- Apply Butter and Bake: Rub half of the seasoned butter all over the turkey roulade. Reserve the other half for later. Place the roulade in the preheated oven and bake for about 55 to 60 minutes. For the last 20 minutes, increase the oven temperature to 400 degrees F. Melt the reserved butter in the microwave and drizzle it over the roulade to enhance browning and flavor.
- Check Doneness and Rest: The turkey is done when a thermometer inserted into the thickest part reads 165 degrees F. Remove the roulade from the oven and let it rest for 15 minutes. Then remove the kitchen twine, slice, and serve warm. Enjoy your flavorful turkey roulade!
Notes
- Turkey Breast Selection: Choose a boneless turkey breast roast around 3 pounds to make preparation easier.
- Cooking Time: Avoid overcooking to prevent dryness. Generally, 45 to 55 minutes is sufficient, but always check internal temperature.
- Make Ahead: Prepare the roulade a day early after stuffing, wrap tightly, and refrigerate. Before baking, let it sit at room temperature for 30 minutes and add a few extra minutes to the cook time if chilled.
- Storage: Refrigerate leftovers up to 3 days or freeze up to 3 months in airtight containers.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of the roulade)
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
