If you’re looking for a show-stopping yet surprisingly simple holiday dish, you absolutely have to try this Turkey Roulade with Sausage Stuffing Recipe. It’s a fan-freaking-tastic way to enjoy all the flavors of Thanksgiving without the marathon roasting of a whole bird. I love this recipe because it’s elegant, packed with flavor, and comes together in about an hour—making your kitchen stress-free and your guests impressed!

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Why You’ll Love This Recipe

Quick and Easy: Unlike roasting an entire turkey, this roulade cooks in about an hour, freeing up your day.
Flavor-Packed: The sausage stuffing brings savory richness that makes every bite memorable.
Elegant Presentation: Rolling the turkey breast elevates the dish for special occasions without extra fuss.
Family Favorite: Serving this, my family always goes crazy for the juicy meat paired with the herby stuffing inside.

The image shows three thick slices of rolled turkey meat stuffed with a crumbly, golden-brown stuffing mixture that includes small chunks of sausage and herbs. Each slice has a smooth outer layer of white turkey meat with a lightly browned surface, wrapping tightly around the textured stuffing that fills the center in a spiral pattern. Fresh rosemary sprigs sit beside the slices on a white plate, which rests on a white marbled surface. The colors range from the warm golden browns of the stuffing to the creamy white of the turkey meat, with flecks of green herbs adding contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient here plays a key part in balancing rich and savory flavors with tender, juicy turkey. When shopping, look for fresh Italian sausage and high-quality herb stuffing mix—it makes a big difference!

Skinless boneless turkey breast: This is your “canvas” for the roulade; pick one evenly sized to make rolling easier.
Unsalted butter: Softened butter helps keep the turkey moist and adds richness—salting yourself lets you control seasoning.
Kosher salt: Essential for seasoning and drawing out flavors without overpowering the dish.
Ground black pepper: Freshly ground works best to enhance the meat’s natural taste with a little spice.
Garlic powder: Adds subtle depth without the texture of fresh garlic—perfect for even flavor distribution.
Italian sausage: Removing casings makes it easier to cook evenly and blend into the stuffing.
Yellow onion: Finely diced so it softens beautifully and melts into the stuffing mix.
Celery: Adds a subtle crunch and freshness to the stuffing.
Chicken broth: Keeps the stuffing moist and flavorful—add a little extra if needed.
Herb stuffing mix: I use Pepperidge Farm for consistent texture and great herb flavor; it’s a game-changer here.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up, and you’ll find this Turkey Roulade with Sausage Stuffing Recipe is super versatile. Whether you want to cater to dietary needs or just personalize to your tastes, it’s easy and fun to tweak.

Change the Sausage: Try spicy chorizo or a milder breakfast sausage depending on your flavor vibe—I’ve done both and each brings a unique punch.
Gluten-Free: Swap the herb stuffing mix for a gluten-free bread combo or even quinoa for a twist on texture.
Herbs and Seasoning: Adding fresh sage, thyme, or rosemary to the stuffing keeps it festive and fresh—I always add a little sage in the fall.
Add Fruit: Mixing dried cranberries or chopped apples into the stuffing adds a sweet surprise—one of my secret crowd-pleasers!

How to Make Turkey Roulade with Sausage Stuffing Recipe

Step 1: Prepare Your Workstation and Ingredients

First things first, preheat your oven to 375°F. While it’s heating, pat your turkey breast dry with paper towels—this helps the butter and seasoning stick. If your turkey comes uneven in thickness, give it a gentle pounding under plastic wrap to even it out, which makes rolling easier and ensures even cooking.

Step 2: Cook the Sausage Stuffing

Next, heat 2 tablespoons of butter in a skillet over medium heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned—about 5-7 minutes. Remove the sausage, then soften your diced onion and celery in the same skillet until translucent, about 4 minutes. This layering builds so much flavor! Return the sausage to the pan, add the stuffing mix and chicken broth, stirring until well combined and moist but not soupy. Set aside to cool slightly.

Step 3: Assemble the Roulade

Now the fun part! Lay your turkey breast flat on a clean surface and season it with salt, black pepper, garlic powder, and a good slather of softened butter. Spread the sausage stuffing mixture evenly over the turkey, leaving a small border around the edges. Starting from one side, gently roll the turkey up tightly but without squeezing out the stuffing. Use kitchen twine to tie the roll at 2-inch intervals to keep its shape while baking.

Step 4: Bake Until Juicy and Perfect

Place the roulade seam-side down on a baking rack set inside a roasting pan or on a foil-lined sheet. Bake in your preheated oven for about 50-60 minutes, or until the internal temperature in the thickest part reaches 165°F. I always check with a meat thermometer to avoid overcooking—nothing worse than dry turkey!

Step 5: Rest and Slice

Once out of the oven, tent the roulade with foil and let it rest for at least 10 minutes. This step is key—resting lets the juices redistribute and results in tender, juicy slices. When ready, cut into 1-inch thick rounds to reveal the beautiful swirled stuffing inside.

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Pro Tips for Making Turkey Roulade with Sausage Stuffing Recipe

Even Thickness Matters: Using a meat mallet to pound your turkey breast evenly really helps the roulade roll smoothly and cook evenly.
Don’t Skip Resting: Resting the roulade after baking is what keeps the turkey juicy—trust me, you’ll notice a huge difference.
Use a Thermometer: I always rely on an internal thermometer to get the perfect doneness without guessing or cutting into the meat too early.
Secure Your Roll: Tying the roulade tightly with twine keeps that beautiful stuffing swirl intact while baking—don’t skimp on this step!

How to Serve Turkey Roulade with Sausage Stuffing Recipe

The image shows a white plate with three slices of rolled meat stuffed with a crumbly, yellowish stuffing that has small bits of green herbs and other ingredients, giving it a textured look. The outer layer of the meat is golden brown, slightly crispy, while the inside is white and tender. Fresh green sprigs of rosemary and thyme are laid around the slices on the plate. In the blurred background, there is a white baking dish filled with a chunky, mixed stuffing that has a warm, yellow-brown color with red and green bits scattered throughout. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep garnishes simple and fresh. A sprinkle of chopped fresh parsley brightens the rich flavors and adds a lovely pop of color. Sometimes I add thin slices of fresh sage or a squeeze of lemon just before serving to balance the richness. It’s those little touches that make the dish feel special.

Side Dishes

Pair your roulade with classic favorites like creamy mashed potatoes, roasted Brussels sprouts with bacon, or a tangy cranberry chutney. My family goes crazy for a side of buttery green beans almondine when serving this. The hearty sausage stuffing matches perfectly with these traditional accompaniments.

Creative Ways to Present

For holiday dinners, I sometimes slice the roulade thick and arrange the rounds standing upright on a platter, then drizzle warm pan gravy over them—it looks stunning and makes serving a breeze. Another fun idea is to plate single slices over a bed of wild rice pilaf with a sprig of rosemary for an elegant touch.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, wrap leftover roulade tightly in foil or plastic wrap and store in an airtight container in the refrigerator. It stays moist and flavorful for up to 3 days—perfect for quick lunches or second helpings.

Freezing

I’ve frozen slices of this roulade successfully by layering parchment paper between slices in a freezer-safe container. It’s best to freeze before baking, too—just wrap tightly in plastic and foil. When frozen, it holds up well for up to 3 months.

Reheating

To reheat, I cover slices with foil and warm them in a 325°F oven for about 15-20 minutes to avoid drying out the turkey. You can also reheat gently in a covered skillet over low heat with a splash of broth to keep it juicy.

FAQs

Can I use bone-in turkey breast for the roulade?

Bone-in turkey breast can be trickier to roll because of the bone, so I recommend boneless for an even, smooth roulade. If you have bone-in, consider deboning it carefully first or cooking it whole to avoid uneven results.
How do I know when the roulade is done?

The best way is to use a meat thermometer; the internal temperature should reach 165°F in the center of the roulade. This ensures the turkey is safe to eat but still juicy.
Can I prepare the roulade ahead of time?

Absolutely! You can assemble the roulade and keep it covered in the fridge for up to 24 hours before baking. This is a huge time saver on busy party days.
What can I serve instead of sausage for a vegetarian stuffing?

Try sautéed mushrooms, diced nuts, and extra herbs in your stuffing mix to create a savory vegetarian version. Just skip the sausage and cook the vegetables in butter or olive oil until tender before mixing.

Final Thoughts

This Turkey Roulade with Sausage Stuffing Recipe holds a special place in my holiday kitchen because it manages to be both impressive and totally doable. When I first made it, I was blown away by how juicy the turkey stayed and how the sausage stuffing brought everything to life. Give it a try and I promise it’ll become a staple that you look forward to year after year—just like it did in my family. Happy cooking!