Name: Turkey Roulade with Sausage Stuffing Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 3-pound skinless boneless turkey breast; 6 tablespoons unsalted butter, softened; Kosher salt; Ground black pepper; 1 teaspoon garlic powder; 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 brand recommended)

If you’ve been hunting for a show-stopping main dish that’s as comforting as it is impressive, you’ve got to try this Turkey Roulade with Sausage Stuffing Recipe. It’s the perfect way to take a simple turkey breast and turn it into a feast full of flavor, stuff it with savory sausage stuffing, and bake it until golden and juicy. When I first tried this, it quickly became my go-to for holiday dinners and special family gatherings—trust me, you’ll love how this recipe brings so much excitement to your table.

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Why You’ll Love This Recipe

Juicy Turkey Every Time: Rolling the turkey breast around the stuffing locks in moisture, giving you tender slices without dryness.
Savory Sausage Stuffing: The blend of herbs and sausage brings deeply satisfying flavors that everyone raves about.
Simple Yet Elegant: Perfect for holiday dinners but easy enough to make any night feel special.
Make-Ahead Friendly: You can assemble it the day before, which helps reduce stress on the big day.

The image shows three thick slices of rolled turkey with a stuffing inside on a white plate with a dotted edge. The turkey skin is golden brown and slightly crispy, while the stuffing inside is a mix of light yellow and brown chunks, textured with herbs and small bits of sausage. There are fresh sprigs of green rosemary and thyme placed around the turkey slices on the plate. In the background, a white rectangular baking dish holds the same stuffing, which is a golden-brown mix with small visible herbs, resting on a white marbled surface. The photo taken with an iphone --ar 2:3 --v 7 - Turkey Roulade with Sausage Stuffing, turkey roulade, holiday turkey main dish, stuffed turkey breast recipe, savory sausage stuffing

Ingredients You’ll Need

These ingredients come together like a flavor dream team—each one playing its part to create this cozy, festive dish. When you’re shopping, look for fresh turkey breast and good-quality Italian sausage; these really elevate the final flavor.

Flat lay of a whole skinless boneless turkey breast, a small mound of Italian sausage meat loose and raw, a few finely diced yellow onion pieces, some finely diced celery stalks, a small white bowl of golden softened unsalted butter, a small white bowl of light chicken broth, a small white bowl of kosher salt, a small white bowl of ground black pepper, a small white bowl of garlic powder, a neat pile of herb stuffing mix, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Turkey Roulade with Sausage Stuffing, turkey roulade, holiday turkey main dish, stuffed turkey breast recipe, savory sausage stuffing

Turkey breast: Choose boneless and skinless for easier rolling and even cooking.
Unsalted butter: Helps you control the saltiness and adds rich moisture.
Kosher salt and ground black pepper: Essential for seasoning all layers perfectly.
Garlic powder: Adds a gentle punch of flavor that complements the turkey.
Italian sausage (casings removed): The star of the stuffing, bringing spice and depth.
Yellow onion and celery: These soften nicely and add a subtle sweetness to the stuffing.
Chicken broth: Keeps the stuffing moist without making it soggy.
Herb stuffing mix: I love Pepperidge Farm’s version for its perfect herby taste and texture.

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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

One of the things I love about this Turkey Roulade with Sausage Stuffing Recipe is how easy it is to customize. Depending on your mood or dietary preferences, you can mix things up without losing that signature cozy comfort.

Vegetarian Stuffing: I’ve swapped the sausage for a mixture of sautéed mushrooms, walnuts, and herbs before, and it was just as delicious and hearty.
Spicy Kick: Add crushed red pepper flakes to the stuffing mix if you love a little heat—I like to surprise my family with this twist now and then.
Herb Swap: Using fresh sage and rosemary instead of the herb stuffing mix gives this a fresh garden vibe that feels special during fall.

How to Make Turkey Roulade with Sausage Stuffing Recipe

Step 1: Prepare the Sausage Stuffing

Start by cooking the sausage in a large skillet over medium-high heat, breaking it into crumbles as it browns. This smells amazing in your kitchen, and I often find the aroma draws everyone in! Push the cooked sausage to one side, then melt butter in the same skillet and sauté the diced onions and celery until they’re soft—about 5 minutes. Mixing these vegetables with the sausage builds layers of flavor in your stuffing. Next, stir in your herb stuffing mix and gradually add chicken broth until the mixture is moist but not soggy. This takes a little feel and patience; you want it just right so your stuffing holds together without drying out.

Step 2: Butterfly and Flatten the Turkey Breast

Lay your turkey breast flat on a cutting board. Carefully slice it horizontally, almost all the way through, then open it up like a book. This part can be intimidating if you’re not used to it, but take your time—it makes the difference between an evenly rolled roulade and a lumpy one. Cover the flattened turkey with plastic wrap and gently pound it with a meat mallet until it’s an even ½-inch thickness. This step helps everything cook evenly and tenderizes the meat. Don’t forget to season both sides with salt and pepper!

Step 3: Assemble and Roll

Spread the prepared stuffing over the turkey evenly, leaving a small border around the edges to prevent spillage when you roll. Starting from the longer edge, roll the turkey up tightly, like a cinnamon roll, to keep that stuffing snug inside. Tie the roulade with kitchen twine at intervals so it holds together while cooking. I usually use about three or four ties—this helps keep it compact and makes slicing neat later.

Step 4: Butter and Bake

Mix softened butter with kosher salt, black pepper, and garlic powder, then rub half of this seasoned butter all over the roulade. You’ll notice how much richer the turkey looks already! Place the roulade in a baking pan and cook it in a 375°F oven for 35-40 minutes. Then, increase the temperature to 400°F, drizzle the remaining melted butter over the top, and bake for another 20 minutes or until the internal temperature hits 165°F. I like to keep a meat thermometer handy here—it’s the best way to avoid overcooking and ensures that juicy finish.

Once done, let it rest for about 15 minutes before removing the twine and slicing. Trust me, this resting period makes the juices settle and keeps every slice tender and juicy.

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Pro Tips for Making Turkey Roulade with Sausage Stuffing Recipe

Pound Evenly: Ensuring the turkey is flattened to a uniform thickness avoids uneven cooking and tough spots.
Use a Meat Thermometer: This little gadget saved me from dried-out turkey more than once by signaling the perfect doneness.
Don’t Overstuff: Keep a border around the edges when spreading stuffing to prevent leaking during baking.
Rest Before Slicing: Letting the roulade rest locks in juices and makes slicing clean and easy.

How to Serve Turkey Roulade with Sausage Stuffing Recipe

Turkey Roulade with Sausage Stuffing Recipe - Serving

Garnishes

I usually keep it simple with fresh herbs like chopped parsley or thyme sprinkled on top just before serving—it adds a pop of color and fresh aroma. Sometimes, a drizzle of pan jus or even a bit of cranberry sauce on the side brings a lovely balance of brightness to the rich sausage stuffing.

Side Dishes

My family goes crazy for this roulade alongside creamy mashed potatoes and roasted root vegetables. I also love a warm green bean almondine or a crisp autumn salad to lighten up the plate. Don’t forget a crusty bread to soak up all those buttery juices!

Creative Ways to Present

For holiday dinners, I like to present the roulade whole on a large platter surrounded by seasonal fruits like pomegranate seeds or roasted chestnuts. Slicing it right at the table adds a fun, interactive touch for guests—and makes everyone feel like part of the kitchen action!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and you usually will), I recommend slicing the roulade and storing the pieces in an airtight container in the fridge. They stay great for up to 3 days, making perfect sandwiches or quick reheats for a tasty lunch.

Freezing

I’ve frozen assembled roulades before I baked them, wrapped tightly in plastic wrap and then foil, and it worked wonderfully. When you’re ready, just thaw overnight in the fridge, let it sit at room temp for 30 minutes, then bake as usual. Leftover cooked slices also freeze well—just separate with parchment paper and use freezer bags.

Reheating

Reheating gently is key to keeping your roulade juicy. I usually warm sliced pieces in a covered skillet over low heat or in a 300°F oven wrapped in foil. Microwaving works in a pinch, but low and slow oven warming is where it’s at for that fresh-from-the-oven feel.

FAQs

Can I use turkey thighs instead of breast for this roulade?

You can, but turkey thighs are darker, fattier, and less even in shape, which makes rolling a bit trickier. If you prefer thighs, consider butterflying them flat and trimming to create a uniform surface. The cooking time may also vary, so keep a close eye on internal temperature.
How do I know when the turkey roulade is fully cooked?

The best way is to use an instant-read meat thermometer. Insert it into the center of the roulade; when it reads 165°F, it’s safe and perfectly cooked. This prevents both undercooking and drying out the meat.
Can I make this recipe ahead of time?

Absolutely! You can prepare and assemble the roulade a day in advance. Just cool the stuffing completely before assembling, wrap it tightly in plastic wrap, and refrigerate. Bake it on the day you want to serve, adding a few extra minutes to the cooking time as needed.
What’s the best way to slice the turkey roulade?

Remove the kitchen twine and use a sharp chef’s knife to cut even slices, about ½ inch thick. Letting it rest before slicing helps keep slices intact and juicy without crumbling.

Final Thoughts

This Turkey Roulade with Sausage Stuffing Recipe holds a special place in my heart because it marries simplicity with showstopper appeal. Whether it’s a holiday, a weekend dinner, or any time you want to impress your loved ones, this roulade delivers big on flavor without being intimidating. I hope you give it a try and enjoy creating some delicious memories in your kitchen as much as I have in mine!