Description
This Turkey Roulade with Sausage Stuffing is a flavorful and elegant dish featuring a boneless turkey breast butterflied and filled with savory Italian sausage stuffing. The roulade is rolled tight, basted with seasoned butter, and oven-roasted until juicy and tender, making it an impressive main course perfect for special occasions or holiday dinners.
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 (Pepperidge Farm brand recommended)
Instructions
- Preheat the oven: Set your oven to 375 degrees F to ensure it reaches the right temperature by the time your roulade is ready for baking.
- Make the stuffing: In a large skillet over medium-high heat, cook the Italian sausage until browned, breaking it up into crumbles. Push the sausage to one side of the skillet. Melt 2 tablespoons butter in the skillet, then sauté the diced onions and celery for about 5 minutes until softened. Mix the sausage back with the vegetables, then add the stuffing mix and about 1 cup of chicken broth gradually, stirring until the mixture is moist. Add more broth if needed to reach desired consistency.
- Butterfly the turkey breast: Lay the turkey breast flat on a cutting board and slice horizontally, keeping the knife parallel to the board, but do not cut all the way through—leave about ¾ inch intact. Open the turkey like a book and cover with plastic wrap. Using a meat mallet, gently pound the turkey to about ½ inch thickness. Season both sides with approximately 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, making a snug roll. Secure the roulade by tying it with kitchen twine at several intervals and place it in a baking pan.
- Prepare butter rub and baste: In a small bowl, mix the softened butter with 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder. Slather half of this butter mixture evenly all over the turkey roulade. Reserve the remaining butter mixture for basting later.
- Roast the roulade: Place the baking pan with the roulade in the preheated oven and roast for about 55 to 60 minutes. During the last 20 minutes, increase the oven temperature to 400 degrees F. Melt the reserved butter mixture (using a microwave or stovetop) and drizzle it over the roulade to keep it moist and flavorful.
- Check for doneness and rest: Use a meat thermometer inserted into the thickest part of the roulade to ensure it has reached an internal temperature of 165 degrees F. Once done, remove from oven and let the roulade rest for 15 minutes. Then carefully remove the kitchen twine, slice, and serve. Enjoy your delicious turkey roulade!
Notes
- Turkey breast: Look for a boneless turkey breast roast about 3 pounds for easy butterflying and even cooking. Avoid bone-in as deboning is time-consuming.
- Cooking time: To avoid drying out the turkey, monitor cooking times carefully. A 3-pound breast typically takes about 45-55 minutes, but always rely on internal temperature.
- Make ahead: You can assemble the roulade a day in advance. After stuffing and rolling, wrap it tightly with plastic wrap and refrigerate. Before cooking, let it sit at room temperature for 30 minutes to reduce chill, then roast as directed, adding extra cooking time if needed to reach 165 degrees F.
- Storage: Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 3 months in an airtight container.
Nutrition
- Serving Size: 1 slice (approximately 6 ounces)
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
