Description
A flavorful Turkey Roulade with a savory Italian sausage stuffing, perfect for a comforting dinner. This recipe features a succulent boneless turkey breast butterflied and rolled around a rich sausage and herb stuffing, then baked to juicy perfection with a seasoned butter rub.
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 (e.g., Pepperidge Farm)
Instructions
- Preheat oven: Preheat your oven to 375 degrees F to prepare for baking the roulade.
- Make the 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. In the same skillet, melt 2 tablespoons of butter and sauté the diced onions and celery for about 5 minutes until softened. Mix the cooked sausage with the vegetables.
- Combine stuffing mix: Add the herb stuffing mix to the skillet and pour in about 1 cup of chicken broth. Gradually stir in the broth until the mixture is moist but not soggy. Add more broth if necessary to reach desired consistency. Remove from heat and set aside.
- Butterfly the turkey: Lay the turkey breast flat on a cutting board. Using a sharp knife, slice it horizontally in half, keeping the knife parallel to the board and stopping about ¾ inch before the other side, so the breast opens like a book. Place plastic wrap over the turkey and pound gently with a meat mallet to about ½ inch thickness. Season both sides with about ¼ teaspoon kosher salt and ¼ teaspoon black pepper.
- Assemble roulade: Spread the prepared sausage stuffing evenly over the flattened turkey breast, leaving a ⅓ inch border around the edges. Roll the turkey tightly starting from the longer side, ensuring a snug roll. Secure the roulade with kitchen twine tied at intervals. Transfer 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. Rub half of this seasoned butter all over the rolled turkey.
- Bake roulade: Bake the turkey roulade in the preheated oven at 375 degrees F for about 35 to 40 minutes.
- Increase heat and baste: After the initial baking time, increase the oven temperature to 400 degrees F. Melt the remaining half of the butter and drizzle it over the roulade. Continue baking for an additional 20 to 25 minutes or until an internal thermometer inserted into the thickest part reads 165 degrees F.
- Rest and serve: Remove the roulade from the oven and let it rest for 15 minutes to allow juices to redistribute. Remove the kitchen twine, slice into rounds, and serve warm. Enjoy your turkey roulade with sausage stuffing!
Notes
- Use a boneless turkey breast roast around 3 pounds for best results to avoid laborious deboning.
- Avoid overcooking the turkey to keep it moist; cooking times vary with size, so rely on internal temperature.
- For make-ahead convenience, assemble the roulade a day early once the stuffing has cooled; wrap in plastic and refrigerate. Bring to room temperature for 30 minutes before baking, adjusting cooking time if needed.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
