Description
This Turkey Roulade recipe features a juicy, boneless turkey breast rolled around a savory stuffing of sausage, cornbread, apples, and fresh herbs. Oven-roasted to perfection, this impressive dish is perfect for family dinners or holiday meals, offering a flavorful twist on traditional roasted turkey.
Ingredients
Scale
For the Stuffing:
- 2 medium stalks celery, finely chopped (about 3/4 cup)
- 1 medium yellow onion, finely chopped (about 1 cup)
- 1 medium sweet-tart apple (Honeycrisp or Gala), chopped (about 1 cup, no need to peel)
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley leaves, chopped, plus extra for garnish
- 1 tablespoon fresh sage leaves, chopped, plus extra for garnish
- 1 tablespoon fresh thyme leaves, chopped, plus extra for garnish
- 3 tablespoons unsalted butter, divided
- 3 teaspoons kosher salt, divided
- 8 ounces uncooked pork sausage (casings removed if necessary)
- 4 ounces cornbread (store-bought or homemade), crumbled (about 1 1/2 cups)
For the Roulade:
- 1 whole skin-on, boneless turkey breast (about 5 pounds)
- 1 cup low-sodium chicken broth
- 2 tablespoons olive or vegetable oil
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F and position a rack in the middle to ensure even roasting of the turkey roulade.
- Prepare Stuffing: In a large skillet, melt part of the butter and cook the finely chopped celery, yellow onion, and sweet-tart apple until tender. Add the minced garlic and then incorporate the pork sausage, cooking until browned. Remove from heat and mix in crumbled cornbread along with chopped parsley, sage, thyme, and season with kosher salt.
- Prepare Turkey: Lay the turkey breast flat and pound it gently to an even thickness to facilitate rolling. Season the turkey evenly with salt. Spread the prepared stuffing over the turkey breast, then carefully roll it into a log shape. Secure the roulade tightly with kitchen twine to hold its shape while roasting.
- Roast the Roulade: Place the roulade seam side down in a baking dish and pour chicken broth into the bottom of the dish. Rub the outside of the roulade with olive or vegetable oil and season with freshly ground black pepper. Roast in the preheated oven for 70 to 80 minutes or until the internal temperature reaches 160°F for safe consumption.
- Rest and Serve: After removing the roulade from the oven, let it rest for about 10 minutes to allow juices to redistribute. Carefully remove the kitchen twine, slice the roulade into medallions, garnish with additional fresh parsley, sage, and thyme leaves, and serve warm.
Notes
- Make sure to pound the turkey evenly to ensure it rolls smoothly and cooks evenly.
- Use a meat thermometer to check the internal temperature of the roulade to avoid under- or overcooking.
- The stuffing can be customized by adding nuts or dried fruit for additional texture and flavor.
- Letting the roulade rest before slicing helps retain its juiciness.
- If preferred, substitute pork sausage with turkey sausage for a leaner option.
- Prep Time: 45 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
