Description
A flavorful turkey roulade stuffed with savory Italian sausage and herb stuffing, perfect for a festive Thanksgiving main dish that cooks quickly in under an hour. This recipe combines juicy turkey breast with a rich, buttery sausage filling for an impressive yet manageable celebration centerpiece.
Ingredients
Scale
Turkey Roulade
- 1 3-pound skinless boneless turkey breast
- 6 tablespoons unsalted butter, softened
- Kosher salt, to taste
- Ground black pepper, to taste
- 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 (such as Pepperidge Farm brand)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the roulade.
- Prepare Sausage Mixture: In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the Italian sausage, breaking it up and cooking until browned and cooked through. Add the diced onion and celery, cooking until softened. Stir in 1 cup of chicken broth and bring to a simmer. Remove from heat and mix in the herb stuffing mix, combining thoroughly and adding more broth if the mixture is too dry.
- Prepare Turkey Breast: Lay the turkey breast flat on a clean surface. Using a meat mallet or the back of a knife, gently flatten it further if needed to an even thickness. Season the turkey evenly with kosher salt, ground black pepper, and garlic powder. Spread the softened butter evenly over the turkey surface.
- Assemble the Roulade: Spoon the sausage stuffing mixture evenly over the turkey breast, leaving a small border around the edges. Carefully roll the turkey breast tightly around the stuffing, securing it with kitchen twine or toothpicks to maintain the shape during cooking.
- Bake the Roulade: Place the roulade seam-side down on a baking sheet or roasting pan. Bake in the preheated oven for about 60 minutes, or until the internal temperature reaches 165°F (74°C) and the turkey is fully cooked. If the roulade begins to brown too quickly, tent it loosely with foil.
- Rest and Slice: Remove the roulade from the oven and let it rest for 10-15 minutes to allow juices to redistribute. Slice into approximately 2 slices per serving and serve warm.
Notes
- This dish offers a fast alternative to roasting a whole turkey with a cooking time of about one hour.
- To ensure even cooking, flatten the turkey breast evenly before stuffing and rolling.
- Use a meat thermometer to check for doneness — the internal temperature should be 165°F.
- Let the roulade rest after baking to keep it juicy and easier to slice.
- Optional: add fresh herbs like sage or thyme to the stuffing for enhanced flavor.
Nutrition
- Serving Size: 2 slices
- Calories: 505 kcal
- Sugar: 1 g
- Sodium: 901 mg
- Fat: 31 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 0.4 g
- Protein: 55 g
- Cholesterol: 192 mg
