Description
A flavorful and impressive Turkey Roulade recipe featuring a savory sausage and cornbread stuffing with apples and fresh herbs. This dish is perfect for a special family dinner or holiday meal, offering tender roasted turkey breast rolled around a deliciously seasoned filling.
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 (such as 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 the oven to 350°F and position a rack in the middle to ensure even roasting of the roulade.
- Prepare Stuffing: In a large skillet, melt butter and sauté the celery, onion, and apple until tender. Add minced garlic, then incorporate the pork sausage, cooking until browned and cooked through. Remove from heat and stir in crumbled cornbread and chopped fresh herbs (parsley, sage, thyme). Season with half of the kosher salt to taste and mix thoroughly.
- Prepare Turkey: Lay the turkey breast flat and pound it evenly to a uniform thickness. Season the turkey evenly with the remaining kosher salt. Spread the prepared stuffing across the surface of the turkey breast, leaving a small border around the edges. Carefully roll the turkey breast into a tight log around the stuffing. Secure the roll with kitchen twine at intervals to hold its shape during roasting.
- Roast the Roulade: Place the roulade seam-side down in a baking dish. Pour the low-sodium chicken broth into the dish around the roulade to keep it moist during cooking. Rub the olive or vegetable oil over the surface of the roulade, then season with freshly ground black pepper. Roast in the preheated oven for 70 to 80 minutes, or until the internal temperature reaches 160°F as measured with a meat thermometer.
- Rest and Serve: Remove the roulade from the oven and let it rest for 10 minutes to allow juices to redistribute. Carefully remove the kitchen twine, then slice the roulade into desired thickness. Garnish with additional fresh herbs and serve warm.
Notes
- Ensure the turkey breast is pounded evenly to promote even cooking and prevent undercooked areas.
- A meat thermometer is highly recommended to check the internal temperature for food safety and optimal doneness.
- You can prepare the stuffing mixture ahead of time and refrigerate until ready to use.
- If preferred, turkey can be brined beforehand for added moisture and flavor, but this is optional.
- Letting the roulade rest before slicing helps keep it juicy and easier to cut.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
