Description
This Turkey Roulade recipe features a tender, juicy turkey breast rolled with a savory stuffing of sausage, cornbread, apples, and fresh herbs, baked to perfection. It’s a flavorful and impressive main dish perfect for family dinners or special occasions.
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 your oven to 350°F (175°C) and position the oven rack in the middle for even cooking.
- Prepare Stuffing: In a large skillet, melt part of the butter and cook the finely chopped celery, yellow onion, and apple until tender. Add the minced garlic and uncooked pork sausage, cooking until the sausage is browned through. Mix the cooked sausage mixture with crumbled cornbread and freshly chopped parsley, sage, and thyme. Season with half of the kosher salt.
- Prepare Turkey: Place the turkey breast between two pieces of plastic wrap and pound it gently until it reaches an even thickness. Remove the plastic wrap, season the turkey breast evenly with the remaining kosher salt, then spread the prepared stuffing mixture evenly over the surface. Carefully roll the turkey breast into a tight log and secure it with kitchen twine at intervals to hold the shape.
- 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. 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 (71°C) when checked with a meat thermometer.
- Rest and Serve: Remove the roulade from the oven and let it rest for 10 minutes to allow the juices to redistribute. Carefully remove the kitchen twine, slice into thick pieces, garnish with additional fresh parsley, sage, and thyme, and serve warm.
Notes
- Pounding the turkey breast to an even thickness ensures it cooks evenly and rolls easily.
- Use a meat thermometer to accurately gauge doneness and avoid overcooking.
- Letting the roulade rest before slicing helps retain moisture and makes for cleaner slices.
- Leftover stuffing can be used in other recipes or served alongside the roulade for extra flavor.
- If cornbread is not available, substitute with bread cubes or a similar base, but cornbread adds a distinctive flavor.
