If you’re looking for a show-stopping centerpiece that’s both comforting and flavorful, you’re in for a treat with this Turkey Roulade with Sausage Stuffing Recipe. I absolutely love how the tender turkey breast pairs with the savory sausage stuffing—it’s like all your favorite holiday flavors wrapped up in one beautiful roll. Whether it’s for a festive dinner or a special Sunday meal, this roulade is bound to impress and fill your kitchen with irresistible aromas. Stick with me, and I’ll walk you through everything you need to know to get it just right!
Why You’ll Love This Recipe
- Moist, Tender Turkey: Butterflying and pounding the breast ensures even cooking and juicy meat every time.
- Savory Sausage Stuffing: Combining sausage with classic veggies and herb stuffing adds layers of flavor and texture.
- Impressive Yet Easy: It looks fancy but is straightforward to make with simple steps you’ll feel confident about.
- Perfect for Gatherings: Serves beautifully sliced, making it ideal for family dinners or special occasions.
Ingredients You’ll Need
The ingredients here are a wonderful mix of simple staples and bold flavors. I like to use high-quality Italian sausage and a trustworthy herb stuffing mix because they make all the difference in the final taste and texture. Don’t forget to get a boneless, skinless turkey breast to make rolling and carving so much easier!
- Turkey breast: Choose skinless and boneless for an easy-to-roll, tender delicious outcome.
- Unsalted butter: Softened butter helps season and keeps the turkey moist while roasting.
- Kosher salt: The perfect salt for seasoning meat evenly without overpowering.
- Ground black pepper: Adds just the right amount of warmth and bite to the turkey.
- Garlic powder: A simple way to infuse savory depth without extra chopping.
- Italian sausage: I prefer mild or sweet, depending on your taste. Removing casings crumbles it perfectly for stuffing.
- Yellow onion: Finely diced, it adds sweetness and an aromatic base for the stuffing.
- Celery: Provides that classic crunch and herbal freshness in stuffing.
- Chicken broth: Moisturizes the stuffing so it’s moist but not soggy.
- Herb stuffing mix: Pepperidge Farm is my go-to for consistent flavor and texture.
Variations
One of the things I love about this Turkey Roulade with Sausage Stuffing Recipe is how easy it is to make it your own. Whether you want it milder, spicier, or tailored toward a dietary preference, there’s always room for some creativity.
- Spicy Twist: I once added some chopped jalapeños to the stuffing for a fiery kick that my husband adored.
- Herb-Upgraded: Mix fresh herbs like rosemary and sage into the stuffing for an aromatic boost.
- Gluten-Free: Use a gluten-free stuffing mix and gluten-free sausage for a safe yet tasty option.
- Vegetarian Alternative: Skip the sausage and sauté mushrooms, nuts, and cranberries for a veggie-packed filling.
How to Make Turkey Roulade with Sausage Stuffing Recipe
Step 1: Preparing the Stuffing
Start by cooking the Italian sausage in a large skillet over medium-high heat. Break it up into little crumbles as it browns. I like to push it to one side to make room for softening the veggies—onions and celery sautéed in butter. Once the onions are translucent (about 5 minutes), stir everything together and mix in your herb stuffing. Slowly add the chicken broth until the stuffing is moist but not mushy. This step sets the foundation for that irresistible juicy stuffing inside the roulade.
Step 2: Butterfly and Flatten the Turkey Breast
Lay your turkey breast flat on a cutting board and slice it horizontally, like opening a book but leaving about ¾ inch uncut at one side. This part can seem tricky at first—I definitely was nervous to slice through, but go slow and steady. Next, place plastic wrap over the opened turkey and gently pound it to about half an inch thickness. This helps everything cook evenly, and the turkey stays juicy. Season liberally with salt and pepper; it’s all about building layers of flavor.
Step 3: Assemble and Roll
Spread the stuffing over the flattened turkey, keeping a small border around the edges to prevent overflow. This is where you pack in all those delicious flavors! Roll the turkey tightly from the longer side, making sure the stuffing stays nicely inside. Tie it up with kitchen twine at intervals so it holds its shape while roasting. This step is fun because the roulade starts to look like a beautiful roast ready to impress.
Step 4: Butter and Roast to Perfection
Mix softened butter with kosher salt, pepper, and garlic powder. Slather half of this seasoned butter all over the roulade before popping it into a 375°F oven. After about 40 minutes, raise the heat to 400°F and drizzle the remaining butter over the roulade to create a gorgeous golden crust. The key is to watch for an internal temperature of 165°F—the golden rule for safe and juicy turkey. Then, let it rest 15 minutes before slicing. That little rest time seals in all those delicious juices.
Pro Tips for Making Turkey Roulade with Sausage Stuffing Recipe
- Butterfly With Patience: Go slow when slicing the turkey; it’s better to pause than cut all the way through accidentally.
- Stuffing Moisture Balance: Add broth gradually so the stuffing is moist but not soggy—this keeps the roulade from falling apart.
- Tie it Tight: Secure your roulade firmly with kitchen twine to keep the stuffing snug and the shape intact during roasting.
- Check Temperature: Use a meat thermometer to avoid drying out the turkey; 165°F is your safe, juicy target.
How to Serve Turkey Roulade with Sausage Stuffing Recipe
Garnishes
I often sprinkle some fresh chopped parsley over the sliced roulade for a pop of color and bright herbal note. A few thin apple slices or dried cranberries on the side also add a nice contrast and festive feel that complements the savory sausage very well.
Side Dishes
My go-to sides are buttery mashed potatoes and roasted root vegetables—carrots, parsnips, and brussels sprouts tossed in olive oil and roasted to caramelized perfection. A simple Caesar salad also pairs beautifully to lighten up the plate.
Creative Ways to Present
For special occasions, I slice the roulade into medallions and lay them on a platter surrounded by roasted veggies and fresh herbs. Garnished with edible flowers or pomegranate seeds, it becomes a real stunner at the table, guaranteed to get compliments and requests for the recipe!
Make Ahead and Storage
Storing Leftovers
I like to slice any leftovers and store them in an airtight container in the fridge. They stay good for up to three days, perfect for quick lunches or simple dinners the next few days. I even chuck a few slices in a sandwich with cranberry sauce and greens—delicious the next day!
Freezing
I’ve frozen whole roulades (wrapped tightly in plastic and foil) before with great success. Just thaw it overnight in the fridge and warm gently in the oven before serving. The texture holds up well if you’re careful about not overcooking on reheating.
Reheating
Reheat slices in a covered baking dish at 325°F to keep the meat moist—adding a splash of broth if needed. Avoid microwaving directly as it can dry out the turkey. I like to serve leftovers warmed through with a quick pan sauce or gravy.
FAQs
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Can I use bone-in turkey breast for this roulade?
Bone-in turkey breast makes rolling very difficult because of the bones, so I strongly recommend using a boneless turkey breast roast. If you only have bone-in, you’d need to debone it first, which can be tricky and time-consuming.
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How do I prevent the stuffing from falling out during cooking?
Leaving a small border around the edges when spreading the stuffing and tying the roulade tightly with kitchen twine are key. Also, ensuring the stuffing isn’t too wet or dry helps it hold together inside the roll.
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Can I prepare the roulade ahead of time?
Absolutely! I often assemble the roulade a day before, keep it wrapped tightly in the fridge, and let it rest at room temperature before roasting. Just add a few extra minutes to cooking time if chilled.
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What’s the best way to slice the roulade for serving?
Let the roulade rest after roasting, then remove the twine. Use a sharp serrated or carving knife to slice into ½-inch thick medallions for neat serving and to showcase the beautiful stuffing swirl.
Final Thoughts
When I first tried this Turkey Roulade with Sausage Stuffing Recipe, I was amazed at how easy it was to make something so elegant and delicious. It quickly became a family favorite that everyone asks for year after year. I think you’ll find loving every bite of this roulade, whether it’s for a holiday or just because you want to impress your loved ones with a home-cooked gourmet meal. Give it a try—I’ll bet it becomes one of your go-to recipes too!
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Turkey Roulade with Sausage Stuffing Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A succulent turkey roulade stuffed with savory Italian sausage stuffing, baked to perfection and slathered with flavorful garlic butter. This elegant yet approachable roast is perfect for holiday dinners or special family meals, offering juicy turkey breast rolled with herb-infused stuffing that keeps every bite moist and delicious.
Ingredients
Turkey
- 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 F to prepare for cooking 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 onions and celery for about 5 minutes until softened and fragrant. Mix the cooked sausage with the vegetables. Add the stuffing mix and about 1 cup chicken broth, stirring gradually until moist. Add more broth if the mixture is too dry.
- Butterfly the Turkey: Place the turkey breast flat on a cutting board. Carefully slice it in half horizontally, stopping about ¾ inch from the edge, then open it like a book. Place plastic wrap over it and pound with a meat mallet to about ½ inch thickness. Season with kosher salt and pepper, about ¼ teaspoon each.
- Assemble the Roulade: Spread the prepared stuffing evenly over the flattened turkey breast, leaving about a ⅓ inch border around the edges. Depending on the turkey size, you might not use all the stuffing. Carefully roll the turkey tightly starting from the longer side. Tie it tightly with kitchen twine at intervals to secure.
- Prepare the Butter Rub: In a bowl, mix the remaining softened butter with 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and 1 teaspoon garlic powder. Rub half of this butter mixture thoroughly all over the turkey roulade, reserving the rest for later.
- Bake the Roulade: Transfer the roulade to a baking pan. Bake in the preheated oven for 55 to 60 minutes. During the last 20 minutes, increase the oven temperature to 400 degrees F and drizzle the remaining melted butter over the roulade. Ensure the internal temperature reaches 165 degrees F at the thickest part.
- Rest and Serve: Remove the roulade from the oven and let it rest for 15 minutes. Remove the kitchen twine, slice into portions, and serve immediately for best flavor and juiciness.
Notes
- Turkey Breast: Use a boneless turkey breast roast, usually around 3 pounds, for ease of rolling and even cooking.
- Cooking Time: Avoid overcooking to keep the turkey moist. A 3-pound breast typically requires 55 to 60 minutes total baking time.
- Make Ahead: Assemble the roulade a day in advance after the stuffing cools. Wrap tightly in plastic and refrigerate. Before cooking, let it sit at room temperature for 30 minutes and add a few extra minutes to cooking time as needed to reach 165°F.
- Storage: Leftovers keep well refrigerated for up to 3 days or frozen for up to 3 months when stored properly.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
