Our Turkey Roulade with Stuffing is the perfect way to get all that turkey goodness in half the time with half the mess! Perfect for a smaller gathering.
I think it is safe to say our Thanksgiving table in 2020 will not look like last years. Smaller gatherings will be taking place across the country. Big old turkey dinners will be waiting until next year for our family. This all in one turkey dinner is what will be on our table this year!
Do not be fooled by it’s fancy exterior…this is a breeze to make!
WHAT YOU NEED TO MAKE TURKEY ROULADE WITH STUFFING:
- one boneless turkey breast with skin on
- small cubed bread stuffing
- sausage (we used mild Italian pork sausage but any will do)
- poultry seasoning
- olive oil, salt and pepper
- butcher string found in the kitchen accessory aisle of most any grocery store
HOW TO MAKE THIS EASY ROASTED TURKEY ROLL:
Start by making this simple stuffing. Saute onion, carrot, celery, add chicken stock, butter and cubed bread. In go the spices….done!
PRO TIP: keep your stuffing bread pieces small. This will make rolling up the turkey breast much easier. Or cheat…we love cheaters! Buy a box of stuffing mix and follow directions on the back :).
WHAT ELSE CAN I ADD TO MY STUFFING?
- dried or fresh cranberries
- chopped pecans
- water chestnuts
- chopped apples
- fresh sage and herbs
To butterfly your tukey breast, simply use a sharp knife on the largest part of the breast and cut almost all the way through opening it up like a book.
It doesn’t have to be pretty! Once you add the stuffing and roll it up it’s beautiful!
Cover with a piece of plastic wrap. Using a meat mallot, gently pound until the surface of the turkey is more uniform.
Again, this doesn’t have to be perfect! You simply want a more even surface to roll.
Top with your dressing and sausage mixture. Pressing down to make a flat surface.
Flatter the surface easier it is to roll this up!
Now simply roll up starting with the long side.
Tuck in the edges to keep all that yummy stuff inside and tie it up with about 6 pieces of string.
For added security I put one long piece of string lengthwise.
Rub with olive oil and in the oven it goes!
Check after 1 hour and 15 minutes with a meat thermometer. Most likely you will need an additional 15 minutes. But we like to check after an house since the thickness of your turkey roll may differ.
The perfect temperature for Turkey Roulade is 155 degrees internally.
If you don’t have a meat thermometer here is our fave . (p.s. I really can’t live without this kitchen tool…essential!).
After a 10 minute rest…slice and serve!
We perfected the turkey roll years ago with our Prociutto Wrapped Turkey Breast!
What do I serve with this Turkey Roulade?
- Make Ahead Gravy
- Creamy and Cheesy AuGratin Potatoes
- Loaded Mashed Potatoes
- Skillet Green Bean Casserole – no cream soup here!
- Easy One Rise Homemade Rolls – you have never seen a recipe like this!
Happy Holidays…here’s to 2021!
Kathi, Rachel and Family
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Boneless Turkey Breast stuffed with sausage dressing. Perfect for a smaller Thankgsving table! All the flavor, half the work!
- 12 ounces bread for stuffing keep it small to make it easier to roll
- 1/2 pound bulk mild Italian Sausage or your favoriate sausage
- 1 cup onion, small chopped
- 1 cup celery, small chopped
- 1 cup carrots, small chopped
- 1/2 cup butter
- 1 1/2 cups chicken stock
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 5 pound boneless turkey breast with skin on, thawed
In large skillet brown sausage breaking apart with a wooden spoon. ( Small crumbles are best for this recipe to make rolling easier.) Drain any excess grease.
Add onion, celery and carrot. Cook until tender.
Add 1/2 cup butter until melted. Add cubed bread, chicken stock and poultry seasoning. TASTE for seasoning. More salt? More poultry seasoning? Remove from heat and set aside.
Preheat oven to 375 degrees.
Open up turkey breast and lay on a flat surface. Pat dry with paper towels. Using a sharp knife on the largest part of the breast cut into it half way opening it up like a book. Sprinkle with salt and pepper
Spread half (or about 2 cups) of the stuffing onto the turkey breast. (Save the remaining stuffing for a side dish.) Press down firmly on the stuffing so it covers the entire breast up to one inch of the sides.
Beginning with the longest end roll the breast up tucking in the sides so the stuffing stays inside. Tie with 6 pieces of baking string and one long one down the middle. Brush with olive oil. Bake on large sheet pan or a 9 x 14 baking dish.
Bake for 1 hour and 15 minutes. Check with meat thermometer. The roll is done when the internal temperature reaches 155 degrees. Time may vary depending on the size of your turkey.
Remove, cover with foil and let rest for 10 minutes before slicing.
- If possible, ask your butcher to butterfly the turkey breast, leaving the skin on.
- When adding stuffing to the turkey be sure to not intermix your hands on the raw turkey and back into the stuffing. When serving the remaining stuffing as a side dish, reheat at 325 in a casserole dish for 20 minutes or until heated through.
- Store leftovers in refridgerator for up to 3 days.