Easy Turkey Roulade With Sausage Stuffing

by Destri on November 15, 2010

turkey roulade

All week we have been sharing dishes and traditions to help shake up the “usual” at Thanksgiving.  And today my be controversial, even scandalous in some households…“What, no bird?!”.  But this is oh so worth gettin’ the neighbors talking!  Everyone’s initial resistance will disappear with the first bite of this stuffed turkey breast, promise.

Every slice has all the flavors only a pan sear can give you, and all the juiciness a slow roast brings in a fraction of the time.  And I don’t know about you, but stuffed anything is always a winner in my book.

In my research for this recipe I figured out you can pretty much stuff anything in a turkey breast and call it good.  I was originally going to make Ina’s, but fig…’eh….and Emeril’s, kid you not, had no less than 34 ingredients listed.  Then I found this video, with Elli, and knew I had to pan sear it.  But I didn’t want to stuff the turkey with what all that bread.  So I was left with coming up with my own, and then testing it twice.  It was delicious and easy both times.  Wahoo!

Easy Turkey Roulade aka Stuffed Turkey Breast

Serves 6 to 8 – takes about an hour and a half start to finish – super easy


¼ cup olive oil, plus 2 tablespoons

Half an onion, finely chopped

½ pound Italian sausage

¼ cup chicken broth

2 cloves garlic, minced

2 tablespoons chopped fresh sage

1 cup garlic and herb breadcrumbs

1 tablespoon melted unsalted butter

1½ teaspoon salt

½ teaspoon ground black pepper

1 (3 pound) boneless, skinless turkey breast, butterflied


Heat a medium skillet over medium heat add 1/4 cup oil, onion, and sausage.  Once sausage is browned and onion has softened, add the garlic and chicken broth and continue cooking for another minute.  Add sage, melted butter, breadcrumbs, and mix well.  Transfer to a mixing bowl to cool.

Preheat oven to 400° F.

On large working surface, lay the turkey breast on a large piece of plastic wrap.  If your turkey breast is not butterflied, just lay it on it’s side and cut a deep slit down the side, making sure to not cut all the way through.  You want to lay it open like a book.  Place a second large piece of plastic wrap over turkey breast and pound to a uniform 1/2 inch thickness.  I had to get creative and use a rubber mallet from my husband, but you could even use a rolling pin, use what you’ve got!

Take off the top plastic , sprinkle 1/2 teaspoon of salt, and 1/2 teaspoon of pepper over the breast.  Now spread a thin layer of the sausage mixture over the turkey leaving an inch on all sides.  You may have a little of the mixture left over.  Now carefully roll up the turkey breast, short end to short end.  Tie with kitchen string every two inches and cut loose ends.  Rub the remaining 1 teaspoon salt onto the rolled turkey breast.

Heat a large oven safe skillet over high heat, add 2 tablespoons oil, once hot, sear the turkey breast on all sides until a nice deep golden brown.   If you don’t have a big oven proof skillet, you can just transfer the turkey breast to a shallow baking dish once browned.  Loosely cover the skillet or dish with foil and transfer to the oven.  Cook for about 30 minutes or until the juices run clear and a meat thermometer reads 165° in the center.  Mine was actually ready at 25 minutes, so I would start checking then.

Take out of the oven and let rest covered for 15 minutes.

turkey roulade

Snip and remove the twine, slice into 1/2 inch slices, put on a pretty dish, set on the table and let everyone think you spent days on the turkey.

This was so easy to make, so I hope you don’t let it scare you.  And you could have all sorts of fun with the stuffing.  Mushrooms, nuts, cranberries, maybe even some goat cheese.  I think next time I will try it with goat cheese, I heart it. :)

You could even make it earlier in the day and take out to sear and bake 45 minutes before dinner.

Oh I hope you try this!  It is seriously the best way I have ever ate turkey, tender and juicy with all the searing, and all that yummy-ness inside.  You can’t go wrong.

If you are looking for a little more instruction this short video will show you the process of pounding, rolling, and such.

As you can see we have extended the series a bit to get all the recipes in, we still have one more coming up tomorrow with a recap of all the good stuff!

Oh, and I will be back later with my advent calendar…so cute!

Linked this to the fabulous Beauty and Bedlam’s Tasty Tuesday

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