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sausage stuffing turkey roulade with herb garnish
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4.88 from 8 votes

Turkey Roulade with Sausage Stuffing

This delicious turkey roulade with sausage stuffing is a fun way to serve a Thanksgiving main dish! It cooks in just 1 hour or less, so it's much easier and faster than roasting a whole turkey.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 505kcal
Author: Tania

Ingredients

Turkey

  • 1 3-pound skinless boneless turkey breast
  • 6 tablespoons unsalted butter, softened
  • Kosher salt
  • Ground black pepper
  • 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 I use Pepperidge Farm brand

Instructions

  • Preheat oven to 375 degrees F.

Make the stuffing

  • In a large skillet over medium-high heat, cook the sausage, breaking it up into crumbles. Push it to one side of the skillet.
  • In the same skillet, melt the 2 tablespoons of butter and sauté the onions and celery for about 5 minutes. Incorporate the cooked sausage with the rest of the vegetables.
  • Add the stuffing mix, along with about 1 cup of broth. Gradually stir in the broth until moist. If needed, add more broth.

Butterfly the turkey

  • Lay the turkey breast flat on a cutting board and carefully slice it in half horizontally, keeping the knife parallel to the board. Cut the breast open, stopping about ¾ inch before reaching the other end. Open the turkey breast like a "book."
  • Place plastic wrap on top and, using a meat mallet, pound it to about a ½ inch thickness. Season with salt and pepper (about ¼ teaspoon each).

Assemble

  • Spread the prepared stuffing over the flattened turkey breast, leaving about a ⅓ inch border around the edges. Depending on how large the turkey breast is, you may not need all the stuffing.
  • Carefully roll the turkey tightly, starting from the longer end. Make sure it’s snug. Tie it with kitchen twine at intervals until tightly secured. Transfer to a baking pan.

Rub with butter and cook

  • In a bowl, mix the softened butter with 1 teaspoon Kosher salt, ½ teaspoon ground black pepper, and 1 teaspoon garlic powder.
  • Slather the prepared turkey all over with half of the butter. Reserve the rest of the butter for later).
  • Cook in the preheated oven for about 55 to 60 minutes. During the last 20 minutes, increase the oven temperature to 400 degrees F and drizzle the remaining melted butter (melt the butter in the microwave oven for a few seconds) over the turkey.
  • The turkey is done with a thermometer inserted in the thickest part reads 165 degrees F.
  • Let it rest for 15 minutes. Remove the kitchen twine, slice, and serve. Enjoy!

Notes

  • Turkey breast: Look for “boneless turkey breast roast” or something similar. They are usually about 3 pounds. Make sure it’s boneless because deboning it can be tedious.
  • Don’t overcook to prevent the meat from drying out. Cook time depends on the size, but generally, a 3-pound turkey breast should take about 45 to 55 minutes.
  • Make ahead: Assemble the day before as directed (wait for the stuffing to cool down completely first). Wrap tightly with plastic wrap and refrigerate. The next day, remove and discard the wrap, and let it sit on the counter for 30 minutes so it’s not so cold. Cook in the oven as directed, adding an extra few minutes if needed, until it reaches 165 degrees F in the center.
  • Leftovers can be refrigerated in containers for up to 3 days, or frozen for up to 3 months.
 
Substitutions and variations:
  • Favorite add-ins: Bacon, apples, nuts, mushrooms.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Serving: 2slices | Calories: 505kcal | Carbohydrates: 2g | Protein: 55g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 901mg | Potassium: 704mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 551IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg