Turkey Roulade Recipe

Introduction:

This Turkey Roulade is a show-stopping centerpiece, perfect for holidays or special gatherings. Rolled with a flavorful stuffing made of pork sausage, apples, and cornbread, it offers a delightful mix of savory and sweet flavors. The turkey is roasted to golden perfection, ensuring a moist and tender dish that will impress your guests.

Ingredients

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

Directions

Preheat Oven

1. Position a rack in the middle of the oven and preheat to 350°F.

Prepare the Stuffing

2. In a large bowl, combine finely chopped celery, onion, and apple. Add minced garlic.
3. On a cutting board, finely chop 2 tablespoons parsley, 1 tablespoon sage, and 1 tablespoon thyme. Set aside a bit of the herbs for garnish.
4. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the celery, onion, and apple mixture with 1 teaspoon of kosher salt. Cook, stirring occasionally, until tender, about 10 minutes. Transfer to a large bowl.
5. Add the remaining 1 tablespoon butter to the skillet. Once melted, add the pork sausage. Cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 to 8 minutes. Transfer to the bowl with the onion mixture.
6. Crumble the cornbread into the bowl and mix with the sausage and vegetables. Stir in the remaining chopped herbs. If not using immediately, let the stuffing cool to room temperature.

Prepare the Turkey Breast

7. Place the turkey breast skin-side down on a large cutting board. Cover with 2 overlapping sheets of plastic wrap. Use a meat mallet or the bottom of a small frying pan to pound the turkey to an even 1/2-inch thickness. Season both sides with the remaining 2 teaspoons of kosher salt.
8. Spread the stuffing evenly over the turkey, leaving a 1/2-inch border. Roll the turkey tightly from the bottom up into a log shape, tucking in the ends. Secure with kitchen twine, tying along the length and then around the width at 2-inch intervals.

Roast the Roulade

9. Pour 1 cup of chicken broth into a 9×13-inch baking dish. Place the roulade seam-side down in the center of the dish. Pat the skin dry with paper towels, then rub 2 tablespoons of olive oil over the top of the roulade. Season with 1/4 teaspoon of black pepper.
10. Roast until the skin is golden-brown and the internal temperature reaches at least 160°F, about 70 to 80 minutes.

Rest and Serve

11. Transfer the roulade to a clean cutting board and let it rest for at least 10 minutes. Remove the kitchen twine.
12. Slice crosswise into 1/2-inch-thick pieces. Garnish with reserved fresh herbs.

Servings and Timing

• Prep Time: 45 minutes
• Cook Time: 1 hour 33 minutes to 1 hour 45 minutes
• Total Time: Approximately 2 hours 30 minutes
• Yield: Serves 6 to 8

Variations

• Herb Variations: Experiment with different fresh herbs like rosemary or tarragon for a unique flavor profile.
• Stuffing Additions: Add dried cranberries or chopped nuts like pecans or walnuts to the stuffing for extra texture and flavor.
• Gluten-Free Option: Use a gluten-free cornbread or omit the bread entirely and replace with cooked wild rice.

Storage/Reheating

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheating: Reheat slices of the roulade in a 350°F oven for about 10 minutes or until warmed through.

10 FAQs

1. Can I prepare the roulade ahead of time?
   • Yes, the roulade can be assembled and refrigerated up to 24 hours in advance.
2. Can I use a different meat for the stuffing?
   • Yes, ground beef or chicken can be substituted for pork sausage.
3. What if I don’t have fresh herbs?
   • Dried herbs can be used in place of fresh, but reduce the quantity by half.
4. Can I freeze the roulade?
   • Yes, the cooked roulade can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
5. What’s the best way to slice the roulade?
   • Use a sharp knife and slice carefully to maintain the roulade’s shape.
6. Can I use a different type of bread for the stuffing?
   • Yes, any bread like sourdough or baguette can be used in place of cornbread.
7. Is there a substitute for buttermilk in the stuffing?
   • Buttermilk isn’t used in this recipe, but if needed for another recipe, you can use a mixture of milk and lemon juice.
8. Can I make this recipe with a bone-in turkey breast?
   • Yes, but you will need to adjust the cooking time, and it will be more challenging to roll.
9. How do I ensure the skin is crispy?
   • Ensure the skin is dry before roasting, and rub with oil for a golden-brown, crispy finish.
10. What side dishes pair well with turkey roulade?
    • Mashed potatoes, roasted vegetables, or a fresh green salad are great options.

Conclusion

This Turkey Roulade is an elegant and flavorful dish that’s perfect for any special occasion. With its delicious stuffing and crispy, golden-brown skin, it’s sure to be a hit with your family and friends. Enjoy the compliments as your guests savor each bite of this delightful dish!

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