Apple Sausage Stuffed Turkey Roulade
A seasonal stuffed turkey roulade recipe with clear preparation, food-safe doneness cues, and serving guidance.
- Prep Time: 45 minutes
- Cook Time: 80 minutes
- Total Time: 150 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 boneless skin-on turkey breast (4 to 5 pounds), butterflied
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 8 ounces mild Italian sausage, casings removed
- 1 tablespoon unsalted butter
- 1 small onion, finely diced
- 1 celery rib, finely diced
- 1 crisp apple, peeled and diced
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh sage
- 1/2 teaspoon fresh thyme leaves
- 2 cups small cubes day-old bread
- 1/2 cup low-sodium chicken broth
- 1 large egg, beaten
- 1 tablespoon olive oil
Instructions
- Make the filling: Brown the sausage in a skillet, breaking it into small pieces, then transfer to a bowl. Melt butter in the skillet and cook onion, celery, and apple for 6 minutes. Add garlic, sage, and thyme for 30 seconds.
- Finish the stuffing: Add the vegetables to the sausage with bread and broth. Cool 10 minutes, then stir in the egg. The mixture should be moist but not wet.
- Flatten the turkey: Place the butterflied breast skin-side down between parchment sheets. Pound to an even 1/2-inch thickness. Season the meat with 1 teaspoon salt and 1/2 teaspoon pepper.
- Roll and tie: Spread stuffing evenly, leaving a 1-inch border. Roll tightly from a long side so the skin finishes on the outside. Tie with kitchen twine every 2 inches and season with remaining salt and pepper.
- Roast: Heat the oven to 375°F (190°C). Rub the roulade with olive oil, place seam-side down on a rack over a roasting pan, and roast 65 to 80 minutes until the center reaches 165°F (74°C).
- Rest and slice: Rest 20 to 25 minutes. Remove the twine and cut into thick spirals with a sharp slicing knife.
Notes
This editorial recipe draft should be kitchen-tested before making performance guarantees.