Herb-Stuffed Turkey Roulade Recipe for Holiday Dinner

Turkey Roulade

A simple yet elegant roasted turkey roulade filled with savory sausage, earthy mushrooms, and tart cranberries. This roulade is perfect for smaller holiday gatherings or anytime you want the classic flavors of a roast turkey without cooking a whole bird. The roll is flavorful, moist, and impressive when sliced for serving.

Course:
Entrée

Cuisine:
Italian-inspired

Ingredients

1/2 c. dried cranberries
4 T. butter
1 c. diced yellow onion
1 c. diced celery
1 c. diced mushrooms
1 lb. breakfast sausage (such as Jimmy Dean)
1 1/2 T. fresh sage, chopped
1 T. fresh thyme leaves, chopped
1 (10 oz.) box plain stuffing mix
3/4 c. chicken stock
3 lb. turkey breast skin on, deboned and butterflied
2 T. Dijon mustard
1 T. melted butter for brushing
Salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or foil to make cleanup easier, and set aside.
Place the dried cranberries in a small bowl and cover them with boiling water. Let them sit for 5–10 minutes to plump up, then drain and set aside.
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the diced onion, celery, and mushrooms. Sauté, stirring occasionally, until the vegetables are softened and beginning to brown, about 6–8 minutes.
Add the sausage to the skillet, breaking it into small pieces with a spoon. Cook until the sausage is browned and cooked through, about 8–10 minutes. Stir in the drained cranberries, chopped sage, and thyme. Taste and adjust seasoning if needed.
Fold in the stuffing mix and pour in the chicken stock. Stir continuously until the stuffing absorbs the liquid and is moist but not soupy. Remove the pan from the heat and let the mixture cool slightly so it’s easier to spread.
To butterfly the turkey breast: Place the turkey breast skin-side down on a cutting board. Cover with plastic wrap and gently pound with a meat mallet or rolling pin until the meat is uniformly about 1/2-inch thick. Aim for an approximately 10 x 14-inch rectangle if possible.
Brush the turkey evenly with the Dijon mustard. This step adds flavor and helps the stuffing adhere to the meat.
Spread the cooled stuffing mixture over the turkey in a thin, even layer about 1/4-inch thick, leaving a small margin at the far edge. If you have extra stuffing, transfer it to an oven-safe dish and bake it alongside the roulade.
Starting at the short end, roll the turkey tightly into a log with the skin on the outside. Tuck in any loose fillings as you roll to create a neat cylinder.
Tie the roulade with kitchen twine at 1-inch intervals to hold its shape while roasting. This helps ensure even cooking and a clean presentation when you slice it.
Place the tied roulade on the prepared baking sheet. Brush the outside with the melted butter and season generously with salt and freshly ground black pepper.
Bake the roulade for 45–60 minutes, or until an instant-read thermometer inserted into the center reads 165°F (74°C). Bake any leftover stuffing in a separate dish for 20–30 minutes or until lightly browned on top.
Remove the roulade from the oven and tent loosely with foil. Let it rest for 15 minutes to allow the juices to redistribute. Remove the twine, slice into 1/2-inch to 3/4-inch rounds, and arrange on a platter to serve.

Notes

Cook’s Note: This amount of stuffing will generously fill two turkey breasts or leave extra to bake in a separate dish. Leftover stuffing reheats well and makes a great side.

Tips, Serving & Storage

Allowing the roulade to rest before slicing is important for a juicy result. Slice with a sharp serrated or chef’s knife for clean pieces. Serve with gravy, cranberry sauce, or a simple pan jus made from the roasting pan drippings.

Make-ahead: You can prepare the roulade up to the point of tying, wrap it well, and refrigerate for up to 24 hours before roasting. Bring it to room temperature for 20–30 minutes before baking to ensure even cooking.

Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently in a 325°F oven covered with foil, or slice and reheat portions in a skillet with a splash of stock.

Variations: Swap the sausage for ground pork or turkey sausage, add toasted nuts for texture, or use different dried fruits such as chopped apricots for a sweeter profile. Fresh herbs can be adjusted to taste.