Turkey Roulade
Simple yet decadent, roasted turkey roulade with savory sausage and cranberry stuffing is a delicious alternative to a whole turkey if you are planning a small holiday dinner, Enjoy!
Ingredients
- 1/2 c. dried cranberries
- 4 T. butter
- 1 c. diced yellow onion
- 1 c. diced celery
- 1 c. diced mushrooms
- 1 lb. Jimmy Dean sausage
- 1 1/2 T. chopped fresh sage
- 1 T. chopped fresh thyme leaves
- 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 black pepper to taste
Instructions
- Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil; set aside.
- Place cranberries in a small bowl. Cover with boiling water to plump and rehydrate; set aside.
- Melt 4 tablespoons butter in a large skillet over medium heat. Add diced onions, celery, and mushrooms. Cook stirring occasionally until the veggies have softened.
- Add sausage to the skillet. Cook until browned about 8-10 minutes breaking up the meat into smaller pieces. Drain the cranberries and add them to the skillet. Season with sage and thyme.
- Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat; set aside to cool.
- To butterfly the turkey breast: Place the turkey breast on a cutting board, skin side down. Cover with plastic wrap and pound with a meat mallet to about 1/2 -inch thick. (Mine ended up to be about 10 x 14-inches)
- Brush the turkey breast with Dijon mustard.
- Spread the stuffing mixture over the turkey breast in an even layer about 1/4-inch thick. Transfer left-over stuffing into an oven-safe dish.
- Starting from the short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
- Use kitchen twine to tie the turkey closed crosswise at 1-inch intervals.
- Transfer the trussed turkey to the prepared baking sheet. Brush with melted butter and generously season with salt and pepper on all sides.
- Bake the turkey roulade for 45-60 minutes until the internal temperature reaches165 degrees. Bake the leftover stuffing for 20-30 minutes until lightly browned on top.
- Remove the turkey roulade from the oven loosely cover with aluminum foil and let rest 15 minutes. Remove twine, slice, and serve.
Notes
Cook’s Note: There is enough stuffing to fill 2 turkey breasts and then some.
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