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Gold placemat with grey platter of turkey roulade with stuffing and fresh sage leaves for garnish

Thanksgiving Turkey Roulade

Jessica
Boneless turkey breast pounded and rolled up with simple bread stuffing and roasted to perfection.  A show stopping, and surprisingly easy, way to serve turkey for a scaled down holiday dinner.
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 50 mins
Course Main Course
Cuisine American, Thanksgiving

Ingredients
  

  • 2-3 lb boneless turkey breast
  • 1 rib of celery diced
  • ½ of a yellow onion diced
  • 1 stick of butter
  • 3 cups stuffing mix
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh sage chopped
  • 8 oz chicken broth or water see note
  • 1 Italian sausage casing removed (optional)
  • Salt and pepper

Instructions
 

  • Preheat oven to 350 degrees and fit a parchment lined baking sheet with a wire rack.
  • In a heavy bottom sauce pan or dutch oven, melt 3 tablespoons butter. Add diced onion and celery and cook until translucent, about 5 minutes.
  • Add in sausage, and break up any large chunks. Cook for another 7-10 minutes or so until sausage is cooked through.
  • Remove from heat and stir in stuffing mix, broth, parsley and sage. Cover and let sit while you prepare turkey breast.
  • If necessary, butterfly the turkey breast on a cutting board. Cover with a sheet of plastic wrap and then carefully pound out to about ⅓ inch thickness, skin side down if your breast has skin.
  • Spoon stuffing onto the flattened turkey breast and spread it around, leaving about a ½ inch border on all sides. Make the layer no more than about ½ an inch thick. If you have any left over, add it to a baking dish or ramekins to bake and serve on the side.
  • Starting at one of the short ends, carefully roll up the turkey breast with stuffing like a jelly roll. Make sure to tuck and stuff any filling that comes out of the sides. Keep rolling and finish with the seam side down.
  • Cut pieces of kitchen twine and tie snugly around the roll every 1-2 inches. Tie one long piece of twine around the length of the roll for extra security.
  • Transfer to baking sheet fitted with wire rack. Brush with remaining butter and sprinkle with a little bit of salt and some freshly cracked pepper. You don't need to add much salt as the stuffing mix, broth and sausage are salty and add a lot of flavor.
  • Bake for 90-120 minutes until internal temperature reaches 165. Basting 2-3 times with the remaining melted butter.
  • Transfer to cutting board, tent with foil and let rest for 15-20 minutes. Cut through twine and carefully remove.
  • Slice into one inch slices and serve.

Notes

This recipe with work with skin on and skinless turkey breast. Just make sure you get a boneless turkey breast and not a turkey roast!
Check the sodium content of your stuffing mix before you add broth. If it's really salty, you should use water. I use the type of broth linked because it's unsalted.
Keyword small thanksgiving turkey recipe, stuffed turkey breast, stuffing turkey roulade, thanksgiving turkey breast, thanksgiving turkey roll, turkey breast and stuffing, Turkey roulade
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