Turkey Roulades with Sausage Cornbread Stuffing
These rolls of roast turkey and stuffing are perfect for this sort of dinner party, which is usually a potluck.
jump toRECIPE
Thanksgiving is one of my favorite holidays, and while the actual holiday isn’t until November 24th, I love hosting a “friendsgiving”, celebrating with friends that I am thankful for, before we head our various ways to join our families. I try to create smaller, more manageable recipes like this turkey roulades for more intimate gatherings.
These rolls of roast turkey and stuffing are perfect for this sort of dinner party, which is usually a potluck. They make for a delicious, flavorful entrée without having to commit the time and effort to making a full turkey. Rather than using typical stuffing inside, I sautéed some sausage and mixed it with crumbled cornbread for a southern inspired filling.
Turkey Roulades with Sausage Cornbread Stuffing
Table of contents
Key Ingredients in This Recipe
- Turkey breasts – Turkey breasts are great when cooking for only a few people. If using a frozen turkey breast be sure its fully thawed before stuffing and cooking it. I use boneless, skinless turkey breasts for this recipe.
- Sausage – I use mild Italian sausage with the casings removed in this recipe though you can swap it with another pork sausage if desired. I use a wooden spoon to break up the sausage as it cooks in the pan. Leave as much of the rendered fat in the pan as you can – it adds flavor to the sautéed vegetables.
- Cornbread – I crumble prepared cornbread as the filling in this recipe. You can use store-bought cornbread or homemade (it’s a great way to use up leftover, day-old cornbread).
How to Make Turkey Roulades with Sausage Cornbread Stuffing
- Heat oven. Preheat the oven to 425ºF (220ºC).
- Butterfly the turkey. First, butterfly the turkey breasts crosswise, being careful not to cut all the way through. Then place a piece of plastic wrap over one of the open breasts and use a meat tenderizer to pound the breast into a rectangle about 12” x 14” and about ½”-thick. Season with salt and pepper and repeat with the remaining breast.
- Cook the sausage. Heat a large nonstick skillet over medium heat, add 1 tablespoon of the olive oil and heat through. Cook the pork sausage until browned and cooked through, about 6 minutes. Remove the sausage and set aside, leaving the fat in the pan then return the pan to heat.
- Assemble the stuffing, Add the onion and celery to the skillet, sautéing until tender, about 4 minutes. Add the wine to the pan, scraping any brown bits off the bottom, then let the wine reduce by half. Next, add the cooked sausage, cornbread, egg, sage and cayenne to the skillet, stirring to combine.
- Add the chicken stock. Pour the chicken stock over the mixture and toss to combine until the stuffing is moist but not wet. Add additional chicken stock if needed. Season to taste with salt and pepper.
- Roll the stuffing in the turkey breast. Working one turkey breast at a time – spread half the stuffing over the turkey breast, pressing to adhere. Tightly roll from one long side and secure with butcher’s twine. Repeat with the remaining turkey breast and stuffing. Rub the turkey breasts with the remaining olive oil and season with salt and pepper.
- Bake. Set onto a prepared rimmed baking sheet. Bake until a thermometer inserted into the thickest part reads 165ºF, about 40 minutes. Let sit for 10 minutes before slicing into 1” rounds.
Other Recipes to Try
If you enjoy this turkey roulade recipe, I recommend checking out some of these:
Turkey Roulades with Sausage Cornbread Stuffing
Ingredients:
- 2 large boneless skinless turkey breasts (about 4 pounds total)
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 3 tablespoons extra-virgin olive oil, divided
- ¾ pound mild Italian pork sausage, casing removed
- 1 cup diced yellow onion
- ½ cup diced celery
- ½ cup dry white wine
- 4 cups crumbled prepared cornbread
- 1 large egg, lightly beaten
- 2 tablespoon chopped fresh sage leaves
- 1/8 teaspoon cayenne
- ¾ cup chicken stock, warmed
Instructions:
- Preheat the oven to 425ºF (220ºC).
- Butterfly the turkey breasts crosswise, being careful not to cut all the way through. Place a piece of plastic wrap over one of the open breasts and use a meat tenderizer to pound the breast into a rectangle about 12” x 14” and about ½”-thick. Season with salt and pepper and repeat with the remaining breast.
- Heat a large nonstick skillet over medium heat, add 1 tablespoon of the olive oil and heat through. Cook the pork sausage until browned and cooked through, about 6 minutes. Remove the sausage and set aside, leaving the fat in the pan then return the pan to heat.
- Add the onion and celery to the skillet, sautéing until tender, about 4 minutes. Add the wine to the pan, scraping any brown bits off the bottom, then let the wine reduce by half. Add the cooked sausage, cornbread, egg, sage and cayenne to the skillet, stirring to combine.
- Pour the chicken stock over the mixture and toss to combine until the stuffing is moist but not wet. Add additional chicken stock if needed. Season to taste with salt and pepper.
- Working one turkey breast at a time – spread half the stuffing over the turkey breast, pressing to adhere. Tightly roll from one long side and secure with butcher’s twine. Repeat with the remaining turkey breast and stuffing. Rub the turkey breasts with the remaining olive oil and season with salt and pepper.
- Set onto a prepared rimmed baking sheet. Bake until a thermometer inserted into the thickest part reads 165ºF (73.8ºC), about 40 minutes. Let sit for 10 minutes before slicing into 1” rounds.
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
)
)
)
I was nervous, but decided to try this recipe and must tell you, all who have eaten it are thrilled! Love this recipe and the cornbread stuffing is truly fabulous!
I am so glad you enjoyed the recipe!! 🙂