Okay, let’s just say it: Turkey roulade might sound fancy, but it’s actually one of the most approachable and show-stopping dishes you can make. Picture this—a juicy, golden turkey breast rolled up with savory sage stuffing in every bite. Whether you’re hosting Thanksgiving or just in the mood for a special dinner, this is going to steal the show!
If you’re ready to impress without the stress, this Turkey Roulade with Sage Stuffing is your answer—it’s easier than you think, I promise!
Why You’ll Love This Recipe
- Perfect for small gatherings: No more leftovers for days (unless you want them, of course). This is great for an intimate meal with that “wow” factor.
- Make-ahead friendly: You can prep it ahead of time and just pop it in the oven when you’re ready to bake.
- Bursting with flavor: It’s packed with herby, buttery sage stuffing that complements the turkey beautifully. Plus, it’s rolled, so every slice has a perfect stuffing-to-turkey ratio.
Ingredients Breakdown
Essentials:
- Turkey Breast: Boneless and skin-on is ideal for this recipe. The skin crisps up for a delicious golden finish.
- Bread Cubes: Go for crusty bread (like a baguette or Italian loaf) for the stuffing. Stale bread works best!
- Sage: Fresh sage is a key flavor here, but dried sage will work in a pinch—just use half the amount since it’s more concentrated.
- Butter: Adds richness to the stuffing and helps keep the turkey moist.
- Chicken Broth: Keeps the stuffing perfectly moist, not soggy.
- Onions & Celery: These aromatics bring that classic “stuffing” flavor we all love.
- Garlic: Because, really, when does garlic not make things better?
Pro Tips: Can’t find boneless turkey breast at your store? Ask your butcher to butterfly and debone it for you—it saves time and ensures it’s evenly prepared for stuffing and rolling.
Step-by-Step Instructions
Ready to roll? Let’s do this!
Step 1: Make the Stuffing
In a large skillet, sauté diced onions, celery, and garlic in butter until tender. Stir in sage, salt, and pepper, then toss with bread cubes. Gradually add chicken broth until the mixture is just moistened but not soggy. Let cool.
Step 2: Prepare the Turkey
Lay the turkey breast skin-side down on a cutting board. Cover it with plastic wrap, then pound it with a meat mallet (or rolling pin) to an even thickness of about ½ inch. Season generously with salt and pepper.
Step 3: Roll It Up!
Spread the cooled stuffing evenly over the turkey, leaving a 1-inch border. Starting at one end, tightly roll the turkey up, skin-side out, like a jelly roll. Use kitchen twine to tie it securely at 1-inch intervals to hold its shape.
Step 4: Roast
Place the roulade seam-side down on a rack in a roasting pan. Brush it with melted butter (for that beautiful golden finish) and roast at 375°F (190°C) for 1 to 1½ hours, or until a meat thermometer inserted in the thickest part reads 165°F (74°C). Let it rest for 10 minutes before slicing.
Chef’s Tips and Tricks
- Don’t skip the resting time: It helps the juices redistribute, making your roulade extra moist.
- No twine? Use unflavored dental floss—it works like a charm in a pinch!
- Extra stuffing: If you have any leftover stuffing, bake it in a separate dish for an extra side.
Recipe Variations and Serving Suggestions
- Add cranberries: For a pop of sweetness, sprinkle dried cranberries into the stuffing.
- Use a spice rub: Add a mix of paprika, garlic powder, and thyme on the skin for an extra layer of flavor.
- Pair it up: Serve with creamy mashed potatoes, roasted Brussels sprouts, and a dollop of cranberry sauce for a complete holiday-worthy feast.
FAQs
Can I make this ahead of time? Yes! You can assemble the roulade up to one day in advance. Wrap it tightly in plastic wrap and refrigerate until ready to roast.
Can I freeze leftover turkey roulade? Absolutely. Wrap slices tightly in foil or store in an airtight container for up to 2 months. Thaw completely before reheating in the oven.
What’s the best way to reheat it? Place slices in a baking dish, add a splash of chicken broth, cover with foil, and warm in a 325°F oven until heated through.
Turkey Roulade with Sage Stuffing
Ingredients:
- 1 boneless skin-on turkey breast (about 3–4 pounds)
- 4 cups bread cubes, stale or toasted
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 4 tablespoons butter, divided
- 1 tablespoon fresh sage, chopped (or ½ tbsp dried)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½–¾ cup chicken broth
Instructions:
- Preheat your oven to 375°F (190°C).
- Prepare the stuffing: In a skillet, sauté onions, celery, and garlic in 2 tablespoons of butter until tender. Stir in sage, salt, and pepper, then toss with bread cubes. Add broth until just moistened. Let cool.
- Prepare the turkey: Lay the turkey breast skin-side down and pound to an even thickness. Season with salt and pepper.
- Assemble: Spread the stuffing over the turkey, roll tightly, and secure with kitchen twine.
- Roast: Place seam-side down on a rack in a roasting pan. Brush with remaining butter and roast for 1 to 1½ hours, or until temperature reaches 165°F. Rest for 10 minutes before slicing.
There you have it—a turkey roulade that’s sure to wow your family and friends! I’d love to hear how yours turns out. Leave a comment below or share your creation on social media with #TheKitchensAid. Let’s make your holiday table unforgettable!
