Turkey Roulade with Apple & Sage
This turkey roulade is filled with sausage, apple, and fresh sage, all rolled up in a juicy turkey breast. It's a smaller-scale alternative to roasting a whole bird, but just as festive!
Servings: 6 servings
Ingredients
- 1 3-lb boneless, skin-on turkey breast (see note below)
- ½ lb bulk sausage
- 1 cup chopped onion
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 cloves garlic minced
- 2 tsp chopped fresh thyme
- 6 leaves fresh sage finely chopped
- 1 sweet, crisp apple (such as Honeycrisp, Braeburn, or Jonagold) core removed and diced
- ¾ cup cornbread cumbs
- 2 tbsp chopped fresh parsley
- 2 oz Parmesan cheese grated
For the basting butter
- 4 tbsp unsalted butter
- 4 tbsp white vermouth (or white wine)
- 2 sprigs fresh thyme
- 3 leaves fresh sage
Instructions
- Preheat oven to 375°F.
- Heat a 12-inch skillet over medium heat. Add sausage and sauté until it is browned, 6-8 minutes. Remove the sausage and set it aside. Measure the grease from the sausage and add butter, if needed, to equal 2 tbsp total.½ lb bulk sausage
- With the sausage grease in the skillet over medium heat, add the onion, salt, and black pepper. Sauté until the onion is softened, 4-5 minutes. Add the garlic, thyme, and sage and sauté for 1 minute. Add the apple and continue to sauté until it begins to soften, 5 minutes. Remove from the heat and set aside to cool.1 cup chopped onion, 1 tsp kosher salt, ½ tsp freshly ground black pepper, 2 cloves garlic, 2 tsp chopped fresh thyme, 6 leaves fresh sage, 1 sweet, crisp apple (such as Honeycrisp, Braeburn, or Jonagold)
- Once the mixture has cooled to room temperature, add the cooked sausage, cornbread crumbs, parsley, and Parmesan cheese. Stir to incorporate.¾ cup cornbread cumbs, 2 oz Parmesan cheese, 2 tbsp chopped fresh parsley
- With the turkey breast skin-side facing down, use a meat mallet to pound the breast to about ½-inch thickness. Salt and pepper the turkey and place the prepared stuffing mixture over the meat. Starting with the short end to ensure a nice roll, roll up the breast. Make sure no turkey skin is rolled inside the roulade, and cut off any excess skin. Use four to six 10-inch-long pieces of butcher's twine to secure the roulade tightly. Place in a roasting pan.1 3-lb boneless, skin-on turkey breast (see note below)
- Prepare the basting butter: In a small saucepan, melt the butter with the vermouth, sprigs of thyme, and sage leaves over low heat. Allow to steep for 10 minutes. Keep warm while basting the roulade.4 tbsp unsalted butter, 2 sprigs fresh thyme, 3 leaves fresh sage, 4 tbsp white vermouth (or white wine)
- Roast the roulade in the preheated 375°F oven. Brush with the basting butter every 15 minutes. Roast until the skin is dark brown and the meat registers 160°F on an instant-read thermometer in the middle of the roulade, about 1-1 ½ hours. Remove from the oven and tent with foil. Let the turkey rest for 20 minutes, which will allow the juices to redistribute properly, and bring the finished internal temperature up to 165°F. Once rested, cut and remove the twine before slicing.
Video
Notes
Boneless turkey breasts can range in size. Anything from 2 ½ to 5 lb will work for this recipe.
Nutrition
Serving: 1serving | Calories: 600kcal