I love this recipe because it packs all the comforting flavors of a traditional Thanksgiving turkey and stuffing into one neat, compact roll. It’s easier to prepare, quicker to cook, and slices beautifully for serving. The fresh herbs, buttery stuffing, and juicy turkey make it a show-stopping centerpiece that feels special yet approachable. It’s also perfect for smaller gatherings where a full turkey might be too much.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1 boneless, skinless turkey breast (about 2 1/2–3 lbs), butterflied and pounded to even thickness Salt and black pepper, to taste 2 tbsp olive oil or melted butter (for searing) 2 tbsp butter (for cooking stuffing) 1 small onion, finely chopped 1 stalk celery, finely chopped 2 cloves garlic, minced 2 tbsp fresh herbs (thyme, rosemary, sage, parsley), chopped 3 cups bread cubes (day-old or toasted) 1 cup chicken or turkey broth (as needed) 1 egg, lightly beaten Kitchen twine (for tying the roulade)
Directions
I preheat the oven to 375°F (190°C).
In a skillet, I melt 2 tablespoons of butter over medium heat and sauté the onion and celery until softened, about 5 minutes.
I stir in the garlic and herbs, then add the bread cubes, tossing to coat everything evenly.
I pour in just enough broth to moisten the stuffing mixture—never too soggy—then mix in the beaten egg. I let the stuffing cool slightly.
I lay the butterflied turkey breast flat between two sheets of plastic wrap and gently pound it to about ½ inch thick.
I season both sides with salt and pepper, then spread the cooled stuffing evenly across the turkey, leaving about a 1-inch border.
I roll it tightly from one long side and tie it with kitchen twine every 1½ inches to keep it secure.
In an oven-safe skillet, I heat olive oil or melted butter over medium-high heat and sear the roulade on all sides until golden brown, about 2–3 minutes per side.
I transfer the skillet to the oven and roast for 45–60 minutes, or until the internal temperature reaches 165°F (74°C).
Once cooked, I remove the roulade from the oven, tent it loosely with foil, and let it rest for about 10 minutes.
I remove the kitchen twine, slice the roulade into ½-inch medallions, and serve it with the pan juices or gravy.
I sometimes mix chopped cranberries or dried apricots into the stuffing for a sweet contrast.
For a more decadent flavor, I spread a thin layer of herbed cream cheese or Dijon mustard over the turkey before adding the stuffing.
For a gluten-free option, I use gluten-free bread cubes or cooked wild rice as a substitute.
I’ve also added chopped spinach or sautéed mushrooms to the stuffing for an earthy touch.
Storage/Reheating
I store leftover turkey roulade in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat it, I warm the slices in a covered baking dish at 325°F (165°C) for about 10–15 minutes, adding a splash of broth to keep it moist. It can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.
FAQs
Can I prepare the roulade in advance?
Yes, I often assemble it a day ahead, wrap it tightly, and refrigerate it. Then I roast it the next day when I’m ready to serve.
How do I keep the turkey from drying out?
I baste the roulade occasionally with melted butter or pan drippings while it roasts to keep it juicy.
Can I use turkey tenderloin instead of a full breast?
Yes, I can, but the roulade will be smaller and may need less cooking time—check for 165°F internal temperature.
What kind of bread works best for the stuffing?
I prefer day-old rustic or sourdough bread—it soaks up the broth without getting mushy.
Can I add sausage to the stuffing?
Definitely! Crumbled cooked sausage adds richness and depth to the filling.
How can I tell when the roulade is done?
I use a meat thermometer; it’s ready when it reaches 165°F (74°C) in the thickest part.
Do I need to sear it before roasting?
I always do—it locks in moisture and creates a beautiful golden crust on the outside.
What should I serve with turkey roulade?
I love pairing it with mashed potatoes, roasted vegetables, or cranberry sauce for a classic holiday feel.
Can I use chicken breast instead of turkey?
Yes, chicken works great if I’m cooking for a smaller group—it’s just as delicious and cooks a bit faster.
Conclusion
This turkey roulade is my go-to dish for holiday meals or special occasions when I want something impressive yet approachable. I love how it combines juicy turkey, flavorful stuffing, and fresh herbs into one elegant roll. It’s easier to prepare than a whole bird, looks beautiful when sliced, and delivers all the cozy, nostalgic flavors of a traditional roast. Every time I make it, it feels like the perfect balance of simplicity and celebration
A stunning yet approachable centerpiece, this Turkey Roulade features tender turkey breast rolled with savory herb stuffing. It captures all the flavors of a traditional roast turkey dinner in an elegant, easy-to-slice presentation perfect for holidays or special occasions.
Ingredients
1 boneless, skinless turkey breast (about 2½–3 lbs), butterflied and pounded to even thickness
In a skillet, melt 2 tbsp butter over medium heat. Sauté onion and celery until softened, about 5 minutes.
Stir in garlic and chopped herbs, then add bread cubes, tossing to coat evenly.
Gradually add broth until the stuffing is moistened but not soggy. Stir in beaten egg and let cool slightly.
Lay the butterflied turkey breast flat between two sheets of plastic wrap and pound to about ½-inch thickness.
Season both sides with salt and pepper. Spread the cooled stuffing evenly over the turkey, leaving a 1-inch border.
Roll tightly from one long side and tie securely with kitchen twine every 1½ inches.
In an oven-safe skillet, heat olive oil or melted butter over medium-high heat. Sear the roulade on all sides until golden brown, 2–3 minutes per side.
Transfer skillet to the oven and roast for 45–60 minutes, or until internal temperature reaches 165°F (74°C).
Remove from oven, tent loosely with foil, and let rest for 10 minutes.
Discard the twine, slice into ½-inch medallions, and serve with pan juices or gravy.
Notes
Add dried cranberries or apricots to stuffing for a sweet contrast.
Spread herbed cream cheese or Dijon mustard over turkey before stuffing for added richness.
Use gluten-free bread or cooked wild rice for a gluten-free option.
Include chopped mushrooms or spinach in the stuffing for extra flavor.
Baste occasionally while roasting to keep the roulade moist.
Reheat leftovers covered at 325°F with a splash of broth to maintain juiciness.
