Description
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
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)
Instructions
- Preheat oven to 375°F (190°C).
- 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.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Roasting and Searing
- Cuisine: American
Nutrition
- Serving Size: 1/8 of roulade
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 115mg
