Turkey Roulade with Sausage, Rosemary and Sage Stuffing
This turkey roulade recipe will trim hours off your preparation and cooking time compared to a standard roasted turkey for your holiday meal yet the result is just as delicious and the presentation more impressive. It's the quick and easy alternative to a roasted turkey.
Ingredients
- 3/4 cup figs dried figs stems removed and diced
- 3/4 cup apple
- 1/2 cup cognac
- 4 tbsp unsalted butter
- 1 1/2 cup white onion diced
- 1 cup celery (1/2-inch-diced) celery (3 stalks)
- 3/4 lb pork sausage casings removed (sweet and hot mixed)
- 1 1/2 tbsp rosemary finely chopped
- 3 tbsp pine nuts toasted
- 3 cups bread crumbs chunky, pref. homemade with dry bread
- 1 1/2 cups chicken stock preferably homemade
- 1 egg beaten
- salt
- 1 turkey breast whole (2 halves) boned and butterflied (5 pounds)
- 3 tbsp unsalted butter melted
Instructions
- Place the dried fruit in a small saucepan and pour in the brandy and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes to slightly rehydrate the dried fruit. Remove from the heat and set aside.
- Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes.
- Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
- Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
- Preheat the oven to 325 F (163 C). Place a baking rack on a sheet pan.
- Butterfly the turkey breast. Pound out the butterflied breast to about a ¾ inch thickness. Salt and pepper the breast meat. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a one-inch border on all sides.
- Retain about ½ the stuffing mixture and place it in buttered casserole or baking dish. Begin rolling the turkey as you would a rolled pastry. Take care to push any of the stuffing that is falling out the side of the roll back in as you roll the roulade. Tie the roulade firmly with kitchen twine as you would a tied roast.
- Place the stuffed turkey breast roulade seam side down on the rack on the baking dish. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 66 C (150 F) in the center.
- Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes.
- Carve 1/2-inch-thick slices across the roulade and serve warm with the extra stuffing.
Notes
You will find that the outside edge of the roulade cooks much more quickly than the center. You might have to place the carved portions of roulade flat in a baking dish with the drippings from the roast and cook an additional few minutes until an instant-read thermometer registers 150 degrees F in the center portion of each roulade wheel.
You can prepare the turkey roast the day before, wrap and plastic wrap, and refrigerate.
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