Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Turkey Breast Roulade with Sausage, Apple & Sage Stuffing


  • Author: Carol Green
  • Prep Time: 40
  • Cook Time: 2 hours 20 minutes
  • Total Time: 3 hours
  • Yield: 8 1x
  • Diet: Gluten Free

Description

A heritage turkey breast deboned and filled roulade style with a delicious sausage, apple, and sage stuffing. The stuffing recipe yields extra, popular baked as a side dish.


Scale

Ingredients

1          3-4 Lb. Turkey breast, bone in.

4          oz. Prosciutto, thinly sliced

1          Kitchen String roll

1          Fennel stalks and fronds

4          ribs Celery

4          Tbsp. Butter

Stuffing:

5          Honeycrisp or Pink Lady Apples, cored and chopped

1          cup Fennel Bulb, finely chopped

2          cups Yellow Onion, finely chopped

4          cloves Garlic, smashed

2          Tbsp. fresh Sage, finely chopped

12        oz. Mulay’s  Hot Italian Sausage

12        oz. Mulay’s Mild Italian Sausage

Salt, as needed


Instructions

  • Debone the turkey; working on a cutting board, turn the breast skin side down and begin carefully removing the meat from the bone along the cartilage.
  • Repeat on both sides, and release the bone from the meat, keeping the skin intact.
  • Save the bone to make stock for a future recipe!
  • Lay the turkey breast on the cutting board skin side down and make small cuts lengthwise to the thickest part of the meat.
  • Cover with a heavy-duty plastic bag, and gently pound out to even thickness.
  • Set aside.

 

Stuffing:

  • Heat a large skillet, remove the sausage from the casings, and sauté until browned, breaking up the large lumps.
  • Add the fennel and onion, sauté until the onion is translucent, add the garlic.
  • Add the apple and sage, taste for salt.
  • For advance prep, allow the stuffing to cool completely, if cooking immediately this may be used hot.

 

Roulade:

  • Preheat the oven to 350F
  • Cut three 4-foot lengths of kitchen twine
  • Place spoonsful of the stuffing on the flattened turkey breast, leaving a space at end which will be rolled up last.
  • Roll up the turkey breast lengthwise
  • Cover with slices of prosciutto.
  • Tie at one end with the kitchen twine, and using a loop, tie up the roulade, adding more twine as needed.
  • Place in a roasting pan on a bed of celery and fennel stalks.
  • Tent with foil and place in the oven for 60 minutes.
  • Remove from the oven and baste with the butter.
  • Increase the heat to 400F, place the turkey roulade back in the oven and roast until crispy and browned and the internal temperature is 165F
  • Allow to rest before slicing remove the string.
  • Use the pan drippings for the gravy.

  • Category: Main Entree
  • Method: Roasting
  • Cuisine: American

Keywords: Holiday menu, Thanksgiving, Turkey Breast, Turkey Roulade