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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


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.



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


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


  • 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.



  • 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.



  • 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