Turkey Roulade with Sausage Stuffing
Turkey Roulades are perfect for small Thanksgiving dinners. It combines the stuffing with the turkey all in one piece. A roulade is a butterflied piece of meat that has been stuffed, rolled and tied with kitchen string. Any stuffing recipe can be used for this recipe so feel free to use your own. One whole turkey breast serves 6-8 people. By roasting the leftover stuffing and a medley of vegetables in the same oven while the turkey is roasting brings everything together in a timely fashion and it leaves the stovetop free for other items. The turkey roulade needs to rest 15 minutes before slicing which is just the right amount of time needed to make the gravy.
I found boneless whole turkey breasts at Costco’s. The best part is that they are not frozen so you don’t have to worry about thawing for this recipe. Thawing a whole turkey takes several days and then if you want to brine it you need an additional 24 hrs. A turkey breast roulade only takes about 1 hour and 15 minutes to roast in the oven. This Thanksgiving dinner can be on the table in less than 2 hours.
4 Tablespoons of unsalted butter
1.5 cups of chopped onion
1 cup of chopped celery
2 links of hot Italian sausage, casings removed
2 links of sweet Italian sausage, casings removed
1.5 Tablespoons of chopped fresh rosemary
1.5 Tablespoon of chopped fresh sage
3 cups of herb-seasoned Pepperidge Farm stuffing mix (I like the white & wheat bread mix)
1.5 cups of chicken stock
1 lg egg beaten
Salt & pepper
1 whole boneless turkey breast with skin (I used a Butterball whole breast) butterflied
Preheat the oven to 325 degrees. In a large skillet melt the butter. Sauté the onions and celery until soft. Add the sausage and crumble it by chopping with a spatula. Sauté until no longer pink about 10 minutes. Add the rosemary and sage and sauté for about 2 minutes more. In a large bowl add the stuffing mix and then pour the sausage mixture over the top. Add the chicken stock, egg, salt and pepper to taste and mix well. Let it cool slightly. Salt and pepper the inside of the butterflied turkey breast. Spread 1.5 cups of the stuffing mix over the inside of the breast leaving an inch border around the edge. Put the leftover stuffing in a small greased baking dish. Roll the breast tightly and tie with kitchen string every 2 inches making sure the skin covers the outside. Tuck the ends in and tie a string around it lengthwise to keep the ends tucked tightly. Using your hand, smear olive oil over the entire outside of the breast. Sprinkle with salt and pepper. Place a rack inside a rimmed sheet pan. Set the roulade on top. Roast for 1 hour and fifteen minutes or until it reaches 150 degrees. Add the leftover stuffing mix to the oven right next to the roulade 45 minutes before the turkey is ready. Let the roulade rest covered lightly with foil for 15 minutes before slicing.
2 Tablespoons of unsalted butter
2 Tablespoons of all-purpose flour
2 cups of less sodium chicken broth
Salt and pepper to taste
In a small saucepan, melt the butter and add the flour over medium heat. Whisking constantly, cook the roué for about 2-3 minutes. Slowly add the chicken broth, whisking constantly. Cook uncovered for about 5-7 minutes or until thickened to desired consistency. Salt and pepper to taste.
Roasted Vegetable Medley
2 cups of peeled carrots cut lengthwise and then in half
2 cups of Brussels sprouts, stemmed and cut in half
2 cups of baby yellow potatoes cut in half
10 sprigs of fresh thyme
Salt and pepper
The goal is to have all the vegetables cut so that they are the same thickness. This will ensure that they cook evenly. On a rimmed baking sheet add the vegetables, thyme sprigs, enough olive oil to coat well and salt and pepper. Mix everything together with your hands. Roast on the rack under the turkey roulade at 325 degrees for about 40 minutes stirring halfway through. Discard thyme sprigs and serve.