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Sausage and Apple Stuffed Turkey Roulade with Herb Butter

Sausage and apple stuffed turkey roulade is filled with savory breakfast sausage, bread cubes, and Granny Smith apple, then roasted under a fragrant herb butter. The turkey is rolled tightly around the cooled stuffing and sliced after a 15-minute rest.
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Prep Time 20 minutes
Cook Time 1 hour 24 minutes
Cooling and resting 40 minutes
Total Time 2 hours 24 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the stuffing and herb butter
  • 8 oz pork breakfast sausage bulk
  • 6 tbsp unsalted butter divided: 2 tablespoons for stuffing and 4 tablespoons softened for herb butter
  • 0.5 cup yellow onion finely diced
  • 0.5 cup celery finely diced
  • 1 Granny Smith apple medium, cored and finely diced
  • 0.5 tsp sage dried
  • 2 cup bread cubes unseasoned, dried
  • 0.5 cup chicken broth low-sodium
  • 2 tbsp parsley fresh, chopped
  • 1.5 tsp salt kosher, divided: 1/2 teaspoon for stuffing and 1 teaspoon for turkey
  • 0.75 tsp black pepper divided: 1/4 teaspoon for stuffing and 1/2 teaspoon for turkey
  • 1 tbsp thyme fresh, chopped
  • 1 tsp rosemary fresh, finely chopped
  • 1 cloves garlic minced
For the turkey
  • 3 lb turkey breast boneless, skinless

Equipment

  • 1 12-inch skillet
  • 1 13x18-inch rimmed baking sheet

Method
 

Cook the stuffing
  1. Cook the sausage in a 12-inch skillet over medium heat, breaking it into small crumbles, for 6-8 minutes, until browned and it reaches 160°F.
  2. Transfer the sausage to a large bowl.
  3. Melt 2 tablespoons butter in the skillet.
  4. Cook the onion and celery for 4-5 minutes until softened.
  5. Stir in the apple and sage and cook for 2-3 minutes.
  6. Stir the apple mixture into the sausage with the bread cubes, broth, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until evenly moistened.
  7. Transfer the stuffing to a shallow dish and cool for 20-30 minutes until no longer warm.
Make the herb butter
  1. Stir the remaining 4 tablespoons softened butter with the thyme, rosemary, and garlic in a small bowl until evenly combined.
Assemble and roast
  1. Heat the oven to 375°F.
  2. Set a wire rack inside a 13x18-inch rimmed baking sheet.
  3. Cut horizontally through the thickest side of the turkey breast, stopping about 1 inch before the opposite edge.
  4. Open the turkey like a book, cover with plastic wrap, and pound to an even 1/2-inch thickness.
  5. Place the turkey smooth-side down with a long edge nearest you and spread the cooled stuffing evenly over it, leaving a 1-inch border.
  6. Roll tightly away from you and tie with butcher’s twine at 1 1/2-inch intervals.
  7. Sprinkle the roulade with the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
  8. Spread the herb butter over the outside.
  9. Set the roulade seam-side down on the rack and roast for 60-80 minutes, checking at 60 minutes, until a thermometer reads 165°F in the thickest turkey meat and the center of the stuffing.
  10. Loosely tent the roulade with foil and let it rest for 15 minutes.
  11. Remove the twine, slice the roulade, and serve.

Notes

Use a thermometer to check both the thickest turkey meat and the center of the stuffing. Refrigerate leftovers for 3-4 days; the cooked roulade can be frozen. For a gluten-free version, use gluten-free dried bread cubes.