Thanksgiving Turkey Roulade Recipe with Italian Sausage Stuffing

Make this year’s Thanksgiving dinner stand out with an elegant and flavorful turkey roulade. A boneless split turkey breast is butterflied, flattened, spread with tart-sweet cranberry sauce, and filled with a savory Italian pork sausage stuffing. The result is an impressive, easier-to-manage alternative to a whole roasted turkey that still delivers classic holiday flavors.

What You Need for a Turkey Breast Roulade

This recipe uses a boneless, split turkey breast (about 1.75–2 lb). During the holidays you can usually find fresh turkey breasts at grocery stores; outside peak season, frozen breasts or a special order from a butcher are good options. The roulade is filled with a small batch of pork-sausage stuffing and cranberry sauce—store-bought cranberry sauce works fine, though homemade cranberry sauce adds extra brightness.

Don’t skip a good turkey seasoning: it brings the dish together and boosts the roast’s savory profile.

Essential Tools

• Kitchen twine — to keep the rolled turkey secure while it bakes.
• Basting tool — for keeping the roulade moist during roasting.
• Large skillet — for cooking the stuffing mixture.
• Baking sheet lined with parchment — for roasting the roulade and any extra stuffing.

Variations and Substitutions

• Stuffing base: Cubed seasoned stuffing or dried bread chunks both work well.
• Broth: Chicken broth is recommended; vegetable or beef broth may be used in a pinch (flavor will vary).
• Cranberry sauce: Choose store-bought for convenience or make a fresh cranberry sauce for brighter flavor.
• Meat: If you prefer poultry without pork, substitute cooked turkey or chicken sausage in the stuffing.

Storage and Freezer Directions

Store leftover roulade covered in an airtight container in the refrigerator for up to 3 days.

To freeze: Slice the roulade into serving portions, separate layers with waxed paper or plastic wrap, and place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently.

Serving Suggestions

This roulade pairs well with classic holiday sides such as green bean casserole, mashed potatoes, and sweet potato casserole. For a modern twist, serve alongside butternut squash mac and cheese, roasted asparagus, or a warm bread pudding for dessert. The roulade also makes an attractive centerpiece sliced on a platter with extra cranberry sauce drizzled alongside.

Ingredients

Instructions

1. Prepare the brine: bring 1 cup water and 1/4 cup kosher salt to a boil, stirring until the salt dissolves. Remove from heat and cool completely.
2. Place the turkey breast in a large container and cover with cold water. Pour the cooled brine over the turkey so it is submerged. Cover and refrigerate overnight (or as long as possible).
3. Make the stuffing: heat a large skillet over medium-high heat and cook the pork sausage, breaking it into small pieces until lightly browned but not fully crisp. Add olive oil, minced onion, and 1/4 teaspoon salt; sauté 2–3 minutes.
4. Add the garlic, minced carrot, and minced celery; sauté another 4–5 minutes until softened.
5. Stir in the cubed stuffing, dried thyme, and 1 cup chicken broth. Remove from heat, cover, and let sit 5–7 minutes until the liquid is absorbed. Fluff with a fork and set aside.
6. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
7. Butterfly the turkey breast: place on a cutting board, slice through the center to open it, and cover with plastic wrap. Pound to an even thickness of about 1/2 inch.
8. Spread the cranberry sauce evenly over the flattened turkey, then spoon the stuffing over the cranberry layer. You may have extra stuffing—reserve it for the baking sheet.
9. Roll the turkey tightly from one short end into a roulade. It’s fine if some stuffing spills out.
10. Secure the roulade with two or three pieces of kitchen twine so it keeps its shape while roasting.
11. Place any extra stuffing spread on the baking sheet and set the roulade on top of it.
12. Prepare the basting liquid by warming 1/2 cup chicken broth with 1 tablespoon butter until simmering; set aside.
13. Season the roulade evenly with turkey seasoning. Roast for 45–55 minutes, basting every 15–20 minutes with the warm broth-and-butter mixture, until the internal temperature reaches 160–165°F (71–74°C). Allow meat to rest 5–10 minutes after removing from the oven—the internal temperature will rise slightly during resting.
14. Remove twine, slice roulade into medallions, and serve with additional cranberry sauce if desired.

Tips & Notes

• Brining is optional but recommended for juicier turkey. If short on time, brine for as long as possible rather than skipping it entirely.
• If using a bone-in turkey breast, make sure it’s larger to allow for deboning before rolling.
• The filling can be customized—swap in your favorite stuffing mix or add dried fruit, nuts, or fresh herbs.
• Use a meat thermometer to ensure accurate doneness; remove the roulade slightly before target temp and let it rest.

Nutrition (per serving, approximate)

Calories: 380 kcal • Carbohydrates: 22 g • Protein: 34 g • Fat: 17 g • Fiber: 3 g • Sugar: 6 g

Nutrition information is an approximation and will vary based on exact ingredients and portion sizes.

Photography credit: The Wooden Skillet