Juicy Sausage Stuffed Turkey Breast Roulade, an elegant and utterly delicious alternative to the whole roasted turkey. It's a butterflied boneless turkey crown rolled with a sausage and sage stuffing, and roasted until the top is wonderfully golden brown, and the meat is moist and cooked to perfection. Perfect for a small holiday table, or if you fancy something a bit different this year.
With Thanksgiving just round the corner and the festive season not far away either, I am already so excited about all the delicious food that I am going to prepare for my family.
And while I have always agreed that for important celebrations you really have to go big, I must say I have never really fancied cooking a whole turkey. Not only because it's rather time consuming, but also because we simply couldn't go through a whole bird.
And then we'd have the inevitable leftovers, which I don't usually mind, they can be put to great use, and I have over 70 + recipes of the best leftover recipes. But even then, we would still end up with too much.
That's why I came up with recipes for smaller families: Thanksgiving Recipes for Small Families and Christmas Recipes for Small Families. And this delicious stuffed turkey breast roulade would be a perfect fit as well.
I do have a recipe for roast turkey crown too, but that is bone-in, and a lot larger, and perfect if you only fancy white meat and stuffing on the side. I have 4 stuffing recipes that would work really well: sausage stuffing balls, sage and onion stuffing balls, chestnut and cranberry stuffing balls and old-fashioned bread stuffing.
But my sausage-stuffed turkey breast roll ticks all the boxes without needing to worry about cooking the stuffing separately. It has a wonderfully moist white meat cooked to perfection and delicious sausage stuffing that keeps the meat juicy and so good!
All you need to do is butterfly the boneless turkey breast, flatten it with a meat tenderizer or rolling pin, layer it with the sausage stuffing, roll it, and roast. It's absolutely incredible!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- boneless turkey breast - it comes in different sizes, so it's important to weigh it before cooking. If you only find bone-in turkey crowns, you can ask your local butcher to butterfly it for you
- sausages - or sausage meat, I usually go for sausage meat, which is ready to use, but today I only had some sausages in, which I had to skin. You can go for any sausages you like
- onion - frying the onion adds a lot of flavour, I went for regular yellow onion, but red or shallots or also ok
- sage - I used dried sage, but fresh sages leaves would be amazing! Just chop them and use them the same way
- butter - to fry the onion and top the turkey roulade with, that will keep it really moist and delicious
- salt & pepper - to taste
- breadcrumbs - add great texture to the stuffing
- paprika - for a gorgeous colour and extra flavour
Step-by-step photos and instructions
- melt the butter in a frying pan set over medium heat, add the peeled and chopped onion, season it with a pinch of salt, and fry it until golden
- in a large bowl, add the skinned sausages, fried onion, sage, salt, pepper and breadcrumbs and mix everything into a paste
- spread the paste over the flatten turkey breast in an even layer
- roll the turkey breast tightly, season with salt, pepper and paprika, and top with the remaining butter cut into cubes
- roast for 1 hour and 40 minutes at 190 degrees Celsius (375 Fahrenheit) basting occasionally
- remove the roulade from the oven, cover it with kitchen foil and allow it to rest for 10-15 minutes
Expert tips
The weight of the turkey breast is crucial in finding out the perfect cooking time. Cook it for 20 minutes per kg (2 lb) plus 70 minutes. My turkey breast weighted 1.5 kg, so I cooked it for 100 minutes.
You can use this cooking time rule for cooking bone-in turkey crown too. It's failproof, and you know for sure that the meat will be cooked right every single time!
Make sure you roll the turkey breast really tight, so the stuffing stays in. You can also use kitchen string if you wish to make sure everything is secure.
You can get as creative as you wish with the stuffing, and add dried fruit or your choice: cranberries, raisins or apricots would be my choice for sure. For a vegetarian version why not check my walnut and mushroom stuffed turkey breast?
Other turkey recipes
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Sausage-Stuffed Turkey Breast Roulade
Ingredients
- 1 boneless turkey breast (1.5 kg, 3 lb)
- 400 g pork sausages (13 oz)
- 1 onion
- 1 teaspoon dried sage leaves
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 50 g salted butter (3.5 tbsp)
- 1 teaspoon paprika
- 20 g breadcrumbs (â…“ cup)
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Instructions
- Butterfly the turkey breast and use a meat tenderizer or rolling pin to flatten it as much as you can.
- Peel and chop the onion.
- In a frying pan, add half of the butter and allow it to melt over a medium heat.
- Add the chopped onion, season it with a pinch of salt, and fry it until golden.
- Skin the sausages and add them to a large bowl together with the breadcrumbs, sage, fried onions, half of the remaining salt and half of the black pepper.
- Mix well to get a paste.
- Layer the sausage paste over the turkey breast, making sure it's as even as you can, then roll it tightly into a roulade.
- Transfer it to an ovenproof dish, season with salt, pepper and paprika, and top with the remaining butter cut into cubes.
- Roast in the preheated oven at 190 degrees Celsius (375 Fahrenheit) for 1 hour and 40 minutes, basting occasionally.
- Remove it from the oven, cover the turkey with kitchen foil, and allow it to rest for 10-15 minutes before carving.
Video
Notes
- The weight of the turkey breast is crucial in finding out the perfect cooking time. Cook it for 20 minutes per kg (2 lb) plus 70 minutes. My turkey breast weighted 1.5 kg, so I cooked it for 100 minutes.
- Make sure you roll the turkey breast really tight, so the stuffing stays in. You can also use kitchen string if you wish to make sure everything is secure.
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