Turkey Roulade
Description
Make a show stopping dish for Thanksgiving or any meal. It's very simple to prepare and delicious. It's turkey breast rolled up with stuffing, sausage and veggies.
Ingredients
4 T. unsalted butter
1 c. yellow onion, diced
1 c. carrots, diced
1 c. celery, diced
1 lb. sweet Italian sausage, casing removed
2 T. fresh sage, chopped
1 T. fresh thyme leaves, chopped
10 oz. box plain stuffing mix
½ c. chicken stock
3 lb. skin-on turkey breast, deboned, butterflied
2 T. Dijon mustard
1 T. butter, melted
salt, to taste
black pepper, to taste
Directions
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Preheat oven to 350 degrees.
Melt butter in a large skillet over medium heat; add onion, carrots and celery; cook for 8-10 minutes, until vegetables have softened. Add sausage; cook until browned, about 8-10 minutes, breaking meat up into smaller pieces; season with chopped sage and thyme. Add stuffing mix and chicken stock; stir until bread is no longer dry. Remove from the heat; set aside to cool.
Place turkey breast on a cutting board, skin-side down. Cover with plastic wrap; pound with a meat mallet to about ½-inch thick; brush turkey breast with the Dijon mustard.
Spread stuffing mixture over turkey in an even layer, about ¼-inch thick. Transfer any extra stuffing to an oven-safe dish.
Starting from a short end, roll turkey into a log with the skin on the outside, tucking in any loose bits. Use kitchen twine to tie the turkey closed crosswise at 1-inch intervals; tie once lengthwise to seal the ends.
Transfer turkey to a wire rack set over a parchment paper lined baking sheet; brush with melted butter; season all sides generously with salt and pepper.
Bake for 45-60 minutes, until internal temperature of the turkey reaches 165 degrees. At the halfway mark, place the leftover stuffing in the oven with the turkey and bake for 20-30 minutes, until lightly browned on top.
Remove from oven; let rest for 15 minutes; remove twine; slice.
Serve.
8 servings.