Photo of Turkey Breast Roulade with Apple, Corn Bread and Sausage by WW

Turkey Breast Roulade with Apple, Corn Bread and Sausage

Total Time
2 hr 5 min
30 min
1 hr 20 min
Ask your butcher to butterfly and pound the turkey for you.


Olive oil

1 tbsp(s), divided


1 medium, Gala variety, peeled, finely chopped


1 stalk(s), large, finely chopped


½ cup(s), yellow variety, finely chopped

Kosher salt

tsp(s), divided

Sweet Italian sausage

5 oz, casing removed


1 tbsp(s), fresh, finely chopped

Mexican cornbread

3½ oz, prepared/store-bought, crumbled (about 1 cup)

Fresh parsley

2 tbsp(s), falt-leaf, finely chopped

Maple syrup

2 tbsp(s), high quality

Black pepper

tsp(s), freshly ground, or to taste

Uncooked skinless turkey breast

2 pound(s), butterflied and flattened to 1/2-inch thickness


  1. In a large skillet with lid, heat 1 tsp oil over medium heat. Add apple, celery, onion and 1/8 tsp salt. Cook, covered, stirring once or twice, until mixture is tender, 8-10 minutes. Add sausage and rosemary; continue cooking (uncovered), stirring occasionally and breaking up sausage into small bits with a wooden spoon, until sausage is cooked through, 5-7 minutes more. Remove pan from heat; stir in corn bread, parsley, maple syrup, 1/2 tsp salt and generous pinch pepper. Transfer to a large plate to cool.
  2. Lay turkey breast flat and season with 1/4 tsp salt and generous pinch pepper. Spread corn bread filling on top, leaving a 1/2-inch border. Starting at one long side, roll up turkey jelly-roll style, and secure with kitchen twine if necessary. (Roulade can be prepared 1 day ahead; cover and refrigerate.)
  3. Preheat oven to 400ºF with rack in middle. Drizzle remaining 2 tsp oil over roulade; roast until thermometer inserted into thickest part registers 165ºF, 40-45 minutes.
  4. Remove roulade from oven; transfer to a cutting board and let rest at least 15 minutes. Slice crosswise into 8 thick or 16 thin pieces; serve.
  5. Serving size: 1 thick slice or 2 thin slices


Or slice into 16 pieces – two pieces per serving. If your turkey does not stay rolled, tie roll crosswise with kitchen twine every 2 inches to hold shape. Tie roll once lengthwise to secure ends. Remove and discard strings after cooking.