Turkey breast roulade with apple, corn bread and sausage

4
Total Time
2 hr 5 min
Prep
30 min
Cook
1 hr 20 min
Serves
8
Difficulty
Easy
Turkey breast gets fancy with this rolled technique. It looks impressive but is actually pretty simple to prepare. Save time by asking your butcher to butterfly and pound the turkey for you. If your turkey doesn't stay rolled, tie the roll crosswise with kitchen twine every 2 inches to hold its shape. Tie the roll once lengthwise to secure the ends. Then remove and discard the strings after cooking. Toss some potatoes in the oven while the turkey roasts and serve with a salad for a satisfying meal.

Ingredients

olive oil

1 Tbsp, divided

fresh apple(s)

1 medium, Gala variety, peeled, finely chopped

uncooked celery

1 rib(s), medium, finely chopped

uncooked onion(s)

½ cup(s), chopped, yellow variety, finely chopped

kosher salt

tsp, divided

sweet Italian sausage

5 oz, casing removed

rosemary

1 Tbsp, fresh, finely chopped

cornbread

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

fresh parsley

2 Tbsp, flat-leaf, finely chopped

maple syrup

2 Tbsp, high quality

black pepper

tsp, freshly ground, or to taste

uncooked boneless skinless turkey breast

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

Instructions

  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; place in a baking dish. (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

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