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, 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


1 Tbsp, fresh, finely chopped


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


  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.

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