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RECIPE
21 INGREDIENTS16 STEPS2hr

Roasted Turkey Roulade

4.9
8 Ratings
Editor's Choice
Not only is Roasted Turkey Roulade mouthwatering and tender, it's easy to make, a breeze to carve, looks super elegant, cooks quickly, and it can be prepared ahead of time! Seriously, what's not to love!?
Roasted Turkey Roulade Recipe | SideChef
Not only is Roasted Turkey Roulade mouthwatering and tender, it's easy to make, a breeze to carve, looks super elegant, cooks quickly, and it can be prepared ahead of time! Seriously, what's not to love!?
Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
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Fulfilled by
Hapa Nom Nom
Photographer who discovered her love of food while living in Italy. Creates accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
2hr
Total Time
$4.97
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Pork Sausage Dressing

3 Tbsp
1
Small  Onion
1/4-inch dice
1 stalk
1/4-inch dice
1
1/4-inch dice
1/3 cup
Pecans , roughly chopped
4 cups
White Bread
cut into 1-inch cubes
3/4 cup
Chicken Stock
or Turkey Stock
1/4 cup
Heavy Cream
1 tsp
Fresh Sage , finely chopped
1 tsp
Fresh Thyme , finely chopped
to taste

Turkey Roulade

2.5 lb
Boneless, Skinless Turkey Breasts
2 Tbsp
Canola Oil
1
Medium  Onion , halved, thinly sliced
2 Tbsp
Heavy Cream
2 cups
Chicken Stock
or Turkey Broth
1/2 Tbsp
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Nutrition Per Serving

VIEW ALL
CALORIES
1125
FAT
59.6 g
PROTEIN
97.9 g
CARBS
42.0 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Spread the White Bread (4 cups) out on a baking sheet and bake for 7-8 minutes, or until bread is lightly toasted.
Step 3
In a large saute pan over medium-high heat, add the Hillshire Farm® Smoked Sausages (1 lb) . Stirring frequently, breaking the pork up into small pieces. Cook for 10 minutes or until cooked through. Scoop into a bowl and set aside.
Step 4
Reheat the sauté pan over medium-high heat and add the Butter (3 Tbsp) . Once melted, add the Onion (1) and Celery (1 stalk) – scraping up all the brown bits from the sausage. Stir occasionally until the onion is fragrant and translucent, about 3 minutes.
Step 5
Add the Granny Smith Apple (1) and Pecans (1/3 cup) and cook for another 3 minutes.
Step 6
Add the bread and pork, carefully toss to combine. Add the Chicken Stock (3/4 cup) , Heavy Cream (1/4 cup) , Fresh Sage (1 tsp) , and Fresh Thyme (1 tsp) . Season with Kosher Salt (to taste) and Ground Black Pepper (to taste) . Set aside.
Step 7
Place the Boneless, Skinless Turkey Breasts (2.5 lb) between two sheets of plastic wrap and pound flat with a kitchen mallet. Trim any really extraneous pieces. Liberally season both sides of the breast with salt and pepper.
Step 8
Spread the uncooked dressing over the meat (not too thick), leaving a 1/2-inch boarder on all sides.
Step 9
Starting at the narrowest end, roll the turkey up like a jelly roll, tucking any pieces of dressing that fall out, back into the roll. Secure tightly with kitchen twine.
Step 10
In a dutch oven or other large pan (you want a vessel deep enough to be able to cover the roulade tightly with a lid for roasting), warm the Canola Oil (2 Tbsp) over medium-high heat.
Step 11
Add the roll, seam side down, and cook for about 2 – 3 minutes per side (assume there’s 4 sides), just to brown the outside – don’t worry about cooking the inside yet.
Step 12
Sprinkle the Onion (1) around the roulade and add 1 1/2 cups of the Chicken Stock (2 cups) . Cover tightly with a lid and roast in the oven until the internal temperature reaches 160 degrees F (70 degrees C) (check a few places), about 45 – 60 minutes.
Step 13
Transfer the roll to a cutting board and tent with foil and rest while you make the gravy.
Step 14
Place the pan containing the onions and stock on the stove and add the remaining 1/2 cup of stock, Apple Cider Vinegar (3 Tbsp) , Heavy Cream (2 Tbsp) , Fresh Thyme (1/2 Tbsp) , and salt and pepper. Simmer for 10 minutes.
Step 15
In a separate small bowl, combine the Corn Starch (1 tsp) with 1 tablespoon of water to make a slurry. Add the cornstarch mixture to the pan, stirring constantly until slightly thickened – it should be slightly thicker than an a jus.
Step 16
Cut the twine from the roulade and slice into 1/2-inch rounds. Plate and serve with the gravy. Enjoy!
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Nutrition Per Serving
Calories
1125
% Daily Value*
Fat
59.6 g
76%
Saturated Fat
20.6 g
103%
Trans Fat
0.1 g
--
Cholesterol
312.1 mg
104%
Carbohydrates
42.0 g
15%
Fiber
4.1 g
15%
Sugars
7.9 g
--
Protein
97.9 g
196%
Sodium
1039.8 mg
45%
Vitamin D
1.6 µg
8%
Calcium
142.5 mg
11%
Iron
6.8 mg
38%
Potassium
625.4 mg
13%
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