1 lb sweet italian sausage (455 g), casing removed
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme leaf
10 oz plain stuffing mix (285 g), 1 box
½ cup chicken stock (120 mL)
3 lb skin-on turkey breast (1.3 kg), deboned, butterflied
2 tablespoons dijon mustard
1 tablespoon melted butter
salt, to taste
black pepper, to taste
Nutrition Info
Calories 565
Fat 23g
Carbs 31g
Fiber 18g
Sugar 3g
Protein 56g
How to Make It
1. Step
Preheat the oven to 350°F (180°C).
2. Step
Melt the butter in a large pan over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened.
3. Step
Add the sausage and cook until browned, about 8-10 minutes, breaking the meat up into smaller pieces. Season with the sage and thyme.
4. Step
Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat and set aside to cool.
5. Step
Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about ½-inch (1 cm) thick.
6. Step
Brush the turkey breast with the Dijon mustard.
7. Step
Spread the stuffing mixture over the turkey breast in an even layer, about ¼-inch (6 mm) thick. Transfer any extra stuffing to an oven-safe dish.
8. Step
Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
9. Step
Use kitchen twine to tie the turkey closed crosswise at 1-inch (2-cm) intervals. Tie once lengthwise to seal the ends.
10. Step
Transfer the trussed turkey to a wire rack set over a baking sheet lined with parchment paper. Brush with melted butter and season all sides generously with salt and pepper.
11. Step
Bake the turkey roulade for 45-60 minutes, until the internal temperature of the turkey reaches 165°F (75˚C). Bake the leftover stuffing for 20-30 minutes, until lightly browned on top.
12. Step
Let rest for 15 minutes, then remove the twine, slice, and serve.
