Stuffed Turkey Breast (Turkey Roulade): A Festive Feast with Bacon, Apple, and Cornbread
Swirls of savory bacon, tender apple, and vibrant greens add elegance to every slice.
Stuffed Turkey Breast (Turkey Roulade): The Ultimate Holiday Centerpiece
When it comes to abundance and celebration, few dishes capture the spirit of Thanksgiving and festive gatherings like a beautifully cooked stuffed turkey breast, also called a turkey roulade. This recipe is a culinary showpiece, featuring a moist, tender turkey breast enveloping a rich filling of bacon, apple, kale, and cornbread stuffing, all finished with a savory homemade gravy. It’s perfect for when you crave traditional flavors but want a manageable portion or a creative twist for your holiday menu.
Why Choose a Stuffed Turkey Breast?
- Perfect for Small Gatherings: Manageable size, easier carving and quicker roasting than a whole bird.
- Flavorful and Moist: Stuffing inside infuses flavor and keeps the meat tender.
- Elegant Presentation: The roulade style slices into beautiful pinwheels, ideal for plated meals.
Ingredients: What You’ll Need
For the Turkey and Stuffing
| Ingredient | Quantity |
|---|---|
| Salted Butter (softened) | 1/4 cup |
| Garlic cloves (grated) | 4 |
| Fresh Sage (chopped) | 1 Tbsp. |
| Poultry Seasoning | 1 tsp. |
| Lemon Zest | 1 tsp. |
| Thick-cut Bacon | 4 slices |
| Medium Onion (chopped) | 1 |
| Celery stalks (diced) | 2 |
| Kosher Salt | 1 tsp. + extra |
| Ground Black Pepper | 1 tsp. + extra |
| Honeycrisp Apple (diced) | 1 |
| Kale (stemmed and chopped) | 1 small bunch (about 3 cups) |
| White Wine | 1/4 cup |
| Fresh Lemon Juice | 1 Tbsp. |
| Fresh Parsley (chopped) | 2 Tbsp. |
| Dry Seasoned Stuffing Mix | 2 1/2 cups |
| Cornbread, crumbled | 4 oz (about 1 cup) |
| Turkey or Chicken Broth | 1/2 cup |
| Bone-in, skin-on Turkey Breast Roast | 5–7 lbs |
| Kitchen Twine | for tying |
For the Gravy
- 3 Tbsp. all-purpose flour
- 2 cups turkey or chicken broth, warm
- Kosher salt, to taste
- Ground black pepper, to taste
Step-by-Step Instructions
1. Prepare Stuffing
- Preheat oven to 350°F (175°C).
- Mash butter with garlic, sage, poultry seasoning, and lemon zest in a small bowl.
- In a sauté pan over medium-high heat, cook bacon until crispy, about 8–10 minutes. Crumble when cool.
- Drain fat, wipe out pan. Melt 2 Tbsp. of butter mixture; sauté onion and celery with 1 tsp. salt and pepper until translucent (3–4 minutes).
- Add apple and kale, cook until softened and wilted.
- Add wine and lemon juice; simmer until reduced by half. Stir in parsley.
- Transfer to a large bowl. Add stuffing mix, crumbled cornbread, and bacon. Pour in broth; toss until well mixed and moistened.
2. Butterfly and Prepare Turkey Breast
- Lay turkey breast skin-side down on a large cutting board.
- Using a boning knife or kitchen shears, remove backbone, ribs, and keel bone (save for stock).
- Butterfly both breasts by slicing them open horizontally, as if opening a book. Place tenders in the center of the roast; cover with plastic and gently pound to a uniform thickness (~1/2 inch) for easy rolling.
- Pat dry with paper towels. Rub all over with 2 Tbsp. butter mixture and season with kosher salt and pepper.
3. Stuff and Roll the Roulade
- Spread stuffing over turkey breast, leaving a 1/2-inch border.
- Starting with a long edge, roll tightly into a log.
- Place seam-side down. Secure with kitchen twine lengthwise and at 2-inch intervals across the roll.
4. Roast
- Place roulade on a rack in a roasting pan or rimmed baking sheet.
- Roast at 350°F until skin is golden and internal temperature in the thickest part reads 165°F (about 2 hours).
- Rest loosely tented with foil for 15–20 minutes before slicing.
5. Make the Gravy
- While turkey rests, skim excess fat from roasting pan, reserving 3 Tbsp. drippings (or use additional butter if needed).
- Place reserved drippings or butter in pan over medium heat; sprinkle flour, whisking until golden.
- Gradually whisk in warm broth, stirring constantly, until thickened and smooth. Season with salt and pepper.
Serving Suggestions
- Slice roulade crosswise for impressive pinwheel-style servings; garnish with extra chopped parsley or sage.
- Serve with gravy spooned over top.
- Pair with classic holiday sides: mashed potatoes, cranberry sauce, roasted vegetables.
Tips for Success
- Don’t overstuff: Leave borders to prevent stuffing from spilling out.
- Butterfly and pound the turkey evenly: This makes rolling, tying, and roasting more uniform.
- Rest before slicing: Allow juices to redistribute inside the meat.
- Make ahead: Stuff and roll up to a day in advance, refrigerate, and roast before serving.
- Save bones and trimmings: Use for homemade turkey stock for Thanksgiving soups.
What others are reading
Variations and Substitutions
- Swap kale for spinach or Swiss chard.
- Add sausage to the stuffing for a heartier twist.
- Include dried cranberries or pecans for extra texture and flavor.
- Use your favorite seasoned bread stuffing mix or homemade.
- Gluten-free? Use gluten-free stuffing mix and cornbread.
Comparing Whole Turkey vs. Turkey Breast Roulade
| Aspect | Whole Turkey | Stuffed Turkey Breast Roulade |
|---|---|---|
| Size | 10–20+ lbs (feeds large groups) | 5–7 lbs (ideal for 6–8 servings) |
| Cooking Time | 3+ hours | ~2 hours |
| Ease | May require brining, basting, trussing | Simple, no brining needed, easy carving |
| Moisture | Sometimes prone to dry breast meat | Stuffing adds moisture, tender |
| Presentation | Classic, impressive whole roasted bird | Elegant pinwheels, gourmet look |
Frequently Asked Questions (FAQs)
Q: Can I make this recipe with boneless turkey breast?
A: Yes, you can use boneless, skin-on turkey breast which may simplify preparation and rolling.
Q: How do I prevent the stuffing from spilling out?
A: Be sure to leave a small border when spreading the stuffing and tightly roll the breast; tie securely with kitchen twine.
Q: Can I prepare the roulade ahead of time?
A: Absolutely. Stuff and roll the turkey breast up to one day before roasting; wrap tightly and refrigerate until ready to cook.
Q: What’s the best way to reheat leftovers?
A: Gently reheat slices in a covered dish with a splash of broth in a low oven to prevent drying out, or microwave covered at 50% power.
Q: Can I freeze the cooked roulade?
A: Yes! Cool completely, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator and reheat gently.
Expert Tips for Carving and Presentation
- Use a sharp chef’s knife to slice the roulade cleanly for beautiful pinwheel pieces.
- Arrange slices overlapping on a platter, drizzle with hot gravy and garnish with extra herbs.
- For individual servings, add an extra spoonful of stuffing at the center of each plate.
Nutritional Highlights
This recipe delivers a balance of protein from turkey, fiber and vitamins from kale and apples, and comfort from the cornbread stuffing.
Making the roulade means most of the meat stays moist, so even leftovers remain flavorful for future sandwiches or salads.
Pairings and Side Ideas
- Classic mashed potatoes with creamy butter and chives
- Cranberry sauce (whole berry or jellied)
- Roasted root vegetables (carrots, parsnips, sweet potatoes)
- Green beans or Brussels sprouts, sautéed or oven-roasted
- Warm dinner rolls or homemade bread
Step-by-Step Recap: Your Holiday Timeline
- Mix and cook stuffing ingredients (bacon, veg, kale, cornbread, herbs).
- Butterfly and flatten turkey breast; season.
- Spread stuffing, roll up, tie securely with twine.
- Roast until golden and fully cooked; rest before slicing.
- Make savory gravy from pan drippings.
- Slice, garnish, and serve with sides and sauce.
Pro Tips for Perfect Stuffed Turkey Breast
- Organic or free-range turkey delivers deeper flavor.
- Adjust the filling: Try adding fresh herbs, cooked wild rice, or mushrooms.
- Use leftover stuffing: This is a great way to repurpose holiday side dishes.
- Customize the gravy: Add a splash of wine or sherry for extra depth.
Closing Thoughts
Whether it’s your Thanksgiving centerpiece or a cozy Sunday dinner, stuffed turkey breast roulade makes a memorable, flavorful meal. With its festive stuffing, juicy meat, and elegant presentation, it’s sure to become a new holiday tradition.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a62672004/roast-turkey-breast-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a44902220/stuffed-turkey-breast-turkey-roulade-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11883/roasted-thanksgiving-turkey/
- https://www.youtube.com/watch?v=jp2dO13IoDM
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44785912/turkey-breast-recipes/
- https://www.4theloveoffoodblog.com/pioneer-womans-roasted-thanksgiving-turkey/
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Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.
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