This Turkey Roulade is a show-stopping dish featuring tender turkey breast rolled with a flavorful stuffing of spinach, breadcrumbs, dried cranberries, and aromatic herbs. Roasted to golden perfection, it’s an elegant and delicious choice for holidays, dinner parties, or any special occasion. Impress your guests with this beautiful, moist, and savory dish that’s as easy to prepare as it is to enjoy.
Imagine a dish that combines the elegance of fine dining with the comforting flavors of home-cooked goodness. A Turkey Roulade is just that—succulent turkey breast rolled with flavorful stuffing and roasted to perfection. Whether you want to elevate your holiday table or create a memorable dinner, this recipe delivers a feast for the eyes and the palate.
This dish is ideal for anyone wanting to try something new yet familiar. Packed with herbs, spices, and a delectable filling, a turkey roulade is a versatile dish that pairs beautifully with various sides, making it a go-to for celebrations or cozy family dinners.
Why You’ll Love This Recipe
- Impressive Presentation: A turkey roulade looks elegant on any table, perfect for special occasions.
- Bursting with Flavor: The stuffing is a delicious mix of savory, sweet, and nutty flavors.
- Healthier Choice: Using turkey breast keeps it lean while still satisfying.
- Customizable: Easy to adapt to dietary preferences or ingredient Availability.
Nutrition Information
- Serving Size: 1 slice (approx. 5 oz)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg
Ingredients and Substitutions
- Turkey Breast: Chicken breast can work as a substitute for smaller portions.
- Stuffing: Swap breadcrumbs for gluten-free options, or try wild rice for a unique twist.
- Spinach: Kale or Swiss chard can replace spinach.
- Dried Cranberries: Raisins or chopped apricots add a similar sweetness.
- Parmesan Cheese: Grated pecorino or vegan cheese shreds can be used instead.
Ingredients
Turkey
- 1 boneless turkey breast (2-3 lbs)
- 2 tbsp olive oil
- Salt and pepper to taste
Stuffing
- 2 cups fresh breadcrumbs
- 1 cup cooked spinach, squeezed dry
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans (optional)
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- 1/4 cup chicken broth
Glaze (optional)
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp melted butter
How to Make Turkey Roulade (Step-by-Step)
- Prepare the Turkey: Use a sharp knife to butterfly the turkey breast if not pre-prepped. Flatten it evenly for uniform cooking.
- Mix the Filling: Cook the aromatic ingredients first to bring out their flavors, then combine them with the remaining stuffing components.
- Roll It Up: Spread the stuffing evenly, ensuring every bite of turkey includes filling. Roll tightly and tie securely.
- Cook to Perfection: Roast the roulade until it reaches an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
- Finish with a Glaze: Optional, but a glaze adds a beautiful golden color and extra flavor.
Expert Tips for Success
- Use a Meat Mallet: Flattening the turkey ensures even cooking and easier rolling.
- Secure the Roll: Use kitchen twine to prevent the roulade from unrolling during roasting.
- Avoid Overstuffing: Too much filling can cause the roulade to break apart.
- Rest Before Slicing: Letting it rest ensures the juices redistribute, keeping the turkey moist.
Variations and Customizations
- Vegetarian Version: Replace the turkey with thick slices of eggplant or zucchini and use veggie-based stuffing.
- Mediterranean Twist: Add feta cheese, sun-dried tomatoes, and olives to the stuffing.
- Herb Butter Roulade: Mix softened butter with fresh herbs and spread it on the turkey before adding the stuffing.
Storage and Reheating Instructions
- Storage: Wrap leftovers tightly in plastic wrap or place them in an airtight container. Store in the fridge for up to 3 days.
- Reheating: Warm slices in the oven at 300°F (150°C) or microwave briefly to avoid drying out.
- Freezing: Freeze the fully cooked roulade in slices for up to 2 months. Thaw overnight in the refrigerator.
Serving Suggestions
- Side Dishes: Serve with roasted vegetables, mashed potatoes, or a fresh arugula salad.
- Sauce Pairing: A creamy mushroom sauce or cranberry reduction complements the flavors beautifully.
- Wine Pairing: A light Pinot Noir or a crisp Sauvignon Blanc works well.
Frequently Asked Questions (FAQs)
Q: Can I prepare the turkey roulade in advance?
A: Yes! Assemble the roulade the Day before and store it in the fridge. Roast just before serving.
Q: What if I don’t have kitchen twine?
A: Toothpicks can be used as a substitute to secure the roulade.
Q: Can I use ground turkey instead of a whole breast?
A: Ground turkey can create a meatloaf-style roulade, but it will require different preparation.
Related Recipes
- Herb-Stuffed Chicken Breast
- Garlic Butter Turkey Tenderloin
- Spinach and Feta Stuffed Pork Loin
- Holiday Roast Chicken
Conclusion
A Turkey Roulade is more than just a dish; it’s a centerpiece that combines flavor, elegance, and comfort. Perfect for any occasion, this recipe ensures a delicious and visually stunning meal that will impress your family and guests alike.
Why wait for the holidays? Try this recipe today and turn any dinner into a celebration!
Turkey Roulade
Ingredients
Turkey
- 1 boneless turkey breast (2-3 lbs)
- 2 tbsp olive oil
- Salt and pepper to taste
Stuffing
- 2 cups fresh breadcrumbs
- 1 cup cooked spinach, squeezed dry
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ⅓ cup dried cranberries
- ⅓ cup chopped pecans (optional)
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- ¼ cup chicken broth
Glaze (optional)
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp melted butter
Instructions
- Prepare the Turkey: Lay the turkey breast flat between two sheets of plastic wrap. Use a meat mallet to pound it to an even thickness (about 1/2 inch). Season with salt and pepper.
- Make the Stuffing: In a skillet, heat 1 tbsp olive oil. Sauté onion and garlic until softened. Combine with breadcrumbs, spinach, cranberries, pecans, Parmesan, parsley, thyme, and chicken broth. Mix well.
- Assemble the Roulade: Spread the stuffing evenly over the turkey. Roll it tightly into a log and secure with kitchen twine.
- Roast: Preheat the oven to 375°F (190°C). Place the roulade on a baking sheet lined with foil. Brush with olive oil and roast for 1 hour.
- Glaze (optional): Mix honey, Dijon mustard, and melted butter. Brush over the turkey during the last 15 minutes of roasting.
- Rest and Serve: Let the roulade rest for 10 minutes before slicing. Serve with your favorite sides.
Notes
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