Roasted Turkey Roulade with Fig-Cranberry Sausage Stuffing
An elegant showstopper from Ina Garten featuring a butterflied turkey breast rolled around a savory-sweet filling of pork sausage, dried figs, cranberries soaked in calvados, toasted pine nuts, and herb stuffing. The contrast of tender white meat against the jewel-toned dried fruit and herbaceous stuffing makes this sophisticated enough for holiday entertaining yet straightforward enough for special weeknight dinners. Serve sliced with pan juices for an impressive plated presentation that tastes far more complex than the technique requires.
Ingredients
- ¾ cup dried figs, large-diced, stems removed
- ¾ cup dried cranberries
- ½ cup calvados or brandybrandy or dry white wine1:1alcohol
alcohol swap reduces apple note
- 4 tablespoons unsalted butter
- 1 ½ cups onions, diced
- 1 cup celery, diced, 1/2 inch pieces
- ¾ lb pork sausage, casings removed, sweet and hot mixedground veal and sage mixture3/4 lb ground veal + 1 tablespoon fresh sagedietary
lighter poultry alternative
- 1 ½ tablespoons fresh rosemary, chopped
- 3 tablespoons pine nuts, toasted
- 3 cups pepperidge farm herb seasoned stuffing mixhomemade bread cube mixture3 cups cubed hearth bread + 1 teaspoon dried thyme + 1/2 teaspoon sage + 1/4 teaspoon marjoram + salt/pepper to tastedietary
fresher approach, gluten-free bread option available
- 1 ½ cups chicken stock, preferably homemade
- 1 egg, extra-large, beaten
- kosher salt
- black pepper, freshly ground
- 1 turkey breast, whole, 2 halves, butterflied
- 3 tablespoons unsalted butter, melted
Instructions
- 1
Simmer dried figs and cranberries in calvados and water over medium heat until boiling, then reduce heat and simmer 2 minutes; set aside.
- 2
Melt butter in large skillet over medium heat, add onions and celery, sauté until softened about 5 minutes.
- 3
Crumble sausage into skillet, sauté stirring frequently 10 minutes until cooked and browned.
- 4
Add fig mixture with liquid, rosemary, and pine nuts; cook 2 more minutes, scraping up brown bits.
- 5
Combine stuffing mix in large bowl with sausage mixture, chicken stock, egg, salt, and pepper; stir well.
- 6
Preheat oven to 325 degrees and place baking rack on sheet pan.
- 7
Lay butterflied turkey breast skin side down, season meat with salt and pepper.
- 8
Spread stuffing in half-inch layer over meat leaving half-inch border on all sides.
- 9
Roll turkey from one end like jelly roll, tucking in any escaping stuffing; tie with kitchen twine every 2 inches.
- 10
Place turkey seam side down on rack, brush with melted butter, season with salt and pepper.
- 11
Roast 1 hour 45 minutes to 2 hours until thermometer reads 150 degrees in center.
- 12
Cover with foil and rest at room temperature 15 minutes.
- 13
Carve into half-inch slices and serve warm.
- 14
Bake any extra stuffing in buttered gratin dish alongside turkey for last 45 minutes of roasting.
Tips
Do not mound stuffing over 1/2-inch thickness or turkey becomes difficult to roll and may cook unevenly; spread evenly and leave borders.
Tie turkey with twine every 2 inches to maintain cylinder shape during roasting and ensure even cooking throughout.
Test doneness in multiple places with instant-read thermometer for accuracy; 150 degrees ensures white meat stays moist.
Good to Know
Refrigerate cooled roulade slices up to 3 days covered. Freeze unsliced cooked roulade up to 2 months wrapped tightly; thaw overnight in refrigerator before reheating gently at 325F covered with foil.
Prepare stuffing mixture up to 1 day ahead and refrigerate covered. Assemble and roll roulade up to 4 hours before roasting; cover and refrigerate, then bring to room temperature 30 minutes before cooking.
Slice and serve warm or at room temperature with pan juices drizzled over, alongside extra baked stuffing and seasonal vegetables like roasted root vegetables or Brussels sprouts.
Common Mistakes
Do not skip resting period or meat will lose juices during carving.
Do not cook past 150F or white meat becomes dry and stringy.
Do not skip the foil tie technique or roulade will unravel during cooking.
Substitutions
alcohol swap reduces apple note
lighter poultry alternative
fresher approach, gluten-free bread option available
FAQ
Can I make this with a whole turkey instead of just the breast?
Yes, but roasting time increases significantly to 3-4 hours depending on size. Use 325F throughout. Stuff cavity and under skin; may need to tie legs. Thermometer should read 165F thigh, 150F breast white meat.
What if I cannot find calvados?
Brandy, dry white wine, or apple cider work well as substitutes at 1:1 ratio. Each adds slightly different flavor; brandy is most neutral, apple cider enhances fruitiness, white wine adds acidity.
How long does leftover roulade keep and can I freeze it?
Refrigerate up to 3 days. Freeze unsliced up to 2 months wrapped tightly in plastic wrap and foil. Thaw overnight in refrigerator. Reheat gently at 325F covered until warmed through, about 20-30 minutes.