Turkey Roulade with Dried Cherry and Italian Sausage Stuffing
This elegant turkey roulade features a butterflied turkey breast wrapped around a rich stuffing of Italian sausage, aromatic vegetables, dried cherries, and fresh herbs. The cognac-infused filling creates layers of savory and sweet flavors, while the pine nuts add textural contrast. Perfect for special occasions or holiday entertaining, this impressive centerpiece is served with a homemade pan gravy that captures all the roasted drippings. The rolling technique may seem complex, but the results are restaurant-quality presentation with tender, juicy meat and a flavorful stuffing core.
Ingredients
- ¼ cup butter
- ¾ cup onions, finely chopped
- ½ cup celery, finely chopped
- ½ cup fennel, finely chopped
- ½ cup leeks, finely chopped
- 1 clove garlic, minced
- salt and pepper, to taste(optional)
- ¼ cup dried cherries, roughly chopped
- ½ cup cognac
- 4 tablespoons extra-virgin olive oil, divided
- 8 ounces mushrooms, roughly chopped
- ½ pound sweet Italian sausage, crumbledground turkey1:1protein
adds nutty flavor, lighter texture
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 2 teaspoons fresh thyme, chopped
- 3 tablespoons pine nuts, toasted
- 1 31/2- to 4-pound boneless turkey breast, with skin, butterflied
- 3 sprigs fresh flat-leaf parsley
- 2 sprigs fresh thyme
- 2 sprigs fresh sage
- 1 fresh bay leaf
- 1 large shallot, finely diced
- 1 clove garlic, smashed
- ¼ cup white wine
- 10 ½ tablespoons all-purpose flour
- 4 cups chicken stock
- salt and freshly ground pepper, to taste(optional)
- 2 tablespoons unsalted butter
Instructions
- 1
Preheat oven to 425°
- 2
Melt butter in large skillet over medium heat until foamy
- 3
Add onions, celery, fennel, leeks and garlic, season with salt and pepper
- 4
Sauté until vegetables are very soft, stirring occasionally
- 5
Add dried cherries and cook until plump
- 6
Add cognac and reduce until almost evaporated
- 7
Transfer mixture to large bowl
- 8
Wipe out skillet and heat olive oil over medium-high heat
- 9
Add mushrooms, season with salt and cook until water evaporates
- 10
Add sausage and cook until browned but slightly raw in center
- 11
Add mushroom-sausage mixture to cooked vegetables
- 12
Mix in herbs and pine nuts until combined, season with salt and pepper
- 13
Place turkey on work surface skin-side down and pat dry
- 14
Season both sides liberally with salt and pepper
- 15
Spread filling mixture in center leaving 1-inch border
- 16
Roll turkey breast from shortest end, enclosing stuffing
- 17
Tie roulade with kitchen twine at 1-inch intervals
- 18
Season outside liberally with salt and pepper
- 19
Heat remaining olive oil in skillet over medium-high heat
- 20
Brown roulade on all sides
- 21
Transfer to aluminum-lined sheet tray
- 22
Roast until thermometer reads 150° in thickest part
- 23
Tent with foil and let rest, reserve drippings
- 24
Tie herbs and bay leaf together with twine for bouquet garni
- 25
Place reserved pan over medium heat with drippings
- 26
Add shallot and garlic, cook until softened
- 27
Add wine and scrape up brown bits, reduce by half
- 28
Add flour and stir until roux is golden brown
- 29
Add bouquet garni and cook briefly
- 30
Add chicken stock and simmer until reduced to 2 cups
- 31
Strain gravy through fine-mesh sieve
- 32
Stir in butter and season with salt and pepper
- 33
Untie turkey and slice crosswise into thick slices
- 34
Serve with gravy
Tips
Pat turkey very dry on both sides before searing to achieve a beautiful golden-brown color.
Let roulade rest after roasting to allow juices to redistribute for easier slicing.
Reserve pan drippings for the gravy to capture maximum flavor from the roasted turkey.
Good to Know
Refrigerate sliced roulade for up to 3 days. Store gravy separately and reheat gently.
Stuff and tie roulade up to 1 day ahead. Refrigerate until ready to sear and roast.
Serve warm sliced with gravy alongside roasted vegetables or mashed potatoes.
Common Mistakes
Pat turkey completely dry to avoid steaming and achieve proper browning.
Don't overstuff roulade or filling will leak out during rolling.
Use thermometer to avoid overcooking turkey which becomes dry.
Substitutions
FAQ
Can I make this without the cognac?
Yes, substitute with additional chicken stock or white wine. The cognac adds depth but isn't essential for the recipe's success.
What if my turkey breast isn't butterflied?
Ask your butcher to butterfly it, or carefully slice horizontally through the thickest part, opening like a book without cutting completely through.
How long will leftovers keep?
Refrigerate sliced roulade for up to 3 days. Reheat gently in low oven to prevent drying out, or serve cold in sandwiches.