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Stuffed Turkey Breast Roulade

Two slices of stuffed turkey breast roulade with cranberry spinach stuffing and gravy
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A boneless turkey breast butterflied, pounded and rolled around a toasted sourdough stuffing with spinach, dried cranberries, pecans and sage. It is browned, roasted until golden and sliced into neat spirals with a quick pan gravy.

Ingredients

Scale

For the Turkey

  • 1 boneless, skin-on turkey breast half (about 3 lb)
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter

For the Stuffing

  • 3 cups sourdough bread, cut in 1/2-inch cubes
  • 3 tbsp unsalted butter
  • 2 shallots, finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, minced
  • 2 cups baby spinach, chopped
  • 1/3 cup dried cranberries
  • 1/3 cup pecans, toasted and chopped
  • 1 tbsp chopped fresh sage
  • 2 tsp chopped fresh thyme
  • 1/3 cup low-sodium chicken broth

For the Pan Gravy

  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1 1/2 cups low-sodium chicken broth

Instructions

  1. Heat the oven to 375°F (190°C). Toast the bread cubes on a sheet pan for 10 minutes. Melt the butter in a skillet over medium heat, cook the shallots and celery for 5 minutes, add the garlic and spinach and cook until wilted, then stir in the toasted bread, cranberries, pecans, sage, thyme and broth.
  2. Spread the stuffing on a plate and refrigerate until completely cool, about 20 minutes.
  3. Place the turkey breast skin side down. Cut horizontally into the thickest side, stopping 1 inch from the opposite edge, and open it like a book, keeping the skin attached underneath.
  4. Cover with plastic wrap and pound the meat to an even 3/4-inch thickness. Season the meat with half the salt and pepper.
  5. Spread the cooled stuffing over the meat, leaving a 1-inch border. Roll it up tightly from a long side so the skin wraps the outside, tie with kitchen twine every 1 1/2 inches and season the skin with the remaining salt and pepper.
  6. Heat the oil and butter in a 12-inch oven-safe skillet over medium-high heat. Brown the roulade on all sides, seam side first, about 8 minutes total.
  7. Transfer the skillet to the oven and roast for 55 to 65 minutes, until an instant-read thermometer reads 165°F (74°C) in the center of both the meat and the stuffing. Move the roulade to a board and rest for 15 minutes.
  8. Melt the butter in the skillet over medium heat, whisk in the flour and cook 1 minute, then whisk in the broth and simmer 3 to 4 minutes until thickened. Remove the twine, slice the roulade into 1-inch rounds and serve with the gravy.

Notes

Refrigerate leftover slices for up to 4 days or freeze for up to 2 months. Reheat covered with a splash of broth at 325°F (165°C) until they reach 165°F (74°C). The stuffing can be made up to 2 days ahead.

Nutrition

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