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Turkey Roulade

an image of a Turkey Roulade filled with stuffing

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This was on my Christmas dinner menu, but you can make this for any special occasion. It’s super easy to make and your family and friends will love every bite of it.

Ingredients

Units Scale
  • 1 Turkey Breast
  • 1 Bag Spinach
  • 1 Large Onion
  • 250g Mushroom
  • 23 Carrots
  • 1 Stalk Celery
  • 1 Red Pepper
  • 500g Sausage (casings removed)
  • 23 Sprigs Fresh Thyme
  • 1/2 cup Dried Cranberries
  • 1/3 cup Pine Nuts
  • Salt & Pepper to taste
  • 1 tsp. Garlic Powder
  • 23 Tbsp. Olive Oil

Instructions

  1. Debone and butterfly the breast.
  2. Finely dice the onion, carrot, pepper, mushroom, and celery.
  3. Place the spinach in a dry pan and allow all the moisture to cook out.
  4. Remove from pan and set aside.
  5. Heat the olive oil in a large pan and gently cook the onion, pepper, carrots, and celery till soft.
  6. Add in the sausage meat (break up the pieces) and cook fully. Stir in the spinach along with the cranberries, seasoning, and thyme.
  7. Set aside to cool.
  8. Once cooled, add the pine nuts, and mix well.
  9. Lay the breast on a layer of cling film, and spoon a layer of the mixture on.
  10. Roll the breast into a log shape (like a Swiss roll), starting from the shorter side first.
  11. Once rolled, wrap in cling firmly to keep the shape.
  12. Place in fridge for 20 minutes to firm up.
  13. Cover the cling roll in foil and bake at 350 for 50-60 minutes.
  14. Use a thermometer to check the internal temperature (about 75 degrees Celsius)
  15.  Remove the foil and cling and allow the roulade to brown for a few minutes.
  16. Slice, serve with gravy, and enjoy!!

Notes

Nutrition

Keywords: Turkey Roulade

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