Cornbread Sausage Stuffed Turkey Roulade

Don’t want to wrestle with a giant bird this holiday? This cornbread stuffed turkey roulade recipe is just as impressive as that whole roasted turkey and much more flavorful. A little heat from the jalapeños hidden in the stuffing and glazed with a sweet and tangy cranberry barbecue sauce, your old Thanksgiving turkey recipe may just get the boot.

Turkey roulade sliced on a white plate with rosemary and cranberries.

Perfect for a smaller crowd, a Stuffed Turkey Roulade is a great option to making a huge roast turkey.  While I do LOVE the traditional Thanksgiving Turkey every year, sometimes it’s just a bit much. So, I’ve taken it upon myself to come up with some creative ways to have a turkey dinner without wrestling with a 20 pound bird.

I’ve always been impressed with roulades. They just look so fancy and like they take a ton of effort but they’re super easy. And if you’re stressed because of your crazy family or work or your spouse…you can take out your frustrations on the turkey.


A roulade is a dish made of a filled meat or pastry (think cake roll), and can be sweet or savory. The term “roulade” means to roll so it’s only fitting that you stuff it full of something like a spicy sausage cornbread.

This turkey roulade is a great prep ahead option even though it doesn’t really take that long to prepare and the cornbread stuff is fantastic all on it’s own.

Turkey Roulade sliced on a white platter with rosemary and cranberries.


You are going to beat this thing into oblivion…well, pound the turkey breast with a mallet until it’s about 1/2 an inch thick. That’s pretty brutal. You should feel the stress lift from your shoulders by the time your ready to roll it up around the stuffing.

If you haven’t bought kitchen twine yet, you will need it to tie up the turkey breast roulade so it doesn’t unroll while it’s cooking.

First, you’ll make the Cranberry Barbecue Sauce….you’ll have plenty leftover to serve with your stuffed turkey breast. Serve some with dinner for those that like to douse their food in condiments. I don’t judge. I always wished someone would serve barbecue sauce with turkey when I was little.

Most of the time, the turkey was epically dry and I didn’t like gravy because it didn’t have boundaries. Barbecue sauce respected the space on the plate, it stayed where you put it…it didn’t stray and try to make friends with these mashed potatoes.

Saute onions and garlic in olive oil.

Stir in the brown sugar, tomato paste, molasses, dijon mustard, balsamic vinegar and cayenne cooking until thickened. Add the cranberries and continue to cook until they begin to pop. Stir in the broth and bring to a boil. Reduce heat and simmer.

Transfer to a blender and puree. Set aside.

Make the stuffing by browning the sausage, onions, garlic and jalapeños. Combine with crumbled corn bread. 

Butterfly the turkey breast by cutting down the center and flattening out on a sheet of plastic wrap. Cover with another sheet of plastic wrap and pound with a mallet until 1/2 inch thick. Spread the stuffing in an even layer over the top of the turkey breast and roll up the turkey jelly-roll style over the stuffing.

Spicy Cornbread-Sausage Stuffed Turkey Roulade with Cranberry Barbecue Sauce | The Suburban Soapbox

Tie with twine approximately two inches apart.

Spicy Cornbread-Sausage Stuffed Turkey Roulade with Cranberry Barbecue Sauce | The Suburban Soapbox

Place the turkey seam side down in a baking dish and brush with barbecue sauce. Roast and then transfer to a cutting board to rest covered with foil.

Slice the stuffed turkey roulade and serve.

slices of turkey roulade stuffed with cornbread arranged on a platter with cranberry bbq sauce.


While this Turkey Roulade recipe is almost like a one pot dinner, we love serving it alongside these easy Green Beans and my favorite Candied Yams!

You could also go more traditional and serve it with the old standby Green Bean Casserole and a big ole pile of sweet potato casserole.

Overhead shot of green beans almondine on a white platter.


If your looking for a more traditional thanksgiving dinner you can always make this easy Roasted Turkey.…it’s fragrant with citrus and rich with butter but it’s the best turkey recipe around.

We also love this Sage Pesto Roasted Turkey or you can just roast up some turkey legs then call it a day.

This Turkey Roulade is great the next day for leftovers, you can disassemble and make your annual turkey sandwich or just serve as is. Easy, peasy. Now that’s something to be thankful for.

Citrus and Herb Butter Roasted Turkey | The Suburban Soapbox #thanksgiving #turkey


Sliced Turkey Roulade on a white plate with jalapeños.

Spicy Cornbread and Sausage Stuffed Turkey Roulade with Cranberry Barbecue Sauce

This Stuffed Turkey Roulade recipe is perfect for more intimate gatherings. Made with a spicy jalapeno and sausage cornbread stuffing, it's just bursting with flavor.
4.72 from 7 votes
Prep Time 45 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs 15 mins
Course Dinner
Cuisine American, Southern
Servings 8 servings
Calories 582 kcal


  • kitchen twine
  • meat tenderizer
  • roasting pan


For the cornbread stuffing:

  • 8 ounces sweet italian sausage casings removed
  • 1 vidalia onion finely diced
  • 2 cloves of garlic minced
  • 1 jalapeño seeded and minced
  • 2 1/2 cups crumbled cornbread from 2-3 large cornbread muffins or a loaf of cornbread

For the barbecue sauce:

  • 2 tablespoons olive oil
  • 3 cloves garlic crushed
  • 1 vidalia onion chopped
  • Salt and pepper to taste a pinch of each
  • 1/4 cup light brown sugar
  • 1/4 cup tomato paste
  • 1 tablespoon dijon mustard I used Maille
  • 1/4 teaspoon cayenne pepper
  • 5 tablespoons balsamic vinegar
  • 1 cup fresh or frozen and thawed cranberries
  • 1 cup vegetable broth
  • 1 3-4 pound boneless skinless turkey breast


  • In a large skillet, brown the sausage over medium heat and then transfer to a bowl using a slotted spoon. Pour off all but 2 tablespoons fat and return the pan to the heat.
  • Add the onions and sauté until softened. Add the garlic and jalapeño cooking until the jalapeño starts to soften. Return the sausage to the pan and toss to combine. Season with salt and pepper to taste.
  • Crumble the cornbread in a large bowl and add the sausage mixture to the bowl. Toss to coat. Set aside.
  • In a medium sauce pan, heat the oil over medium heat and add the onion, garlic, salt and pepper. Cook until golden brown stirring occasionally.
  • Stir in the sugar, tomato paste, mustard and cayenne cooking until thickened. Add the vinegar and cranberries and allow to cook until the berries start to pop.
  • Add the broth and bring to a boil. Reduce the heat to low and cook until thickened, approximately 10 minutes. Transfer the mixture to a blender and puree. Set aside.
  • Place the turkey breast on a cutting board lined with a sheet of plastic wrap and cut the breast down the center but not all the way through.
  • Butterfly the breast by opening up like a book and placing another sheet of plastic wrap on top. Pound the breast with a mallet until 1/2 inch thick.
  • Spread the stuffing over the top of the cut side of the turkey breast and press down lightly. Roll the turkey breast up jelly roll style from the shorter side of the turkey breast.
  • Secure the turkey by tying with kitchen twine at 2 inch intervals and then place the turkey in a shallow baking dish seam side down.
  • Coat the entire surface of the turkey with the barbecue sauce and roast in a 400 degree oven for 50-60 minutes or until the breast reaches 160 degrees.
  • Transfer the turkey to a cutting board and allow to rest, covered with foil, for 30 minutes. Slice the turkey and serve immediately with the remaining sauce.


Turkey roulade can be assembled up to 8 hours in advance. 
Alternatively, you can make the stuffing and cranberry bbq sauce up to 2 days in advance. Store separately in an airtight container in the refrigerator until ready to use.


Serving: 2gCalories: 582kcalCarbohydrates: 51gProtein: 54gFat: 17gSaturated Fat: 5gCholesterol: 187mgSodium: 919mgPotassium: 1135mgFiber: 3gSugar: 19gVitamin A: 423IUVitamin C: 11mgCalcium: 136mgIron: 3mg
Keyword corn bread stuffing, turkey, turkey breast, turkey roulade
Tried this recipe?Let us know how it was!

21 comments on “Cornbread Sausage Stuffed Turkey Roulade”

  1. This is so pretty! Love that cranberry bbq sauce!

  2. So that’s how a roulade works! I would much rather have this than plain turkey for Thanksgiving. 🙂

  3. Oh my goodness…this is absolutely gorgeous! What a fantastic recipe for any holiday or special occasion.

  4. This looks like a great alternative to a huge meal!

  5. This is just so pretty, I love the idea of switching things up and serving this!

  6. What a gorgeous turkey roulade! I think this is lovely and so elegant. 🙂

  7. We’ve never made a whole turkey before. Next year, I think this will be on our list instead of just the small breast, I love how different it is!

  8. This is stunning! I am making this next Thanksgiving… or maybe sooner cause it sounds perfect!

  9. This looks amazing and I am sure it tasted amazing! Great job!

  10. I would really like to make this recipe, but have a question about the sauce. One of your captions says you added molasses to the BBQ sauce but I do not see it in the ingredients list or recipe. Is there molasses in this BBQ sauce? Thanks! 🙂

  11. This is so yummy and interesting spicy cornbread and sausage stuffed turkey roulade with cranberry barbecue sauce. I tried this kind of recipe before but this is unique. Instead of 2 cloves of garlic i took 3! Thx for sharing! I will try your variant, Kellie!

  12. Legit speechless, this spicy cornbread and sausage stuffed turkey roulade with cranberry barbecue sauce recipe looks unreal!!

  13. That spicy cornbread and sausage stuffed turkey roulade just looks so incredibly delicious and I am so craving a slice right now! Can I post it on my blog?

  14. This spicy cornbread and sausage stuffed turkey roulade with cranberry barbecue sauce looking beautiful and fantastic.i made it and enjoy.

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