Spicy Cornbread and Sausage Stuffed Turkey Roulade with Cranberry Barbecue Sauce

Don’t want to wrestle with a giant bird this holiday? This cornbread stuffed turkey roulade 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.

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

There’s nothing worse than making a 20-pound turkey and then some of your guests don’t show. It could be snow…it could be your house is the “B” list…whatever the reason, nobody wants to be left with that much turkey. Let’s face it…it’s always better the day you make it. After that it starts to get drier, and if it was dry to begin with…no amount of gravy can save it. It’s just not good. A turkey sandwich will only taste good if you drown it in gravy and slather on an inch of mayonnaise. And is that what you want? It’s not what I want…that’s for sure.

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

So, in an effort to make something impressive for a small gathering or, heck, maybe for just you and your spouse because you couldn’t afford airfare to Tahiti this year, I created this Turkey Roulade. I’ve always been impressed with roulades. They just look so fancy and like a pain in the butt to make. But they’re not. They’re so incredibly 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. Literally, you are going to beat this thing into oblivion…well, beat it 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.

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

If you haven’t bought kitchen twine yet, you will need it. It makes you look like you know what you’re doing in the kitchen. My first spool of twine was purchased years after I had already hosted Thanksgiving. I hadn’t been trussing my bird all those years before so I bought twine thinking this would make me look more polished. It did. and I bought those little white hats that you put on the ends of the legs, the frilly little things you see in cartoons. One of them caught fire…it was a bad scene. Skip the frilly white hats if you decide to make a whole bird like my Citrus and Herb Buttered Roast Turkey. It’s not worth the stress. Or just beat the heck out of a turkey breast and make this roulade. It’s epic. Seriously.

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

First, you’ll make the Cranberry Barbecue Sauce….you’ll have some leftover when you’re done cooking the roulade. Serve some with dinner for those that like to douse their food in condiments. I won’t judge. I always wished someone would serve barbecue sauce with turkey when I was little. Most of the time, the turkey was so 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.

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

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.

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

Transfer to a blender and puree. Set aside.

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

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. Mound the stuffing in the center of the turkey breast and wrap both sides up 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 seem 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 and serve.

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

This 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.

Spicy Cornbread and Sausage Stuffed Turkey Roulade with Cranberry Barbecue Sauce

Prep Time 45 minutes Cook Time 90 minutes Total Time 2 hrs 15 mins
Yields 4-6 servings

Ingredients

    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

    Directions

    1. 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. Set aside.
    2. 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.
    3. 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. Mound the stuffing in the center of the turkey and then wrap each side up over the stuffing. 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.
    4. Brush 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.
    5.0 rating
    2 reviews
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    13 comments on “Spicy Cornbread and Sausage Stuffed Turkey Roulade with Cranberry Barbecue Sauce”

    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!

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