5 from 3 votes
Spicy Cornbread and Sausage Stuffed Turkey Roulade with Cranberry Barbecue Sauce
Prep Time
45 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 15 mins
 

This Stuffed Turkey Roulade recipe is perfect for more intimate gatherings.

Course: Dinner
Cuisine: American, Southern
Keyword: stuffing, turkey
Servings: 6 servings
Calories: 752 kcal
Author: Kellie
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
Instructions
  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.
Nutrition Facts
Spicy Cornbread and Sausage Stuffed Turkey Roulade with Cranberry Barbecue Sauce
Amount Per Serving (2 g)
Calories 752 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 9g56%
Cholesterol 233mg78%
Sodium 860mg37%
Potassium 1534mg44%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 22g24%
Protein 76g152%
Vitamin A 350IU7%
Vitamin C 12mg15%
Calcium 97mg10%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.