Sweet Potato and Herb Stuffing Turkey Roulade: An Impressive Yet Easy Holiday Centerpiece
Elevate your holiday table or any special occasion with this incredible Sweet Potato and Herb Stuffing Turkey Roulade! Featuring tender turkey breast generously filled with a flavorful herb stuffing, sweet and savory sweet potatoes, and a hint of tartness from dried cranberries, this dish is designed to impress your guests. Best of all, it delivers gourmet appeal without requiring an entire day in the kitchen, baking beautifully in just about an hour!
If you’re searching for a dish that offers something truly distinctive and memorable to serve your guests, look no further – this Sweet Potato and Stuffing Turkey Roulade is the perfect choice. While it presents as an elegant, intricate meal, everyone will assume you spent hours preparing it, when in reality, it only bakes for a mere hour! For other equally impressive and straightforward options, you might also enjoy my Apple Cranberry Stuffed Turkey Breast or consider giving this savory Bacon Wrapped Pork Loin a try. These recipes are designed to help you create unforgettable meals with minimal fuss.
What Exactly is a Roulade? Understanding this Elegant Culinary Technique
At its heart, a roulade is a sophisticated culinary term for a dish where flattened meat (or sometimes fish or even sponge cake) is carefully wrapped around a flavorful filling and then cooked, often by baking or searing. The name “roulade” comes from the French word “rouler,” meaning “to roll,” perfectly describing the technique. This method creates a beautiful spiral pattern when sliced, making it not only delicious but also visually stunning on any plate. While often associated with gourmet dining, making a roulade is surprisingly accessible, allowing home cooks to achieve impressive results. In this particular recipe, the turkey breast is rolled around a generous herb-infused stuffing, which locks in moisture and infuses every bite with incredible flavor. It’s a fantastic alternative to a traditional whole turkey, offering faster cooking times and easier carving.
Why This Sweet Potato and Stuffing Turkey Roulade Will Be Your New Favorite:
- Wonderfully Well-Seasoned: Infused with a classic blend of aromatic herbs like savory sage, fragrant rosemary, earthy thyme, and fresh parsley, every bite of this turkey roulade is bursting with deep, comforting flavor that evokes the essence of a perfect holiday meal.
- Incredibly Tender and Moist: The ingenious rolling technique, combined with the moist, flavorful stuffing, ensures that the turkey breast remains exceptionally juicy and tender throughout the cooking process. Say goodbye to dry turkey forever!
- A Guaranteed Crowd-Pleaser: This elegant dish not only tastes fantastic but also looks incredibly impressive on your dinner table. Its beautiful spiral presentation and rich aromas are sure to captivate and delight all your guests, making you look like a culinary master.
- Easier Than It Appears: Don’t let its sophisticated appearance intimidate you! While it involves a few steps, each is straightforward and forgiving, making this recipe much more accessible than it looks. It’s a perfect project for both seasoned cooks and adventurous beginners.
- Perfect for Make-Ahead Preparation: This roulade offers fantastic flexibility for busy hosts. You can prepare the stuffing and even assemble the entire turkey roulade completely in advance, storing it in the refrigerator. This allows you to simply pop it into the oven on the day of your event, reducing stress and freeing up precious time.
Overview of the Key Ingredients for This Delicious Turkey Roll:
Crafting the perfect Sweet Potato and Stuffing Turkey Roulade starts with understanding the role each ingredient plays. Here’s a closer look at what you’ll need and some tips for selection:
TURKEY BREAST: For this recipe, you’ll need one whole turkey breast, ideally weighing about 8-9 pounds. This size provides enough meat to butterfly and roll effectively. I’ve personally had great success using turkey breasts that come pre-packaged in a solution, which often helps keep the meat moist. If you’re opting for a fresh, untreated turkey breast, keep in mind that cooking times might vary slightly, and you may want to consider brining it beforehand to ensure maximum juiciness.
VEGETABLES AND HERBS: These ingredients form the aromatic foundation and textural variety of our stuffing. I use a classic combination of diced onion, celery, and minced garlic to create a fragrant and savory base. Sweet potato, cut into small cubes, adds a delightful natural sweetness and tender texture that complements the turkey beautifully. Sliced mushrooms contribute an earthy depth. The herb blend—sage, rosemary, thyme, and parsley—is crucial for imparting that quintessential “Thanksgiving” flavor. Feel free to adjust the proportions of these herbs or even swap them out for others you prefer, such as marjoram or chives, to customize the flavor profile to your liking.
BREAD: The stuffing relies on dried bread cubes to absorb all the wonderful flavors and moisture from the broth and sautéed vegetables. A French bread loaf is my go-to choice for its sturdy texture, which holds up well without becoming mushy. However, any good quality white bread will work equally well. The key is to ensure the bread is thoroughly dried out before mixing, as this prevents a soggy stuffing. You can easily dry it yourself in the oven or opt for plain, store-bought dried bread cubes for convenience.
DRIED CRANBERRIES: I know, the idea of cranberries in stuffing might sound a bit unconventional to some, but please trust me on this – they are absolutely fantastic! The dried cranberries introduce a crucial element of tartness and a subtle sweetness that cuts through the richness of the turkey and stuffing. They add a bright, festive note and a lovely chewiness that elevates the overall flavor experience, making the dish truly special.
CHICKEN BROTH/STOCK: This liquid gold is essential for moistening the stuffing, ensuring it’s flavorful and doesn’t dry out during baking. It also helps to bind the stuffing ingredients together. Whether you choose to make your own homemade chicken broth for an extra layer of richness or opt for a good quality store-bought variety, make sure you have enough on hand to achieve the desired consistency for your stuffing.
Let’s Make This Sweet Potato and Stuffing Turkey Roulade: Your Step-by-Step Guide!
As I mentioned earlier, please DON’T be intimidated by this recipe. It truly isn’t as difficult as it might seem, and turkey breast is quite forgiving. Even if your deboning or butterflying isn’t picture-perfect on the first try, the delicious outcome will still be a showstopper!
PREPARING THE FLAVORFUL STUFFING:
Begin by ensuring your bread is perfectly dry. Cut your chosen bread (Italian or French works wonderfully) into ½-inch cubes and spread them out evenly on a baking sheet. Bake at 350°F (175°C), stirring them frequently, until they are thoroughly dried out and lightly toasted. This process usually takes about 1 hour and is crucial for a stuffing that isn’t soggy. While you can purchase pre-dried bread cubes, make sure they are plain and unseasoned to control the flavor.
Meanwhile, as your bread dries, melt 3 tablespoons of butter in a large skillet over medium-low heat. Add the diced onion, celery, sweet potato (cut into ¼-inch cubes), and sliced mushrooms to the skillet. Sauté these vegetables until the onion becomes softened and translucent, and the sweet potatoes are slightly tender, about 8-10 minutes. Stir in the minced garlic and cook for just a few more seconds until fragrant – be careful not to burn it! Remove the skillet from the heat.
Once the bread cubes are dry, transfer them to a large mixing bowl. Add the sautéed vegetable mixture, the dried cranberries, and the fresh minced herbs (rosemary, parsley, thyme) along with the dried sage. Toss everything together gently to combine. Gradually pour in the chicken broth or stock, mixing until the stuffing is evenly moistened but not waterlogged. You want it to hold together when squeezed but not be wet. Taste the stuffing and adjust seasonings with salt and pepper as needed. Set aside to cool slightly.
PREPPING THE TURKEY BREAST:
REMOVE TURKEY FROM THE BONE: Place the bone-in turkey breast on a large, sturdy cutting board, breast side up. Using a sharp boning knife or a chef’s knife, carefully start cutting down one side of the breast, guiding your knife directly alongside the breast bone. With your free hand, gently pull the breast meat away from the bone as you cut, following the natural curve of the bone. Repeat this process for the other breast. If you’re new to deboning, watching a video like this one on How to Debone a Turkey Breast can provide excellent visual guidance.
REMOVE THE SKIN: After deboning, gently slide your fingers under the skin of each breast to carefully separate it from the meat. Take your time to keep the skin as intact as possible, as you will use it later to help keep the roulade moist and flavorful during baking. Set the skin aside.
BUTTERFLY THE TURKEY BREAST: Place each deboned, skin-side-down turkey breast on your cutting board. Locate the thickest part of the breast. With your sharp knife, insert it horizontally into the middle of this thickest section. Carefully cut through the turkey breast, but stop just before cutting all the way through, leaving about a half-inch hinge. This allows the breast to open up flat like a book. Repeat this butterflying process for the second turkey breast. If you need a visual aid, this video demonstrating butterflying a turkey breast can be very helpful.
POUND THE BREAST: To ensure even thickness for cooking and easier rolling, cover each butterflied turkey breast with a piece of plastic wrap. Using the flat side of a meat mallet, gently but firmly pound out the turkey breast until it’s about ½ inch thick across its entire surface. This step is crucial for even cooking and a beautiful, consistent roulade shape. Repeat for both breasts.
STUFFING, ROLLING, AND TYING THE ROULADE:
Lay one of the flattened turkey breasts on your clean cutting board. Take half of the prepared stuffing mixture and spread it evenly over the entire surface of the turkey breast, leaving a small border (about an inch) along the edges. Gently press the stuffing into the turkey meat; this helps it adhere and stay in place while you roll. Repeat this process with the second turkey breast and the remaining stuffing.
Starting from one of the long sides, carefully and tightly roll up each stuffed turkey breast. Once rolled, place it seam-side down on your cutting board. Now, take the skin you set aside earlier and carefully lay it over the top of the rolled breast. This skin will crisp up beautifully and add extra flavor and moisture. Secure the rolled turkey breast by tying it with kitchen string at 1-inch intervals. This ensures the roulade maintains its shape during cooking and keeps the stuffing securely inside. Brush the exterior of the tied roulades with a little oil or melted butter, then sprinkle generously with salt and freshly ground black pepper. Place both roulades on a large baking sheet, ensuring there’s some space between them.
BAKING AND SERVING:
Bake in your preheated 350°F (175°C) oven for approximately 1 hour. The most accurate way to determine doneness is by checking the internal temperature with a meat thermometer; it should register 160°F (71°C) when inserted into the thickest part of the turkey (avoiding the stuffing). Cooking times can vary, so start checking earlier than 1 hour if your oven tends to run hot. Once cooked, remove the turkey roulades from the oven and let them rest for at least 10-15 minutes before slicing. Resting allows the juices to redistribute, ensuring a more tender and moist result. Remove the kitchen string before slicing into thick, impressive rounds to serve.
Frequently Asked Questions About Turkey Roulade:
Absolutely! This turkey roulade is a fantastic make-ahead dish, perfect for reducing stress during busy holidays. You have a couple of convenient options:
Option 1 (Fully Cooked & Reheated): You can bake the entire roulade according to the recipe, then let it cool completely. Store it tightly wrapped in the refrigerator for up to 2 days. When ready to serve, slice the roll and arrange the slices in a baking pan. Cover the pan loosely with foil and reheat in a 350°F (175°C) oven for about 30 minutes, or until thoroughly heated through. A splash of chicken broth can help keep it moist during reheating.
Option 2 (Assembled & Baked Later): Prepare the rolled turkey breast, including tying and seasoning, but do not bake it. Wrap it very tightly with plastic wrap (and then foil for extra protection) and store it in the refrigerator for up to 2 days. About 30-45 minutes before you plan to bake, remove it from the refrigerator to allow it to come closer to room temperature. Then, proceed with baking as written in the recipe. You might need to add a little extra baking time since it starts from a colder temperature.
Yes, easily! To make this Sweet Potato and Stuffing Turkey Roulade gluten-free, simply substitute the Italian or French bread with your favorite gluten-free bread. Ensure it’s a sturdy, plain variety that can be dried and will hold its texture within the stuffing. The rest of the ingredients are naturally gluten-free, making this a simple and delicious adaptation.
Making a rich, flavorful gravy from the pan drippings is the perfect accompaniment to your turkey roulade. Here’s how:
1. After removing the cooked turkey roulades from the oven, transfer them to a cutting board to rest.
2. Pour 1 cup of chicken broth or stock into the hot baking pan. Place the pan over medium heat on your stovetop (or return to the oven for a few minutes if it’s oven-safe). Use a wooden spoon or spatula to scrape up all the flavorful browned bits (fond) from the bottom of the pan. This is where all the wonderful flavor resides!
3. Pour this liquid into a measuring cup. If you have less than 2 cups of liquid, add enough additional chicken broth to reach a total of 2 cups.
4. In a small saucepan, melt 2 tablespoons of butter over medium-low heat. Whisk in 2 tablespoons of all-purpose flour to create a roux. Cook this mixture for about 1 minute, whisking constantly, to cook out the raw flour taste.
5. Gradually whisk in the reserved pan drippings and broth mixture. Bring the gravy to a gentle boil, then reduce the heat and simmer, whisking occasionally, until it slightly thickens to your desired consistency. Taste and season with salt and pepper as needed. Serve hot alongside your turkey roulade.
For turkey, including a roulade made from turkey breast, the USDA recommends a minimum internal temperature of 165°F (74°C). When checking the temperature, insert a meat thermometer into the thickest part of the turkey, ensuring it doesn’t touch the stuffing or bone. While I suggest baking until it reaches 160°F (71°C) and then letting it rest, the temperature will continue to rise a few degrees during the resting period, safely reaching 165°F. Resting is crucial for juiciness!
Yes, this turkey roulade freezes wonderfully! Allow any leftover slices to cool completely. Store them in an airtight, freezer-safe container or tightly wrapped in foil and then a freezer bag for up to 3 months. When you’re ready to enjoy them, thaw completely in the refrigerator overnight before reheating. Reheat gently in the oven at 300-325°F (150-160°C) until warmed through, covered with foil to prevent drying out.
Serving Suggestions for Your Turkey Roulade:
This Sweet Potato and Stuffing Turkey Roulade is incredibly versatile and pairs beautifully with a wide array of side dishes, making it perfect for any occasion. For a classic holiday feast, serve it alongside traditional favorites that complement its rich flavors. Consider a creamy Homemade Green Bean Casserole, fluffy Slow Cooker Mashed Potatoes, or a vibrant, tart Cranberry Pomegranate Sauce to complete the festive spread. The homemade gravy recipe included in our FAQs is also a must-have!
If you’re looking to branch out with something a little different or lighter, try serving your turkey roulade with these fresh and crisp Skillet Garlic Green Beans for a quick and flavorful vegetable side. A bright and refreshing Spinach, Apple, and Pomegranate Salad would add a wonderful textural contrast and a burst of seasonal flavors. For a heartier side that still feels special, our Loaded Mashed Potato Casserole offers comforting creaminess with added savory goodness. And of course, don’t forget to explore all the delightful dessert options to finish your meal on a perfectly sweet note!
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Sweet Potato and Herb Stuffing Turkey Roulade
Ingredients
- 1 (1 pound) (454g) loaf Italian or French bread
- 3 tablespoons butter
- 2 small stalks celery, diced
- 1 small onion, diced
- 1 small sweet potato, peeled and cut into ¼” cubes
- 4 ounces (113g) sliced baby portabella mushrooms
- 2-4 cloves garlic minced
- 1 tablespoon each of: minced rosemary, parsley, and thyme
- ½ teaspoon dried sage
- ½ cup (60g) dried cranberries
- 1½ cups (355ml) chicken broth or stock
- 1 (8-9 pound) (3.6-4kg) bone-in, skin-on turkey breast
Instructions
STUFFING PREPARATION:
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Preheat oven to 350°F (175°C). Cut the bread into 1/2-inch cubes and spread them evenly on a baking sheet. Bake, stirring frequently, for about 1 hour until thoroughly dried out and lightly toasted.
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While the bread is drying, melt the butter in a large skillet over medium-low heat. Add the diced celery, onion, 1/4-inch cubed sweet potato, and sliced mushrooms. Cook until the onion is softened and translucent (about 8-10 minutes). Stir in the minced garlic and cook for 1 minute until fragrant. Remove from heat.
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Place the dried bread cubes in a large bowl. Combine with the cooked vegetables, minced rosemary, parsley, thyme, dried sage, and dried cranberries. Toss gently. Gradually add the chicken stock, mixing until the stuffing is evenly moistened. Taste and adjust for salt and pepper. Set aside.
TURKEY PREP AND ASSEMBLY:
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Place the turkey breast on a large cutting board, breast side up. With a sharp boning or chef’s knife, carefully cut down one side of the breast, guiding your knife right beside the breast bone. Gently pull the breast away as you cut. Repeat for the other breast. For visual guidance, you can watch this video on how to debone a turkey breast.
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Gently run your fingers under the skin to remove it from each breast. Save the skin for later!
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Place each deboned breast skin-side down. Using your knife, insert it horizontally into the middle of the thickest part of the breast. Cut almost all the way through, stopping about ½ inch from the other side, so the breast opens up like a book. Repeat for the other breast. A video on butterflying a turkey breast can assist.
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Cover each butterflied turkey breast with plastic wrap. Using the flat side of a meat mallet, pound out the breast to an even ½-inch thickness. Repeat for the other breast.
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Lay each pounded breast flat. Spread ½ of the stuffing evenly over the surface, leaving a small border. Gently press (don’t squish) the stuffing into the breast, which helps it stay in place during rolling. Repeat with the other breast.
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Starting with the long side, tightly roll up each stuffed breast. Place seam-side down. Lay the reserved turkey skin across the top of the rolled breast. Secure with kitchen string, tying at 1-inch intervals. Brush with a little oil or melted butter, then sprinkle with salt and pepper. Place both roulades on a large baking sheet.
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Bake in the preheated 350°F (175°C) oven for 1 hour, or until an internal temperature of 160°F (71°C) is reached in the thickest part of the turkey (avoiding the stuffing). Always check the internal temperature before the 1-hour mark to prevent overcooking. Let the turkey rest for 10-15 minutes before removing string and slicing.
Notes
- MAKE AHEAD: Option 1 (Cooked & Reheated): Bake, cool, and refrigerate for up to 2 days. Slice, place in a baking pan, cover, and reheat in a 350°F oven for 30 minutes, or until heated through. Option 2 (Assembled & Baked Later): Prepare and roll the turkey breast but do not bake. Wrap tightly and store in the refrigerator for up to 2 days. Remove 30 minutes before baking to come to room temperature, then bake as written. May require slightly longer baking time.
- FREEZER FRIENDLY: Freeze leftover slices in an airtight container for up to 3 months. Thaw completely in the refrigerator before reheating.
- GRAVY: After removing turkey from the pan, pour 1 cup of chicken broth/stock into the pan and scrape off all browned bits. Pour into a measuring cup, adding more broth to make 2 cups of liquid. In a small saucepan, melt 2 tablespoons of butter over medium-low heat. Whisk in 2 tablespoons of flour and cook for 1 minute. Whisk in the reserved broth and bring to a boil. Cook until slightly thickened.
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