Turkey Roulade with Stuffing (Print Version)

# Ingredients:

→ For the Turkey

01 - One 3-pound boneless turkey breast, skin removed
02 - 6 tablespoons soft butter (unsalted)
03 - Salt to taste
04 - Black pepper to taste
05 - 1 teaspoon garlic powder

→ For the Savory Stuffing

06 - ½ pound Italian sausage, remove casings before using
07 - 2 tablespoons butter (unsalted)
08 - ½ cup yellow onion, chopped finely
09 - ½ cup celery, diced small
10 - 1 cup chicken stock, plus extra if needed
11 - 1 box (6 ounces) herb-seasoned stuffing mix

# Instructions:

01 - Heat your oven to 375°F so it's nice and hot when you're ready to cook.
02 - Grab a large skillet and set it over medium-high heat. Toss in the sausage and break it apart as it browns. Once cooked, slide it to one side of the pan. Drop in 2 tablespoons of butter and let it melt, then add your diced onions and celery. Let them cook for around 5 minutes until softened. Mix everything together with the sausage, then stir in your stuffing mix. Pour in about a cup of chicken stock gradually, mixing as you go until the stuffing looks moist but not soggy. Add a splash more broth if it seems dry.
03 - Place your turkey breast on a clean cutting board. Using a sharp knife held parallel to the board, carefully slice through the middle horizontally, but stop cutting about ¾ inch before you reach the opposite edge. Open it up like you're opening a book. Cover the turkey with plastic wrap and gently pound it with a meat mallet until it's about ½ inch thick all over. Sprinkle both sides with salt and pepper (roughly ¼ teaspoon of each).
04 - Spread your prepared stuffing evenly over the flattened turkey, leaving a small border (about ⅓ inch) around all the edges. You might have leftover stuffing depending on the size of your turkey breast. Starting from one of the longer sides, roll the turkey up tightly like a jelly roll. Use kitchen twine to tie it securely at several spots along the roll. Transfer it to your baking pan.
05 - Mix your softened butter with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder in a small bowl. Rub half of this butter mixture all over the turkey roll, coating it generously. Save the remaining butter for later. Pop the pan in your preheated oven and roast for about 55 to 60 minutes. When there's 20 minutes left, bump the temperature up to 400°F and brush the reserved butter (melt it in the microwave first) over the turkey. It's perfectly done when a meat thermometer stuck in the thickest part hits 165°F.
06 - Take the turkey out and let it rest for 15 minutes before slicing. This helps keep all the juices inside. Snip off the twine, slice into beautiful rounds, and serve warm. Enjoy every bite!

# Notes:

01 - Choose a boneless turkey breast roast around 3 pounds for easiest prep. Deboning takes forever, so buy it already boneless.
02 - Watch your cooking time carefully - overcooked turkey gets dry fast. A 3-pound breast typically needs 45 to 55 minutes depending on your oven.
03 - Want to prep ahead? Assemble the roulade the day before (let the stuffing cool completely first). Wrap it tightly in plastic and refrigerate overnight. Next day, unwrap it and let it sit out for 30 minutes before cooking. You might need a few extra minutes in the oven to reach 165°F in the center.
04 - Store leftovers in sealed containers in the fridge for up to 3 days, or freeze them for up to 3 months.
05 - Feel free to get creative with add-ins like crispy bacon, diced apples, chopped nuts, or sautéed mushrooms mixed into the stuffing.

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