Sweet Potato and Stuffing Turkey Roulade

  • This Sweet Potato and Stuffing Turkey Roulade is sure to impress! Turkey breast filled with herb stuffing, tender sweet potatoes, and dried cranberries making it so flavorful and moist! And the best part is it doesn’t take all day to cook!

    If you are on the hunt for something a little different to serve to your guests this is perfect! Everyone will think you slaved all day making it but actually, it only bakes for 1 hour! I also have this Apple Cranberry Stuffed Turkey Breast that’s just as easy and impressive too! Or give this Bacon Wrapped Pork Loin a try.

    Overhead close up shot of slices of stuffed turkey breast. Showing all the sweet potatoes, stuffing, and dried cranberries!

    So what is a roulade anyways?? It is a dish made with flattened meat wrapped around a filling then baked. It is rolled around the stuffing creating a lovely spiral. A roulade can also be made with fish or a sponge cake much like this delicious pumpkin roll.

    THIS SWEET POTATO AND STUFFING TURKEY ROULADE IS:

    • well seasoned with herbs like sage, rosemary, thyme, and parsley
    • tender and moist thanks to that delicious filling
    • a sure way to impress all of your guests
    • easier to make than it looks
    • it can be made completely in advance and reheated or assembled ahead and cooked the day of
    Ingredients needed to make this delicious sweet potato and stuffing turkey roulade.

    OVERVIEW OF THE KEY INGREDIENTS FOR THIS TURKEY ROLL:

    TURKEY BREAST: You will need one whole turkey breast that weighs about 8-9 pounds. I am using one that was packaged in a solution and have not tried it with a fresh turkey.

    VEGETABLES AND HERBS: I am using onion, celery, and garlic to flavor the stuffing, sweet potato, and mushrooms as part of the filling, and a variety of herbs to really give this turkey roll a delicious Thanksgiving taste. Please feel free to change out the herbs if you prefer.

    BREAD: I am using a french bread loaf but any white bread will work.

    DRIED CRANBERRIES: I know you are probably thinking eewww, but trust me…it’s really good!

    CHICKEN BROTH/STOCK: This will moisten the stuffing and feel free to make your own or use store bought.

    Six pictures showing the steps on how to make this stuffed turkey roll.

    LET’S MAKE THIS SWEET POTATO AND STUFFING TURKEY ROULADE!

    As I mentioned earlier, please DON’T be intimidated by this recipe. It really isn’t that hard and if you didn’t do a perfect job of taking your turkey off the bone and butterflying no worries….it’s pretty forgiving.

    MAKE THE STUFFING: Start by drying your bread. Cut the bread into 1/2″ cubes and place on a baking sheet. Bake at 350 stirring frequently until dry. This takes about 1 hour. Again you can buy already dry bread cubes but make sure they are plain.

    Meanwhile, sautee the onion, celery, sweet potato, and mushrooms until the onion is softened. Stir in the garlic and cook for a few seconds. Combine this with the dry bread, cranberries, and herbs. Use the chicken broth/stock to moisten.

    REMOVE TURKEY FROM THE BONE: Place the turkey breast on a large cutting board, breast side up. With a sharp boning or chef’s knife start cutting down one side of the breast with your knife running right beside the breast bone. With your free hand gently pull the breast away as you cut. Repeat for the other breast. Watch this video on How to Debone a Turkey Breast if you need more help.

    REMOVE THE SKIN: Gently remove the skin from the breast with your fingers and save it for later.

    BUTTERFLY THE TURKEY BREAST: Place the breast what was skin side down. Using your knife insert it into the middle of the thickest part of the breast and cut horizontally down the turkey breast but not completely through. The breast should open up like a book. Repeat for the other breast. If you would like you can watch this video about butterflying a turkey breast.

    POUND THE BREAST: Cover the turkey breast with plastic wrap and with the flat part of a meat mallet pound out the breast to about 1/2″ thickness. Repeat for the other breast.

    STUFF, ROLL, AND TIE: Lay the breast flat and place 1/2 of the stuffing in an even layer. Gently press (don’t squish it) the stuffing into the breast. (Helps hold it in place while rolling) Repeat with the other breast. Starting with the long side, roll up the breast and place seam side down. Lay the removed skin across the top of the rolled breast. Tie with kitchen string and brush with oil or melted butter then sprinkle with salt and pepper. Place on a large baking sheet and repeat with the other breast.

    Two pictures showing the finished turkey roll. One picture is showing the slices on a plate garnished with fresh herbs and cranberries.

    FREQUENTLY ASKED QUESTIONS:

    CAN I MAKE THIS IN ADVANCE?

    YES! Option 1: You can make it and just store it in the refrigerator for up to 2 days. Then slice the roll and place it in a baking pan. Cover and place in a 350 degree oven for 30 minutes or until heated through. Option 2: Make the rolled turkey breast but don’t bake it. Wrap it tightly and store it in the refrigerator for up to 2 days. Remove 30 minutes before baking to allow to come to room temperature and continue as written. May need to add a little extra baking time.

    CAN THIS BE MADE GLUTEN-FREE?

    Yes! Just replace the bread with your favorite gluten-free bread.

    HOW TO MAKE GRAVY?

    After you remove the turkey from the oven remove it from the pan and pour 1 cup of chicken broth/stock in the pan and scrape off all the browned bits. Pour into a measuring cup. Add enough 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.

    Overhead view of three slices of sweet potato and stuffing turkey roulade on a plate with a side of green beans. A red napkin is off to the side.

    SERVING SUGGESTIONS:

    You can serve this turkey roll with all the usual Thanksgiving sides like Homemade Green Bean Casserole, Slow Cooker Mashed Potatoes, and Cranberry Pomegranate Sauce. Or if you are looking for something a little different try serving it with these Skillet Garlic Green Beans, Spinach, Apple, and Pomegranate Salad, and this Loaded Mashed Potato Casserole. And don’t forget about all the dessert options!!

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    5 from 1 vote
    Overhead close up shot of slices of stuffed turkey breast. Showing all the sweet potatoes, stuffing, and dried cranberries!
    Sweet Potato and Stuffing Turkey Roulade
    Prep Time
    45 mins
    Cook Time
    1 hr
    DRYING TIME:
    1 hr
    Total Time
    2 hrs 45 mins
     

    This Sweet Potato and Stuffing Turkey Roulade is sure to impress! Turkey breast filled with and herb stuffing, tender sweet potatoes, and dried cranberries making it so flavorful and moist! And the best part is it doesn't take all day to cook!

    Course: Main
    Cuisine: American
    Keyword: stuffed turkey breast, turkey roll, turkey roulade
    Servings: 8
    Calories: 113 kcal
    Author: Malinda Linnebur
    Ingredients
    • 1 (1 pound) (454g) oaf 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
    • cups (355ml) chicken broth or stock
    • 1 (8-9 pound) (3.6-4kg) bone in, skin on turkey breast
    Instructions
    STUFFING:
    1. Preheat oven to 350°F. Cut the bread into 1/2" cubes and place on a baking sheet. Bake stirring frequently until dry. This takes about 1 hour.

    2. While the bread is drying melt the butter in a large skillet over medium low heat. Cook the celery, onion, sweet potato, and mushrooms until onion is softened. Stir in the garlic and cook for 1 minute. Remove from heat.

    3. Place dried bread in large bowl and combine with the cooked vegetables, herbs, and dried cranberries. Toss with the chicken stock. Taste for salt and pepper and set aside.

    TURKEY PREP:
    1. Place the turkey breast on a large cutting board, breast side up. With a sharp boning or chef's knife start cutting down one side of the breast with your knife running right beside the breast bone. With your free hand gently pull the breast away as you cut. Repeat for the other breast. You can watch this video on how to debone a turkey breast for guidance. I just find it easier to remove the skin after deboning.

    2. Gently run your fingers under the skin to remove it and save it for later!

    3. Place the breast on what was skin side down. Using your knife insert it into the middle of the thickest part of the breast. Cut horizontally down the turkey breast but not completely through. The breast should open up like a book. Repeat for the other breast. If you would like you can watch this video about butterflying a turkey breast.

    4. Cover the turkey breast with plastic wrap and with the flat part of a meat mallet pound out the breast to about ½" thickness. Repeat for the other breast.

    5. Lay the breast flat and place ½ of the stuffing in an even layer. Gently press (don't squish it) the stuffing into the breast. (Helps hold it in place while rolling) Repeat with the other breast.

    6. Starting with the long side and roll up the breast and place seam side down. Lay the removed skin across the top of the rolled breast. Tie with kitchen string and brush with a little oil or melted butter then sprinkle with salt and pepper. Place on a large baking sheet. Repeat with the other breast.

    7. Bake in a 350° F oven for 1 hour or until you have an internal temperature of 160 degrees F. Let the turkey rest for 10 minutes before slicing. Be sure to check the internal temperature before 1 hour of baking.

    Recipe Notes
    1. MAKE AHEAD: Option 1: You can make it and just store in the refrigerator for up to 2 days. Then slice the roll and place in a baking pan. Cover and place in a 350 degree oven for 30 minutes or until heated through. Option 2: Make the rolled turkey breast but don’t bake it. Wrap it tightly and store in the refrigerator for up to 2 days. Remove 30 minutes before baking and continue as written. May need to add a little extra baking time.
    2. FREEZER FRIENDLY: Freeze leftovers in an airtight container for up to 3 months. Thaw completely before reheating. 
    3. GRAVY: After you remove the turkey from the oven remove it from the pan and pour 1 cup of chicken broth/stock in the pan and scrape off all the browned bits. Pour into a measuring cup. Add enough 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.
    Nutrition Facts
    Sweet Potato and Stuffing Turkey Roulade
    Amount Per Serving
    Calories 113 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 3g19%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 11mg4%
    Sodium 66mg3%
    Potassium 179mg5%
    Carbohydrates 18g6%
    Fiber 2g8%
    Sugar 11g12%
    Protein 2g4%
    Vitamin A 2456IU49%
    Vitamin C 1mg1%
    Calcium 15mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
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  • Grandma wrote:
    • Malinda Linnebur wrote: