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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

Course: Main
Cuisine: American
Keyword: stuffed turkey breast, turkey roll, turkey roulade
Prep Time: 45 minutes
Cook Time: 1 hour
DRYING TIME:: 1 hour
Total Time: 2 hours 45 minutes
Servings: 8
Calories: 113kcal
Author: Malinda Linnebur
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!
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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
  • 1½ cups (355ml) chicken broth or stock
  • 1 (8-9 pound) (3.6-4kg) bone in, skin on turkey breast

Instructions

STUFFING:

  • 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.
  • 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.
  • 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:

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

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

Calories: 113kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 66mg | Potassium: 179mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2456IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg