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!
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.
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.