Name: Turkey Roulade with Herb Stuffing
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds turkey breast, boneless and skinless; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup spinach, chopped; 1/2 cup breadcrumbs (or gluten-free breadcrumbs); 1/4 cup grated Parmesan cheese; 1 tablespoon fresh thyme, chopped; 1 tablespoon fresh rosemary, chopped; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup chicken broth; 1 tablespoon butter, melted; 1 tablespoon Dijon mustard (optional)

Why You’ll Love Turkey Roulade with Herb Stuffing Recipe

A stunning alternative to a whole roasted turkey
Packed with savory, herb-infused stuffing
Juicy and tender with a crispy outer layer
Great for holidays or elegant dinners
Naturally gluten-free when using gluten-free breadcrumbs
Easy to slice and serve, with minimal mess
Can be prepped in advance for convenience
Perfect way to serve turkey in smaller portions
Lower in carbs compared to traditional stuffing-heavy dishes
A delicious way to elevate a basic turkey breast

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds turkey breast, boneless and skinless
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup spinach, chopped
1/2 cup breadcrumbs (or gluten-free breadcrumbs)
1/4 cup grated Parmesan cheese
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chicken broth
1 tablespoon butter, melted
1 tablespoon Dijon mustard (optional)

Directions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Lay the turkey breast flat on a cutting board. If needed, butterfly the breast to create an even, flat piece of meat.
In a medium skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
Add chopped spinach to the pan and cook for an additional 2 minutes, until wilted. Remove from heat and let cool slightly.
In a bowl, combine the spinach mixture, breadcrumbs, Parmesan cheese, thyme, rosemary, salt, and pepper. Add the chicken broth and mix well to form the stuffing.
Spread the stuffing evenly over the turkey breast. Carefully roll the turkey up, securing the ends with toothpicks or kitchen twine.
Place the roulade seam-side down on the prepared baking sheet. Brush with melted butter and, if desired, spread a thin layer of Dijon mustard over the top.
Bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C).
Let the roulade rest for 5-10 minutes before slicing. Serve and enjoy.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 6 servings
Calories per serving: 350 kcal

Variations

Cheese Swap: Use crumbled feta or goat cheese instead of Parmesan for a tangy twist.
Add Nuts: Add chopped walnuts or pecans to the stuffing for a bit of crunch.
Fruit Addition: Mix in dried cranberries or chopped apples for a sweet note in the stuffing.
Different Herbs: Try sage, oregano, or parsley for alternate herb flavor profiles.
Stuff with Sausage: Add cooked, crumbled sausage for a heartier, meatier roulade.
Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for heat.
Mushroom Mix: Add finely chopped mushrooms for an earthy depth of flavor.
Keto-Friendly: Skip the breadcrumbs or replace with almond flour or crushed pork rinds.
Vegetarian Option: Use large portobello mushrooms instead of turkey for a vegetarian twist.
Wrapped in Bacon: Wrap the roulade in bacon strips for added flavor and crispiness.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Wrap the cooled roulade tightly in plastic wrap and foil, then freeze for up to 2 months. Slice before freezing for easy reheating.
Reheating: Warm slices in a 300°F oven for 10-15 minutes or microwave in 30-second intervals until heated through.
Moisture Tip: Add a splash of chicken broth before reheating to prevent dryness.

FAQs

How do I butterfly a turkey breast?

Use a sharp knife to slice the turkey breast horizontally, stopping short of cutting all the way through. Open it like a book and flatten it slightly with a meat mallet for even thickness.

Can I make the roulade ahead of time?

Yes, you can assemble the roulade up to a day in advance. Store it tightly wrapped in the fridge and bake when ready.

What if I don’t have kitchen twine?

Toothpicks work well to secure the roulade. Just remember to remove them before serving.

Can I use frozen spinach instead of fresh?

Yes. Thaw and squeeze out excess moisture before adding it to the stuffing mix.

Is the Dijon mustard necessary?

It’s optional. Dijon adds a tangy flavor and helps the roulade brown nicely but can be omitted.

Can I make this dish dairy-free?

Yes. Omit the Parmesan cheese or use a dairy-free alternative, and swap butter for olive oil.

What should I serve with turkey roulade?

Great side dishes include roasted vegetables, mashed potatoes, cranberry sauce, or a light salad.

Can I use chicken breast instead of turkey?

Absolutely. Chicken breast works well and follows the same preparation steps and cooking time.

How do I know when the roulade is done?

Use a meat thermometer. The internal temperature should reach 165°F (74°C).

Can I cook it in a skillet instead of baking?

While baking is preferred for even cooking, you can sear it in a skillet first for a crust and finish it in the oven.

Conclusion

Turkey Roulade with Herb Stuffing is a flavorful, elegant dish that’s surprisingly easy to prepare. Whether you’re looking to impress guests during the holidays or create a comforting family meal, this recipe checks all the boxes. With its savory herb filling and tender, juicy turkey, it’s sure to become a go-to favorite.