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Turkey Roulade with Sausage Cranberries and Baby Spinach

Turkey roulade with sausage, cranberries, and baby spinach is filled, rolled, and roasted until the turkey and savory sausage filling reach 165°F. Slices reveal a colorful cranberry and spinach center wrapped in tender turkey breast.
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Prep Time 30 minutes
Cook Time 1 hour 16 minutes
Resting 15 minutes
Total Time 2 hours 1 minute
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 tbsp olive oil
  • 8 oz mild Italian sausage casings removed
  • 0.5 cup yellow onion finely chopped
  • 2 cup baby spinach roughly chopped
  • 0.33 cup dried cranberries
  • 0.5 cup plain dried breadcrumbs
  • 1 egg large, beaten
For the roulade
  • 2.5 lb turkey breast boneless, skinless, butterflied
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 large skillet
  • 1 9x13-inch baking dish

Method
 

Prepare the pan
  1. Heat the oven to 375°F.
  2. Line a 9x13-inch baking dish with parchment paper.
Make the filling
  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the sausage and onion; cook for 8-10 minutes, breaking up the sausage, until browned and the sausage reaches 160°F.
  3. Stir in the spinach and cook for 1-2 minutes until wilted.
  4. Transfer the mixture to a large bowl and let cool for 10 minutes.
  5. Stir the cranberries, breadcrumbs, and beaten egg into the cooled sausage mixture until combined.
Prepare and roast the roulade
  1. Place the butterflied turkey between sheets of plastic wrap and pound it evenly to about 1/2 inch thick.
  2. Season both sides of the turkey with the salt and pepper.
  3. Lay the turkey flat with a long side facing you.
  4. Spread the filling over the turkey, leaving a 1-inch border.
  5. Roll the turkey away from you into a log.
  6. Place it seam-side down in the prepared dish.
  7. Tie it with kitchen twine at 1 1/2-inch intervals.
  8. Roast for 55-75 minutes, until the center of the filling and the thickest part of the turkey both reach 165°F.
  9. Rest the roulade for 15 minutes.
  10. Remove the twine and slice.

Notes

For even cooking, pound the turkey to an even thickness and check both the center of the filling and the thickest part of the turkey with a thermometer. Refrigerate leftovers for up to 3 days; freezing is suitable for up to 2 months. For a gluten-free version, use gluten-free dried breadcrumbs.