When it comes to creating a memorable holiday meal, this Cornbread Stuffed Turkey Roulade with Cranberry Barbecue Sauce is sure to impress. The juicy turkey breast is filled with a savory cornbread stuffing made with sweet Italian sausage and a hint of heat from jalapeños. It’s then rolled into a beautiful roulade and roasted until golden and delicious. The crowning glory is a homemade cranberry barbecue sauce, combining sweet, tart, and smoky flavors to perfectly complement the turkey. Whether you’re serving this for Thanksgiving or any other festive occasion, this dish will be the star of your dinner table. Let’s get started on this delightful recipe!
Ingredients
For the Cornbread Stuffing:
- 8 ounces of sweet Italian sausage, with the casings discarded.
- 1 Vidalia onion, finely diced
- 2 cloves of garlic, minced
- 1 jalapeño, seeded and minced
- 2½ cups crumbled cornbread (from 2-3 large cornbread muffins or a loaf of cornbread)
For the Cranberry Barbecue Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, crushed
- 1 Vidalia onion, chopped
- A small dash of salt and a hint of pepper.
- ¼ cup light brown sugar
- ¼ cup tomato paste
- 1 tablespoon Dijon mustard (preferably Maille)
- ¼ teaspoon cayenne pepper
- 5 tablespoons balsamic vinegar
- 1 cup fresh or frozen cranberries (thawed if frozen)
- 1 cup vegetable broth
For the Turkey Roulade:
- 1 (3-4 pound) boneless, skinless turkey breast
- Salt and pepper, to taste
- Cooking oil (for searing)
Equipment Needed:
- Kitchen twine
- Meat tenderizer
- Roasting pan
Instructions
1. Prepare the Cornbread Stuffing:
- Preheat a skillet over medium heat and add the sweet Italian sausage. Break it up with a spoon and cook until browned, about 5-6 minutes.
- In the same skillet, add the diced Vidalia onion, minced garlic, and jalapeño.
- Return the cooked sausage to the skillet and add the crumbled cornbread. Mix until well combined. Set aside to cool.
2. Make the Cranberry Barbecue Sauce:
- Add the crushed garlic and chopped Vidalia onion, and sauté until softened, about 5 minutes.
- Season with salt and pepper, then stir in the light brown sugar, tomato paste, Dijon mustard, and cayenne pepper.
- Add the balsamic vinegar, cranberries, and vegetable broth. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened.
- Remove from heat and use an immersion blender to blend the sauce until smooth. Set aside.
3. Prepare the Turkey Roulade:
- Preheat the oven to 375°F (190°C).
- Place the turkey breast on a large cutting board and butterfly it by slicing horizontally through the thickest part, being careful not to cut all the way through.
- Use a meat tenderizer to pound the turkey breast to an even thickness, about ½-inch.
- Spread the prepared cornbread stuffing evenly over the turkey, leaving a small border around the edges.
- Starting from one end, carefully roll the turkey breast into a tight roulade. Use kitchen twine to tie the roulade at 1-2 inch intervals, ensuring it stays securely rolled.
4. Sear and Roast the Turkey Roulade:
- Heat a large oven-safe skillet or roasting pan over medium-high heat and add a bit of cooking oil.
- Brown the turkey roulade on each side until it develops a golden crust, cooking for approximately 2-3 minutes per side.
- Transfer the skillet or roasting pan to the preheated oven and roast for 45-60 minutes, or until the internal temperature of the turkey reaches 165°F (74°C).
5. Rest and Slice:
- Remove the turkey roulade from the oven and let it rest for 10-15 minutes before slicing.
- Carefully remove the kitchen twine and slice the roulade into 1-inch thick slices.
6. Serve:
- Arrange the slices on a serving platter and drizzle with the cranberry barbecue sauce.
- Serve the remaining sauce on the side. Enjoy your delicious Cornbread Stuffed Turkey Roulade!
Conclusion
This Cornbread Stuffed Turkey Roulade with Cranberry Barbecue Sauce is an elegant and flavorful twist on traditional holiday dishes. The tender turkey, combined with the savory-sweet stuffing and the zesty barbecue sauce, creates a memorable meal that will delight your family and guests. Perfect for a festive gathering or a special dinner, this dish is sure to become a beloved addition to your recipe collection. Enjoy the compliments and happy cooking!
Cornbread Stuffed Turkey Roulade with Cranberry Barbecue Sauce
This Cornbread Stuffed Turkey Roulade is ashow-stopping dish perfect for holiday gatherings or special occasions.
Ingredients
- 8 ounces of sweet Italian sausage with the casings discarded.
- 1 Vidalia onion finely diced
- 2 cloves of garlic minced
- 1 jalapeño seeded and minced
- 2½ cups crumbled cornbread from 2-3 large cornbread muffins or a loaf of cornbread
- 2 tablespoons olive oil
- 3 cloves garlic crushed
- 1 Vidalia onion chopped
- A small dash of salt and a hint of pepper.
- ¼ cup light brown sugar
- ¼ cup tomato paste
- 1 tablespoon Dijon mustard preferably Maille
- ¼ teaspoon cayenne pepper
- 5 tablespoons balsamic vinegar
- 1 cup fresh or frozen cranberries thawed if frozen
- 1 cup vegetable broth
- 1 3-4 pound boneless, skinless turkey breast
- Salt and pepper to taste
- Cooking oil for searing
Instructions
- Prepare the Cornbread Stuffing: Preheat a skillet over medium heat and add the sweet Italian sausage. Break it up with a spoon and cook until browned, about 5-6 minutes. In the same skillet, add the diced Vidalia onion, minced garlic, and jalapeño. Return the cooked sausage to the skillet and add the crumbled cornbread. Mix until well combined. Set aside to cool.
- Make the Cranberry Barbecue Sauce: Add the crushed garlic and chopped Vidalia onion, and sauté until softened, about 5 minutes. Season with salt and pepper, then stir in the light brown sugar, tomato paste, Dijon mustard, and cayenne pepper. Add the balsamic vinegar, cranberries, and vegetable broth. Bring to a simmer and cook for about 15-20 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened. Remove from heat and use an immersion blender to blend the sauce until smooth. Set aside.
- Prepare the Turkey Roulade: Preheat the oven to 375°F (190°C). Place the turkey breast on a large cutting board and butterfly it by slicing horizontally through the thickest part, being careful not to cut all the way through. Use a meat tenderizer to pound the turkey breast to an even thickness, about ½-inch. Spread the prepared cornbread stuffing evenly over the turkey, leaving a small border around the edges. Starting from one end, carefully roll the turkey breast into a tight roulade. Use kitchen twine to tie the roulade at 1-2 inch intervals, ensuring it stays securely rolled.
- Sear and Roast the Turkey Roulade: Heat a large oven-safe skillet or roasting pan over medium-high heat and add a bit of cooking oil. Brown the turkey roulade on each side until it develops a golden crust, cooking for approximately 2-3 minutes per side. Transfer the skillet or roasting pan to the preheated oven and roast for 45-60 minutes, or until the internal temperature of the turkey reaches 165°F (74°C).
- Rest and Slice: Remove the turkey roulade from the oven and let it rest for 10-15 minutes before slicing. Carefully remove the kitchen twine and slice the roulade into 1-inch thick slices.
- Serve: Arrange the slices on a serving platter and drizzle with the cranberry barbecue sauce. Serve the remaining sauce on the side. Enjoy your delicious Cornbread Stuffed Turkey Roulade!