This elegant Thanksgiving Turkey Roll features tender turkey breast pounded thin and filled with a robust stuffing of mild pork sausage, sage, and day-old bread. The rolls are seared until golden and finished in a skillet with a luxurious sauce of Madeira wine and chicken broth. The result is a dish that balances the lean protein of turkey with the savory richness of sausage and herbs. It serves as an impressive yet manageable holiday main course, perfect for feeding a small gathering or as a special weeknight dinner. The flavors meld beautifully, offering a comforting, home-style taste with a refined presentation.
Thanksgiving Turkey Roll
Description
This elegant Thanksgiving Turkey Roll features tender turkey breast pounded thin and filled with a robust stuffing of mild pork sausage, sage, and day-old bread. The rolls are seared until golden and finished in a skillet with a luxurious sauce of Madeira wine and chicken broth. The result is a dish that balances the lean protein of turkey with the savory richness of sausage and herbs. It serves as an impressive yet manageable holiday main course, perfect for feeding a small gathering or as a special weeknight dinner.Ingredients
Directions
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Prepare the stuffing: Heat 1 tbsp butter in a large skillet over low heat.
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Add the minced shallot and garlic; sauté until tender, about 5 minutes.
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Add the sausage, breaking it up with a fork, and cook until browned. Do not drain the fat.
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Stir in the sage, red pepper flakes, and thyme.
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Crumble the day-old bread into the skillet and mix well.
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Cook over low heat for 5 minutes to blend flavors. Season with salt and pepper to taste. Remove from heat and let cool slightly.
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Place turkey slices between two sheets of wax paper or plastic wrap. Pound gently with a meat mallet or rolling pin until each slice is 1/4 to 1/6-inch thick.
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Working with one slice at a time, mound about 1/4 of the stuffing mixture into the center of the turkey slice.
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Roll the turkey slice up tightly around the stuffing. If rolling is difficult, fold the ends of the slice toward the center to enclose the filling.
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Secure each roll with a wooden pick or toothpick.
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Place flour on a plate and lightly dust the turkey rolls, shaking off any excess.
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Melt 1 tbsp butter in a large skillet over medium-high heat.
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Add the turkey rolls, open ends up. Brown on all sides, about 5 minutes total. Some stuffing may spill out; this is normal.
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Remove the turkey rolls from the skillet and set aside on a plate.
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Pour the Madeira or Marsala into the hot skillet. Cook over medium heat, scraping up the browned bits from the bottom with a wooden spoon.
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Add the chicken broth to the skillet and stir to combine.
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Return the turkey rolls to the skillet, nestled in the sauce.
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Cover the skillet and reduce heat to low. Cook for 7 to 10 minutes, or until the turkey is cooked through.
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Transfer turkey rolls to serving plates. Spoon the gravy and any remaining stuffing from the skillet over the rolls.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 56.7kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 20.7mg7%
- Sodium 17.4mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 8.7g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Turkey Preparation:** The turkey breast slices should be about 1/3 to 1/2 inch thick before pounding (approximately 12 ounces total). Pounding ensures even cooking and tenderness.
**Substitutions:** If you cannot find Madeira or Marsala, you can substitute with a dry sherry or additional chicken broth with a splash of apple cider vinegar for acidity.
**Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish with a splash of broth to prevent drying out.
**Safety:** Ensure the internal temperature of the turkey reaches 165ðF (74ðC) before serving.
**Variations:** For a milder flavor, omit the red pepper flakes. You can also add finely chopped apples or dried cranberries to the stuffing for a touch of sweetness.
