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Turkey roll

Ideal for Thanksgiving, Christmas, or a special celebration for a small group.


4 sli turkey (turkey breast meat, about 1/3 to 1/2 inch thick, about 12 oz)
2 T flour
2 T butter (half for the roll, half for the stuffing)
3⁄4 c broth (turkey or chicken stock)
1 clv garlic (minced)
1⁄4 lb sausage (or ground pork)
1⁄4 t sage (dried, crushed)
1⁄4 t red pepper (red pepper flakes, crushed)
1⁄4 t thyme (dried, crushed)
2 sli bread (day old bread)
  seasoning (salt and ground pepper to taste)
1⁄4 c wine (dry Madeira or Marsala are best)
1 shallot (peeled, minced)


Place turkey slices between 2 sheets wax paper and pound to 1/4 to 1/6-inch thickness.

Working with 1 turkey slice at a time, mound 1/4 stuffing into center of each slice and roll up, or if not possible, bring ends of slice to center. Close turkey slices with wood picks.

Place flour on plate. Lightly dust turkey rolls with flour.

Melt half the butter in large skillet. Add turkey rolls, open ends up and brown turkey on all sides, about 5 minutes (some stuffing may spill out)

Remove turkey from skillet. Add Madeira and cook over medium heat, scraping up browned pieces from skillet.

Add chicken broth. Return turkey rolls to pan. Cover skillet and cook over low heat until turkey is cooked through, 7 to 10 minutes.


Heat the othe half of the butter in large skillet.

Add shallot and garlic, sauté over low heat until tender, about 5 minutes.

Add sausage, breaking up with fork, and cook until browned. Do not drain fat.

Add crushed sage, red pepper flakes, and thyme. Crumble bread and add to mixture.

Cook over low heat 5 minutes to blend flavors.

Season to taste with salt and pepper.

Total time
50 minutes
Cooking time
Preparation time
4 servings


Use up to maximum 3 tablespoons of flour, if more is needed.

Serve turkey with gravy and any stuffing in skillet.


North American cuisine

challenging, sauté, simmer
poultry, entertaining
American food recipes
Food in U.S.A.