Heat a medium skillet over medium heat.
Add 1/4 cup oil, onion and sausage. Once sausage is brown
and onion softened, add the garlic and chicken broth and
continue cooking for another minute.
Add sage, melted butter, breadcrumbs and mix well.
Transfer to a mixing bowl to cool.
Preheat oven to 400 degree F.
Butterfly turkey breast and lay on large piece of plastic wrap.
Pound to a uniform 1/2-inch thickness. Remove top layer of
plastic. Sprinkle 1/2 tsp. salt and 1/2 tsp. pepper over the
breast.
Spread a thin layer of sausage mixture over the turkey, leaving
an inch on all sides.
Carefully roll up the turkey breast short end to short end. Tie
with kitchen string every 2 inches and cut loose ends. Rub
remaining 1 tsp salt on rolled turkey breast.
Heat a large oven safe skillet over high heat, add 2
tablespoons oil. Once hot, sear the turkey breast on all sides
until a nice deep golden brown.
Loosely cover the skillet or baking dish with foil and transfer tot
he oven.
Cook approximately 30 minutes or until juice runs clear and a
meat thermometer reads 165 degrees F in the center.
Remove from oven and let rest 15 minutes.
Originally Submitted
12/20/2015
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