Turkey Roulades with Apple Cranberry Stuffing

This is my favorite way to prepare a Thanksgiving turkey. Not only is it incredibly delicious but the turkey remains very moist AND, it cooks in an hour! This leaves your oven free for all those yummy side dishes.

There are several steps but it doesn’t take as long as you would think to put this together. The butcher will do the rough parts. You can prepare the stuffing and make the roulades the night before, saving you time on the big day.

After preparing the stuffing and allowing it to cool, spread it on the butterflied turkey fillets:

roulade prepping

Carefully roll the roulades, tie with kitchen twine, season and place on rack in roasting pan:

roulades ready for oven

You can prepare to this point the night before.

Turkey Roulades with Apple Cranberry Stuffing

Rating: 51

Yield: Serves 10

Turkey Roulades with Apple Cranberry Stuffing


  • For the Stuffing:
  • 10 cups prepared cornbread cut into large cubes
  • 1/2 cup butter
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 apples, peeled and chopped
  • 1 cup sliced brown mushrooms
  • ½ cup cranberries
  • 12 sage leaves, chopped
  • ½ teaspoon dried thyme
  • 1/2 teaspoon poultry seasoning
  • 1 cup chicken stock (plus more if needed)
  • Salt and pepper to taste
  • For the Turkey:
  • Order a whole, fresh turkey from the butcher.
  • Have the butcher cut the turkey into parts (legs, wings, breast and thighs).
  • Have the butcher debone and butterfly the breast halves and the thighs, reserving the skin.
  • Salt
  • Pepper
  • Garlic Powder
  • For the Glaze:
  • 1 can whole berry cranberry sauce
  • 1 jar orange marmalade
  • 1/2 cup maple syrup
  • 3 tablespoons dijon mustard
  • 3 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • pinch or two cayenne pepper
  • For Garnish:
  • Sage sprigs
  • Orange Slices
  • Cranberries


  1. For the Stuffing:
  2. Preheat oven to 325 degrees.
  3. Arrange cornbread cubes on a cookie sheet.
  4. Bake for 30 minutes.
  5. Remove from oven and let cool completely.
  6. The cubes will crisp up and dry as they cool.
  7. Place butter in a large skillet over medium heat.
  8. When melted, add onion, celery, apple, mushrooms and cranberries.
  9. Saute 5 minutes.
  10. Stir in sage, thyme, poultry seasoning and chicken stock.
  11. Remove from heat.
  12. Transfer cornbread cubes to a large mixing bowl.
  13. Pour vegetables over cornbread and gently mix with a spoon.
  14. Add more stock if stuffing is too dry. (you want it moist but not mushy)
  15. Taste. Add salt and pepper if needed.
  16. Cool.
  17. (This can be prepared several hours before or even the day before. Just cover and store in the refrigerator.)
  18. For the Turkey:
  19. Arrange the wings and drumsticks on a rack placed inside a large roasting pan.
  20. Place each thigh and breast between two pieces of plastic wrap and pound to make the thickness even.
  21. Remove plastic wrap and spread cooled stuffing in an even layer, approximately 3/4 inch thick. (see image above)
  22. Roll each into roulades and tie with kitchen twine (see image above)
  23. Arrange on rack in roasting pan along with drumsticks and wings.
  24. Generously sprinkle the turkey with salt, pepper and garlic powder.
  25. (You can prepare up to this point the night before. Cover loosely and place in refrigerator until ready to roast.)
  26. When you are ready to roast the turkey, preheat oven to 450 degrees and prepare the glaze while oven is preheating.
  27. To make the glaze:
  28. Combine all ingredients in a saucepan and bring to a simmer over medium heat.
  29. Reduce heat and gently simmer, stirring occasionally, for 30 minutes.
  30. Place turkey in preheated oven and roast for 20 minutes.
  31. Spoon some of the glaze over the turkey just until coated.
  32. Roast another 15 minutes.
  33. Spoon with another layer of glaze.
  34. Reduce oven temperature to 350 degrees.
  35. Roast for 30 minutes or until a thermometer inserted into the meat (careful not to insert into stuffing) reaches 165 degrees).
  36. Remove from the oven and let rest for 20 minutes.
  37. To serve:
  38. Slice roulades into spirals and arrange on a platter with drumsticks and wings.
  39. Garnish with fresh sprigs of sage, orange slices and cranberries.


You should have more stuffing than needed to make the roulades. Spoon into a sprayed casserole dish, top with thin slices of butter, and bake uncovered for 45 minutes or until golden brown.


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