Turkey Roulade with Sausage-Cornbread Stuffing & Kale

Name: Turkey Roulade with Sausage-Cornbread Stuffing & Kale
Yield: Serves 4
Ingredients: Kosher salt and freshly ground pepper; ½ lb (250 g) sweet Italian sausage, casing removed; 4 tablespoons (60 ml) olive oil; 2 teaspoons fennel seeds; 2 cloves garlic, minced; 1 large bunch kale, thick stems removed, leaves cut into thirds; 1 skin-on, boneless turkey breast (about 2¾ lb/1.35 kg), butterflied; 3-by-4-inch (7.5-by-10-cm) piece prepared cornbread (about 2 cups/120 g crumbled)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

The roulade is tied with kitchen string to hold it together for even cooking and easier slicing. Keeping the skin attached to the turkey helps the meat stay moist, but be alert to the cooking time, as turkey dries out easily because of its low fat content.

Ingredients

3-by-4-inch (7.5-by-10-cm) piece prepared cornbread (about 2 cups/120

Main course

Method

Preheat the oven to 375°F (190°C). Line a sheet pan with aluminum foil.
In a large bowl, combine the cornbread, sausage, fennel seeds, garlic, and 1½ tablespoons