Turkey Roulade with Herb Stuffing

This turkey roulade with herb stuffing is a beautiful, flavorful twist on the classic holiday bird. I take a tender, boneless turkey breast, fill it with a savory herb and spinach mixture, roll it up, and bake it until perfectly golden. It’s elegant enough for special occasions but easy enough to make on a weeknight when I want something hearty and satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds turkey breast, boneless and skinless

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 cup spinach, chopped

1/2 cup breadcrumbs (or gluten-free breadcrumbs)

1/4 cup grated Parmesan cheese

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chicken broth

1 tablespoon butter, melted

1 tablespoon Dijon mustard (optional)

Directions

I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.

I lay the turkey breast flat on a cutting board, butterflying it if needed to make an even thickness.

In a medium skillet, I heat the olive oil over medium heat. I add the onion and garlic, sautéing for 2-3 minutes until soft.

I stir in the spinach and cook for about 2 minutes until wilted, then set it aside to cool slightly.

In a bowl, I mix the spinach mixture with breadcrumbs, Parmesan, thyme, rosemary, salt, pepper, and chicken broth to form the stuffing.

I spread the stuffing evenly over the turkey breast, then carefully roll it up, securing the ends with toothpicks or kitchen twine.

I place the roulade seam-side down on the baking sheet, brush it with melted butter, and (if I feel like it) spread a thin layer of Dijon mustard over the top.

I bake it for 35-40 minutes, until it reaches an internal temperature of 165°F (74°C).

I let it rest for 5-10 minutes before slicing and serving.

Servings and timing

Servings: 6

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Calories: 350 kcal per serving

Variations

I sometimes swap the spinach for kale, Swiss chard, or even sautéed mushrooms for a richer flavor. I can replace Parmesan with feta for a tangy twist or cheddar for a more indulgent bite. For a festive touch, I like adding dried cranberries or chopped nuts to the stuffing. If I want a low-carb version, I skip the breadcrumbs and add extra vegetables instead.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place slices in a covered dish in a 325°F (160°C) oven for 10-15 minutes, or until warmed through. I can also gently reheat in the microwave, though I prefer the oven to keep the roulade from drying out. For longer storage, I freeze the roulade (whole or sliced) for up to 2 months, wrapped tightly in foil and stored in a freezer bag.

FAQs

How do I keep the turkey roulade from falling apart?

I make sure to roll it tightly and secure it with kitchen twine or toothpicks. Chilling it for 10-15 minutes before baking can also help it hold its shape.

Can I prepare this ahead of time?

Yes, I often assemble the roulade a day in advance, cover it, and keep it in the fridge until I’m ready to bake.

Can I use chicken instead of turkey?

Absolutely. I use large chicken breasts and adjust the cooking time since they’ll cook faster than turkey.

What can I serve with turkey roulade?

I like serving it with roasted vegetables, mashed potatoes, or a fresh green salad. A light gravy or pan sauce also works beautifully.

How do I know when the turkey is done?

I use a meat thermometer to check that the thickest part of the roulade has reached 165°F (74°C). This ensures it’s fully cooked but still juicy.

Conclusion

This turkey roulade with herb stuffing is one of my favorite ways to make turkey for both holidays and everyday meals. It’s flavorful, elegant, and surprisingly simple to prepare. With its savory filling and tender meat, it’s a dish that always impresses at the table.

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