Turkey and Dressing Roulade

Turkey and Dressing Roulade
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Calories 292 cals
Total Fat 14 g
Cholesterol 114 mg
Dietary Fiber 1 g
Sodium 392 mg
Protein 32 g
Total Carbohydrate 7 g

Prep Time: 35 Minutes

Time to Table: 1 Hour 30 Minutes

Serves: 10


  • 1/2 cup diced celery
  • 1/2 cup diced yellow onion
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon unsalted butter
  • 2 cups white bread, cut into 1/4-inch cubes
  • 1 1/3 cups reduced sodium chicken broth
  • 1/4 cup Daisy Sour Cream
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 pounds boneless turkey breast
  • 1 tablespoon vegetable oil
  • 1 tablespoon Italian seasoning


Sauté the celery, onion, and garlic in the butter over medium heat until the onions are translucent. Combine the sautéed vegetables, cubed bread, 1/3 cup of chicken broth, Daisy Brand sour cream, the egg, salt, and pepper in a medium bowl and set aside. Cut the turkey breast into two pieces of equal size. Layer the pieces between two larger pieces of plastic wrap. Pound each piece into rectangles of ½ inch thickness. Preheat the oven to 350 degrees. Divide the stuffing between the two pieces of turkey. Roll up the turkey breast along the length of the rectangle. Tie three times with butcher's twine across the width of the roll, brush with the vegetable oil, sprinkle with the Italian seasoning, and place both pieces in a baking dish. Wrap with aluminum foil and bake for 1 hour. Remove the aluminum foil and baste each piece with the remaining chicken broth. Continue to bake and baste for 30 more minutes or until the internal temperature reaches 165 degrees. Remove from the oven and allow the turkey to rest for 10 minutes before slicing.


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