Boudin-Stuffed Turkey Roulade

This simple and stunning Thanksgiving roulade is stuffed with boudin for a Cajun twist.

Boudin-Stuffed Turkey Roulade
Yields: 6 servings
  • 3 tablespoons unsalted butter, softened and divided
  • ¼ cup finely chopped red onion
  • ¼ cup finely chopped red bell pepper
  • 4 cloves garlic, minced
  • ½ pound boudin sausage, casings removed
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon Cajun seasoning
  • 1 (2¾-to 3-pound) whole skin-on boneless turkey breast, trimmed (2 breasts)*
  • 2¾ teaspoons kosher salt, divided
  • 1½ teaspoons garlic powder
  • 1½ teaspoons ground black pepper, divided
  • 1 tablespoon vegetable oil
  • 2 cups filtered apple cider
  • 1 cup heavy whipping cream
  • 1½ teaspoons chopped fresh sage
  • 1 teaspoon apple cider vinegar
  • ⅛ teaspoon cayenne pepper
  • Garnish: fresh sage leaves, ground black pepper
  1. In a 10-inch stainless steel skillet, heat 1 tablespoon butter over medium heat. Add onion, bell pepper, and garlic; cook, stirring frequently, until vegetables are softened, 4 to 5 minutes. Stir in boudin, thyme, and Cajun seasoning. Remove from heat, and let cool completely.
  2. Carefully remove skin from turkey breasts; set skin aside. Remove tenderloin from each breast, and reserve for another use. Place 1 turkey breast between 2 sheets of plastic wrap. Using a meat mallet, pound breast to ½-inch thickness. Repeat with remaining breast. In a small bowl, stir together 2 teaspoons salt, garlic powder, and 1 teaspoon black pepper. Sprinkle half of salt mixture onto turkey breasts.
  3. Stretch skin out on a large cutting board. Place pounded turkey breasts on skin, side by side lengthwise and slightly overlapped. Using a meat mallet, lightly pound overlapped turkey breasts to help adhere.
  4. Spread boudin mixture onto turkey breasts, leaving a ¾-inch border. Starting on one short side (parallel to turkey breast seam), roll up turkey, jelly roll style. Wrap skin around rolled turkey breast, lining up skin and roulade seams. Tie roulade with butcher’s twine at 1½-to 2-inch intervals. Trim ends, if desired. Sprinkle with remaining salt mixture. Wrap in plastic wrap, and refrigerate overnight.
  5. Pat roulade dry; let stand at room temperature for 1 hour.
  6. Preheat oven to 325°. Place a wire rack over a parchment-lined rimmed baking sheet.
  7. Place roulade on prepared rack. Brush all over with oil.
  8. Bake until an instant-read thermometer inserted in thickest portion registers 150°, about 1 hour. Increase oven temperature to 475°. Bake until golden brown and an instant-read thermometer inserted in thickest portion registers 160° to 165°, 10 to 15 minutes more, loosely covering with foil to prevent excess browning, if needed. Let stand for 20 minutes.
  9. Meanwhile, in a medium saucepan, heat cider over medium-high heat until reduced to ½ cup, 25 to 30 minutes. Add cream, and cook, stirring frequently, until thickened, about 5 minutes. Remove from heat. Stir in sage, vinegar, cayenne, remaining 2 tablespoons butter, remaining ¾ teaspoon salt, and remaining ½ teaspoon black pepper until well combined. Serve immediately with roulade. Garnish with sage and black pepper, if desired.
*Your butcher will be able to remove the breast from a whole turkey.