Turkey Rollatini

By Nick Evans, Macheesmo
Culinary Setting
Meal Type
Main Course, Entrée
2 HR

About this Dish

Try this delicious Turkey Rollatini from Nick Evans, Macheesmo! A homemade stuffing that includes dried cranberries and thyme creates layers of flavor in this dish. We then roll and truss our turkey, crafting it to the perfect shape before it’s nap in the oven. If you’ve never tried one, we highly recommend you make this dish and see for yourself how excited the family is to roll up to the dinner table.

Looking for more inspiration to roll with? Check out these two delicious turkey roulades!

Justin McChesney-Wachs, Salt Pepper Skillet – Turkey Roulade Recipe featuring a sausage, apple and cranberry stuffing.

Aaron Hutcherson, The Hungry Hutch – Turkey Roulade Recipe with a sausage, fennel, and apple filling.

Cooking Style
Boneless Breast
Dish Type


Basic Stuffing:

1 lb Italian sausage

1 tbsp olive oil

1 medium white onion, diced

2 stalks celery, diced

4 cloves garlic, diced

1/4 tsp k salt

1/4 tsp black pepper

1/2 c dried cranberry

1 tsp fresh thyme

6 oz cornbread stuffing mix

1 1/2 c chicken stock


2-3 lb boneless turkey breast, butterflied

2 tbsp olive oil

½ tsp black pepper

½ tsp kosher salt

Twine for tying

Gravy for serving


For Filling:

In a large skillet over medium heat, add sausage and brown well, breaking up the sausage as it cooks. Cook 5-6 minutes until sausage is done.

Add onions, celery, garlic, salt, and pepper. Cook for another 5-6 minutes until veggies soften.

Finally, add cranberries, thyme, stuffing mix, and chicken stock and stir to combine. Remove from heat and let cool to room temperature.

To Make Rollatini:

Preheat oven to 375˚F. Butterfly your turkey breast open with a sharp knife. Lay it out on a baking sheet and cover with plastic wrap, then pound with a mallet to get the breast to an even thickness, about ¼-inch thick. Ideally, the turkey breast will be about 8×10 in size, but that may vary depending on the size of your turkey breast.

Add a layer of stuffing to the turkey breast. You will probably need 1/2-3/4 of the stuffing recipe and will have some leftover. The layer of stuffing should be about the thickness of the turkey breast and leave about ½-inch of room around the edge of the turkey breast.

Roll the breast tightly into a cylinder and use some kitchen twine to secure the turkey in a tight roll. Drizzle rollatini with olive oil and season the exterior of the turkey breast with salt and pepper.

Bake turkey rollatini for 80-90 minutes until it reaches an internal temperature of 170˚F in the center of the rollatini. Due to the nature of rollatini, this time could increase by 20-30 minutes. You absolutely need to use a meat thermometer to successfully know when your turkey rollatini is done.

When the turkey reaches the right temperature, remove from the oven and let rest for 10 minutes. Then, remove twine and slice into ½-inch coins. Serve with traditional Thanksgiving sides and gravy.

Reheat stored rollatini in a 350˚F oven for 10 minutes until warmed through or in the microwave for 1 minute on high.