Turkey Roulade with Cherry and Sausage Stuffing

1. Season Turkey

Season the turkey with sea salt and freshly ground black pepper, then rest in the refrigerator overnight or up to three days.

2. Plump Cherries

Simmer dried cherries in brandy for about two minutes to plump them up.

3. Cook Sausage Mixture

Melt unsalted butter in a skillet, sauté onions and celery, then brown the sausage with a tablespoon of harissa powder, adding brandied cherries, fresh sage, and hazelnuts.

4. Prepare Stuffing

Combine sausage mixture with stuffing mix, Parmesan cheese, chicken stock, and beaten eggs in a large bowl.

5. Assemble Roulade

Lay turkey flat, spread with Dijon mustard mixed with remaining harissa, add stuffing, roll into a cylinder, and secure with kitchen twine.

6. Roast Turkey Roulade

Roast the roulade on a rack at 350°F (180°C) for 1¾ to 2 hours until the internal temperature reaches 150°F (65°C), then rest for 15 minutes before carving.