1620 minutes
A delicious turkey roulade filled with a savory blend of cherry and sausage stuffing.
Whole Turkey, fully deboned
0 lb
teaspoons
teaspoons
0.25 fluid ounces
Unsalted Butter, melted, divided
cups
Dried Cherries
cups
Brandy
cups
Onions, diced
each
Celery Stalks, diced
each
Ground Pork Sausage
0 lb
Harissa Powder, divided
tablespoons
Fresh Sage, chopped
tablespoons
Hazelnuts, toasted and chopped
cups
Herb-Seasoned Stuffing Mix
cups
Parmesan Cheese, finely grated
cups
cups
Eggs, beaten
each
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.
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