Roasted Turkey Breast Roulade with Grain-free Herbed Sausage Stuffing
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
gluten-free, grain-free, paleo, dairy-free, egg-free
  • 1 tablespoon olive oil, grass-fed butter or ghee
  • 1 stalk celery, finely chopped
  • ½ small onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • ⅓ cup almond flour
  • 12 oz pork breakfast sausage (pasture-raised, locally sourced, if possible)
  • 3.5 - 5 lb Turkey breast, boneless, skin on, trimmed and butterflied*
  • 2 tablespoons melted butter, ghee or olive oil
  • Sea salt and freshly ground black pepper
  • Gravy:
  • 2 teaspoons grass-fed butter (ghee or olive oil)
  • 1 large shallot, finely diced
  • 1 garlic clove, minced
  • ¼ cup white wine (or additional stock)
  • 2 tablespoon cassava flour, rice flour or all-purpose gluten-free flour
  • 2 cups chicken or turkey stock, preferably homemade
  • 2 springs fresh thyme
  • 2 fresh sage leaves
  • 1 sprig rosemary
  • 1 fresh bay leaf
  • Salt and freshly ground pepper, to taste
  1. Preheat the oven to 400ºF with the rack in the center position. Liberally butter a small roasting pan.
  2. In a medium skillet over medium heat, add olive oil, butter or ghee, once warmed add celery, onion, and garlic, and sauté 8 to 10 minutes until vegetables are slightly soft and onions are translucent. Add the garlic and cook another 2-3 minutes. Remove the vegetables from the pan and add to a large mixing bowl. Add the sausage to the pan, adding a bit more oil, if necessary. Cook the sausage breaking it into small bits, stirring frequently, until barely browned but still slightly raw in the center, about 5 minutes. Remove from the heat and add to the large mixing bowl.
  3. Add the fresh herbs to the veggies and sausage, along with the almond flour.
  4. Mix until thoroughly combined. Season lightly with salt and pepper.
  5. Rinse and dry off the turkey breast and place skin side down on a clean cutting board or work surface. If necessary, use a meat tenderizer to flatten the breast into a large even surface area.
  6. Season liberally with salt and pepper.
  7. Spread the stuffing mixture evenly over the surface, leaving a 1" border at edges. Starting at shortest edge, gently roll breast up and over stuffing, like a jelly roll. Place seam-side down and tie securely with kitchen twine.
  8. Transfer to the prepared roasting pan, brush with the melted butter, ghee or olive oil. Season liberally with sea salt and black pepper.
  9. Roast 12–15 minutes per pound until interior temperature in thickest part of breast registers 155°. Remove from oven, tent loosely with foil and rest 15 minutes. Reserve the pan and it's drippings for gravy.
  10. Make the Gravy: While the roasting pan is still hot, add the wine and whisk to release any of the drippings and the brown bits. Pour into a bowl and set aside. In a medium sauce pan over medium heat, add the butter (ghee or olive oil), drop in the shallot and garlic and cook, stirring often, until softened, about 6 to 8 minutes. Add to the pan the reserved liquid, wine and brown bits from the roasting pan. Reduce down slightly and adjust the heat to low. Add the flour and stir until the roux has become golden brown, about 4 to 5 minutes. Add the fresh herbs and the chicken (or turkey) stock to the saucepan and bring to a simmer, stirring constantly, until the gravy has reduced to about 1 cup and coats the back of a wooden spoon, about 15 minutes. Remove from the heat and strain through a fine-mesh sieve. Season with salt and pepper.
  11. Untie the turkey breast and slice crosswise into ½-inch to 1-inch slices. Serve with gravy.
You can also use poultry breakfast sausage
Recipe by Tasty Yummies at