Give your holiday a chef’s flourish with the Turkey Roulade with Maple Cornbread Stuffing. Chef Tom combines tender, butterflied turkey breast with a rich, maple-scented cornbread stuffing, rolled tight and securely held with a Frogmat ensuring every bite stays perfectly intact and flavorful.
WHAT YOU'LL LOVE
- Sweet-savory balance: maple cornbread stuffing harmonizes beautifully with turkey
- Stability in the grill: a Frogmat keeps your roulade intact for mess-free cooking
- Tender and juicy results: precise roasting maintains moisture and texture
- Elegant appearance: spiral cross-sections make plating simple and impressive
Turkey Roulade with Maple Cornbread Stuffing
Tom Jackson
Rated 4.5 stars by 2 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
45 minutes
Cook Time
1 hour 3 minutes
Calories
960
With this roulade, you get a savory start to your feast and a stunning presentation on the platter. It’s a striking centerpiece that’s surprisingly easy to prepare and elegantly portable.
Ingredients
- 2 turkey breasts
- 4 slices prosciutto
-
Smoke on Wheels BBQ Marinade
- 4 cup cornbread, crumbled
- 1/2 cup shallots, sliced
- 1/2 cup pecans, toasted, chopped
- 1 tbsp fresh thyme, leaves only
-
1/2 cup maple syrup
- 2 tbsp heavy cream
For the stuffing:
Directions
- Remove the turkey breast from the breastbone if necessary. Pull the skin off and discard. Butterfly the breast, to make a flat, even piece of meat. Marinate in Smoke on Wheels BBQ Marinade for one hour.
- Meanwhile, over low heat, cook the shallots in a tablespoon of oil, with a pinch of salt until lightly browned. Combine the remaining stuffing ingredients in a bowl and mix to incorporate.
- Preheat your Yoder Smokers YS640 to 325°F. Remove the turkey from the marinade. Wipe off excess marinade. Lay the breast flat on top of the Frogmat. Season the meat with salt. Evenly spread the stuffing over the entire surface of the breast. Place two slices of prosciutto over the stuffing. Roll the breast up.
- Wrap it with the Frogmat. Tie the Frogmat with butcher’s twine. Cook until internal temperature reaches 165°F, about one and a half to two hours. Rest 10 minutes. Slice to serve.
Recipe Note
Recipe FAQ
What's the Frogmat for?
The non-stick Frogmat allows you to roll and grill the roulade without it falling apart perfect for neat results.
Can I prep this ahead?
Yes you can assemble and chill the roulade overnight to firm it up before grilling.
What if I don't have pecans?
No worries walnuts or almonds work well, or omit if allergens are a concern.
Can it be roasted indoors?
Absolutely use the same cooking time at 325°F in the oven on a rack until it reaches 165°F in the center.
Can I cook these indoors?
We rate these as a 4 out of 5. Perfect for indoor, better on the grill.
Recipe Highlights
Butterflied, skinless breast: Removing the skin and flattening the meat creates an even surface for rolling and an even cook.
Marinated before stuffing: A one-hour soak in BBQ marinade seasons the meat before the stuffing and prosciutto ever go on.
Prosciutto layer under the roll: Adds a salty, savory layer between the stuffing and the outside of the roulade.
Frogmat-wrapped shape: Holds the roll tight through a long cook, keeping the spiral pattern intact for slicing.
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Nutrition
Nutrition
- Nutrition Serving Size
- 11.3 oz
- per serving
- Calories
- 960
- Carbs
- 71 grams
- Protein
- 76 grams
- Fat
- 41 grams
- Sodium
- 2270 milligrams
