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Home » Recipes » Roasted Turkey Roulade – How-to Video

Roasted Turkey Roulade – How-to Video

November 2, 2020 Updated: November 13, 2020 By Julie Menghini 79 Comments

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Two photo collage of a 3/4 angled view of a slice of turkey roulade showing a stuffing swirl garnished with rosemary on a white plate. over an uncooked turkey roll being basted with melted butter.

Roasted Turkey Roulade is a delicious dinner alternative to cooking a whole turkey. This easy turkey roll recipe is the perfect blend of sweet and savory flavors.

This recipe was originally posted in 2015 and has been updated to improve reader experience.

Top down view of a slice of turkey roulade swirled with dressing on a white plate. The whole turkey roll it the first slices removed is in the background.

Roasted Turkey Roulade is the perfect Holiday meal. Your guests will be wowed by this culinary beauty.

We love that making this turkey roll recipe takes care of the turkey and stuffing without any tedious carving.

It’s impressive to look at and maybe looks a little intimidating to make, however, it really isn’t difficult at all! We’ll show you how!

Our turkey roll is savory with just a touch of sweet and this recipe makes enough extra stuffing that no one will leave your table hungry!

What is a Turkey Roulade?

A roulade is a technique in which ingredients are rolled. This recipe consists of a homemade stuffing rolled into a boneless turkey breast. Boneless Turkey Roll is another name for this recipe.

Front view of a sliced turkey roulade on a white platter garnished with sage and rosemary.

Why we love a Roulade

  • A much more manageable size making serving easier.
    • It also makes freezing much easier. To freeze we slice the roulade into serving-sized pieces and then lay them flat in between pieces of plastic wrap, foil, or waxed paper placed in a resealable storage bag or foil.
  • They cook much quicker! Eliminating the bone speeds up the cooking.
    • That leaves you with more oven time over the holidays!
  • You can stuff them with your favorite stuffing recipe.
    • Other filling ideas include wild rice or quinoa.

Once you try this technique, you’ll be hooked! We are, just take a look at our Lamb Roulade and our Pork Roulade!

  • Top down view of a roasted leg of lamb that's been butterflied and rolled. It's stuffed with pinenuts, mushrooms, and spinach. Theres chopped mushrooms surrounding the roast on a white platter.
    Lamb Roulade
  • Top-angle view of a pork tenderloin that's been stuffed with goat cheese and spinach, tied and grilled over a white platter.
    Pork Roulade

Ingredients

Top down photo of the ingredients used in a turkey roulade recipe including ground pork, onions, dried cranberries, butter, celery, bread cubes, pine nuts, egg, turkey stock, brandy, fresh rosemary and sage.
Turkey Roulade Ingredients
  • Turkey breast – Boneless and butterflied (see the note below)
  • Onions – We used yellow onions but use your favorite
  • Celery
  • Butter – We used unsalted. If you use salted, just adjust your seasoning to use less
  • Bread Cubes – I use pre-seasoned cubes. Use what you like, purchased, or homemade.
  • Pine nuts – you can substitute with another chopped nut or leave them out.
  • Turkey or chicken stock – Purchased or make your own. I explain how below.
  • Dried cranberries – Craisins
  • Brandy – A non-alcoholic substitute would be apple juice
  • Egg – We use large eggs
  • Fresh herbs – sage and rosemary. Thyme would be another great addition.

Butterflying Technique

The turkey breast is actually made up of two sides of meat separated by the breast bone.

Butterflied Turkey Breast laying skin side down.
  • When you remove the breast bone, you can flatten the breast.
    • The meat will resemble two ovals of meat joined together by the underlying skin.
  • We don’t pound the meat to the same thickness. Where it was thicker, we sliced it to an even thickness and put the sliced pieces of meat over the skin that attached both sides of the breast meat. This created more of a rectangle shape which allowed us to roll the turkey breast evenly.

Note: When you buy a turkey breast make sure it’s the actual turkey breast. Some turkey breasts sold by your grocer are just made of turkey breast meat pieces and will not roll out.

Also, if it’s an actual turkey breast, look at the size. The boneless turkey breasts in the store can often include just one side and are under 2 pounds.

They will work but you’ll have a smaller turkey roll and a lot more dressing than you need. Our turkey breast was 5 pounds.

Tips for stuffing a Turkey Roulade

Two photo grid showing how to stuff a turkey roulade with homemade stuffing and rolling it.
  1. With the skin side down, apply a 1/2-inch thick layer of the stuffing to the meat side.
    • Leave 1/2-inch from the edge. Otherwise, the stuffing will just ooze out the sides. If it does, just stuff it back in.
  2. Roll the turkey breast as firmly as you can without losing all the filling and secure the turkey roll by tieing it with kitchen twine.
    • A second pair of hands can be very helpful for holding it together while you tie it.
    • Place the turkey breast seam side down over a baking rack sitting over a baking sheet or roasting pan.
    • Baste with butter and season with salt and pepper.
  3. Bake.

Note: We were careful not to touch the spoon we used to apply the stuffing with the raw turkey meat so our bowl of stuffing was never contaminated with the raw poultry. We just spooned the stuffing onto the meat and spread it out with a spatula.

If you’re baking the dressing right away, that wouldn’t be an issue. However, if you plan on freezing the dressing unbaked, you wouldn’t want any food safety concerns.

Top down view of a slice of turkey roulade swirled with dressing on a white plate. The whole turkey roll it the first slices removed is in the background.

How to make homemade Turkey Stock

It’s cheaper to buy an entire turkey and remove the breast yourself. That leaves you with all of those flavorful bones and any parts you don’t routinely bake anyway.

To make homemade turkey stock, put the bones in a large saucepan. I cut out the backbone, the breast bone, and had the giblets and neck bone that were in the cavity of the turkey.

  1. Cover the bones and any additional pieces mentioned above with water. Additionally, you can add onion, celery, and carrots for additional flavor.
  2. Bring to a low boil and then add salt, pepper, and optionally additional herbs, dry or fresh. Turn to a simmer and cook for about 2 hours.
  3. After simmer is complete, you can pour the stock through a strainer or just spoon out the bones and any additions you’ve made.
    • I skim off any cooked herbs or cooked pieces but don’t cool and remove the fat. The fat in your homemade turkey stock adds flavor to the stuffing or makes amazing homemade gravy.
    • Any leftover stock can be frozen.

If you have your butcher butterfly your turkey breast make sure to tell them that you want the bones.

Proper cooking tips

Two photo grid of a rolled and tied turkey roulade being basted with melted butter and seasoned with salt and pepper.

We placed our Turkey Roulade seam side down on a rack placed over a baking sheet. We brushed the skin with melted butter before placing it in the oven and basted it again about 20 minutes before it was fully cooked.

That keeps the skin supple and browns it beautifully. We didn’t have to cover it but if your turkey starts to get too dark, you can tent a piece of aluminum foil over the top.

A front view of an uncut turkey roll tied with twine and cooled to a golden brown on a white platter garnished with fresh sage and rosemary.

You can cook your Turkey Roll on the grill. Use indirect heat which actually just turns your grill into an oven. This allows you to free up the oven for other dishes.

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The most important thing when cooking any poultry is that it’s cooked to the proper temperature to assure no food-born illnesses arise.

The USDA states turkey can be removed from the oven when it reaches an internal temperature of 165°F.

Since the meat is butterflied and we don’t have any bones to worry about. That makes it easier to get a good temperature reading with an instant-read thermometer.

We allow our turkey to rest for 15 to 20 minutes before slicing it. We actually allow any meat we cook to rest. That assures the juices can be reabsorbed making a juicy result.

There’s a detailed video in the recipe card.

A top down view of a bowl of stuffing.

This recipe will make more stuffing than what is needed for the turkey roll.

Leftover stuffing can be baked in a buttered dish for 40 to 45 minutes. Cover the stuffing with a lid or aluminum foil for the first 20 minutes and remove the covering for the remaining 20 minutes until browned.

Leftover dressing can also be frozen baked or unbaked in a covered airtight container.

Our favorite side dishes

Like we stated, one of the good things about this recipe is you don’t need a lot of additional dishes to go with it. Here are a few of our favorites.

  • Gouda Mashed Potatoes
  • Frozen Cranberry Salad
  • Brown Bread Rolls
  • Stovetop Apple Pie Filling
  • Cherry Fluff

I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars!  ⭐️⭐️⭐️⭐️⭐️

Pin this favorite Holiday recipe!

Two photo collage of a 3/4 angled view of a slice of turkey roulade showing a stuffing swirl garnished with rosemary on a white plate. over an uncooked turkey roll being basted with melted butter.

Some of our favorite Turkey Recipes

  • Leftover Turkey Casserole
  • How to Carve and Spatchcock a Turkey
  • Turkey a la King
  • Turkey Meatball Appetizer
  • Hot Turkey Sandwich

We love turkey! You can find all of our Turkey Recipes here.

angled photo of a slice of turkey roulade stuffed with a swirl of stuffing on a white plate next to a rosemary garnish.
Print
5 from 9 votes

Roasted Turkey Roulade

A Turkey Roulade is delicious alternative to cooking a whole turkey. This turkey roll recipe is the perfect blend of sweet and savory.
Prep Time 45 mins
Cook Time 1 hr 30 mins
Resting 20 mins
Total Time 2 hrs 35 mins
Servings 12
Author Hostess At Heart

Ingredients

  • 3/4 cup dried cranberries
  • 1/2 cup Brandy or Calvados or Apple Juice
  • 4 tbsp butter unsalted
  • 2 onions (medium) chopped
  • 3 stalks celery 1/2-inch-diced
  • 1 pound pork sausage ground
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh sage chopped
  • 1/4 cup pine nuts toasted
  • 12 oz cubed herb-seasoned stuffing mix
  • 2 cups chicken stock * or turkey stock
  • 1 extra-large egg beaten
  • Kosher salt and freshly ground black pepper
  • 5 lb Turkey Breast – 2 halves turkey breast, boned and butterflied (5 pounds) – Have your butcher do this.
  • 3 tbsp butter unsalted, melted

Instructions

Stuffing

  • Add the pinenuts to a small pan and cook over medium heat, stirring frequently. Watch very carefully because they will brown very quickly. Remove them from the pan once toasted so they stop browning.
  • Put the dried cranberries in a small saucepan with the Brandy and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat to simmer for 2 minutes. Remove from the heat and set aside.
  • Put the stuffing mix and turkey or chicken stock in a large bowl.
  • Melt the butter in a large skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits, and saute until cooked and browned. Add the cranberries with the liquid, rosemary, sage, and pine nuts, and cook for 2 more minutes.
  • Add the sausage mixture, egg, 1 teaspoon salt, and 1/2 teaspoon pepper to the stuffing mix and stir well.
  • Preheat the oven or grill to 325 degrees F.

Assemble

  • Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be more difficult to roll.
  • Cut several long pieces of kitchen twine. Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Don't use over-firm pressure or you will lose your stuffing. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. This is easier with an extra person to tie while one holds the roll together.
  • Place the stuffed turkey breast seam side down on a rack placed in a sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 1/2 to 2 hours, or until an instant-read thermometer registers 165 degrees F in the center. (I test in a few places after 1 1/4 hours.) Remove the turkey roll from the oven and cover the turkey with aluminum foil. Allow it to rest at room temperature for 15 to 20 minutes. Carve 1/2-inch-thick slices and serve warm.

Video

Notes

Recipe adapted from Ina Garten, Food Network.
*You can make your own homemade turkey stock by covering turkey bones with water and simmering on the stovetop for 2 hours. We season our stock with salt and pepper. You can optionally add fresh onion, carrots, celery, and herbs for additional flavor.
For grilling, place a rack in a cast iron dutch oven and grill uncovered.

Nutrition

Serving: 12g | Calories: 569kcal | Carbohydrates: 32g | Protein: 52g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 162mg | Sodium: 1159mg | Potassium: 741mg | Fiber: 2g | Sugar: 9g | Vitamin A: 348IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 3mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

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Comments

  1. Amy Nash says

    November 11, 2020 at 7:46 am

    The step-by-step photos and video were so helpful! This turned out really incredibly delicious and I have never made a roulade before of any sort!

    Reply
    • Julie Menghini says

      November 11, 2020 at 6:53 pm

      Thank you, Amy! So glad that you enjoyed it. We love it too!

      Reply
  2. Michele says

    November 9, 2020 at 3:22 pm

    Your directions were perfect! I made this over the weekend to rave reviews! Definitely a keeper

    Reply
    • Julie Menghini says

      November 9, 2020 at 4:42 pm

      Thank you, Michele!

      Reply
  3. MICHAELA KENKEL says

    November 9, 2020 at 1:03 pm

    I had a small Friendsgiving gathering yesterday and I made this instead of the traditional bird. It was a giant hit! Everyone wanted the recipe! Thank you so much!

    Reply
    • Julie Menghini says

      November 9, 2020 at 4:42 pm

      I love Friendsgiving! I’m glad everyone enjoyed it!

      Reply
  4. Debi says

    November 8, 2020 at 6:12 pm

    This is exactly how we make out turkey. Well, the stuffing is different. All the work on the front end, and when it’s done it’s so much easier.

    Reply
    • Julie Menghini says

      November 9, 2020 at 7:21 am

      That’s the great thing, Debi, you can use your favorite stuffing.

      Reply
  5. Kathleen Pope says

    November 8, 2020 at 8:34 am

    This is so perfect especially this year, on my menu since we’ll have a much smaller Thanksgiving. All the best rolled into one!

    Reply
    • Julie Menghini says

      November 8, 2020 at 11:55 am

      Thank you, Kathleen!

      Reply
  6. Kathryn Donangelo says

    November 6, 2020 at 3:47 pm

    Yummmmmm this Roasted Turkey Roulade looks so delicious and I love how the center is filled with my favorite, stuffing!! I can’t wait to make this for Thanksgiving and I know it will be a hit! Also, thank you for the step-by-step video!

    Reply
    • Julie Menghini says

      November 7, 2020 at 8:30 am

      Thank you, Kathryn!

      Reply
  7. Hadia says

    November 5, 2020 at 4:24 pm

    Now this is a total showstopper, and a great alternative to the big bird. The video is such a great help. Thank you for sharing! Definitely on my to do list.

    Reply
  8. Lea Ann (Cooking On The Ranch) says

    November 5, 2020 at 10:16 am

    This looks so good I may have to make this before Thanksgiving. 🙂 It’s a wow.

    Reply
    • Julie Menghini says

      November 7, 2020 at 8:39 am

      Thank you, Lea Ann!

      Reply
  9. Mike says

    May 26, 2020 at 12:06 pm

    A great looking dish and is really Thanksgiving flavors all in one. Love to cook this outside to get some wood flavors

    Reply
  10. J Seaton says

    August 27, 2015 at 6:17 pm

    Congrats on 35 years! Maybe that long, my wife and I will be able to collaborate together on such a challenging dish! Honestly, it looks amazing and impressive!

    Reply
    • Julie Menghini says

      August 27, 2015 at 9:29 pm

      It really was a lot of fun. We enjoy doing things like this together. At times it may have even been funny.

      Reply
  11. Dawn says

    August 1, 2015 at 3:45 pm

    Happy Anniversary (a little bit late), Julie! I just adore hearing love stories! Wishing you both happiness always! ♡

    Reply
    • Julie Menghini says

      August 1, 2015 at 4:46 pm

      Thank you Dawn, me too! I’m hoping for at least another 35!

      Reply
  12. Salty Sweet Life says

    July 30, 2015 at 10:07 am

    Happy Anniversary, Julie and congratulations! This roulade is to die for–I’ll bet it would be an awesome alternative for a smaller Thanksgiving dinner. John did a great job!

    Reply
    • Julie Menghini says

      July 30, 2015 at 12:02 pm

      Thank you Tracey! It was delicious and fun to put together. It would make a great smaller Thanksgiving or a nice dish if entertaining.

      Reply
  13. thehealthyfoodblogger says

    July 27, 2015 at 12:21 am

    Congratulations on 35 years of marriage!

    Reply
    • Julie Menghini says

      July 27, 2015 at 7:47 am

      Thank you!

      Reply
  14. Sarah 'n Spice says

    July 24, 2015 at 1:00 pm

    Happy Anniversary! I love Ina and this recipe looks outstanding! Pinned 🙂

    Reply
    • Julie Menghini says

      July 25, 2015 at 11:04 am

      Thank you Sarah! We had a wonderful Anniversary, and as my mother-in-law says, “signed up for another year”.

      Reply
  15. Arl's World says

    July 24, 2015 at 11:35 am

    Oh my Julie! This looks like the most delicious meal …the turkey looks so moist! Yummy! You always have such wonderful recipes …I have nominated you for the Real Neat Blog Award. If you would like to accept, you can find the information here: https://wp.me/p4bcab-1vP Happy FF!! 🙂

    Reply
    • Julie Menghini says

      July 25, 2015 at 11:05 am

      Thank you so much Arl! We really had a lot of fun making it. I really appreciate the nomination. It means so much to me to be thought of by our wonderful community of bloggers! I’ll head over there and take a look at this wonderful award!

      Reply
  16. KCole's Creative Corner says

    July 22, 2015 at 12:50 pm

    That turkey looks so moist and flavorful! I’ll take this over beef or chicken any day! Thanks for sharing, Julie! 😀

    Reply
    • Julie Menghini says

      July 22, 2015 at 9:34 pm

      Thank you so much! We had a great time making it and it made enough to feed an army!

      Reply
  17. Celebrating Sunshine says

    July 22, 2015 at 10:23 am

    Happy Anniversary! Your happiness shows on your smile, your writing and your recipes. This turkey here looks perfect! 🙂

    Reply
    • Julie Menghini says

      July 22, 2015 at 10:43 am

      Thank you Ana! We had a great weekend, and actually everyday with that boy is a gift. The turkey was delicious and rather comical at times which made it so fun to make and yummy to eat!

      Reply
      • Celebrating Sunshine says

        July 22, 2015 at 10:53 am

        Aww, that is so nice to be able to say after 35 years of marriage… I hope we get there too. 🙂

        Reply
        • Julie Menghini says

          July 22, 2015 at 9:31 pm

          Thank you Ana. I know you will! You’re like us. Just a couple of older lovebirds. 🙂

          Reply
  18. cookingwithauntjuju.com says

    July 22, 2015 at 9:56 am

    I enjoy love stories – I like to read about them, hear about them and watch lovey-dovey movies on TV. Congrats on 35 years – our 35th would have been 5 years ago 🙁 They were the best years of my life and I can tell they are the best of yours. Hears to many more – oh and tell John “thumbs up” on the turkey roulade – Ina’s recipes are always good even if you have to tweak them. He makes comments too – Ha!Ha! – I cannot get my family to do it, oh well… 🙂

    Reply
    • Julie Menghini says

      July 22, 2015 at 10:47 am

      Thank you Judi! His comment was the first family comment! The rest of my family are in the wings some where. I love family stories too. I think it’s because I love family history! I enjoy a good movie too, and John will actually watch them with me. I wasn’t sure if Gene was with you any more. When I first started blogging I didn’t even question that he wasn’t, and knew you had the kind of relationship with him as I have with John. When I started thinking that he was no longer here, I was afraid to ask. I’m sorry that he’s not. I always say that I want to go 30 seconds before John. I will tell John that he got a thumbs up. He is becoming quite the foodie!

      Reply
  19. Sally says

    July 22, 2015 at 3:34 am

    Love the idea of that sumptuous calvados-laden stuffing.

    Reply
    • Julie Menghini says

      July 22, 2015 at 8:37 am

      Thank you! It was delicious Sally! It didn’t taste boozy at all but what a way to revive dried fruit!

      Reply
  20. Freda @ Aromatic essence says

    July 21, 2015 at 5:59 pm

    Anniversary wishes to you both Julie! The roulade looks inviting 🙂 I’m just like you , love the city life, and my hubby loves the country life

    Reply
    • Julie Menghini says

      July 21, 2015 at 7:09 pm

      Thank you Freda! It was a yummy dish that we both enjoyed. I think we are both pretty comfortable now with the city life and it’s conveniences. We love visiting the little towns and villages in Europe though and aren’t huge fans of their larger cities.

      Reply
      • Freda @ Aromatic essence says

        July 21, 2015 at 9:35 pm

        Yes Julie, little quaint towns have a charm of their own 🙂

        Reply
  21. Jess says

    July 21, 2015 at 5:23 pm

    You and John are a wonderful example of marriage that’s worked Julie-congrats to you on your anniversary!

    And I’ve always wanted to make a roulade; I smiled at the thought of you and your husband in the kitchen making it together. This is just a great post 🙂

    Reply
    • Julie Menghini says

      July 21, 2015 at 7:11 pm

      Thank you so much Jess! I’ve heard that we aren’t the norm. We didn’t know we were doing anything abnormal. Life goes by fast enough without all the pain and suffering of a bad relationship. Sometimes I think we just got lucky. I appreciate your stopping by!

      Reply
  22. Shari says

    July 21, 2015 at 4:59 pm

    What a fun project to do together, Julie! It looks like it just came out amazing. I love turkey and think this would be great to try sometime. Although neither my husband nor I are very good at grilling. But I would like to get better. Congratulations on your 35th anniversary! That is fantastic.

    Reply
    • Julie Menghini says

      July 21, 2015 at 7:15 pm

      Thank you Shari! We have a ball creating these masterpieces. Kind of like Laurel and Hardy I think. You can definitely cook this in the oven if it appeals to you. I wouldn’t be any good on Johns Big Green Egg, but I can fake it on a regular grill. Enjoy your evening and thank you for the wishes!

      Reply
  23. chitrajagdish says

    July 21, 2015 at 4:40 pm

    Never tried or tasted dried figs stems, sounds interesting. ..

    Reply
    • Julie Menghini says

      July 21, 2015 at 7:15 pm

      I cut the stems off the dried figs and didn’t use them Chitra. My wording isn’t very clear I fear. I’ll take a look at it my friend!

      Reply
  24. Loretta says

    July 21, 2015 at 3:31 pm

    Warm congratulations coming your way Julie, what a blessed relationship you and John have. 35 years and counting eh? We will be celebrating 35 years too in December, so trailing right behind you. What a beautiful turkey roulade. I love turkey myself, it’s a much healthier option. Love all that stuffing, it all looks like a dinner fit for an anniversary celebration. I hope you had some bubbly to celebrate with 🙂 Gorgeous!

    Reply
    • Julie Menghini says

      July 21, 2015 at 7:18 pm

      Thank you so much Loretta! I am finding that we aren’t the norm eh? I wouldn’t know what to do without the ole boy. We knock around pretty darned good together. This turkey roulade was delicious and could also be made in the oven. It definitely made plenty of stuffing, and we had enough to eat for a week! Enjoy your evening and thank you for the warm wishes!

      Reply
  25. The Chunky Chef says

    July 21, 2015 at 1:57 pm

    Happy Anniversary Julie!!! This turkey looks phenomenal 😀 I always forget about eating turkey year round, but recipes like this make me wonder what’s wrong with me lol. I’ll definitely be trying this one… all those flavors are awesome 🙂

    Reply
    • Julie Menghini says

      July 21, 2015 at 7:20 pm

      Thank you so much Amanda! This turkey was so good. Sometimes turkey can be bland or dry. This one was neither. Make sure you have plenty of good eaters though. It lasted me and John almost a week. I got pretty turkey’d out. Should have put some in the freezer for a rainy day. Enjoy your evening and thank you so much for the warm wishes!

      Reply
  26. [email protected] says

    July 21, 2015 at 1:28 pm

    Happy Anniversary Julie
    That looks like a perfect company meal.
    Tracey

    Reply
    • Julie Menghini says

      July 21, 2015 at 1:33 pm

      Thank you Tracey! We had a wonderful celebration, and this meal was very special!

      Reply
  27. Elaine @ foodbod says

    July 21, 2015 at 12:59 pm

    I can’t comment on the meal…but I can absolutely agree with your words about marriage, my husband and I show each other how much we love each other in all sorts of ways every single day, we kiss each other numerous times a day, and laugh every day 🙂 how lovely to read about people in love xx

    Reply
    • Julie Menghini says

      July 21, 2015 at 1:02 pm

      That is so refreshing Elaine! My kids always used the ick words when describing my husband and I. They are both in great relationships though so I guess something rubbed off. I know this meat thing isn’t your thing but really appreciate your comment and stopping by!

      Reply
      • Elaine @ foodbod says

        July 21, 2015 at 1:16 pm

        I only hope that we are showing my son what a true loving relationship is xx

        Reply
        • Julie Menghini says

          July 21, 2015 at 1:34 pm

          I am sure you are. It’s a happy place to be for a child when the rest of the world is pulling in the opposite direction.

          Reply
          • Elaine @ foodbod says

            July 21, 2015 at 1:35 pm

            xx

  28. Johanne Lamarche says

    July 21, 2015 at 12:21 pm

    Happy Anniversary Julie! And many more, with delicious shared meals. Your man is a lucky guy!

    Reply
    • Julie Menghini says

      July 21, 2015 at 12:40 pm

      Thank you Johanne! You are a sweetie pie. We are both lucky, but I often feel like I’m luckier. 🙂

      Reply
  29. Dini @ The Flavor Bender says

    July 21, 2015 at 11:56 am

    HAPPY ANNIVERSARY JULIE! 😀 What a perfect way to celebrate such a wonderful occasion!
    I love this dish too! I didn’t eat Turkey until a few years ago, when a restaurant dish converted me! Now I love it (if it’s made properly) and this looks so beautiful! Love the stuffing too 🙂

    Reply
    • Julie Menghini says

      July 21, 2015 at 12:42 pm

      Thank you Dini! I’m with you on turkey. It can be so boring and dry. Not in this dish though. We had a wonderful anniversary and I am so blessed.

      Reply
  30. Lili says

    July 21, 2015 at 11:44 am

    Lovely post and nice to hear you’re happy Julie. Also a really tasty-looking dish! Yum! 🙂

    Reply
    • Julie Menghini says

      July 21, 2015 at 12:43 pm

      Thank you Lili for a great comment! It is a great dish!

      Reply
  31. chef mimi says

    July 21, 2015 at 10:11 am

    wow. that filling would be good in pork or lamb, too. fabulous, and congrats! That’s a long time!

    Reply
    • Julie Menghini says

      July 21, 2015 at 12:44 pm

      Thank you Mimi! I think it would be much easier to roll with a port tenderloin. Great idea! It is a long time. I don’t know where it goes. I guess it’s true that time flies when you are having fun. 🙂

      Reply
  32. skd says

    July 21, 2015 at 9:21 am

    This is such a nice warm post. Thank you for the good wishes and the nice tip.

    Reply
    • Julie Menghini says

      July 21, 2015 at 12:46 pm

      Thank you so much skd! I have so much to be grateful for including my blogging family, sister!

      Reply
      • skd says

        July 21, 2015 at 12:56 pm

        Thank you dear Julie. I feel so blessed and endeared when someone calls me sis because I lost my only sister even before I was born Good luck to you and may you enjoy several years of togetherness and happiness.

        Reply
        • Julie Menghini says

          July 21, 2015 at 12:59 pm

          Oh skd I am so sorry. I have two sisters that I treasure my time with. I’m no substitute for your sister but am honored to be your blogging sis!

          Reply
          • skd says

            July 21, 2015 at 1:01 pm

            Me too

          • Julie Menghini says

            July 21, 2015 at 1:03 pm

            🙂

  33. Garden Walk Garden Talk says

    July 21, 2015 at 8:46 am

    Ha, my husband only likes to eat, not cook or grill. It is nice you have such a loving relationship, that is important to a happy, fulfilled life. I love Ina Garten’s show and learn a lot from her. I learn a lot from you too, always trying your recipes. I might keep in the sweet sausage though. Just my preference for a bit of sweet in a dish.

    Reply
    • Julie Menghini says

      July 21, 2015 at 8:56 am

      Donna, you are so sweet! I am glad that you appreciate my content. I always find your site so peaceful and beautiful. I love gardening and birds and they are both an escape to get me off the computer! I also love to travel, and follow you on your trips. I have resisted posting on my travels, but they may make it onto my blog one day. Us kitchen types have a lot in common right? Salt and pepper of the earth people.

      Reply
  34. John menghini says

    July 21, 2015 at 8:25 am

    Great post babe. Thanks for the ride, it has been a lot of fun!

    Reply
    • Julie Menghini says

      July 21, 2015 at 8:32 am

      It sure has! Here’s to another 35!

      Reply
  35. Debbie Spivey says

    July 21, 2015 at 8:24 am

    David and I aren’t big turkey fans, but this looks so good!

    Reply
    • Julie Menghini says

      July 21, 2015 at 8:33 am

      Thanks Debbie! You could chase down a big ole chicken too!

      Reply

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