Cherry Chipotle Stuffed Turkey Roulade

Cherry Chipotle "Not Ketchup" Turkey Roll

These simple and flavorful turkey rolls are made with Cherry Chipotle “Not Ketchup.

Cherry Chipotle Stuffed Turkey Roulade 

Print This Recipe Total time Yield 6–8Source Inspired by Martha StewartPublished

“Not” Ketchup may be purchased here: http://​www​.notketchup​.com/

Cherry Chipotle "Not Ketchup" Turkey Roll


  • 2 cup fresh rustic bread cubes
  • 2 tablespoon olive oil
  • 1 small red onion (peeled and very thinly sliced) about 3/4 cup
  • 2 clove minced garlic
  • kosher salt and freshly ground pepper (as needed for seasoning)
  • 2 links sweet Italian sausage (casings removed)
  • 2 ounce dried sour cherries (chopped)
  • 1 teaspoon fresh minced rosemary
  • ½ cup chicken stock
  • 3 tablespoon chopped Italian parsley
  • Cherry Chipotle “Not Ketchup” (optional)
  • 1 boneless turkey breast half with skin (2 ½ to 3 pounds) You may substitue one whole thigh


Make the stuffing: Preheat oven to 400 degrees. Spread bread in a single layer on a rimmed baking sheet and toast, stirring occasionally, until golden brown, about 10 minutes. Set aside until cool. Leave the oven on.

Set a large skillet over medium-high heat until hot, then heat the oil. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add sausage and cook, breaking it up with the back of a spoon, until cooked through, about 3 minutes. Stir in cherries and rosemary, and cook 1 minute more. Pour in stock and stir to combine, then stir in bread, making sure all parts are moistened with liquid. Remove from heat and stir in parsley. Adjust seasoning as desired.

Make the turkey roll: Use a slicing knife and your fingers to remove skin from breast or thigh, keeping it in 1 piece. Reserve the skin. Turn the meat over (so the side that had the skin is facing down), and lay it flat on the cutting board. Holding the blade of the knife parallel to the board, about halfway down, slice into the thickest portion of the meat. Cut along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage if necessary. Cover with a piece of plastic wrap and pound with a meat mallet until the turkey is of uniform thickness (about ½ inch). Season with salt and pepper. 

Brush a generous amount of Cherry Chipotle “Not Ketchup” onto the turkey. Spread stuffing evenly (about 3/4 inch thick) on top, leaving a 1‑inch border. Starting with one short end, roll into a log-shaped roulade, completely enclosing the stuffing. Use tooth picks to secure the shape, then wrap the reserved skin around the roulade, pulling it tightly. Secure the skin with toothpicks as well. Season all over with salt and pepper. 

Roast the turkey roulade on a rimmed baking sheet until an instant-read thermometer inserted in the middle registers 155 degrees, 40 to 50 minutes. Let rest for 10 minutes (the internal temperature should rise to 165 degrees).

Slice and serve: Remove the toothpicks, then place turkey on a cutting board and slice crosswise about 3/4 inch thick. Serve warm or at room temperature with extra Cherry Chipotle “Not Ketchup” on the side.