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Spinach & Artichoke-Stuffed Turkey Roulade

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Transform your holiday table with this Spinach & Artichoke-Stuffed Turkey Roulade, a show-stopping centerpiece that combines succulent turkey breast with a creamy spinach and artichoke filling. Rolled and roasted to perfection, this dish is elegant yet approachable, delivering a burst of flavor in every bite. Perfect for Thanksgiving, Christmas, or any special gathering!

Ingredients

Scale

Turkey Roulade:

  • 1 large boneless turkey breast (3–4 lbs), butterflied
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Spinach & Artichoke Filling:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 5 oz fresh spinach, chopped
  • ½ cup marinated artichoke hearts, chopped
  • 4 oz cream cheese, softened
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • Salt and pepper to taste

Optional Garnish:

  • Fresh parsley, chopped

Instructions

1️⃣ Preheat the oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2️⃣ Prepare the filling:
In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute. Add spinach and cook until wilted. Stir in the artichoke hearts, cream cheese, Parmesan, thyme, paprika, salt, and pepper. Mix until creamy and well combined. Set aside to cool slightly.

3️⃣ Prepare the turkey:
Lay the butterflied turkey breast flat on a clean surface. Cover with plastic wrap and pound to an even thickness (about ½ inch) using a meat mallet. Season both sides generously with salt and pepper.

4️⃣ Assemble the roulade:
Spread the spinach and artichoke filling evenly over the turkey breast, leaving a 1-inch border. Starting from one end, tightly roll up the turkey breast, securing it with kitchen twine at 2-inch intervals.

5️⃣ Sear the roulade:
In a large skillet, heat olive oil over medium-high heat. Sear the roulade on all sides until golden brown, about 2-3 minutes per side.

6️⃣ Roast:
Transfer the roulade to the prepared baking sheet. Roast in the preheated oven for 45-55 minutes, or until the internal temperature reaches 165°F (74°C).

7️⃣ Rest and slice:
Remove from the oven and let the roulade rest for 10 minutes. Carefully remove the twine, slice into rounds, and garnish with fresh parsley before serving.

Notes

  • Pair with roasted vegetables or mashed potatoes for a complete meal.
  • To save time, prepare the filling a day ahead.
  • Leftovers make fantastic sandwiches or wraps!

Keywords: spinach & artichoke-stuffed turkey roulade, turkey roulade recipe, stuffed turkey breast, holiday turkey recipes, roasted turkey roulade

Find it online: https://inqelab.com/spinach-artichoke-stuffed-turkey-roulade/