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Perfect Turducken Roulade Recipe with Easy Savory Cornbread Stuffing

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A rich and comforting roulade layering turkey, chicken, and duck breasts with a savory cornbread stuffing, perfect for festive dinners or special occasions.

Ingredients

Scale
  • 3 lbs boneless turkey breast, even thickness
  • 2 lbs boneless chicken breast, preferably skinless
  • 1.5 lbs boneless duck breast, skin on
  • Salt and freshly ground black pepper, to season
  • Olive oil or melted butter, for brushing
  • 1 box (8.5 oz) cornbread mix (e.g., Jiffy)
  • 1 cup chicken broth
  • 3 tablespoons unsalted butter, melted
  • 1 medium yellow onion, finely chopped
  • 2 celery stalks, finely diced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme, chopped
  • ½ cup shredded sharp cheddar cheese (optional)
  • Salt and pepper, to taste
  • Optional extras: garlic powder or fresh minced garlic, crumbled cooked bacon, chopped fresh parsley

Instructions

  1. Trim excess fat or sinew from turkey, chicken, and duck breasts. Place each between two sheets of plastic wrap or parchment paper and gently pound with a meat mallet or rolling pin until evenly flattened to about ¼ inch thickness.
  2. Preheat oven and prepare cornbread mix according to package instructions. While baking, sauté chopped onion and celery in butter over medium heat until soft, about 5 minutes.
  3. Mix cooked vegetables, herbs, cheddar cheese, and seasoning into crumbled cornbread. Add chicken broth gradually until stuffing holds together but is not soggy. Set aside to cool slightly.
  4. Lay flattened turkey breast on a clean surface, season with salt and pepper, and spread half of the cornbread stuffing evenly over it.
  5. Place chicken breast on top, season, and spread remaining stuffing evenly.
  6. Place duck breast on top and season well.
  7. Starting from one long edge, carefully roll the layered poultry and stuffing into a tight cylinder, tucking stuffing and layers to prevent gaps.
  8. Wrap roulade tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
  9. Preheat oven to 350°F (175°C). Remove roulade from fridge, unwrap, and brush with olive oil or melted butter.
  10. Tie roulade every 2 inches with kitchen twine to secure.
  11. Place roulade on rimmed baking sheet or roasting pan and roast for about 1 hour 15 minutes, or until internal temperature reaches 165°F (74°C).
  12. Remove from oven and let rest for 15 minutes before slicing into 1-inch thick rounds.

Notes

Pound poultry breasts evenly for smooth rolling and even cooking. Chill roulade before baking to help it hold shape. Use kitchen twine to secure roulade and monitor internal temperature to ensure safety. Rest roulade after baking for juicy slices. Stuffing can be made a day ahead for better flavor. Use a meat thermometer for best results.

Nutrition

Keywords: turducken roulade, cornbread stuffing, layered poultry, holiday recipe, savory stuffing, turkey, chicken, duck, festive dinner

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