Sweet Potato and Apple Spice Stuffed Turkey Roulade is a uniquely flavorful way to serve a delicious dinner, perfect for holidays. Superior eating with a wonderful Coffee-Nut Streusel and Calvados Gastrique.
Sweet Potato and Apple Spice Stuffed Turkey Roulade

Sweet Potato and Apple Spice Stuffed Turkey Roulade
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: American
Serves: 8
  • 1 turkey breast, 4 to 5 pounds, skin on
  • 3 Tablespoons canola oil, divided
  • 1 small cooking apple, peeled and cut into chunks, kept in acidulated water*
  • 1/2 Cup sweet potato, peeled, diced, blanched
  • 1/4 Cup yellow onions, small dice
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons brown sugar
  • 2 teaspoons salt, Kosher
  • 1 teaspoon white pepper
  • 1 teaspoon star-anise extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 vanilla bean
  • 1/4 Cup pre-shelled roasted chestnuts, halved
  • 1/4 Cup graham-cracker crumbs
  • butcher’s twine, as needed
  • 1 Cup Calvados or Applejack brandy
  • 3/4 Cup sugar
  • 1/2 Cup apple-cider vinegar
  • 1/2 Cup water
  • 1/2 Cup walnuts or pecans, toasted and chopped fine
  • 1/2 Cup butter, melted
  • 1/3 Cup ground coffee (medium grind)
  • 1/4 Cup brown sugar
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon sea salt or Kosher salt
  • 1/2 teaspoon ground chili pepper
  1. Prepare turkey breast for stuffing: Place skin-side down on cutting board; with a paring knife, slice down center to butterfly turkey breast without breaking the skin. Pound meat gently with meat mallet to about 1/2-inch thickness, being careful not to break the skin.
  2. In a medium-sized sauté pan over medium heat, heat 1 tablespoon oil; gently sauté apple, sweet potato and onions until softened, about 2 minutes, stirring constantly. Strain any liquid, discard.
  3. Add 2 tablespoons butter, brown sugar, salt, white pepper, star-anise extract, cinnamon, cloves, nutmeg, vanilla bean seeds (reserve pod), chestnuts and graham-cracker crumbs. Remove from heat and let cool.
  4. Place cooled mixture over 1/2 of butterflied turkey breast. Roll into roulade, starting at the side with stuffing. Tie with butcher's twine.
  5. In a large sauté pan, heat remaining 2 tablespoons oil over medium-high heat; sear turkey on all sides.
  6. Grease baking pan with oil; place turkey in greased pan; pour over juices from sauté pan; cover with aluminum foil.
  7. Roast in preheated 350 degrees F oven 45 minutes to 1 hour, until stuffing reaches internal temperature of 160 degrees F. Remove from oven, leaving oven on. Let stand at room temperature 10 minutes.
  8. Remove butcher's twine, saving any juices.
  1. Bring Calvados or Applejack, sugar, vinegar, cold water and reserved vanilla-bean pod to a low boil over medium-high heat; cook until syrupy, about 5 minutes.
  2. Discard pod; remove from heat; set aside.
  1. Combine nuts, melted butter, ground coffee, brown sugar, flour, cinnamon, salt and chili pepper in bowl; crumble evenly over turkey.
  2. Return to oven; roast 10 more minutes or until the internal temperature registers 165 degrees F.
  3. Allow to rest. Slice warm; served drizzled with Calvados Gastrique.


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