Turkey Leg and Stuffing Roulade | Recipe by sousvidetools.com

Turkey Leg and Stuffing Roulade

COOK TIME: 12 Hours
PREP TIME: 20 Minutes
DIFFICULTY: Intermediate
SERVES: 4

Ingredients

Roulade Ingredients:
– 2 boned turkey legs (brined 2 hours)
– 300g smoked streaky bacon
– Stuffing mix (see recipe)

Stuffing Ingredients:
– 350g chopped onions
– 10 chopped sage leaves
– 6 cloves chopped garlic
– 50ml olive oil
– 5g salt
– 3g black pepper
– 2 grated green apples
– 10g Dijon mustard
– 100g chopped hazelnuts
– 400g sausage meat

Glaze Ingredients:
– 1 litre apple juice
– 100ml rice wine vinegar
– 150ml maple syrup

Equipment

Cling Film
Sous vide pouches
iVide 2.0 or another Sous Vide circulator
Thermometer

Method

There’s something irresistible about a turkey leg that’s been transformed into a tender, juicy roulade—especially when it’s wrapped around a savory homemade stuffing and cooked sous vide for absolute perfection. This recipe takes one of the most flavorful parts of the bird and elevates it into a show-stopping main course that’s surprisingly simple to prepare. By gently cooking the roulade in a temperature-controlled water bath, the meat stays wonderfully moist while the stuffing absorbs all those rich turkey juices. Finished on the Kasai Grill you get a smoky flavour that will transform this from brilliant to stand out, a turkey dinner like never before.

Whether you’re looking to impress at a holiday dinner, add a creative twist to your Sunday roast, or prep an elegant yet comforting meal ahead of time, this sous-vide turkey leg roulade delivers. It slices beautifully, plates like a dream, and tastes even better than it looks. Let’s get into how to make it.

For the Stuffing:

1. Fry onions, garlic, sage, and salt in olive oil until soft and golden. Cool.
2. Mix all remaining ingredients together with the cooled onion mixture.

For the Turkey Roulade:

1. Arrange bacon on cling film, add turkey leg and stuffing, then roll tightly.
2. Seal in a vacuum pouch and cook at 68°C / 154°F for 12 hours.
3. Pat dry, then finish on a (Kasai) BBQ or pan, glazing with apple vinegar glaze on each turn.

For the Glaze:
1. Combine ingredients in a saucepan.
2. Reduce until syrupy (around 200ml yield).

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