Cooking a full Thanksgiving meal can really take you away from spending time with your loved ones. We are sharing one of our favourite thanksgiving recipes that can be made the evening before and left in the fridge until cooking time. 

Total Time: 90 minutes
Prep Time: 30 minutes
Cook Time: 80 minutes
Serves: 8 (double or triple the recipe to serve a large crowd!)

Have your butcher butterfly and pound the turkey breast for you.

Ingredients: 

• 1 Tbsp Olive Oil, divided
• 1 medium Gala apple, peeled and finely chopped
• 1 rib of celery, finely chopped
• 1/2 cup yellow onion, finely chopped
• 1 tsp salt, divided
• 5 oz sweet Italian sausage, casing removed
• 1 Tbsp fresh rosemary, finely chopped
• 3.5 oz cornbread, crumbled (approx. 1 cup)
• 2 Tbsp fresh flat-leaf parsley, roughly chopped
• 2 Tbsp maple syrup
• 1/4 tsp black pepper
• 2 pounds uncooked, boneless, skinless turkey breast. Butterflied and flattened to 1/2-inch thickness.

Instructions: 

Heat a large skillet over medium-high heat, and 1 tsp of the olive oil. Add apple, celery, onion and 1/4 tsp salt. Cook, covered, stirring once or twice until mixture is tender, about 10 minutes. Add the sausage and rosemary, and continue to cook, this time uncovered, stirring occasionally and breaking up the sausage into small bits, for about 7 minutes (or until the sausage is cooked through). Remove the skillet from the heat, and stir in the corn bread, parsley, maple syrup, 1/2 tsp salt and a pinch of pepper. Transfer the mixture to a large plate or bowl to cool.

Preheat the oven to 400ºF with the rack placed in the middle. 

Lay the turkey breast flat and season with 1/4 tsp salt and a generous pinch of pepper. Spread the cornbread/sausage mixture on top, leaving a 1/2-inch border. Starting at one long side, roll up the turkey breast jelly-roll style, and tie with kitchen twine every 1-2 inches along it's length. (Roulade can be prepared one day ahead, covering and refrigerating at this stage)

Drizzle the remaining oil over the roulade, and roast in the oven until a thermometer inserted into the thickest part of the roulade registers 165ºF, which should take about 40-45 minutes.

Remove the roulade from the oven, transfer to a cutting board and let it rest for at least 15 minutes. Slice the roulade crosswise into 8 thick, or 16 thin slices and serve.