Boudin-Stuffed Turkey Breast

Boudin-Stuffed Turkey Breast

Boudin-Stuffed Turkey Breast

Butterflying breast meat and stuffing it is a cook's trick for ensuring a flavorful, juicy, and evenly cooked holiday roast. This dish, inspired by a recipe from the chef Donald Link of Herbsaint and Cochon restaurants in New Orleans, has a Cajun accent: the stuffing of boudin (a spicy pork and rice sausage) gives the turkey a piquant appeal. The best part? Rolling the breast and slicing it enables everyone at the table to have a piece with plenty of sumptuous stuffing and crackly skin.Todd Coleman

We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.

What You Will Need

Pairing note: This highly seasoned bird calls for a smoky shiraz, like South Africa's Nederburg Winemaster's Reserve 2008 ($11).

How to Make Turkey Roulade