Barbecued Chicken

Chicken (or Beef) Satay

Jerk Chicken

Grilled Greek Chicken and Pitas

Vietnamese Grilled Chicken

Roasted Chicken and Corn Salad

Cornish Game Hen

Grilled Turkey

Cranberry Glazed Turkey Tenderloins

Turkey Roulade with Boudin

Jambalaya with Grilled Chicken and Smoked Sausage

Hot Wings


Turkey Roulade with Boudin

Turkey can dry on quickly on the grill - the best thing about it - that it's low in fat - contributes to it's tendency to over cook and be dry and tasteless.

We add a mild Cajun sausage to the roll, and the fat in the sausage helps keep the turkey meat moist. Spinach and cheese play a role as well, taking this dish over the top.

This is a beautiful dish for special holidays - we sometimes serve it for Easter dinner buffet because it tastes just as good at room temperature as it does hot off the grill.

One boneless, skinless turkey breast tenderloin

2 links Boudin or other mild sausage

5-6 oz. Pepper Jack or Monterey Jack cheese, grated

2 pkg. frozen spinach

Kosher salt

Freshly ground black pepper



1 Tbs GirlsonaGill Cajun Rub

Butterfly the turkey breast, cutting lengthwise from the thinner side to the thicker, being careful not to cut all the way through. Lay the breast open, cover with plastic wrap, and pound to an even thickness of about 1/2 inch or slightly less. Season both sides with salt, pepper, thyme, oregano, and Cajun Rub.

Slice the Boudin down the side and remove the casing. Press the sausage meat evenly across the turkey, leaving about 2 inches bare along one of the narrow edges of the turkey. Microwave the spinach until thawed, then drain well and ring out all the water with paper towels. Spread the spinach evenly over the cheese. Top with the grated cheese.

Beginning at the narrow end, opposite the side where you left the 2 inch margin, roll the turkey and stuffing up tightly - pin the final 2 inches with toothpicks if necessary.

Start the roulade toothpick-side-down over the hot end of a 2-level fire. After about 3 mins, rotate a quarter turn. Continue rotating until you have made a full turn, then move the meat to the cooler side of the grill. Keep turning about every 5-7 mins until the internal temperature reaches 155 degrees F. Remove and let sit, covered with foil and let rest for about five minutes before serving.

To serve, cut into 1/2 inch slices. Serves 3-4 as a main course.

Menu Suggestions:

Pasta with marinara sauce

Green Salad with Italian dressing

Cookies and Ice Cream

This Turkey Roulade with Boudin makes a beautiful presentation, so it's great for a Mardi Gras or Easter buffet. It tastes just as good at room temperature as it does hot off the grill!
Boudin is a Cajun pork sausage that contains rice. It can be ordered off the Internet, or you can substitute any raw (not smoked or cured) sausage. A high-quality Italian sausage would be a good choice.

Start by butterflying a turkey breast tenderloin, then pound it out flat....
Top it with sausage, spinach, and cheese...
Roast over a medium fire until the internal temperature is 155 degrees, then cover and let rest...
Slice and serve - it's fast, easy, and delicious!
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