turkey roulade

This Stuffed Turkey Breast roasts in only 60 minutes, has juicy, tender meat and is a Thanksgiving showstopper with its Cranberry Pecan Stuffing and easy Apple Cider Gravy!

Stuffed Turkey Breast

lbs boneless turkey breast (skin removed)

salt

tsp pepper

Tbsp olive oil (divided)

onions

garlic (minced)

bread

cranberries

pecans (toasted)

½ Tbsp chopped fresh sage (divided)

chicken broth (divided)

apple cider

Tbsp cider vinegar

cornstarch

Preheat the oven to 375°F.

Butterfly the turkey breast by slicing the meat horizontally, cutting almost to the other side. Open it like a book and place it between two sheets of plastic wrap. Pound with a meat mallet to a thickness of about 1/2 inch and season on both sides with salt and pepper.

Chop one onion and thinly slice the other onion into half-moons. In a large skillet, heat 1 Tbsp oil over medium heat and cook the chopped onion, stirring, until golden, about 8-10 minutes. Add the garlic and cook another minute. Add the bread, cranberries, toasted pecans, 2 Tbsp sage, and about 1/2 cup broth (stuffing should be moist, not wet). Cook over low heat for 2 to 3 minutes, then remove from the heat.

Spread the stuffing over one side of the turkey breast, leaving 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine.

Heat the remaining oil in a large Dutch oven over medium heat. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1 1/2 cups broth, cover tightly with a lid or aluminum foil and roast in the oven for 45-60 minutes, or until an instant-read thermometer registers 165 degrees in the thickest part. Remove from the oven, transfer to a cutting board and cover with aluminum foil.

In the roasting pan set on the stove over medium heat, combine apple cider, remaining broth (1/2 cup), vinegar, and 2 tsp sage. Bring to a boil, and cook until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. Season with salt and pepper to taste.

Remove the twine from the turkey breast and cut it into slices. Serve with the gravy on the side.

This Turkey Roulade with Cranberry and Spinach Stuffing is an excellent option for those who want a delicious and easy-to-prepare dish for their Thanksgiving dinner. It&#39;s an impressive dish that will make your guests feel special, and it&#39;s a great way to switch things up if you&#39;re tired of the traditional whole-roasted turkey. 

Turkey Roulade with Cranberry and Spinach Stuffing

(1.5kg) turkey breast (, boneless)

Salt and black pepper

tbsp (30 grams) butter

onion (90 grams) (, finely chopped)

celery (60 grams) (, finely chopped)

garlic (5 grams) (, minced)

oz (60 grams) baby spinach

parsley (, chopped)

thyme

sage (, chopped)

egg (, beaten)

chicken stock

Salt and pepper

oz (30 grams) dried cranberries

olive oil

Salt

black pepper

Red chili flakes and herbs mix

pan drippings

tbsp (10 grams) flour

Preheat the oven to 350&deg;F (180&deg;C). Place the bread cubes on a baking sheet and dry in the oven for 10 minutes ( make sure they do not brown).

Increase the oven temperature to 375&deg;F (190&deg;C).

In a large skillet on medium high heat, melt 2 tablespoons of butter and add&nbsp; onions and celery. Cook for about 6 minutes, until softened.&nbsp; Add garlic and cook for another minute.&nbsp; Season with salt and pepper.

Add parsley, sage, thyme and spinach leaves and let them wilt. Remove from heat and let cool slightly.

In a large bowl mix bread cubes with dried cranberries and celery onion and spinach mix. Add the beaten egg and stock and mix until evenly moistened.

Set aside until ready to use.

Prepare the cranberry and spinach stuffing

Place the turkey breast on a plastic cutting board and make a few cuts to open (butterfly) it.&nbsp;

Cover the breast with plastic wrap and pound it to about &frac12; inch (1cm) thickness.

Remove plastic and season with salt and freshly ground black pepper.

Spread the bread stuffing leaving a &frac34; inch (2cm) border all around.

Roll breast into a log.

Use kitchen twine to tie in about 1 inch (3cm) intervals.

Brush the roll with olive oil.

Season with salt, freshly ground black pepper and red chili flakes and herb mix.

Transfer to a parchment paper line baking sheet.&nbsp;

Roast uncovered for about 45 minutes to 1 hour until a thermometer inserted in the thickest part reaches 160&deg;F (71&deg;C).

Cover and let it rest for 10 minutes before serving.

Prepare the turkey roulade

In a medium saucepan add the pan drippings and place over medium heat. Add the flour and stir to combine. Add the stock, stir and let it cook until thickened and smooth.

Cut off the twine and slice. Serve with gravy and cranberry sauce.

Meanwhile, prepare the gravy.

https://content.jwplatform.com/videos/Pmrh7Gzc.mp4

Still not sure what to prepare for Thanksgiving this year? This Turkey Roulade recipe can be a great choice for your Thanksgiving dinner table whenever you donât need a whole roasted turkey, especially if  Thanksgiving is celebrated in family small gatherings. This Turkey Roulade with Cranberry and Spinach Stuffing looks very impressive and festive, and is quite easy to prepare.

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Stuffed Turkey Breast

Turkey Roulade with Cranberry and S...

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