Turkey Breast Roulade With Green Chiles And Feta Recipes

ROASTED TURKEY ROULADE

Steps:

• Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
• Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
• Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
• Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.
• Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
• Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

TURKEY BREAST ROULADE WITH GREEN CHILES AND FETA

Steps:

• Char chiles over gas flame or in broiler until blackened all over. Enclose in paper bag 10 minutes, then peel and seed. (Can be prepared 2 days ahead. Cover and chill.)
• Whisk oil, garlic, and cumin in small bowl to blend. Using small sharp knife, remove bones from 1 turkey breast; reserve bones. Place breast, skin side down, between 2 sheets of plastic wrap. Pound with mallet to 1/2-inch thickness (about 12x9-inch irregular rectangle). Remove top sheet of plastic. Brush turkey with 1/4 of oil mixture; sprinkle with salt and pepper. Top evenly with half of flattened chiles. Sprinkle chiles with half of feta, then 2 tablespoons oregano. Starting at 1 long side, roll up turkey breast jelly-roll style. Secure edge with skewers or toothpicks, then tie with kitchen twine. Repeat with remaining turkey breast, 1/4 of oil mixture, chiles, feta, and 2 tablespoons oregano. Oil two 13x9x2-inch metal baking pans. Transfer roulades to prepared pans, skewer side down. Brush roulades with remaining oil mixture. Add reserved bones to pans. Sprinkle rolls with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Roast roulades until thermometer inserted into thickest part registers 160°F, about 35 minutes.
• Remove roulades from oven; let stand at room temperature 5 minutes. Transfer roulades to cutting board; tent with foil. Place same baking pans over burners on high heat. Add 1 cup broth, 1/2 cup wine, and 1 tablespoon oregano to each pan; boil until liquid in each pan is reduced to 1 cup, scraping up browned bits, about 5 minutes. Discard bones. Season sauce with salt and pepper.
• Remove string and skewers from roulades. Cut each into eight slices; transfer to platter. Pour sauce over and serve warm or at room temperature.

GREEN CHILE ENCHILADAS WITH LEFTOVER TURKEY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix shredded turkey with 1/2 cup sour cream, 1/2 cup salsa, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll up into enchiladas, and place in a 9x13-inch pan.
• Mix remaining sour cream and salsa together and pour over enchiladas. Top with remaining Cheddar and Monterey Jack.
• Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.

TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY

Steps:

• Heat the oven to 350 degrees.
• Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
• Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
• Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
• Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
• Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.

TURKEY BREAST ROULADE

Steps:

• In a large bowl, combine the artichokes, mushrooms and onion; set aside. With skin side down, cut a lengthwise slit through the thickest portion of each turkey breast to within 1/2 in. of bottom. Open the turkey breasts so they lie flat; cover with plastic wrap. Flatten to 3/4- to 1-in. thickness; remove plastic., Place ham slices over turkey to within 1 in. of edges. Spoon vegetable mixture lengthwise down center of the ham. Roll each turkey breast, starting from a side where the fold is in the center. Secure with kitchen string at 3-in. intervals. , Place the turkey rolls seam side down in one greased 15x10x1-in. baking pan and one 13x9-in. baking pan., In a small bowl, combine the butter and thyme; spoon over the turkey rolls. Bake, uncovered, at 350° for 1-1/4 to 1-3/4 hours or until thermometer reads 170°, basting frequently. Cover and let stand for 10 minutes before slicing.

TURKEY CORDON BLEU STUFFED WITH HAM, ROASTED GREEN CHILES AND BRIE

Steps:

• For the chile stuffing: Preheat a grill to high heat (you can also use a broiler if you don't have a grill). Place the whole chiles on the grill and cook until well charred and blistered, turning every 2 to 3 minutes. Transfer to a heatproof bowl and cover with plastic wrap so they "sweat," making them easier to peel. Let the chiles stand for 5 minutes before uncovering and using towels to rub off the skins. Discard the skins, remove the cores and seeds and finely chop the chiles. Transfer to a large mixing bowl and season with salt and pepper. Add the cheeses and stir together to form a stuffing. Set aside until ready to use.
• For the turkey cordon bleu: Make a horizontal cut down the length of the thin side of each turkey breast using a sharp thin knife. Open the breasts up like a book so the cut-sides are exposed facing up and the skin-side is down, with the "spine" of the chicken horizontal on your work surface. Sprinkle the turkey with salt and pepper.
• Lay 5 slices of the deli ham on each breast and trim the edges so the ham fits inside the breast and there is a small border around the turkey. Leaving this gap will ensure that when the turkey is rolled up it forms a nice seal and the stuffing doesn't ooze out everywhere. Divide the poblano-cheese stuffing in thirds and spread on each of the breasts evenly, leaving a small border around the edge. Starting from one side, tightly roll up the turkey away from you, stuffing in any of the filling as it tries to escape at the edges (it is important you roll it up this way, so when you make the slices in the finished roulade they are across the grain). Secure the roll with pieces of butchers twine every 2 inches to form a tight, even log. Repeat with the remaining breasts. Sprinkle the outsides with salt and pepper.
• Preheat the oven to 375 degrees F. Heat oil in a turkey roaster set across two burners on medium-high heat. Add the roulades and brown evenly, 3 to 4 minutes per side. When browned all over, transfer the whole pan of the roulades to the oven and finish cooking. Roast until the internal temperature reaches 160 degrees F, 30 to 35 minutes.
• Transfer to a platter and allow the meat to rest to allow for carry-over cooking and the internal temperature to reach 170 degrees F, 10 to 12 minutes. To serve, remove the twine and cut into 1/2-inch-thick slices. Drizzle the pan juices over the top.
• Combine the honey and mustard and mix well.

TURKEY ROULADE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Melt the butter in a large pan over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened.
• Add the sausage and cook until browned, about 8-10 minutes, breaking the meat up into smaller pieces. Season with the sage and thyme.
• Add the stuffing mix and chicken stock. Stir until the bread is no longer dry. Remove from the heat and set aside to cool.
• Place the turkey breast on a cutting board, skin-side down. Cover with plastic wrap and pound with a meat mallet to about ½-inch (1 cm) thick.
• Brush the turkey breast with the Dijon mustard.
• Spread the stuffing mixture over the turkey breast in an even layer, about ¼-inch (6 mm) thick. Transfer any extra stuffing to an oven-safe dish.
• Starting from a short end, roll the turkey into a log with the skin on the outside. Tuck in any loose bits.
• Use kitchen twine to tie the turkey closed crosswise at 1-inch (2-cm) intervals. Tie once lengthwise to seal the ends.
• Transfer the trussed turkey to a wire rack set over a baking sheet lined with parchment paper. Brush with melted butter and season all sides generously with salt and pepper.
• Bake the turkey roulade for 45-60 minutes, until the internal temperature of the turkey reaches 165°F (75˚C). Bake the leftover stuffing for 20-30 minutes, until lightly browned on top.
• Let rest for 15 minutes, then remove the twine, slice, and serve.
• Enjoy!

TURKEY ROULADE

Steps:

• Preheat oven to 375 degrees. Bake bread on a baking sheet until dry and edges are golden, about 10 minutes. Transfer to a bowl.
• Place turkey, skinned-side down, on a cutting board. Slice through thickest part of breast, creating a flap. Cover with plastic wrap. With a mallet, pound to an even thickness (about 3/4 inch). Remove plastic, season with salt and pepper, and store in refrigerator up to 1 day.
• Heat butter in a skillet over medium-high heat until foamy. Add onion, celery, garlic, herbs, and 1/2 teaspoon salt. Cook until onion is translucent, about 4 minutes. Transfer to bowl with bread; add broth, cranberries, and pistachios. Stir to combine. Season with salt and pepper.
• Place turkey, skinned-side down, on a work surface. Season with salt and pepper. Spread stuffing over top, leaving a 1/2-inch border. Working from one short side, roll breast up tightly into a log, enclosing stuffing. Turn seam-side down. Drape bacon slices over breast, overlapping slightly to cover completely. With kitchen twine, tie at 4 even intervals; replace any stuffing that falls out.
• Roast until a thermometer inserted in thickest part reads 155 degrees (temperature will continue to rise during resting), about 1 hour, 10 minutes. Let rest 15 minutes before slicing and serving.

TURKEY-BREAST ROULADE & BRAISED LEGS

Steps:

• Preheat oven to 425°F. Place turkey breast, skin-side down, on a cutting board. Slice through the thickest part horizontally, creating a flap, and open it like a book. Cover with plastic wrap. With a mallet, pound to an even thickness (about 3/4 inch). Remove plastic and season with salt and pepper. Spread stuffing evenly over top, leaving a 1/2-inch border. Working from the short side without skin, roll the breast up tightly into a log, enclosing stuffing. Turn seam-side down and pull the skin down to envelop roulade as much as possible. Tie with kitchen twine at 2-inch intervals to secure. Rub 2 tablespoons butter over skin; season with salt and pepper.
• Arrange onion rounds in a single layer on one side of a roasting pan. Place roulade, skin-side up, atop onions. Rub 1 tablespoon butter over each leg, season, and place on other side of pan. Scatter thyme over turkey and pour 1 cup stock into pan.
• Roast turkey (adding more stock to pan if bottom becomes dry, 1/2 cup at a time) until a thermometer inserted in center of roulade registers 160°F, about 1 hour. Transfer roulade and legs to a carving board, loosely covering with foil to keep warm; remove and discard onion.
• Place pan on stove top over medium-high heat; add 2 1/2 cups stock. Bring to a boil, scraping any browned bits from bottom of pan. In a small bowl, whisk together flour and remaining 1/2 cup stock, then gradually whisk into pan. Continue boiling until thickened slightly, 3 to 5 minutes. Remove from heat and stir in 1 tablespoon lemon juice. Add more lemon juice, if desired, 1 teaspoon at a time, and season to taste. Remove twine from roulade and slice into rounds. Arrange on a platter with legs and garnishes and serve with gravy.

TURKEY BREAST ROULADE

Steps:

• In a bowl, combine the artichokes, mushrooms and onion; set aside. With skin side down, cut a lengthwise slit through the thickest portion of each turkey breast to within 1/2 in. of bottom. Open the turkey breasts so they lie flat; cover with plastic wrap. Flatten to 3/4- to 1-in. thickness; remove plastic.
• Place ham slices over turkey to within 1 in. of edges. Spoon vegetable mixture lengthwise down center of the ham. Roll each turkey breast, starting from a side where the fold is in the center. Secure with kitchen string at 3-in. intervals. Place the turkey rolls seam side down in one greased 15-in. x 10-in. x 1-in. baking pan and one 13-in. x 9-in. x 2-in. baking pan.
• In a small bowl, combine the butter and thyme; spoon over the turkey rolls. Bake, uncovered, at 350 degrees F for 1-1/4 to 1-3/4 hours or until meat thermometer reads 170 degrees F, basting frequently. Cover and let stand for 10 minutes before slicing.