Turkey Rollatini With Stuffing Cranberry Recipes

TURKEY ROLLATINI WITH STUFFING & CRANBERRY

Steps:

• Preheat oven to 350 degree F.
• Pound turkey cutlets between two pieces of plastic wrap until very thin
• Season cutlet swith salt, pepper and spread on an even layer of cranberry sauce.
• Using a spoon and your fingers add and level out stuffing. Sprinkle with parmesan, if using.
• From the short side, roll tightly. If filling comes out, just let it go. It happens! Use butchers twine to tie in multiple locations. Season with salt and pepper. Brunch on a bit of cranberry sauce.
• Bake for 8-10 minutes.
• Remove from oven. Melt about 2 tablespoons of butter with 2-3 tablepsoons of cranberry sauce in a cast iron pan. When sizzling, add turkey rolls. Sear on each side for about 1-2 minutes each side so they glaze and brown.
• Let rest for no less than 5 minutes. Remove strings, slice on a slight with a very sharp knife and artfully plate. Smother with gravy or serve gravy on the side.

TURKEY WITH CRANBERRY STUFFING

Steps:

• In a skillet, heat oil on medium heat and cook vegetables. Add apples, nuts, cranberries.Stir and poultry seasonings. Allow to cool slightly.Preheat oven to 325°F (170°C).Stuff turkey and tie with string.Lay turkey on top of chopped vegetables in a roasting pan.Cover tips of drumsticks and wings with foil. Add water to the pan, cover and bake the oven for 4 h45, basting with melted butter every hour. Bake uncovered while last 1 hour.Take the turkey out of the oven and cool 15 minutes.Pour cooking juices into a 4-cup (1-litre) container. Add chicken broth if necessary to make 4 cups. Pour into a pan and bring to a boil. Add cranberries and mustard.Mix flour and water together and stir into cooking juices, until well blended. Simmer 10 minutes. Adjust seasoning and thin or thicken gravy as needed.Serve turkey with gravy, stuffing.

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 ROLLATINI WITH ESPRESSO BBQ SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Begin by using a large saute pan on medium-high heat. Add 3 tablespoons of the olive oil, and saute the spinach with salt and freshly ground black pepper, to taste. Stir until spinach wilts and add the wine. Let the wine evaporate and infuse with the spinach. Remove from heat and let cool.
• Begin with the turkey by either pounding it or butterfly the meat to make it a thinner piece. Spread the cooled spinach evenly over the breast, along with the Gorgonzola. Carefully roll the breast tightly and then using the twine, tie the roll up in the middle and both ends.
• Sear the roll until golden brown on all sides in a medium sized saute pan with a drizzle of oil. When all sides are seared, put in the oven for 20 minutes. Remove and serve with espresso BBQ sauce.
• In a medium sized saucepan over medium heat, add the olive oil. Add the onions and garlic and cook until they begin to turn brown and caramelize, about 4 minutes. Deglaze the pan with the balsamic vinegar, scraping up any browned bits from the pan with a wooden spoon. Add the hot sauce, to taste, and wine. Next, add the ketchup, brown sugar, mustard, coffee, and salt and freshly ground black pepper, to taste. Let simmer for 30 minutes.