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 ROULADE WITH CRANBERRY-CITRUS STUFFING AND CREAM GRAVY

Steps:

• For the stuffing: Preheat the oven to 300 degrees F. Lay the bread out on two rimmed baking sheets. Bake until slightly dried out, about 25 minutes. Transfer to a large bowl.
• Meanwhile, soak the dried cranberries in a bowl with the brown sugar, orange juice and all the citrus zests.
• Melt the butter in a large skillet over medium heat. Add the sage and thyme and cook, stirring, for 1 minute. Add the onions, celery, garlic, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until softened, 12 minutes. Transfer to the bowl with the bread, pour in the stock, and add the cranberry mixture; toss to coat. Let cool completely. Add the parsley, eggs, 1/2 teaspoon salt and some pepper and mix thoroughly.
• For the roulade: Raise the oven temperature to 350 degrees F. Lay the butterflied turkey breast skin-side-down on a plastic-wrap-lined work surface. Pound with a meat mallet to an even 1/2- to 3/4-inch thickness. Sprinkle lightly with salt and pepper.
• Spread about 5 cups of the stuffing in a 1/2-inch layer over the breast, leaving a 1-inch border on all sides. Starting on a long side, tightly roll up the breast to enclose the stuffing. Tie and secure the roulade every 1 1/2 inches with kitchen twine.
• Butter a 3-quart baking dish and fill it with the remaining stuffing.
• Gently rub the softened butter all over the roulade; sprinkle generously with salt and pepper. Transfer to a rack set over a rimmed baking sheet. Roast until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour 20 minutes. Thirty minutes before the roulade is done, add the stuffing to the oven.
• When the roulade is at temperature and the stuffing is hot, increase the oven temperature to 475 degrees F and cook for another 5 minutes, until both are golden brown. Transfer the roulade to a cutting board, cover loosely with foil and let stand 10 minutes.
• For the gravy: Melt the butter in the roasting pan over medium heat. Add the flour and whisk to form a paste. Cook for 1 to 2 minutes. Add the white wine and bring to a boil for 2 minutes. Add the stock, sage and thyme; reduce the heat to a simmer and cook until thickened, about 5 minutes. Stir in the cream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Remove the twine and cut the roulade into slices. Serve with the extra stuffing and the gravy on the side.