Turkey Roulade With Cranberry Citrus Stuffing And Cream Gravy Recipes

TURKEY ROULADE

Turkey Roulade image

Provided by Ree Drummond : Food Network

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 stick (8 tablespoons) salted butter, softened
2 stalks celery, diced
1 small head fennel, diced
1 medium onion, diced
8 ounces sweet pork sausage
3 tablespoons chopped fresh parsley
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper
Brandy, for deglazing
2 1/2 cups seasoned dry stuffing mix
1 cup low-sodium chicken stock
1 large egg
1 boneless skin-on whole turkey breast (approximately 5 pounds), butterflied and flattened
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken stock
1/2 cup brandy
Kosher salt and freshly ground black pepper

Steps:

For the roulade: Preheat the oven to 425 degrees F. Position a rack in a roasting pan.
Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery, fennel and onions and cook, stirring often, until softened, about 5 minutes. Add the sausage and cook until browned through, 7 to 10 minutes. Stir in the parsley and rosemary and cook for about 1 minute. Season with salt and pepper. Deglaze the skillet with a splash of brandy, scraping up any brown bits from the bottom.
Combine the sausage/veggie mix, stuffing mix, chicken stock and egg in a large bowl and stir together. Lay the turkey breast flat and season with salt and pepper. Spread the stuffing mixture in an even layer, then tightly roll the turkey breast. Tie the roll with kitchen twine--approximately 4 to 6 ties evenly spaced
Rub the remaining 4 tablespoons softened butter all over the surface, sprinkle with salt and pepper and put on the rack in the roasting pan. Roast for 30 minutes, then decrease the oven temperature to 350 degrees F and continue roasting until the skin is golden brown and crispy and a meat thermometer inserted into the center of the roulade reaches 155 degrees F, another 1 hour to 1 hour 15 minutes. Remove to a cutting board, cover with foil and let rest while you make the gravy.
For the gravy: Set the roasting pan over a burner over medium heat. Whisk the flour into the drippings to form a paste and cook, stirring constantly, until the roux is golden brown, about 3 minutes. Add the chicken stock, turn off the heat and add the brandy to the pan. Turn the heat back on and cook, whisking constantly, until the gravy thickens, 5 to 7 minutes. Season with salt and pepper.
Slice and serve with the gravy!

TURKEY ROULADE

Turkey Roulade image

This stunning main course is just the thing to serve for a special occasion or holiday dinner. Turkey breast is pounded thin and rolled up with a stuffing made from rye bread, cranberries, chopped pistachios, and plenty of herbs.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 2h5m

Number Of Ingredients 14

Ingredients

1/4 loaf seeded rye bread, crust removed, cut into 1/2-inch cubes (about 2 cups packed)
1/2 boneless, skinless turkey breast (2 1/2 to 3 pounds)
Coarse salt and freshly ground pepper
2 tablespoons unsalted butter
1 small onion, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage
2 teaspoons minced fresh oregano
1/2 cup low-sodium chicken broth
1/4 cup chopped dried cranberries
1/4 cup chopped pistachios
8 ounces very thinly sliced bacon

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.

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