Turkey Roulade


Because Thanksgiving was just two of us at Cherokee Crossing, I decided to try a new recipe with a smaller turkey. And in lieu of a 6 hour cooking affair, this recipe seemed like the right call. Turkey and dressing all in one!

3/4 cup large-diced dried figs, stems removed

3/4 cup dried cranberries

1/2 cup Calvados or brandy

4 tablespoons (1/2 stick) unsalted butter

1 1/2 cups diced onions (2 onions)

1 cup (1/2-inch-diced) celery (3 stalks)

3/4 pound pork sausage, casings removed (sweet and hot mixed)

1 1/2 tablespoons chopped fresh rosemary leaves

3 tablespoons pine nuts, toasted

3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm)

1 1/2 cups chicken stock, preferably homemade

1 extra-large egg, beaten

Kosher salt and freshly ground black pepper

1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)

3 tablespoons unsalted butter, melted

~ 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.

Courtesy of Ina Garten

SaveSaveSave

FAVORITE THINGS

Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

© 2023 by Salt & Pepper. Proudly created with Wix.com