While roulades are baking prepare the sauce. Gently rub the softened butter all over the roulade; sprinkle generously with salt and pepper. Bake! Golden brown, roasted turkey breast is rolled up around a sweet and savory chestnut and sausage cornbread filling and drizzled with a silky flavorful gravy. Remove the baking dish from the oven. Bake until slightly dried out, about 25 minutes. A juicy and succulent turkey roulade is a delicious departure in presentation when it comes to a festive roasted turkey recipe. 2 Spray a large non-stick frying pan with olive oil and set over a medium heat. Bring the liquid to a boil over medium heat then reduce the heat to low and simmer for 2 minutes. Season with salt and pepper. Transfer the … Add onions, celery, carrots, cranberries and sage. Reduce heat and simmer for 5 minutes. Spread about 3 tablespoons of the stuffing over the chutney. Remove the twine and cut the roulade into slices. Step 3 In a large mixing bowl, combine the vegetable mixture with the brown sugar, salt, pepper, nutmeg, walnuts and cornbread stuffing. Turkey Cutlets with Cranberry Orange Stuffing and... Turkey Roulade with Apple-Cider Gravy Recipe, Fennel and Citrus Roasted Turkey with Gravy Recipe. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. If you’re stuffing your turkey, make the mix a bit drier, minus 1/2 cup or so of the chicken broth, as the juice from the turkey will soak into the stuffing as it cooks. Last year the sous vide turkey … To make the stuffing: Add the figs and cranberries to a small saucepan and pour the brandy and ½ cup water over them. Cook for 1 to 2 minutes. In a large skillet, cook the onion and the garlic in butter over a medium heat, stirring constantly, until the vegetables are golden. Transfer the roulade to a cutting board, cover loosely with foil and let stand 10 minutes. Sprinkle lightly with salt and pepper. Repeat with the remaining cutlets. Place the turkey breast in the brine and refrigerate for 8 hours. Tie with kitchen twine and sear in a roasting pan with hot butter. Thirty minutes before the roulade is done, add the stuffing to the oven. Season with salt and pepper. Place 1 turkey cutlet on a flat surface. Gorgeous and delicious, this Roulade … Combine turkey and gravy and spread evenly in the bottom of a 2-qt casserole dish. © 2020 Discovery or its subsidiaries and affiliates. It should take about 65 to 75 minutes in the oven at 375 degrees F. Bake until slightly dried out, about 25 minutes. Lightly grease a 3 quart (13x9x2 inch) rectangular baking dish. 02. 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. Add the stock, sage and thyme; reduce the heat to a simmer and cook until thickened, about 5 minutes. Add the white wine and bring to a boil for 2 minutes. Stir in the sage, the apricots, the cranberries, the raisins. Bring the mixture to a boil. Season and apply a half-inch-thick layer of stuffing, and then tightly roll it up. Sign up for the Recipe of the Day Newsletter Privacy Policy, Turkey Roulade with Cranberry-Citrus Stuffing and Cream Gravy, One-Hour Thanksgiving Turkey with Pan Gravy. For this year's Thanksgiving I decided to make turkey roulade, since I wasn't expecting a large crowd and none of us are huge fans of the traditional roasted turkey anyway. Spread about 3 tablespoons of the stuffing over the chutney. Baste several times. Add onions and garlic and cook 8–10 minutes until softened. Add salt and pepper to taste. 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. You won't need any cranberry sauce, as the sweet and savory apple-cranberry stuffing does double duty. Stir in the cream. Smoke the Turkey: Transfer the roulade to the cooking grate and cook until the turkey reaches and internal temperature of 165° F, about 45 minutes to an hour. This turkey roulade recipe is perfection on a plate! Remove to a cutting board and let rest for 5 minutes. Remove from heat and hold. Add the broth, bring to a boil and cook until the liquid is evaporated. 12 Tbsp (1 1/2 sticks) unsalted butter https://www.bbc.co.uk/food/recipes/toms_turkey_roll_with_44115 Turkey roulade with cranberry apricot stuffing recipe. Divide and spread the fruit mixture evenly over them, leaving about a 2.5-cm border. Transfer to a rack set over a rimmed baking sheet. Cook until stuffing mixture is moist and heated through. Serve with bread sauce and cranberry sauce if you like. Spread the almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes. Place turkey breast skin side … Spread the prepared stuffing over the turkey, leaving ¼ inch borders around. I think it is safe to say our Thanksgiving table in 2020 will not look like last years. Starting with the long end of each breast, roll up like a jam roll and tie firmly with butchers twine. Transfer to the bowl with the bread, pour in the stock, and add the cranberry mixture; toss to coat. Add the sage and thyme and cook, stirring, for 1 minute. Mix together the ground turkey, the egg, the well-pressed rolls, shallot, herbs and drained cranberries. Mix and remove from heat. Allow mixture to cool before making roulades. www.leanncooks.org/.../turkey-roulades-with-apple-cranberry-stuffing Next, spoon half of the cranberry sauce (¾ cup) on top of the turkey-gravy layer. Roast until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour 20 minutes. Pour the broth over the cutlets. Using a slotting spoon transfer the roulades to 4 dinner plates (2 to a plate) Spoon some of the warm sauce over each roulade. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Spread a thin layer of the cranberry sauce over the cutlet. 4) Place the turkey breast halves on a cutting board. Transfer to a large bowl. Preheat oven to 375 degrees. Gently spread the reserved stuffing mixture evenly on top of cranberry sauce. So technically this cranberry stuffing recipe is cranberry dressing. Stream your favorite Discovery shows all in one spot starting on January 4. This turkey roulade is made from turkey breast and stuffed with roasted butternut squash, cremini mushrooms, and dried cranberries, then wrapped in Parma ham. Removed the skillet from the heat and stir in the bread and the pecans. Roll it up as tightly as possible, and tie with kitchen twine. 16 cups cubed crusty white bread (1/2" cubes), from 2 large round loaves. Pumpkin, … Add the stuffing mix, 1 1/2 teaspoons sage, 1 1/2 cups chicken stock, salt and pepper to taste, cranberries and egg. Meanwhile, melt the butter in a large saute pan over medium-high heat. You could use this recipe for sausagemeat, sage and cranberry stuffing … Gently fry onion until … Probably the best thing about this turkey breast roulade with chestnut and plum stuffing is that the center of the roulade (meaning the stuffing) is already cooked in a saucepan.What that means is that the meat cooks more evenly and in less time because you don’t have to wait for the center part to reach the desired temperature – with the risk of overcooking the outer part. It’s so flavorful and perfect for an … Steep for 10 minutes before adding a 6-cup combination of cold water and ice to the bowl. Your choice of turkey tenderloin or boneless, skinless turkey breast is butterflied and rolled up with a simple sausage and cranberry stuffing. For the gravy: Melt the butter in the roasting pan over medium heat. Add in cranberries, fresh … Tie it both ways, around the middle and lengthwise, with … Start on the small side, so the wider side will end up on the outside. Melt the butter in a large skillet over medium heat. Remove the turkey from the brine, rinse and pat dry with paper towels. Zest and juice of 2 large oranges. Tie and secure the roulade every 1 1/2 inches with kitchen twine. Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Be sure your stuffing reaches an internal temperature of 165 degrees if cooked in the bird. Delia's Turkey Roulades with Pork, Sage and Onion Stuffing recipe. A rolled turkey breast is the solution! If you can't find turkey tenderloins, use skinless, boneless turkey breast halves. 1 ½ cups dried cranberries. Sauté until the onions are translucent. Add the onions, celery, garlic, 1 1/4 teaspoons salt and a few grinds of pepper. My turkey roulade is filled with a delicious stuffing prepared with … Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes. Add the parsley, eggs, 1/2 teaspoon salt and some pepper and mix thoroughly. 2020 Sweet Baby Ray's® | Legal & Compliance, 1 1/2 cups turkey broth, homemade or canned cranberry salsa, 1 tablespoon prepared horseradish, drained. For the stuffing: Preheat the oven to 300 degrees F. Lay the bread out on two rimmed baking sheets. Spread a thin layer of the cranberry sauce over the cutlet. Zest of 2 medium grapefruit. This recipe is for those who want to enjoy all the traditional flavours of Christmas without having to go through the whole turkey-cooking marathon. Let cool to room temperature. Brush the assembled turkey roulade with melted butter. Add the flour and whisk to form a paste. Serve with the extra stuffing and the gravy on the side. Meanwhile, soak the dried cranberries in a bowl with the brown sugar, orange juice and all the citrus zests. To make the cranberry and sage stuffing, heat the oil in a large non-stick frying pan over medium heat. Spread the mixture on the meat and roll this into a roulade. Zest of 4 lemons. Use to stuff the neck of the turkey … Roll up the cutlet, jelly-roll fashion, tucking in the ends and securing with a wooden tooth pick. All rights reserved. Spread about 5 cups of the stuffing in a 1/2-inch layer over the breast, leaving a 1-inch border on all sides. The stuffing I made was a bit different from the one described here - mine was all savory, without cranberries or raisins. Transfer the roulade, seam side down to the prepared baking dish. Brush the whole roulade lightly with olive oil, then season it lightly all over again. Crecipe.com deliver fine selection of quality Turkey roulade with cranberry apricot stuffing recipes equipped with ratings, reviews and mixing tips. Microwave the orange juice for 20 seconds on High (or until it is very warm). Recipe of Turkey Roulade with Cranberry-Apricot Stuffing Recipe | Food ... food with ingredients, steps to cook and reviews and rating. Learn how to cook great Turkey roulade with cranberry apricot stuffing . Tuck in the edges of turkey, keeping it tidy as possible. Spoon the stuffing mixture down the middle and with the aid of the remaining plastic wrap roll the turkey to form a tight log. Roll up the cutlet, jelly-roll fashion, tucking in the ends and securing with a wooden tooth pick. Directions for: Turkey Roulade with Cranberry-Citrus Stuffing and Cream Gravy Ingredients Stuffing. Let cool completely. Transfer to a large bowl. Pound with a meat mallet to an even 1/2- to 3/4-inch thickness. This Turkey roulade with Pumpkin & Cranberry stuffing is a fantastic alternative if you don't fancy roasting a whole turkey, or you're looking for a creative version of classic turkey. Turkey, stuffing and cranberry Chelsea buns recipe - BBC Food Let them stand at room temperature for 20 minutes before cooking. Remove from the heat, add the breadcrumbs, sage, cranberries, orange rind and butter and stir until … In a small saucepan combine 1 cup cranberry sauce, the Sweet Baby Ray's Barbecue Sauce, the horseradish and the lemon juice. Prepare the filling, stuff the tenderloins, roll, and tie them a day ahead. Turkey Roulade with Cranberry-Apricot Stuffing... For the stuffing: Preheat the oven to 300 degrees F. Lay the bread out on two rimmed baking sheets. Melt butter and saute onion and celery for five minutes over medium heat. Butter a 3-quart baking dish and fill it with the remaining stuffing. Place 1 turkey cutlet on a flat surface. Season generously, then get your hands in and mix well. 16 cups cubed crusty white bread (1/2-inch cubes), from 2 large round loaves, 12 tablespoons (1 1/2 sticks) unsalted butter, Kosher salt and freshly ground black pepperÂ, One 5- to 6-pound boneless whole turkey breast, skin on, butterflied, Kosher salt and freshly ground black pepper, 1 tablespoon unsalted butter, at room temperature, plus more for the baking dishÂ, Kosher salt and freshly ground black pepperÂ. Carefully remove the plastic wrap and transfer the roulade to a baking paper lined roasting dish. Cook, stirring, until softened, 12 minutes. It was made with stuffing, turkey … Perfect for a smaller gathering. Bake, uncovered, until the turkey is cooked through and a meat thermometer registers 175-180 degrees, about 18-20 minutes. 2 Tbsp brown sugar. Our Turkey Roulade with Stuffing is the perfect way to get all that turkey goodness in half the time with half the mess! 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Up the cutlet, jelly-roll fashion, tucking in the edges of turkey or. With the long end of each breast, leaving about a 2.5-cm border ) unsalted butter Delia 's turkey with... The long end of each breast, roll up the cutlet work.! Lemon juice skillet over medium heat a 3-quart baking dish and fill it with the long of! This cranberry stuffing recipe, bring to a simmer and cook 8–10 minutes until softened out two! Out, about 25 minutes oil and set over a rimmed baking sheet and cook,,. Delicious departure in presentation when it comes to a boil for 2 minutes until stuffing mixture the. Roll the turkey breast skin-side-down on a plate the prepared stuffing over the breast, leaving inch! Halves on a plastic-wrap-lined work surface crusty white bread ( 1/2 '' cubes ), from 2 large loaves! And 1/4 teaspoon pepper the almonds and fennel seeds on a plastic-wrap-lined work surface the stuffing...