Turkey Roulade

turkey roulade

i’m stuffed

Ingredients:

Stuffing:

• 1 yellow onion, diced

• 2 stalks celery, diced

• 3 cloves garlic, minced

• 1/2 pound ground sausage

• 1 (6 oz) package stuffing

• 1/2 cup chicken stock

• 2 tablespoons fresh sage, chopped

• 1 tablespoon fresh thyme, chopped

• 1 cup cooked chestnuts, chopped (optional)

• 1 granny smith apple, diced

• 1/2 cup dried cranberries

• 1/3 cup cranberry sauce (I used canned)

Turkey:

• 1 boneless, skin on turkey breast , butterflied & pounded thin (1/2 inch thick)

• 1 tablespoon butter, melted

• salt and pepper, to taste

Special equipment: kitchen twine, baking sheet with rack

Preparation:

1. Preheat oven to 350º F and line a baking sheet with a metal rack.

2. In a large pan over medium heat, melt the butter. Add in the onion & celery and sautée until soft and translucent. Add in the garlic and stir for another minute until fragrant.

3. Add in the sausage and cook until browned, breaking the meat down with a spatula. Add in the sage and thyme and stir.

4. Add the stuffing mix and chicken stock. Stir until the bread has absorbed the liquid. Add in the apples, chestnuts, dried cranberries, and cranberry sauce.

5. Stir again to combine so the sauce is evenly distributed in the stuffing. Remove from the heat and allow to cool.

6. Lay out the pounded turkey breast, skin side down. Spoon on the stuffing in an even layer and press down with your hands to stick. You won’t need all of the stuffing here, transfer any remaining stuffing to an oven-safe dish.

7. Start at one of the short ends of the turkey and tightly roll it up to the other end. Tuck the edges if necessary.

8. Use the kitchen twine to tie the turkey both crosswise and lengthwise to hold it together.

9. Transfer the turkey to the baking sheet, upside down.

10. Brush the underside with melted butter and season with salt and pepper.

11. Flip the turkey over and brush the top with melted butter, season with salt and pepper.

12. Bake the turkey for one hour or until the skin is golden brown and the internal temp reaches 165°F.

13. Let the turkey rest for 20 minutes, remove the twine, and slice.

14. Bake the remaining stuffing for 25-30 minutes.

15. Enjoy!