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Stuffed turkey roulade
Sometimes, roasting a whole turkey is just too much of an undertaking. A roulade, though? It's surprisingly easy (we swear!), super flavourful, and much easier to carve. Perfect served with a side of mashed potatoes and some tart cranberry sauce.
SERVES
4
TO
6
Ingredients
Stuffing
- 6 cups torn white bread
- 1/4 cup (56 g) unsalted butter
- 1 medium red onion, diced
- 2 stalks celery, diced
- 1 cinnamon stick
- 2 tablespoons finely chopped sage
- 2 garlic cloves, minced
- 1/4 cup dried cranberries, roughly chopped
- 4 dried figs, finely diced
- 2 tablespoons grainy Dijon mustard
- 1/2 cup (125 ml) dry white wine
- 1/2 cup fresh or frozen cranberries
- 1/2 cup roughly chopped pecans, divided
- 1–1 1/2 cups (250–375 ml) low sodium chicken stock or vegetable broth
- 1 egg, lightly beaten
- Season with salt and black pepper
Turkey
- 2 (about 2 kg total) boneless skin-on turkey breasts
- 1 tablespoon olive oil
- 2–4 sprigs fresh sage
- Salt and black pepper to season
Directions
For the Stuffing
- The night before you are going to make the stuffing, spread the torn bread out onto a large rimmed baking sheet and leave it out on the counter to stale overnight.
- Melt the butter in a large sauté pan over medium heat.
- Add the onion, celery, cinnamon stick and sage and season with salt and pepper. Cook, stirring frequently, until the onion and celery are tender, about five minutes.
- Add the garlic, dried cranberries and figs and continue to cook for about one minute. Stir in the Dijon and deglaze the pan with the white wine, scraping any brown bits off the bottom of the pan and allowing the wine to reduce by half.
- Stir in the cranberries as well as a quarter cup of the pecans and remove from the heat. Allow cooling slightly.
- Transfer the stale bread to a large mixing bowl and add in the cooled mixture along with one cup of stock or broth and the egg. Season with salt and pepper and mix well to combine, adding more liquid if needed to moisten the bread.
- Set the stuffing aside in the fridge while you prepare the turkey. Alternatively, the stuffing can be prepared ahead and stored in the fridge overnight.
For Turkey
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with a rack.
- Place one of the turkey breasts skin side down on a large cutting board. Butterfly the breast by cutting horizontally through the thicker part and opening it like a book. Set aside and repeat this with the second breast and set aside.
- Layout six long pieces of butchers twine horizontally on your cutting board. Place the turkey breasts skin-side down onto the twine puzzled together so that the top and bottom of each breast are opposite to each other.
- Season with salt and pepper and transfer a little over half of the stuffing mixture onto the turkey and press into an even layer.
- Using the butcher's twine to assist, start at one side and roll the turkey around the stuffing to create a compact roast, tucking any stuffing that falls out back into the roll. Tie securely with butcher’s twine, trim the ends, and place on the rack lined baking sheet.
- Drizzle and rub the oil over the roast, season with salt and pepper and tuck the sage along the sides.
- Lightly grease a small casserole dish with butter or non-stick cooking spray. Stir together the remaining stuffing and pecans and transfer them to the dish.
- Roast the roulade for 20 minutes then reduce the oven temperature to 325°F.
- Place the casserole dish of stuffing (NOTE: If needed, reheat the stuffing before serving or stagger the baking time by adding it into the oven 15 to 30 minutes after reducing the temperature to 325°F.) into the oven alongside the turkey and continue to roast until the turkey and stuffing are golden brown and the internal temperature of the roast reaches 165°F (75°C), about one hour to one hour and 15 minutes.
- Loosely tent the roast with foil and rest for at least 15 minutes or up to 35 minutes.
- Slice, serve and enjoy!
