Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Spread the
White Bread (140 g)
out on a baking sheet and bake for 7-8 minutes, or until bread is lightly toasted.
Step 3
In a large saute pan over medium-high heat, add the
Pork Sausages (455 g)
. Stirring frequently, breaking the pork up into small pieces. Cook for 10 minutes or until cooked through. Scoop into a bowl and set aside.
Step 4
Reheat the sauté pan over medium-high heat and add the
Butter (45 g)
. Once melted, add the
Onion (1)
and
Celery (1 stalk)
– scraping up all the brown bits from the sausage. Stir occasionally until the onion is fragrant and translucent, about 3 minutes.
Step 5
Add the
Granny Smith Apple (1)
and
Pecans (35 g)
and cook for another 3 minutes.
Step 6
Add the bread and pork, carefully toss to combine. Add the
Chicken Stock (180 mL)
,
Heavy Cream (60 mL)
,
Fresh Sage (as needed)
, and
Fresh Thyme (as needed)
. Season with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
. Set aside.
Step 7
Place the
Boneless, Skinless Turkey Breasts (1.1 kg)
between two sheets of plastic wrap and pound flat with a kitchen mallet. Trim any really extraneous pieces. Liberally season both sides of the breast with salt and pepper.
Step 8
Spread the uncooked dressing over the meat (not too thick), leaving a 1/2-inch boarder on all sides.
Step 9
Starting at the narrowest end, roll the turkey up like a jelly roll, tucking any pieces of dressing that fall out, back into the roll. Secure tightly with kitchen twine.
Step 10
In a dutch oven or other large pan (you want a vessel deep enough to be able to cover the roulade tightly with a lid for roasting), warm the
Canola Oil (30 mL)
over medium-high heat.
Step 11
Add the roll, seam side down, and cook for about 2 – 3 minutes per side (assume there’s 4 sides), just to brown the outside – don’t worry about cooking the inside yet.
Step 12
Sprinkle the
Onion (1)
around the roulade and add 1 1/2 cups of the
Chicken Stock (480 mL)
. Cover tightly with a lid and roast in the oven until the internal temperature reaches 160 degrees F (70 degrees C) (check a few places), about 45 – 60 minutes.
Step 13
Transfer the roll to a cutting board and tent with foil and rest while you make the gravy.
Step 14
Place the pan containing the onions and stock on the stove and add the remaining 1/2 cup of stock,
Apple Cider Vinegar (45 mL)
,
Heavy Cream (30 mL)
,
Fresh Thyme (2 g)
, and salt and pepper. Simmer for 10 minutes.
Step 15
In a separate small bowl, combine the
Corn Starch (2 g)
with 1 tablespoon of water to make a slurry. Add the cornstarch mixture to the pan, stirring constantly until slightly thickened – it should be slightly thicker than an a jus.
Step 16
Cut the twine from the roulade and slice into 1/2-inch rounds. Plate and serve with the gravy. Enjoy!
