Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Roasted Turkey Roulade

21 INGREDIENTS • 16 STEPS • 2HRS

Roasted Turkey Roulade

Recipe
4.9
8 ratings
Editor's Choice
Editor's Choice
Not only is Roasted Turkey Roulade mouthwatering and tender, it's easy to make, a breeze to carve, looks super elegant, cooks quickly, and it can be prepared ahead of time! Seriously, what's not to love!?
Love This Recipe?
Add to plan
logo
Roasted Turkey Roulade
Save
author_avatar
Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
Not only is Roasted Turkey Roulade mouthwatering and tender, it's easy to make, a breeze to carve, looks super elegant, cooks quickly, and it can be prepared ahead of time! Seriously, what's not to love!?
2HRS
Total Time
$4.72
Cost Per Serving
Ingredients
Servings
4
us / metric
Pork Sausage Dressing
Butter
3 Tbsp
Onion
1
Small Onion
1/4-inch dice
Celery
1 stalk
Celery
1/4-inch dice
Granny Smith Apple
1
Granny Smith Apple, cored
1/4-inch dice
Pecans
1/3 cup
Pecans, roughly chopped
White Bread
4 cups
White Bread
cut into 1-inch cubes
Chicken Stock
3/4 cup
Chicken Stock
or Turkey Stock
Heavy Cream
4 Tbsp
Heavy Cream
Fresh Sage
1 tsp
Fresh Sage, finely chopped
Fresh Thyme
1 tsp
Fresh Thyme, finely chopped
Kosher Salt
to taste
Turkey Roulade
Boneless, Skinless Turkey Breast
2.5 lb
Boneless, Skinless Turkey Breasts
Canola Oil
2 Tbsp
Canola Oil
Onion
1
Medium Onion, halved, thinly sliced
Heavy Cream
2 Tbsp
Heavy Cream
Chicken Stock
2 cups
Chicken Stock
or Turkey Broth
Nutrition Per Serving
VIEW ALL
Calories
1115
Fat
61.4 g
Protein
96.9 g
Carbs
35.5 g
Love This Recipe?
Add to plan
logo
Roasted Turkey Roulade
Save
author_avatar
Hapa Nom Nom
Hi, I'm Kathleen, and I create accessible recipes that blend flavors, origins, & culinary styles.
http://www.hapanom.com
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Spread the White Bread (4 cups) 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 Sausage (1 lb). 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 3 In a large saute pan over medium-high heat, add the Pork Sausage (1 lb). 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 (3 Tbsp). 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 (1/3 cup) and cook for another 3 minutes.
step 6
Add the bread and pork, carefully toss to combine. Add the Chicken Stock (3/4 cup), Heavy Cream (4 Tbsp), Fresh Sage (1 tsp), and Fresh Thyme (1 tsp). Season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Set aside.
step 6 Add the bread and pork, carefully toss to combine. Add the Chicken Stock (3/4 cup), Heavy Cream (4 Tbsp), Fresh Sage (1 tsp), and Fresh Thyme (1 tsp). Season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Set aside.
step 7
Place the Boneless, Skinless Turkey Breasts (2.5 lb) 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 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 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 (2 Tbsp) over medium-high heat.
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 (2 Tbsp) 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 (2 cups). 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 12 Sprinkle the Onion (1) around the roulade and add 1 1/2 cups of the Chicken Stock (2 cups). 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 (3 Tbsp), Heavy Cream (2 Tbsp), Fresh Thyme (2 tsp), and salt and pepper. Simmer for 10 minutes.
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 (3 Tbsp), Heavy Cream (2 Tbsp), Fresh Thyme (2 tsp), and salt and pepper. Simmer for 10 minutes.
step 15
In a separate small bowl, combine the Corn Starch (1 tsp) 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!
step 16 Cut the twine from the roulade and slice into 1/2-inch rounds. Plate and serve with the gravy. Enjoy!
Tags
American
Shellfish-Free
Dinner
Pork
Thanksgiving
0 Saved
top