Preheat the oven to 350 degrees F (180 degrees C).
White Bread (4 cups)
out on a baking sheet and bake for 7-8 minutes, or until bread is lightly toasted.
In a large saute pan over medium-high heat, add the
Pork Sausages (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.
Reheat the sauté pan over medium-high heat and add the
Butter (3 Tbsp)
. Once melted, add the
Celery (1 stalk)
– scraping up all the brown bits from the sausage. Stir occasionally until the onion is fragrant and translucent, about 3 minutes.
Granny Smith Apple (1)
Pecans (1/3 cup)
and cook for another 3 minutes.
Add the bread and pork, carefully toss to combine. Add the
Chicken Stock (3/4 cup)
Heavy Cream (1/4 cup)
Fresh Sage (1 tsp)
Fresh Thyme (1 tsp)
. Season with
Kosher Salt (to taste)
Ground Black Pepper (to taste)
. Set aside.
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.
Spread the uncooked dressing over the meat (not too thick), leaving a 1/2-inch boarder on all sides.
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.
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.
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.
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.
Transfer the roll to a cutting board and tent with foil and rest while you make the gravy.
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 (1/2 Tbsp)
, and salt and pepper. Simmer for 10 minutes.
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.
Cut the twine from the roulade and slice into 1/2-inch rounds. Plate and serve with the gravy. Enjoy!