Cooking Instructions
HIDE IMAGES
SHOW ALL 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 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.
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 (1/4 cup)
,
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 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 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 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 (1/2 Tbsp)
, 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!
Rate & Review
{{id}}
Discover Deals Near You
Tags
VIEW MORE TAGS VIEW LESS TAGSMiso Glazed Salmon with Coconut Rice
Chocolate Chip Cookie Ice Cream Sandwich
Sesame Crusted Tofu
Bulgogi Beef Korean Tacos
Lemongrass Chicken with Asparagus
Steamed Pork Dumplings
Sriracha Barbecue Sauce
Soft Pretzels
Tortilla Española
Spaghetti alla Carbonara
Spicy Tuna Burgers
Beets with Lime Butter
Sweet Corn Panna Cotta with Candied Bacon
Lamb Meatballs
Bulgogi Cheesesteak
Japanese Cucumber Salad