Provided by Valerie Bertinelli
Categories main-dish
Time 3h40m
Yield 8 servings
Number Of Ingredients 27
Steps:
- For the stuffing: Preheat the oven to 300 degrees F. Lay the bread out on two rimmed baking sheets. Bake until slightly dried out, about 25 minutes. Transfer to a large bowl.
- Meanwhile, soak the dried cranberries in a bowl with the brown sugar, orange juice and all the citrus zests.
- Melt the butter in a large skillet over medium heat. Add the sage and thyme and cook, stirring, for 1 minute. Add the onions, celery, garlic, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until softened, 12 minutes. Transfer to the bowl with the bread, pour in the stock, and add the cranberry mixture; toss to coat. Let cool completely. Add the parsley, eggs, 1/2 teaspoon salt and some pepper and mix thoroughly.
- For the roulade: Raise the oven temperature to 350 degrees F. Lay the butterflied turkey breast skin-side-down on a plastic-wrap-lined work surface. Pound with a meat mallet to an even 1/2- to 3/4-inch thickness. Sprinkle lightly with salt and pepper.
- Spread about 5 cups of the stuffing in a 1/2-inch layer over the breast, leaving a 1-inch border on all sides. Starting on a long side, tightly roll up the breast to enclose the stuffing. Tie and secure the roulade every 1 1/2 inches with kitchen twine.
- Butter a 3-quart baking dish and fill it with the remaining stuffing.
- Gently rub the softened butter all over the roulade; sprinkle generously with salt and pepper. Transfer to a rack set over a rimmed baking sheet. Roast until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour 20 minutes. Thirty minutes before the roulade is done, add the stuffing to the oven.
- When the roulade is at temperature and the stuffing is hot, increase the oven temperature to 475 degrees F and cook for another 5 minutes, until both are golden brown. Transfer the roulade to a cutting board, cover loosely with foil and let stand 10 minutes.
- For the gravy: Melt the butter in the roasting pan over medium heat. Add the flour and whisk to form a paste. Cook for 1 to 2 minutes. Add the white wine and bring to a boil for 2 minutes. Add the stock, sage and thyme; reduce the heat to a simmer and cook until thickened, about 5 minutes. Stir in the cream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Remove the twine and cut the roulade into slices. Serve with the extra stuffing and the gravy on the side.
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Christopher Alexander
c_a62@aol.comThis turkey roulade was a bit challenging to make, but it was worth it. The end result was a beautiful and delicious dish that was perfect for a special occasion.
damon fewster
d@yahoo.comThis turkey roulade is a great way to dress up a classic Thanksgiving dish. The stuffing is especially delicious.
Shumaila Yasir
sy57@hotmail.frThis turkey roulade was amazing! The stuffing was flavorful and the turkey was cooked perfectly. I would definitely make this again for a special occasion.
Noor shafique
s_n82@gmail.comThis turkey roulade was a bit dry for my taste. I think I would add more moisture to the stuffing next time.
Tracey McKnight
m.t11@hotmail.co.ukI'm not a big fan of turkey, but this roulade was delicious. The stuffing was moist and flavorful, and the turkey was cooked perfectly. I would definitely make this again.
md Junat
j2@hotmail.comThis turkey roulade is a showstopper! It's perfect for a special occasion dinner. The stuffing is flavorful and the turkey is cooked perfectly.
Samir Ansari
samiransari53@yahoo.comThis recipe was a bit challenging, but I'm glad I tried it. The turkey roulade was delicious and the stuffing was the perfect combination of sweet and savory.
Fidelma Mwende
mwende.f@aol.comI made this turkey roulade for my family and they loved it. The stuffing was moist and flavorful, and the turkey was cooked perfectly. I would definitely make this again.
Siam Ahammed
a@yahoo.comThis turkey roulade was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious dish that was perfect for a special occasion.
Takreem
takreem@gmail.comI've made this turkey roulade several times now and it's always a hit. It's a great way to dress up a classic Thanksgiving dish. The stuffing is especially delicious.
Grace Bronkhorst
bronkhorst_g@hotmail.comThis recipe is a keeper! The turkey roulade was moist and flavorful, and the stuffing was the perfect complement. I especially liked the tangy flavor of the cranberry-citrus stuffing.
Natalia Cackowski
cackowski-n90@aol.comI made this turkey roulade for Christmas dinner and it was a huge success. The stuffing was so flavorful and the turkey was cooked perfectly. I will definitely be making this again for future holiday meals.
Laxman Shahi
shahi_laxman19@yahoo.comThis recipe was easy to follow and the results were amazing. The turkey was cooked perfectly and the stuffing was flavorful. I would highly recommend this recipe to anyone looking for a delicious and impressive Thanksgiving dish.
Hayden Smith
smith-h@yahoo.comI'm not usually a fan of turkey, but this roulade changed my mind. The meat was tender and juicy, and the stuffing was delicious. I especially liked the addition of citrus to the stuffing.
Sara Langa
ls@hotmail.comThis turkey roulade was a hit at our Thanksgiving dinner! The cranberry-citrus stuffing was moist and flavorful, and the cream gravy was the perfect finishing touch. I will definitely be making this again next year.