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Turkey Roulade with Cranberry Stuffing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 643 reviews
  • Author: Lauren
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 90 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Turkey Roulade Recipe features a succulent boneless turkey breast rolled with a flavorful whole wheat bread stuffing flavored with sage, celery, onion, and dried cranberries. The roulade is roasted to perfection and served with a rich, savory gravy made from turkey broth and seasoned lightly. Perfect for Thanksgiving or holiday meals for smaller gatherings, this dish combines tender turkey meat with a moist, aromatic stuffing and a smooth homemade gravy.

Ingredients

Scale

Turkey

  • 1 large boneless turkey breast half with skin (about 2 1/2 lbs)
  • 1 1/4 teaspoon kosher salt
  • 6 to 8 pieces cooking twine
  • 1 teaspoon salted butter (softened)

Stuffing

  • 5 ounces whole wheat french bread (cut into small cubes)
  • 1/2 tablespoon butter
  • 1/2 medium onion (minced)
  • 1 large stalk celery (minced)
  • 4 fresh sage leaves (minced)
  • 1/4 cup chopped parsley
  • 1/2 teaspoon turkey or poultry seasoning
  • 1/4 teaspoon kosher salt and fresh pepper (to taste)
  • 1 large egg (beaten)
  • 3/4 cups chicken broth
  • 2 tablespoons dried cranberries (chopped)

Gravy

  • 2 cups turkey or chicken broth
  • 2 leaves fresh sage
  • 3/4 teaspoon turkey or poultry seasoning
  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper (to taste)

Additional

  • 1 piece Reynolds Wrap® Heavy Duty Foil

Instructions

  1. Prepare Stuffing: In a pan, melt 1/2 tablespoon butter over medium heat. Add the minced onion and celery, cooking until softened. Add minced sage leaves, chopped parsley, turkey or poultry seasoning, kosher salt, and fresh pepper. Stir to combine. Remove from heat and mix in the cubed whole wheat bread. Then add the beaten egg and chicken broth slowly, mixing until stuffing is moist but not soggy. Fold in chopped dried cranberries and set aside.
  2. Prepare Turkey Breast: Lay the turkey breast skin-side down on a flat surface. Use a sharp knife to carefully butterfly the breast to even thickness for rolling. Sprinkle 1 1/4 teaspoon kosher salt evenly on the turkey breast. Spread softened salted butter evenly over the turkey meat.
  3. Assemble Roulade: Spread the prepared stuffing mixture evenly over the buttered turkey breast. Starting from one end, carefully roll the turkey breast tightly to enclose the stuffing inside. Tie the roulade securely with 6 to 8 pieces of cooking twine at equal intervals to maintain shape during cooking.
  4. Roast Roulade: Preheat the oven to 350°F (175°C). Place the turkey roulade seam side down on a roasting pan or oven-safe skillet. Cover the roulade tightly with Reynolds Wrap® Heavy Duty Foil to keep it moist during roasting. Roast in the preheated oven for approximately 60 minutes or until the internal temperature reaches 165°F (74°C), ensuring the turkey is fully cooked.
  5. Rest the Roulade: Remove the roulade from the oven and let it rest, covered loosely with foil, for about 10-15 minutes. This allows the juices to redistribute and makes the turkey easier to slice.
  6. Prepare Gravy: While the roulade rests, make the gravy. Pour turkey or chicken broth into a saucepan. Add fresh sage leaves and turkey or poultry seasoning. Bring to a boil, then reduce heat to simmer and let the flavors infuse. Remove sage leaves. In a small bowl, whisk the all-purpose flour with a bit of cold water to form a slurry. Gradually whisk the flour slurry into the simmering broth to thicken it. Continue stirring until smooth and thickened. Season with kosher salt and freshly ground black pepper to taste.
  7. Slice and Serve: Remove the twine from the roulade and slice it into approximately 6 slices. Serve the turkey roulade slices with the warm gravy spooned over the top or on the side.

Notes

  • This Turkey Roulade with Cranberry Stuffing and gravy is ideal for Thanksgiving or Holiday meals when cooking for a smaller crowd.
  • Using whole wheat bread in the stuffing adds a wholesome nutty flavor and additional fiber.
  • Be sure to tie the roulade tightly to prevent stuffing from falling out during roasting.
  • Letting the roulade rest after roasting helps maintain juiciness and makes slicing easier.
  • The gravy can be adjusted by adding more broth or thickener to reach desired consistency.

Nutrition

  • Serving Size: 2 slices with 1/3 cup gravy
  • Calories: 484 kcal
  • Sugar: 2.5 g
  • Sodium: 1700 mg
  • Fat: 12.5 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 7.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 19 g
  • Fiber: 2 g
  • Protein: 68.5 g
  • Cholesterol: 120 mg

Find it online: https://tastyrates.com/turkey-roulade-with-cranberry-stuffing-recipe/