Description
A flavorful and elegant Turkey Roulade featuring a savory stuffing of whole wheat bread, herbs, and dried cranberries, wrapped in tender turkey breast and baked to perfection. This hearty dish is perfect for special occasions and family dinners, served with a rich homemade gravy.
Ingredients
Scale
Turkey and Stuffing
- 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)
- 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)
- Pan drippings from turkey roulade
Instructions
- Prepare the Bread Cubes: Use stale cubed bread for best results. If using fresh bread, preheat the oven to 250°F and bake the bread cubes on a large baking sheet for about 30 minutes, stirring halfway through, until the bread is completely firm and toasted.
- Sauté Vegetables and Herbs: In a large, deep nonstick skillet over medium heat, melt 1/2 tablespoon butter. Add minced onion, celery, parsley, sage, turkey or poultry seasoning, 1/4 teaspoon kosher salt, and fresh pepper. Sauté on medium low heat for 8 to 10 minutes, until vegetables are soft. Remove from heat and let cool.
- Mix Stuffing: Transfer the cooled vegetable mixture to a large bowl. Add toasted bread cubes, chopped dried cranberries, 3/4 cup chicken broth, and beaten egg. Mix well to combine and set aside.
- Prepare Turkey Breast: Remove the skin from the turkey breast and keep it in one piece for later use. Trim any excess fat and remove the tenderloin. Place the turkey breast on a plastic cutting board, butterfly it open by slicing horizontally to create a flat rectangle, then cover with plastic wrap and pound to about 1/4-inch thickness.
- Assemble Roulade: Season both sides of the pounded turkey breast with kosher salt. Spread the prepared stuffing evenly over the turkey, leaving a 3/4-inch border around all edges. Roll the turkey breast jelly-roll style tightly. Place the reserved turkey skin over the rolled breast.
- Secure and Butter: Cut 4 to 6 pieces of cooking twine long enough to tie around the roulade. Tie the breast securely with the twine to hold the shape, trimming any extra twine. Spread 1 teaspoon softened butter on top of the roulade.
- Bake the Roulade: Preheat the oven to 375°F and position the rack in the center. Transfer the roulade to a baking pan and cover tightly with foil. Bake until the internal temperature at the center of the stuffing reaches 165°F, about 45 to 55 minutes.
- Broil for Crisp Skin: Remove the foil and broil on high for 5 to 7 minutes or until the turkey skin is golden and crispy. Let the roulade rest for 5 minutes before slicing.
- Prepare Gravy: In a pot, combine 2 cups turkey or chicken broth, 2 fresh sage leaves, 3/4 teaspoon turkey or poultry seasoning, 1/4 cup all-purpose flour, and any pan drippings. Bring to a simmer over medium-high heat, whisking well. Cover and simmer on low for 8 to 10 minutes until thickened. Remove and discard the sage leaves.
- Serve: Cut the cooking twine off the roulade. Slice into 12 pieces and serve with the prepared gravy.
Notes
- Stale bread is ideal for stuffing; if fresh, toasting it slowly in the oven helps achieve the right texture.
- Butter pounding the turkey breast ensures even thickness for rolling and cooking.
- The turkey skin crisps beautifully under the broiler, adding both flavor and texture.
- *Nutritional info is calculated without the skin based on a 2.5 lb (raw) skinless turkey breast.
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: 8 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 68.5 g
- Cholesterol: 120 mg
