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Turkey Roulade with Dried Fruit and Nut Stuffing
(Makes 2 roulades, about 10 servings)
Not everyone needs or wants to make a large turkey for Thanksgiving. Lots of people just like the white meat and don't care for the legs or wings. A roasted turkey breast is a great option not only for Thanksgiving and holidays but for a year-round family meal. And with no bones, it cooks to juicy perfection in about one hour. With the fruit stuffing and sauce, it's a gourmet dish your family and friends will give rave reviews.
If you want to make this recipe for only 4 to 5 servings, you can buy half of a turkey breast and cut the amounts for the stuffing in half. Or buy a whole breast, debone it, and freeze half for another meal.
If you want to make this recipe for only 4 to 5 servings, you can buy half of a turkey breast and cut the amounts for the stuffing in half. Or buy a whole breast, debone it, and freeze half for another meal.
This is a moist and tender turkey breast filled with delicious fruits and nuts.
Start with a boneless turkey breast or you can debone it yourself. Keeping the skin on during roasting keeps the meat moist. Remove the skin before eating, for less calories and fat.
Ingredients:
1 (5 to 6 pound) whole turkey breast, cut in half through the breastbone
1/3 cup Grand Marnier or orange liqueur
1/4 cup water
2/3 cup dried cranberries
2/3 cup dried apricots, coarsely chopped
1/2 cup whole almonds
2 shallots, minced
4 tablespoons butter, room temperature
Salt and pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
2 cups chicken broth
Directions:
To butterfly the turkey breast:
Use a chef’s knife and your fingers to remove skin from breast, reserving skin.
Turn the breast over (so the side that had skin is facing down), and lay it flat on the cutting board. Hold the blade of the knife parallel to the board, about halfway down. Slice into the thickest portion of the breast, along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap. Pound with a meat mallet until the turkey is of uniform thickness (about 1/2 inch).
Warm the Grand Marnier and water in a small saucepan.
Add the cranberries and apricots and set aside for 10 minutes.
Preheat oven to 400° F.
In a food processor, pulse the almonds until coarsely chopped. Add the soaked fruit (reserve the liquid for later), shallots, butter, salt and pepper, and parsley. Pulse once or twice just to combine.
Place the turkey breast halves on a cutting board. Divide the fruit stuffing mixture in half. Spread one portion of the stuffing evenly over each turkey breast, leaving a 1-inch border. Starting with the short end of each breast, roll like a jelly roll. Place one piece of the reserved turkey skin on each roll and tie the roll firmly with twine. Season with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the turkey roulades, turning occasionally, until golden brown on all sides, about 6 to 7 minutes. Place the roulades on a rack in roasting pan. Pour the chicken broth over them. Roast, uncovered, until a thermometer inserted in the center of each registers 160° F., about 1 hour. Transfer the breasts to a cutting board, and cover loosely with foil, while you make the sauce.
To make the sauce:
In a saucepan, combine 4 tablespoons butter and 4 tablespoons flour over medium heat. Season with salt and pepper. Stir occasionally until the mixture begins to turn a light caramel color, about 3 minutes, Add the juices from the roasting pan and the reserved fruit soaking liquid. Cook until the sauce starts to thicken, lower heat, and simmer for 1 minute. Add additional chicken broth if the sauce is thicker than you like. Carve the turkey roulades into 1-inch thick slices and serve with the sauce.
Start with a boneless turkey breast or you can debone it yourself. Keeping the skin on during roasting keeps the meat moist. Remove the skin before eating, for less calories and fat.
Ingredients:
1 (5 to 6 pound) whole turkey breast, cut in half through the breastbone
1/3 cup Grand Marnier or orange liqueur
1/4 cup water
2/3 cup dried cranberries
2/3 cup dried apricots, coarsely chopped
1/2 cup whole almonds
2 shallots, minced
4 tablespoons butter, room temperature
Salt and pepper
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
2 cups chicken broth
Directions:
To butterfly the turkey breast:
Use a chef’s knife and your fingers to remove skin from breast, reserving skin.
Turn the breast over (so the side that had skin is facing down), and lay it flat on the cutting board. Hold the blade of the knife parallel to the board, about halfway down. Slice into the thickest portion of the breast, along the length of the breast, but not all the way through. Unfold so the turkey opens like a book. Remove the tough piece of cartilage. Cover with a piece of plastic wrap. Pound with a meat mallet until the turkey is of uniform thickness (about 1/2 inch).
Warm the Grand Marnier and water in a small saucepan.
Add the cranberries and apricots and set aside for 10 minutes.
Preheat oven to 400° F.
In a food processor, pulse the almonds until coarsely chopped. Add the soaked fruit (reserve the liquid for later), shallots, butter, salt and pepper, and parsley. Pulse once or twice just to combine.
Place the turkey breast halves on a cutting board. Divide the fruit stuffing mixture in half. Spread one portion of the stuffing evenly over each turkey breast, leaving a 1-inch border. Starting with the short end of each breast, roll like a jelly roll. Place one piece of the reserved turkey skin on each roll and tie the roll firmly with twine. Season with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the turkey roulades, turning occasionally, until golden brown on all sides, about 6 to 7 minutes. Place the roulades on a rack in roasting pan. Pour the chicken broth over them. Roast, uncovered, until a thermometer inserted in the center of each registers 160° F., about 1 hour. Transfer the breasts to a cutting board, and cover loosely with foil, while you make the sauce.
To make the sauce:
In a saucepan, combine 4 tablespoons butter and 4 tablespoons flour over medium heat. Season with salt and pepper. Stir occasionally until the mixture begins to turn a light caramel color, about 3 minutes, Add the juices from the roasting pan and the reserved fruit soaking liquid. Cook until the sauce starts to thicken, lower heat, and simmer for 1 minute. Add additional chicken broth if the sauce is thicker than you like. Carve the turkey roulades into 1-inch thick slices and serve with the sauce.
ITALIAN THANKSGIVING DINNER > TURKEY ROULADE WITH DRIED FRUIT AND NUTS
PUMPKIN PIE MARTINI
Combine 2 teaspoons granulated sugar and 1/2 teaspoon cinnamon
1-1/2 ounces vanilla vodka
1/2 ounce Bailey's Irish Cream
1 ounce Pumpkin Spice Coffeemate
Lightly wet the rim of the glass and dip it into the cinnamon-sugar mixture. Combine the drink ingredients in a cocktail shaker with ice. Pour into a martini glass. Top with a dollop of whipped cream. Sprinkle with a little more of the cinnamon-sugar mixture.
(Serves 1)
1-1/2 ounces vanilla vodka
1/2 ounce Bailey's Irish Cream
1 ounce Pumpkin Spice Coffeemate
Lightly wet the rim of the glass and dip it into the cinnamon-sugar mixture. Combine the drink ingredients in a cocktail shaker with ice. Pour into a martini glass. Top with a dollop of whipped cream. Sprinkle with a little more of the cinnamon-sugar mixture.
(Serves 1)
DISHWASHER-SAFE COOKWARE BY ONE OF THE MOST TRUSTED NAMES IN THE KITCHEN
The set includes:1-qt. saucepan with cover, 2-qt. saucepan with cover, 3-qt. saucepan with cover, 3-qt. saute pan with helper handle and cover, 8-qt. stockpot with cover, 8-inch non-stick skillet, 10-inch skillet with cover, and steamer insert. Cast stainless steel Cool Grip stick handles are contoured for a secure grip and designed to stay cool on the stovetop.
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