Turkey Roulade with Cranberry and Spinach Stuffing
This Turkey Roulade with Cranberry and Spinach Stuffing is an excellent option for those who want a delicious and easy-to-prepare dish for their Thanksgiving dinner. It's an impressive dish that will make your guests feel special, and it's a great way to switch things up if you're tired of the traditional whole-roasted turkey.
Ingredients
- 3 pounds (1.5kg) turkey breast , boneless
- Salt and freshly ground black pepper
Cranberry Spinach Stuffing
- 3 cups (150g) bread , cut into small cubes
- 2 tbsp (30g) butter
- 1 small onion (90g) , finely chopped
- 1 celery stalk (60g) , finely chopped
- 2 cloves garlic (5g) , minced
- 2 oz (60g) baby spinach
- 1 tbsp fresh parsley , chopped
- 1 tbsp fresh thyme
- 1 tbsp fresh sage , chopped
- 1 small egg , beaten
- 1/2 cup (120ml) chicken stock
- Salt and freshly ground pepper , to taste
- 1 oz (30g) dried cranberries
For topping
- 2 tbsp (30g) olive oil
- Salt
- freshly ground black pepper
- Red chili flakes and herbs mix
For the gravy
- pan drippings
- 1 cup (240ml) chicken stock
- 1 tbsp (10g) flour
Instructions
Prepare the cranberry and spinach stuffing
- Preheat the oven to 350°F (180°C). Place the bread cubes on a baking sheet and dry in the oven for 10 minutes ( make sure they do not brown).
- Increase the oven temperature to 375°F (190°C).
- In a large skillet on medium high heat, melt 2 tablespoons of butter and add onions and celery. Cook for about 6 minutes, until softened. Add garlic and cook for another minute. Season with salt and pepper.
- Add parsley, sage, thyme and spinach leaves and let them wilt. Remove from heat and let cool slightly.
- In a large bowl mix bread cubes with dried cranberries and celery onion and spinach mix. Add the beaten egg and stock and mix until evenly moistened.
- Set aside until ready to use.
Prepare the turkey roulade
- Place the turkey breast on a plastic cutting board and make a few cuts to open (butterfly) it.
- Cover the breast with plastic wrap and pound it to about ½ inch (1cm) thickness.
- Remove plastic and season with salt and freshly ground black pepper.
- Spread the bread stuffing leaving a ¾ inch (2cm) border all around.
- Roll breast into a log.
- Use kitchen twine to tie in about 1 inch (3cm) intervals.
- Brush the roll with olive oil.
- Season with salt, freshly ground black pepper and red chili flakes and herb mix.
- Transfer to a parchment paper line baking sheet.
- Roast uncovered for about 45 minutes to 1 hour until a thermometer inserted in the thickest part reaches 160°F (71°C).
- Cover and let it rest for 10 minutes before serving.
Meanwhile, prepare the gravy.
- In a medium saucepan add the pan drippings and place over medium heat. Add the flour and stir to combine. Add the stock, stir and let it cook until thickened and smooth.
- Cut off the twine and slice. Serve with gravy and cranberry sauce.
Video
Nutrition
Serving: 1 serving out of 12Calories: 249kcalCarbohydrates: 9.7gProtein: 35.7gFat: 5.9gSaturated Fat: 2.1gCholesterol: 104mgSugar: 1.3g