Description
This Turkey Roulade with Cranberry Stuffing is a flavorful and elegant main dish perfect for holiday gatherings or special dinners. Tender boneless turkey breast is flattened, rolled around a savory stuffing made from whole wheat bread, aromatic herbs, vegetables, and chicken broth, then roasted to juicy perfection. The dish is complemented by a rich homemade gravy, making it a satisfying and festive meal.
Ingredients
Scale
Turkey and Stuffing
- 1 large boneless turkey breast (approx. 2.5 lbs)
- 5 oz whole wheat French bread, cubed
- 1/2 medium onion, minced
- 1 large stalk celery, minced
- 4 fresh sage leaves, minced
- 1/4 cup fresh parsley, chopped
- 1 large egg, beaten
- 2 cups chicken broth
For Roasting
- Butter (amount for brushing, approx. 2 tablespoons)
- Salt, to taste
- Cooking twine
Gravy
- Butter (2 tablespoons)
- All-purpose flour (2 tablespoons)
- Chicken broth (1 to 2 cups, for desired consistency)
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the turkey roulade.
- Prepare Turkey Breast: Using a meat mallet, gently flatten the boneless turkey breast to an even thickness of about ½ inch, which helps in rolling and ensures even cooking.
- Make Stuffing: In a mixing bowl, combine the cubed whole wheat bread, minced onion, minced celery, minced fresh sage, chopped parsley, beaten egg, and chicken broth. Mix thoroughly until the mixture is well blended.
- Assemble Roulade: Spread the stuffing evenly over the flattened turkey breast. Carefully roll the breast tightly around the stuffing and secure the roulade with cooking twine to hold its shape during cooking.
- Roast the Roulade: Place the roulade seam side down in a roasting pan. Brush the top with butter, season with salt to taste, and cover the pan with foil. Roast in the preheated oven for approximately 60 minutes, or until the turkey is cooked through and juices run clear.
- Prepare Gravy: While the turkey roasts, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until smooth and bubbling. Gradually whisk in chicken broth and season with salt and pepper. Continue whisking until the gravy thickens to your liking.
Notes
- Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F for safety.
- Let the roulade rest for 10 minutes after roasting before slicing to retain juices.
- Fresh herbs can be substituted with dried herbs; reduce amounts by half.
- For a more moist roulade, baste the turkey with pan juices halfway through roasting.
- The gravy can be enriched with a splash of cream or cranberry juice for a festive twist.
